12 of 12 people found the following review helpful:
5.0 out of 5 stars
Really tasty and useful recipes organized by the time you have to prepare the dishes., July 17, 2010
This review is from: Emeril 20-40-60: Fresh Food Fast (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. And I want to make the chili mac soon.
Emeril organized the dishes so you can choose a dish by how much time you have to spend preparing it. And each section, whether 20 minutes, 40 minutes, or 60 minutes, has a full compliment of starters, salads, soups, sandwiches, rice & beans, seafood, poultry, meat, and desserts. Vegetables only show up in the 20 & 40 minute sections.
Emeril also provides cooking advice and I have found that his advice to study the recipe in advance of cooking to be very sound. You want to be sure you have a strong conception of what you want to make, what ingredients you will need to have on hand, and what the order of battle will be. That is, what will prep take, how will you cook the dish, and how will that dish coordinate with the other things you are preparing for the meal. I have found that you want to have EVERYTHING prepped before you start cooking. So, allow a bit more prep time than you anticipate or than the recipe calls for. I don't know how they prep things so fast, but I don't want to lose a fingertip to haste when cutting, chopping, dicing, and mincing. Still, the timings on the recipes are relatively accurate and Emeril is clear about the range of time of the recipes in each section.
This is a very useful book and is handsomely produced. The photography is colorful, enticing, and there are many photos of what we aspire to create with some of the recipes. Not every recipe is illustrated and some of the photos are just there for decoration.
I look forward to cooking even more of these recipes and sharing them with friends and family. Thanks, Emeril, for helping me learn to cook and for helping me provide wonderful meals that allow us to sit and talk and enjoy each others company.
Reviewed by Craig Matteson, Saline, MI
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17 of 22 people found the following review helpful:
4.0 out of 5 stars
GIVE ME A CLOCK, I'LL TELL YOU WHAT'S FOR DINNER!, November 9, 2009
This review is from: Emeril 20-40-60: Fresh Food Fast (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.)
EMERILS SAUTED CUCUMBER WITH BASIL AND MINT:
Butter, olive oil, cucumber, basil, mint and fresh lime juice
BLUE CORN-CRUSTED RAINBOW TROUT WITH CILANTRO-LIME SOUR CREAM:
Sour cream, cilantro, lime juice, cayenne, blue cornmeal, coriander, cumin, trout fillets, vegetable oil, butter and lime wedges
STEAK AU POIVRE:
Ground black peppercorns, rib-eye steaks, kosher salt, brandy or cognac, Worcestershire sauce, lemon juice, heavy cream, butter and parsley
(Ready in 40 minutes)
CARROT GINGER SOUP:
Butter, carrots, onions, fresh ginger, fresh thyme, water and sour cream
HOT AND SOUR SOUP:
Broth, mushrooms, soy sauce, fresh ginger, garlic, crushed red pepper, cornstarch, lime juice, chicken breast in strips, sesame oil and green onion tops sliced
CREAM OF TOMATO SOUP:
Olive oil, onion, carrot, celery, garlic, whole tomatoes and juice, broth, heavy cream, mixed herbs and balsamic vinegar
EMERIL'S NOODLE SALAD:
Egg noodles, salted peanuts, soy sauce, wine vinegar, sesame oil, honey, fresh ginger, garlic, crushed red pepper, cucumber, grated carrots chopped green onions
SPAGHETTI WITH CARAMELIZED ONIONS AND ANCHOVIES:
Spaghetti, olive oil, butter, onions, garlic, anchovies and parsley
THREE-CHEESE BAKED MACARONI:
Elbow macaroni, bacon, garlic, eggs, evaporated milk, cayenne pepper, fresh-ground nutmeg, Cheddar cheese, Monterey Jack cheese and Parmigiano-Reggiano cheese
GREEN ONION RICE PILAF:
Olive oil, garlic, white rice, chicken broth and sliced green onion tops
SWORDFISH WITH PUNTANESCA RELISH:
Diced tomatoes with juices, Kalamata olives, olive oil, red wine vinegar, garlic, anchovy paste, capers, basil swordfish steaks and olive oil.
QUICK AND EAST LAMB KEBABS:
Olive oil, rosemary, Emeril's seasoning, boneless lamb cubes, green bell peppers, onions, white mushrooms and cherry tomatoes.
(Ready in 60 minutes)
BETTER THAN MAMA'S CHILI-MAC:
Olive oil, onions, jalapenos, ground beef, Mexican chili powder, garlic, canned whole tomatoes with juices, kidney beans, water, macaroni, sharp Cheddar cheese and sour cream.
PORTUGUESE RICE WITH TUNA:
Olive oil, onion, green bell pepper, garlic, crushed red pepper, canned, diced tomatoes, tuna packed in oil, white rice, broth and parsley
BRAZILIAN FISH STEW:
Red grouper diced, lime juice, olive oil, onions, cayenne chilies, garlic, tomato paste, canned tomatoes with juices, broth, unsweetened coconut milk and cilantro
PORK LOIN WITH APPLES AND PRUNES:
Dried prunes, apple cider, pork loin, olive oil, onions, Pink Lady apples, garlic, stock, thyme, cider vinegar and butter
This 257-page cookbook makes a welcome addition to your food library.
You can reach Marty Martindale at FOOD SITE OF THE DAY.
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