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Emeril 20-40-60: Fresh Food Fast Paperback – October 27, 2009


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

Product Details

  • Paperback: 272 pages
  • Publisher: William Morrow Cookbooks; Original edition (October 27, 2009)
  • Language: English
  • ISBN-10: 0061742945
  • ISBN-13: 978-0061742941
  • Product Dimensions: 9.2 x 7 x 0.7 inches
  • Shipping Weight: 1.5 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (30 customer reviews)
  • Amazon Best Sellers Rank: #467,735 in Books (See Top 100 in Books)

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.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

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

Emeril Lagasse is the chef/owner of several critically acclaimed restaurants, including Emeril's Restaurant, NOLA, and Emeril's Delmonico in New Orleans. He also owns and runs Emeril's New Orleans Fish House and Delmonico Steakhouse in Las Vegas, as well as Emeril's Orlando and Emeril's Tchoup Chop in Orlando, Emeril's Miami Beach, and Emeril's Atlanta.

In addition, Emeril Lagasse is the host of Emeril Green on Planet Green and and The Essence of Emeril on the Food Network. His previous cookbooks include Emeril's Potluck; Emeril's There's a Chef in My Family!; From Emeril's Kitchens; Emeril's There's a Chef in My Soup!; Emeril's TV Dinners; and Every Day's a Party.

Emeril Lagasse's enthusiasm for mentoring and teaching young people inspired him to establish The Emeril Lagasse Foundation(R), a nonprofit organization that seeks to mentor, inspire, and enable young people, especially those from disadvantaged circumstances, to realize their full potential as productive and creative individuals. The Emeril Lagasse Foundation(R) supports a diverse network of organizations -- including St. Michael Special School for Exceptional Children in New Orleans and the Andre Agassi Charitable Foundation(R) -- and will continue to cultivate relationships with organizations that are committed to improving the quality of young people's lives in each of the communities where Emeril's restaurants operate.

Customer Reviews

4.7 out of 5 stars
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This is the best cookbook I have ever owned!
S. Bealer
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.
Craig Matteson
The book is organized into meals that can be prepared in 20, 40 or 60 minutes.
M. Montalti

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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24 of 30 people found the following review helpful By Marty Martindale on November 9, 2009
Format: Paperback
EMERIL 20-40-60
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.
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4 of 4 people found the following review helpful By tripletdad on October 27, 2010
Format: Paperback Verified Purchase
This cookbook has it all.I haven't tried a recipe yet that wasn't delicious.I'm not a chef by any means but I do like to rattle some pots and pans around to help out Momma.With three year old triplets,teamwork is key.This book will give you some tasty ideas that you'll want to tell others about.Try the fettucine with peas and ham,or the Po'boy sandwiches.Follow the recipe first before adjusting to suit your own personal tastes.Emeril knows his stuff and you won't be sorry you bought his book!
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4 of 4 people found the following review helpful By rae on April 1, 2010
Format: Paperback Verified Purchase
Emeril Lagasse has put together a wonderful book with tasty and delicious recipes. If you have a limited time to prepare a meal this book will help you make a delicious food item in a small time frame. The "Oven-Crispy Fries" recipe was a proven winner with my family.
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7 of 9 people found the following review helpful By Bright Eyes on December 8, 2009
Format: Paperback Verified Purchase
I have tried several of the recipes. Preparation time was short and easy. Results were very good.
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2 of 2 people found the following review helpful By Savy Shopper on March 12, 2014
Format: Kindle Edition Verified Purchase
LOVE the recipes. Emeril's recipes are quite dependable. I do not think this is meant to be a main source cook book, like The Joy of Cooking cook book.....but a great add on.bI have it on both my kindle and on my shelf in the kitchen. Emeril is NOT reinventing thecwheel here w/ super new and inovative recipes. BUT his ideas are timeless snd easily tweakabke to your own taste.Try the Roast (whole) Chicken With Shallot Garlic Butter.I made that using an 8 lb. Ckn. And stuffed the cavity w/ 1 lg onion cut in 1/2, 1/2 a lemon 1 or 2 stalks celery cut in quarters and a bunch of fresh herbs, like thyme, parsley, and 2 sprigs rosemary. And a whole head of Garlic cloves peeled and cut in half Then used Emerils directions and shallot garlic butter. Roast time was longer due to a larger chicken. BEST darn roast chicken dinner I ever made.
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