Emeril 20-40-60 [NOOK Book]

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,...

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Emeril 20-40-60

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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.

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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.]
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Product Details

  • ISBN-13: 9780061965920
  • Publisher: HarperCollins Publishers
  • Publication date: 10/27/2009
  • Sold by: HARPERCOLLINS
  • Format: eBook
  • Pages: 272
  • Sales rank: 369,058
  • File size: 3 MB

Meet the Author

Emeril Lagasse

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.

Biography

Chef Emeril Lagasse received his first culinary experience from his mother, Hilda, when he was a boy growing up in the small town of Fall River, Massachusetts. As a teenager, he worked at a Portuguese bakery where he mastered the art of bread and pastry baking. Upon high school graduation, Lagasse was offered a full scholarship to the New England Conservatory of Music, but decided to pursue a career as a professional chef. He earned his Doctorate degree through the culinary program at Johnson and Wales University. Lagasse then traveled to Paris and Lyon where he polished his skills and learned the art of classic French cuisine. Returning to the United States, Lagasse practiced his art in fine restaurants in New York, Boston and Philadelphia before heading south to the Big Easy. Lured to New Orleans by Dick and Ella Brennan, Lagasse established his star at their legendary restaurant, Commander's Palace, where he was executive chef for seven and a half years.

Lagasse is now the chef-proprietor of seven restaurants including three in New Orleans, two in Las Vegas, and two in Orlando. In 1990, Chef Emeril opened Emeril's Restaurant in the chic Warehouse District in downtown New Orleans. Two years later, he opened Nola Restaurant in the French Quarter. In 1995, Emeril brought his "New New Orleans" cooking to Las Vegas and opened Emeril's New Orleans Fish House, located in the monumental MGM Grand Hotel. In 1998, Lagasse opened Emeril's Delmonico Restaurant and Bar in New Orleans' historic Garden District. He opened two restaurants in 1999 -- in February, he headed down to Florida to open Emeril's Restaurant Orlando at Universal Studios City Walk and in May, he opened Delmonico Steakhouse is in the Venetian Resort/Hotel/Casino. In January 2003, he opened Emeril's Tchoup Chop (pronounced chop-chop) at Universal Orlando's Royal Pacific Resort. Emeril's Restaurant Atlanta is slated to open in summer 2003.

The recognition and awards he has garnered have made him known to food-loving Americans everywhere. His restaurants consistently win critical praise and top ratings. Emeril's Restaurant was dubbed "Restaurant of the Year" by John Mariani in Esquire magazine in 1990 and received the coveted Wine Spectator "Grand Award" in 1991. Also in 1991, Lagasse was named "Best Southeast Regional Chef" by the James Beard Foundation. Most recently, Emeril's Restaurant earned the prestigious Ivy Award. Nola has achieved the status of "Best New Restaurant" by Esquire magazine in 1993 and has been recognized nationally by Travel & Leisure, Traveler and Southern Living magazines. His third restaurant, Emeril's New Orleans Fish House was named "Best Restaurant in Las Vegas" by Zagats. In 2002, Delmonico Steakhouse was named "Best Steakhouse" by Las Vegas Life magazine. Lagasse himself has also received accolades and awards for his culinary expertise. In 1991, Lagasse was named "Best Southeast Regional Chef" by the James Beard Foundation. In 1998 he was chosen as "Chef of the Year" by GQ magazine. In 1999, he was named one of People magazine's "25 Most Intriguing People of the Year."

Chef Emeril Lagasse is a national TV personality. Lagasse joined the Food Network in 1993 and celebrated his 1000th show with the network in 2001. He is the host of both The Essence of Emeril and Emeril Live, which reaches over 75 million homes daily. The former has been nominated for two Emmy Awards in 2001, 2002 and 2003, and was voted by Time magazine as one of the "Top 10 TV Shows" during 1996. The latter has won a Cable Ace Award for "Best Informational Series." Chef Emeril is also the food correspondent for Good Morning America and appears every Friday morning.

Lagasse is also a bestselling author. In 1993 he published the bestselling cookbook Emeril's New New Orleans Cooking which introduced his creative approach to Creole cuisine. Six other books have followed including Louisiana Real and Rustic, Emeril's Creole Christmas, Emeril's TV Dinners, Every Day's A Party, Prime Time Emeril and the kids' cookbook, Emeril, There's A Chef in My Soup! In 2000, Lagasse's book sales exceeded two million.

In September 2002, Emeril established the Emeril Lagasse Foundation to support and encourage programs creating developmental and educational opportunities for children.

Author biography courtesy of the author's official web site.

Good To Know

Emeril's self-titled NBC sitcom launched in fall 2001 but garnered poor ratings and was canceled shortly thereafter.
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    1. Hometown:
      New Orleans, Louisiana
    1. Date of Birth:
      October 15, 1959
    2. Place of Birth:
      Fall River, Massachusetts
    1. Education:
      Culinary degree, Johnson & Wales University
    2. Website:

Customer Reviews

Average Rating 4.5
( 19 )
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Sort by: Showing 1 – 20 of 19 Customer Reviews
  • Anonymous

    Posted January 26, 2010

    Much better than Rachael Ray!

    What a great cookbook for the qluick, but out-of-the-ordinary meal! Every recipe that I've tried has been a definite "do-again" and Emeril has lived up to the timelines he sets for each recipe. As an avid collector of cookbooks, I would rank this one as one of my current favorites.

    3 out of 3 people found this review helpful.

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  • Posted June 6, 2010

    more from this reviewer

    I Also Recommend:

    This is a great cookbook thank you Emeril

    I cant say I am a big Emeril fan. In the past some of his dishes were diffcult to cook. Too many things going on at once. I have to say I am glad I gave Emeril another chance. I liked the price of this book and the title caught my eye. I also like the way the book is set up. You can decide on how much time you have to cook. Emeril's book contains yummy recipes for busy families and couples etc. When I started looking at the recipes I knew I had to buy this. I made the turkey and wild rice salad. My boyfriend and his friends loved it. I used a smoker to cook the turkey. It came out moist and juicy. I also enjoyed the skillet corn cake. Instead of the cherries I used blueberries. This is a great buy. The recipes dont have too many steps and over priced ingredients.

    1 out of 1 people found this review helpful.

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  • Posted January 9, 2010

    Best Emeril book so far!

    I have other Emeril books from his past and so far this is the best one. My kids especially love the recipes in this book. Plus they are so easy to do unlike some of his other recipes in the past. Each recipe I've made came out delicious.

    1 out of 1 people found this review helpful.

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  • Posted January 2, 2010

    Love this cookbook!!!!

    I've prepared several recipes from this book that have been delicious. The instructions are easy to follow and the prep times given are very realistic. This book makes a terrific gift for someone who enjoys cooking on limited time.

    1 out of 1 people found this review helpful.

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  • Posted December 27, 2009

    more from this reviewer

    Love It!

    This is a great coookbook. I love it. I got this signed when Emeril was in town and bought the kids version as well. love that too!!

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted December 27, 2009

    Emeril's 20-30-40 Book

    Love the book; very useful; common ingredients.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted March 21, 2011

    good

    so many good recipes and it includes some of his restraunts recipes

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  • Anonymous

    Posted February 7, 2010

    Ease of use

    Enjoying the great recipes. Would recommend this cook book to any level of cook.

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    Posted February 20, 2010

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    Posted March 20, 2010

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    Posted January 17, 2010

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