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Emeril 20-40-60: Fresh Food Fast (Emeril's) Paperback – October 27, 2009
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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.
Top customer reviews
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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!! made this twice, just use what veggies your family likes, shoot for a rainbow of color)
Peach Blueberry Crisp (I used frozen mixed berries, sauce was a bit juicy, id not thiken up)
All these recipes and I've only had the book for a few weeks. Yes, the food is fresh and fast. No heavy sauces, everything is light and uses herbs and seasonings for umph. Next to Racheal Ray's Look + Cook and Jaime Oliver's Food Revolution, this is my go- to cookbook.
I rarely have to have anything "special" to complete the recipes. And the times are very good estimates. Sometimes prep times suggested in other books and websites seem to start the clock once they've ALREADY collected and measured all the ingredients BEFORE actually starting to prepare a meal. I think Emeril must have estimated the time to account for finding the garlic and measuring a cup of flour, etc.
The binding came apart after the first use of a copy that I ordered for a friend as a gift, but she wouldn't let me return it for another copy as she didn't want to go without the book; she just took a hole puncher and put it in a binder!
I'll stick with five stars, but throw out a couple criticisms. First, the timings a little off. It claimed that I could brown a pound of ground pork in five minutes. Um, not if I'd like to keep my family out of the ER, Lagasse. Lastly, It'd be nice to have a picture for every recipe. Maybe I'm spoiled by my William-Sonoma cookbooks or maybe I'm a really insecure cook that needs to see if my finished meal looks like it's supposed to (it's both), but I'd like to know where I'm headed. About half the recipes don't have pictures and that can frustrating for people like myself.
Still, five stars. It rocks. Like any good book, I can't put it down and I'm looking forward to getting back in the kitchen and seeing what I can do next. (How many cookbooks can do that?)
UPDATE: Okay, avoid the Glazed Radishes. Not good. Also, the binding on this book is really awful. I've used it A LOT, and now the pages are just falling out of it. (minus one star)