Emeril 20-40-60 by Emeril Lagasse | Paperback | Barnes & Noble
Emeril 20-40-60: Fresh Food Fast

Emeril 20-40-60: Fresh Food Fast

4.7 19
by Emeril Lagasse
     
 

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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

Overview

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.

Editorial Reviews

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.
Library Journal
In the second entry (after Emeril at the Grill) in his new trade paperback series, the host of Food Network's Emeril Live rewards his loyal but time-challenged fans with dishes that can be made in under an hour. Divided into three sections ("20 Minutes or Less," "40 Minutes or Less," and "60 Minutes or More"), the 145 easy recipes include as few ingredients as possible. For example, Simple Italian Wedding Soup can be made in 11 minutes with eight ingredients. With step-by-step instructions and photos, this is a great title for culinary novices and home cooks with busy schedules. [See also Guiliano Hazan's Thirty Minute Pasta, reviewed above.—Ed.]

Product Details

ISBN-13:
9780061742941
Publisher:
HarperCollins Publishers
Publication date:
10/27/2009
Pages:
272
Sales rank:
248,232
Product dimensions:
6.98(w) x 9.18(h) x 0.72(d)

Meet 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.

Brief Biography

Hometown:
New Orleans, Louisiana
Date of Birth:
October 15, 1959
Place of Birth:
Fall River, Massachusetts
Education:
Culinary degree, Johnson & Wales University
Website:
http://www.emerils.com

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