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Emeril 20-40-60: Fresh Food Fast (Emeril's) Paperback – October 27, 2009

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Editorial Reviews

From Publishers Weekly

Taking a cue from Rachael Ray, popular chef and television personality Lagasse (Emeril at the Grill, Emeril's New Orleans Cooking, etc.) presents a solid collection of favorites grouped by preparation time. Cooks opting for the 20 minute option have the most dishes to choose from, but Lagasse offers ideas for starters, mains and desserts in all three time frames. Fans will recognize a number of favorites here-Fish En Papillote, Bruschetta, Pasta Primavera, Steak Au Poivre-as well as new dishes sure to agree with families, including Fettucine with Peas and Ham and a simple but delicious BLT with avocado and basil mayo. Legasse includes a smattering of the Creole and Cajun dishes he's known for (an Italian po-boy dressed with Louisiana hot sauce mayo, Shrimp Etouffe, Trout a La Meuniere, a riff on Bananas Foster), but there are just as many comfort food standards like Sloppy Joes, wings, and macaroni and cheese as palate-pushing entrees. Aside from a few surprises, Lagasse keeps distractions to a minimum, focusing on recipes that are sure to resonate with fans: reliable, everyday dishes that highlight flavor, not flair.
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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.

If you buy a new print edition of this book (or purchased one in the past), you can buy the Kindle edition for only $2.99 (Save 70%). Print edition purchase must be sold by Amazon. Learn more.

The Food You Love, In the Time You Have
See sample recipes from Emeril 20-40-60 by Emeril Lagasse [PDF].

Product Details

  • Series: Emeril's
  • Paperback: 272 pages
  • Publisher: William Morrow Cookbooks; Original edition (October 27, 2009)
  • Language: English
  • ISBN-10: 0061742945
  • ISBN-13: 978-0061742941
  • Product Dimensions: 7 x 0.7 x 9.1 inches
  • Shipping Weight: 1.5 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (42 customer reviews)
  • Amazon Best Sellers Rank: #161,745 in Books (See Top 100 in Books)

More About the Author

Emeril Lagasse is the chef-proprietor of 12 restaurants across the country. He has received numerous Best Restaurant, Best Chef, and Best Service awards, and in 2013 received the Humanitarian of the Year Award from the James Beard Foundation for his work through the Emeril Lagasse Foundation, which supports children's educational programs. The author of 18 cookbooks, his phenomenally successful Food Network show Emeril Live! launched a new era in culinary TV. In 2014, Lagasse participated in his third consecutive season as a main guest chef on Bravo's hit food series, "Top Chef," and joined TNT as co-host for their cooking series, On the Menu. Most recently, "Emeril's Florida" entered its third season in January 2015 on the Cooking Channel. Born and raised in Fall River, Massachusetts, he is a graduate of Johnson & Wales.

Customer Reviews

Most Helpful Customer Reviews

Format: Paperback
I started cooking about two years ago after watching the Food Network and getting the notion that I might be able to make a beef stew or a pot roast. While my first attempts were all successful, I have to admit it was stressful because I did not even know how to read a recipe, did not understand what the techniques were. But I chose recipes I had seen done on TV, however cut down for a show format. After doing dozens and dozens of dishes I got a feel for how recipes work and could see how dishes are constructed based on the cooking method being used. Nowadays, I even build my own dishes or modify a recipe based on what I have on hand or what looks best at the market.

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.
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26 of 32 people found the following review helpful By Marty Martindale on November 9, 2009
Format: Paperback
EMERIL 20-40-60
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)

Combine sour cream, lemon juice, lemon zest, butter, onion, garlic, mint, parsley, stock, frozen peas and spinach.

Calls for orange juice, fennel bulbs, red onion, Kalamata olives, navel oranges, orange zest, red wine vinegar, shallots, honey and olive oil

Canned black beans, olive oil, jalapeno pepper, fresh lime, garlic, fish fillets, cornmeal, flour tortillas, shredded romaine, lime wedges and sour cream

Linguine, olive oil, butter, bacon, onion, garlic, egg yolks Parmigiano-Reggiano cheese and black pepper

Olive oil, carrots, fresh thyme, butter and honey. (Note from reviewer, try this recipe with sage instead of thyme.
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4 of 4 people found the following review helpful By M. Montalti on May 22, 2012
Format: Paperback Verified Purchase
I never gave too much thought to Emeril's recipes other than I know he is known for "kicking it up" and "bam." Recently, my brother returned from a vacation in New Orleans and dined at Emeril's. My curiosity was piques and I discovered Emeril's Table on the Hallmark Channel and then started to do some searching on Amazon. Emeril 20-40-60 Fresh Food Fast really appealed to me, so I borrowed it from the library and I was hooked.

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!!
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