Sizzling Skillets and Other One-Pot Wonders

by Emeril Lagasse

Overview

“Emeril Lagasse’s books are so dependable, filled with accessible recipes that yield excellent results.”
—Chicago Tribune

Emeril Lagasse is one of America’s favorite chefs, and in Sizzling Skillets and Other One-Pot Wonders he brings us more than 130 easy, flavorful recipes that feature a single pot or pan, be it a skillet, baking dish, Dutch oven, pot, wok, or slow cooker. From Beef Bourguignon to Chicken and Andouille Jambalaya to Shrimp and Asparagus Risotto to Slow Cooked Pulled Pork, Sizzling Skillets and Other One-Pot Wonders makes Emeril’s trademark recipes even easier to prepare at home while saving on time, space, and clean up.

Product Details

ISBN-13:	9780061742965
Publisher:	HarperCollins
Publication date:	09/27/2011
Series:	Emeril's
Edition description:	Original
Pages:	304
Sales rank:	456,869
Product dimensions:	7.00(w) x 9.02(h) x 0.83(d)

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.

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

Editorial Reviews

Celeb chef Lagasse's latest effort focuses on dishes that "come together" in a single pot while cooking "mostly unattended." If that hesitant word choice from the introduction gives the reader pause, the book's first recipe does not help. How can fettuccine with a crawfish cream sauce be prepared in a single pot? (Apparently by ignoring that a separate vessel is needed to boil the fettuccine.) The cream sauce and the crawfish, meanwhile, need fairly constant attention. Another cause for concern is that even though Lagasse provides more than 130 flavorful recipes for the single pot, to fully enjoy his offerings the home cook would need not only a skillet, a sauté pan, a baking dish, and a large soup pot, but also a wok, a Dutch oven, and a slow cooker. These last three appliances account for nearly half of the collection's page count, from which fully equipped chefs can try their hand at stir-fried squid with chili sauce, cassoulet with confit and garlic sausage that is cooked in stages over two days, or a simple pork and beans with garlic, bay leaves, and, of course, a healthy dose of Emeril's seasoning blend. (Oct.)

Publishers Weekly