Customer Reviews

Emeril 20-40-60: Fresh Food Fast

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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

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.

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!

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.

I know alot of reviewers have said that Emeril is trying to be like Rachael Ray, but I'm pretty sure that many chefs before her have made meal designed for the busy person. Rachael Ray just became famous for it. This book offers a wide variety of dishes ranging from what the book states right on the front page,20-40-60 minute meals. I liked the fact that there was a variety of different food to make. Salads and soups, pork, chicken, steak, and fish. There is also time to make your own dressings and desserts. And yes he does promote usage of his creole seasoning but lo and behold he has a recipe for that in the book as well. I definitely applaud the accessibility of the recipes. Anything that can be substituted he makes mention of that at the beginning of the book and throughout all the recipes. This is definitely the book to get if you want something more than just a simple baked chicken.

I have tried several of the recipes. Preparation time was short and easy. Results were very good.

Emeril Lagasse says that we can, in spite of our busy schedules, stretched budgets, trying to cook healthy, delicious and affordable meals are possible. You can make meals in 20 minutes or less, 40 minutes or less, or around 60 minutes, so make meals in the time you have. This is a collection of quick and easy recipes for every meal and every occasion. Not his best, but some are gourmet in nature, this recipe book can help you when time is of the essences.
Have seen this book priced between $12.50 to $24, so Amazon's price of under $10 is really good!

This is a wonderful book. The only thing better would be to have Emeril cook the meals for you. I have several other of his books and highly recommend them.

So far my family & I have liked all of the recipes that we have tried. Recipes aren't difficult but they are different, and that is what I was looking for.

I love all the recipies that i have made from this book. They are so flavorful, impressive, and beautiful looking too. I havent really been able to make any of them in the short time frame that they are supposedly meant to be made in, but maybe on second or third go around it would be possible. However, the taste is sooo good, it's worth the time involved. Also I feel like this book has taught me alot about flavor combinations.