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Sizzling Skillets and Other One-Pot Wonders (Emeril's) Paperback – September 27, 2011
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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.
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Top Customer Reviews
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.
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).Read more ›
Most Recent Customer Reviews
I was not greatly impressed with this cookbook. I gave it to a friend.Published 11 months ago by Doris J James