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Emeril 20-40-60: Fresh Food Fast (Emeril's) Paperback – October 27, 2009
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From Publishers Weekly
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From the Back Cover
Long day at the office? In a hurry to get the kids to soccer practice? Hungry for more than just a sandwich? With Emeril 20-40-60, even if you're short on time, you don't have to sacrifice getting a freshly prepared, satisfying meal on the table. Divided into three sections, this brand-new cookbook is Emeril's first ever to organize mouthwatering home-cooked meals according to time. You'll find recipes you can make in 20 minutes or less, 40 minutes or less, or around 60 minutes, so now you can make the meals you want in the time you have.
How about Orange, Walnut, and Goat Cheese Salad (19 minutes) or Spicy Pork Wraps with Creamy Coleslaw (26 minutes)? If you're really in a hurry, you can whip up the Simple Italian Wedding Soup (11 minutes). If you have more time to spare, try the Shrimp and Zucchini Fritters (35 minutes) or splurge on the Pork Loin with Apples and Prunes (60 minutes).
Finally, here is a cookbook designed to help you make cooking a part of your busy life. Whatever the amount of time you have, there's a delicious recipe in Emeril 20-40-60 that will fit your schedule.
More About the Author
Top Customer Reviews
While a number of the big name Food Network chefs were inspirations to me, none was more important to my learning to cook than Emeril Lagasse. His recipes work and provide lots of flavor. Plus they are direct enough for those of us who want to cook but don't have training. Some of his recipes do require more work than others, but none are impossible. And I have always found them rewarding. My oldest son says that if the recipe is from Emeril he is willing to try the dish no matter what it is because they have always been good.
This book is especially nice for home cooks who have busy lives and want to cook quick, fresh, tasty, and affordable meals after work or on busy weekends. I have made a number of the recipes and they are all easy to follow, tasty, and I believe you and your family will love what you prepare. The shrimp etouffee has become one of my standards that I use for guests and they always like it. The goat cheese and caramelized tarts were also a hit. I also like the Salad Tropicale, which is easy and tasty - it is tropical because of the hearts of palm, avocado, and tomato.Read more ›
FRESH FOOD FAST:
Fresh Food Fast
By Emeril Lagasse
Photography by Steven Freeman
A review by Marty Martindale
This is Emeril's 14th cookbook, each more applicable to the help you need in the kitchen. Another name he has for this book is, "Make the meals you want in the time you have." No one knows better how much you wish to serve quality meals while meeting demanding schedules.
This book is divided into three sections: one for 20 minutes' preparation and cooking, the second for 40 minutes and the third group takes 60 minutes. Each section has its own index divided into food type sections for soups, starters, salads down to poultry, meat and desserts.
Here are a few which look interesting: (Ready in 20 minutes)
SWEET PEA SOUP:
Combine sour cream, lemon juice, lemon zest, butter, onion, garlic, mint, parsley, stock, frozen peas and spinach.
ORANGE, FENNEL AND BLACK OLIVE SALAD:
Calls for orange juice, fennel bulbs, red onion, Kalamata olives, navel oranges, orange zest, red wine vinegar, shallots, honey and olive oil
FISH TACOS WITH BLACK BEAN SALSA:
Canned black beans, olive oil, jalapeno pepper, fresh lime, garlic, fish fillets, cornmeal, flour tortillas, shredded romaine, lime wedges and sour cream
LINGUINE ALLA CARBONERA:
Linguine, olive oil, butter, bacon, onion, garlic, egg yolks Parmigiano-Reggiano cheese and black pepper
ROASTED CARROTS WITH THYME:
Olive oil, carrots, fresh thyme, butter and honey. (Note from reviewer, try this recipe with sage instead of thyme.Read more ›
The book is organized into meals that can be prepared in 20, 40 or 60 minutes. Furthermore, the recipes are further organized into sections such as soups, salads, pasta etc. This layout really helps for a recipe search. There are several color pictures (I would have liked more--and would be willing to have paid more for this feature) throughout the book. Each recipe has a very small anecdote or tip written by Emeril, in his tone--you can hear him "talking" to you.
Here and there, I make a substitution with the ingredients because my husband cannot eat peppers and there are some ingredients that my family does not like.
So far I've made:
Kicked up Tuna Melts (subbed harp cheddar for provolone and did not include cornichons)
Orange Currant Pine Nut Couscous (walnuts for pine nuts)
Sauteed Yellow Squash w Carrots and Tarragon (thyme for tarragon, it's what I'm growing in my herb garden)
Chicken Cordon Bleu
Broiled Salmon with Tomato Lemon vinaigrette
Stir Fried Chicken w Cashews
NY Strip Steak w Beure Maite d'hotel
Oven Crisy Fries w paprika parm salt (used Essence in lieu of pakrika)
Pasta Primavera (awesome!!Read more ›
Most Recent Customer Reviews
Bam! Need I say more. Emeril offers up some great food for those with little time to spare in the kitchen. Read morePublished 3 months ago by JBooks
I bought it as a gift for a friend and she raved about it so had to buy it for myself. Love it!Published 10 months ago by Mimi
I bought it for my daughter after trying a lot of the recipes myself. Poor book is falling apart I've used it so much; simple recipes that don't call for any exotic techniques or... Read morePublished 10 months ago by Stella Fitzgibbons
The recipes in this book are pertinent for many diets that require fresh ingredients -and- They are VERY easy to prepare.Published 10 months ago by Pegleg the Pirate