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Preview — Emeril 20-40-60 by Emeril Lagasse
Emeril 20-40-60: Fresh Food Fast
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 accordin ...more
Paperback, 272 pages
Published October 27th 2009 by William Morrow Cookbooks
(first published 2009)
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(showing 1-30 of 106)
After buying a set of stainless steel and eager to test them out, I got this book from the library and let me tell you...the first recipe I tried was potato and turkey hot dog soup. I replaced the hot dogs (vegetarian) but the simplicity and use of spices (that i NEED to learn) was fantastic. I tweaked the recipe a bit and didnt puree all the potatoes to keep it chunky. The flavor was amazing. Im so happy since I was getting in a food rut. By the way, i have emerils all clad set and it rocks. ch ...more
This has many great, quickly prepared recipes. I really like that a lot of the recipes don't require a lot of unusual or hard to find ingredients. Many of the recipes you can whip up with what you already may have on hand. It goes to show that you can add a little sophistication to your weekday repertoire and really kick your Thursday night up a notch. Thank Emerile.
A great cookbook for the "average" cook to shine at the dinner table (or party)! This one is definately a keeper organized in sections 20 minutes (or less), 40 minutes, and 60 minutes. From appetizers to desserts, you will be impressed with this find! Bon Apetite'
Very interesting! There are recipes for all levels in this book. Recipes are arranged by how long it takes to prepare them -- less than 20 minutes; less than 40 minutes; less than 60 minutes. I found a great recipe for broccoli cheddar soup!
Emeril John Lagasse is an American celebrity chef, restaurateur, television personality, and cookbook author. A regional James Beard Award winner, he is perhaps most notable for his Food Network shows Emeril Live and Essence of Emeril as well as catchphrases such as "kick it up a notch" and "BAM!" He is a 1978 graduate of Johnson & Wales University's College of Culinary Arts. The "Emeril Empir ...moreMore about Emeril Lagasse...