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Sizzling Skillets and Other One-Pot Wonders Paperback – September 27, 2011


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Product Details

  • Paperback: 304 pages
  • Publisher: William Morrow Cookbooks; Original edition (September 27, 2011)
  • Language: English
  • ISBN-10: 0061742961
  • ISBN-13: 978-0061742965
  • Product Dimensions: 9.1 x 7.1 x 0.8 inches
  • Shipping Weight: 1.7 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (42 customer reviews)
  • Amazon Best Sellers Rank: #354,085 in Books (See Top 100 in Books)

Editorial Reviews

From the Back Cover

In chef Emeril Lagasse’s tribute to one-pot wonders, he shows there’s nothing more satisfying than a hearty meal prepared in your most cherished pot or pan. Whether baked in a cast-iron skillet, braised in a Dutch oven, seared in a hot wok, or simmered in a slow-cooker, Emeril’s Sizzling Skillets and Other One-Pot Wonders serves up delicious meals to fit any pan or palate.

Go beyond your typical soups, stews, and casseroles to indulge in crave-worthy main courses like “BLT” Risotto or New England-Style Fish and Shellfish Chowder, and comforting classics such as Cola-Braised Pot Roast with Vegetables and Southern-Style Chicken and Dumplings. Emeril also explores the spice trail with his bold twist on some of the world’s global traditions—Indian Karahi Chicken, Korean Kimchi and Beef Stew, and Mexican Pork and Red Chile Posole.

With more than 130 flavorful dishes and beautiful color photos throughout, Emeril’s recipes use foolproof techniques and staples from a well-stocked pantry to create filling meals that you’ll be proud to bring to the table. The perfect family dinner or star of your next potluck celebration is just one pot away!

About the Author

Emeril Lagasse is a chef, restaurateur, and the author of eighteen bestselling cookbooks, including the recent Emeril's Kicked-Up Sandwiches and Sizzling Skillets and Other One Pot Wonders. He is the proprietor of thirteen award-winning restaurants across the country and is the host of The Originals with Emeril and Emeril's Florida, both airing on the Cooking Channel. He has been the food correspondent for ABC's Good Morning America for fourteen years. In 2002, Emeril established the Emeril Lagasse Foundation to support children's educational programs that inspire and mentor young people through the culinary arts and promote nutrition and healthy eating.


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.

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Customer Reviews

This book has some really great recipes, I can't wait to try some out!
Alison
The book has nice, easy to follow directions and huge full paged color photos of the finished product.
bleeeaarrg
I enjoy watching Emeril on the Food Network and I knew this book would be great, and it is.
L. Didonato

Most Helpful Customer Reviews

37 of 37 people found the following review helpful By wogan TOP 100 REVIEWER on October 6, 2011
Format: Paperback
Emeril Lagasse has made the perfect cookbook for upgrading and giving an international flavor to one pot cooking. This is perfect for cooking for company that comes to stay for a while. The food is hearty, but a bit different and not that complicated. Our family has put this book right to use and the consensus is favorable, especially for butternut squash lasagna with Italian sausage and sage (perfect for using up the garden's bounty of squash), turkey club casserole, cola-braised pot roast with vegetables, and braciole - except we substituted ground beef for the bottom round and it was a success as well.

There are about 130 recipes for use with your cast iron skillets, Dutch ovens and slow cookers. The book is divided by skillets and sauté pans, casseroles and baking dishes, Dutch ovens, big pots, woks and slow cookers. These are all, with only a few exceptions main dishes. There is an index with ingredient, type of dish and recipe name included and a word or two from Emeril about each dish. There are pictures for about each 5th recipe, but the presentation and cooking methods are not that complicated.
This would be a good addition for cookbook collections and those who enjoy less complicated dishes, but with more of a more sophisticated flavor.
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16 of 19 people found the following review helpful By Alison on September 30, 2011
Format: Paperback Verified Purchase
This book has some really great recipes, I can't wait to try some out! However, I do wish he would've included the prep time, cook time, or total time it takes to make everything... it makes it a little harder to know how much time I need to give myself!
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6 of 6 people found the following review helpful By Raven on May 9, 2012
Format: Paperback
Always enjoy Emeril, whether on TV or his cookbooks. This book is really good for someone who is expecting recipes that contain exotic, gourmet ingredients. Of course, Emeril and his team have at their disposal ingredients that common cooks cannot necessarily obtain very easily. Thus, this book for me lacks relatability to the everyday cook in middle america. With that being said, I suppose for a chef to write a cookbook that is ordinary would be a letdown as we expect a celebrity chef to come up with something extraordinary. I gave this 4 stars because of the fact that many recipes contain ingredients that are hard to find, or you might have to google it to even know what it is exactly. The other reason I give it 4 stars is that if there is an exotic ingredient called for, there would be only one recipe that would use it, so you may be left with a lot of leftover of something that you had no other use for in your pantry. In conclusion though, I would say that everything in the book is no doubt flavorful and delicious!
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5 of 5 people found the following review helpful By NewfAL on July 18, 2012
Format: Paperback
While I've been inspired by Emeril for years, I confess I haven't used his recipes until this book (and I'm an avid cook). All dishes have been phenomenal, we're still fighting over who gets the last heavenly meatballs - WOW! The chicken braised with cabbage and apples are sweet and melt in your mouth and the linguine with artichokes, shrimp, and mascarpone was so light and fresh. My only regret is that there are never any leftovers ..... yes, the taste is that good!! THANK YOU EMERIL - delectable and impressive! I can't wait to continue to work my way through these recipes with Emeril's signature twist.
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7 of 8 people found the following review helpful By P. Bjornstad on November 29, 2011
Format: Paperback
I tried several of the receipes in this cookbook and they were easy to follow the receipe and tasted r
Great.
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3 of 3 people found the following review helpful By Janet Rodman on December 12, 2011
Format: Paperback Verified Purchase
I love this cookbook! I made several recipes immediately and they all were great. All of these ideas are things that my family loves, and we can incorporate into our weekly meals.
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2 of 2 people found the following review helpful By M. Montalti on March 22, 2013
Format: Paperback
I have two other Emeril Cookbooks: Farm to Fork and 20-40-60, both of which I've used often. Sizzling Skillets and Other One-Pot Wonders features more "comfort food" and recipes suitable for large(r) families. The book is divided into different "themes" such as Skillets. Big Pots, Woks and Slow Cookers (to name a few). While the ingredient list may be lengthy, there is a joy about "one pot."

My first creation was Chicken Pot Pie with Biscuit Top. I don't have a cast iron skillet (because I have a glass top stove and the manufacturer does not recommend). I used a regular Farberware pan and covered the handle with foil. My dish came out great. My shortcut was to make the biscuits from Bisquick mix, but no one complained.

The next recipe I tried was Coq au Vin Blanc. Because my family is small, I just used two breasts and about 4 thighs. Next, I don't have Dutch Oven, so I used a huge 5Q Corningware square pot/dish, which worked perfectly well. I left out the grapes and the parsnip and used carrots. My younger son, who is a very picky eater, loved this dish: "chicken in wine sauce."

Next, I thought I'd try Beef Bourguinon. Again, using the Corningware worked for me. Skipped the baucon. Used "stew beef" from the supermarket, and certainly did not use a whole bottle of pinot noir, about half, becase I have a small family. For the potatoes, I probably substituted red potatoes, and added more carrots because my son likes them. I went full-tilt and made the balsamic glazed onions; however, my family wasn't too impressed, so I think I will forgo this addition in the future.

Pasta e Fagiole, to me is a soup, so it probably should be listed in "Big Pots," but it's found in "Skillets." I skipped the pancetta (I wanted a vegetarian soup).
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