Product Description

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.

Product Details

• Amazon Sales Rank: #1894 in Books
• Published on: 2009-11-01
• Released on: 2009-10-27
• Original language: English
• Number of items: 1
• Binding: Paperback
• 272 pages

Features

• ISBN13: 9780061742941
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

About the Author

Emeril Lagasse is a chef, restaurateur, and bestselling author of thirteen popular cookbooks, including Emeril's New New Orleans Cooking, which introduced his creative take on Creole cuisine, and Emeril at the Grill: A Cookbook for All Seasons. He is the proprietor of eleven restaurants in New Orleans, Las Vegas, Orlando, Miami, Gulfport, Mississippi, and Bethlehem, Pennsylvania.

As a national TV personality, Emeril hosts Emeril Green, an original series exploring fresh and seasonal ingredients on the eco-lifestyle network Planet Green, and is the food correspondent for ABC's Good Morning America. His show Essence of Emeril can be seen on the Food Network, and Emeril Live appears on both Fine Living and the Food Network.

In 2002, Emeril established the Emeril Lagasse Foundation to support children's educational programs, life skills development, culinary training, and cultural enrichment. As of May 2009, the foundation has contributed $3 million to organizations in New Orleans and on the Gulf Coast.

Customer Reviews

GIVE ME A CLOCK, I'LL TELL YOU WHAT'S FOR DINNER!


EMERIL 20-40-60
FRESH FOOD FAST:
Fresh Food Fast



By Emeril Lagasse
Photography by Steven Freeman

A review by Marty Martindale

This is Emeril's 14th cookbook, each more applicable to the help you need in the kitchen. Another name he has for this book is, "Make the meals you want in the time you have." No one knows better how much you wish to serve quality meals while meeting demanding schedules.

This book is divided into three sections: one for 20 minutes' preparation and cooking, the second for 40 minutes and the third group takes 60 minutes. Each section has its own index divided into food type sections for soups, starters, salads down to poultry, meat and desserts.

Here are a few which look interesting: (Ready in 20 minutes)

SWEET PEA SOUP:
Combine sour cream, lemon juice, lemon zest, butter, onion, garlic, mint, parsley, stock, frozen peas and spinach.

ORANGE, FENNEL AND BLACK OLIVE SALAD:
Calls for orange juice, fennel bulbs, red onion, Kalamata olives, navel oranges, orange zest, red wine vinegar, shallots, honey and olive oil

FISH TACOS WITH BLACK BEAN SALSA:
Canned black beans, olive oil, jalapeno pepper, fresh lime, garlic, fish fillets, cornmeal, flour tortillas, shredded romaine, lime wedges and sour cream

LINGUINE ALLA CARBONERA:
Linguine, olive oil, butter, bacon, onion, garlic, egg yolks Parmigiano-Reggiano cheese and black pepper

ROASTED CARROTS WITH THYME:
Olive oil, carrots, fresh thyme, butter and honey. (Note from reviewer, try this recipe with sage instead of thyme.)

EMERILS SAUTED CUCUMBER WITH BASIL AND MINT:
Butter, olive oil, cucumber, basil, mint and fresh lime juice

BLUE CORN-CRUSTED RAINBOW TROUT WITH CILANTRO-LIME SOUR CREAM:
Sour cream, cilantro, lime juice, cayenne, blue cornmeal, coriander, cumin, trout fillets, vegetable oil, butter and lime wedges

STEAK AU POIVRE:
Ground black peppercorns, rib-eye steaks, kosher salt, brandy or cognac, Worcestershire sauce, lemon juice, heavy cream, butter and parsley

(Ready in 40 minutes)

CARROT GINGER SOUP:
Butter, carrots, onions, fresh ginger, fresh thyme, water and sour cream

HOT AND SOUR SOUP:
Broth, mushrooms, soy sauce, fresh ginger, garlic, crushed red pepper, cornstarch, lime juice, chicken breast in strips, sesame oil and green onion tops sliced

CREAM OF TOMATO SOUP:
Olive oil, onion, carrot, celery, garlic, whole tomatoes and juice, broth, heavy cream, mixed herbs and balsamic vinegar

EMERIL'S NOODLE SALAD:
Egg noodles, salted peanuts, soy sauce, wine vinegar, sesame oil, honey, fresh ginger, garlic, crushed red pepper, cucumber, grated carrots chopped green onions

SPAGHETTI WITH CARAMELIZED ONIONS AND ANCHOVIES:
Spaghetti, olive oil, butter, onions, garlic, anchovies and parsley

THREE-CHEESE BAKED MACARONI:
Elbow macaroni, bacon, garlic, eggs, evaporated milk, cayenne pepper, fresh-ground nutmeg, Cheddar cheese, Monterey Jack cheese and Parmigiano-Reggiano cheese

GREEN ONION RICE PILAF:
Olive oil, garlic, white rice, chicken broth and sliced green onion tops

SWORDFISH WITH PUNTANESCA RELISH:
Diced tomatoes with juices, Kalamata olives, olive oil, red wine vinegar, garlic, anchovy paste, capers, basil swordfish steaks and olive oil.

QUICK AND EAST LAMB KEBABS:
Olive oil, rosemary, Emeril's seasoning, boneless lamb cubes, green bell peppers, onions, white mushrooms and cherry tomatoes.

(Ready in 60 minutes)

BETTER THAN MAMA'S CHILI-MAC:
Olive oil, onions, jalapenos, ground beef, Mexican chili powder, garlic, canned whole tomatoes with juices, kidney beans, water, macaroni, sharp Cheddar cheese and sour cream.

PORTUGUESE RICE WITH TUNA:
Olive oil, onion, green bell pepper, garlic, crushed red pepper, canned, diced tomatoes, tuna packed in oil, white rice, broth and parsley

BRAZILIAN FISH STEW:
Red grouper diced, lime juice, olive oil, onions, cayenne chilies, garlic, tomato paste, canned tomatoes with juices, broth, unsweetened coconut milk and cilantro

PORK LOIN WITH APPLES AND PRUNES:
Dried prunes, apple cider, pork loin, olive oil, onions, Pink Lady apples, garlic, stock, thyme, cider vinegar and butter

This 257-page cookbook makes a welcome addition to your food library.

You can reach Marty Martindale at FOOD SITE OF THE DAY.