Introduction

Emeril takes you through a year's worth of party and festival menus (divided by month) from Super Bowl tailgate to Mardi Gras, from the New Year's Eve to end the millennium to the New Orleans Jazz Fest. In the fun and colorful style that Emeril brings to his Food Network television show Emeril Live and to all his cookbooks, Every Day's a Party is filled with over 125 recipes and Emeril's signature "kick-it-up-a-notch" way of making every occasion an over-the-top celebration.

You've never had this much fun on President's Day.

Editorial Review

Anyone who loves the sound of Chef Emeril's voice as much as he does is going to enjoy Every Day's a Party. Yet it is something of a "big hat, no cattle" kind of book. The 125 recipes seem like reheats, like afterthoughts, flavorful and evocative though they may be. But the editorial copy is rich and thick, like a wicked cake frosting that begs for a finger swipe or two.

Lagasse walks the reader through the 12 months of the year, selecting holidays and occasions out of each month on which to hang a celebration and several recipes. So you have the Sugar Bowl and Twelfth Night in January, Mother's Day and the Crawfish Festival in May, The Sugar Cane Festival and Pirogie Festival in September, and in November, let us not miss the Omelette Festival. (Does Dave Barry know about this?)

The history and the tradition of Louisiana are about as exotic as anything in the U.S. is ever going to get, and the writers exploit this to great advantage. In this sense, Every Day's a Party is really more of a travel book that happens to have recipes and Lagasse's high-proof enthusiasm leaking off of every page. A sense of place and purpose come through, as well as the opportunity to taste a little bit of what the author is aiming at. You'll find Salt-and-Herb-Crusted Red Snapper and Bananas Foster Ice Cream Pie, Crawfish and Sausage Jambalaya and Emeril's Martini with Chocolate Grapes, Cold Cucumber Soup and Pecan Florentines. This doesn't sound a bit like a New England Boiled Dinner, now, does it? For which we can thank God and Emeril Lagasse for small favors. --Schuyler Ingle

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