Emeril 20-40-60: Fresh Food Fast

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Emeril 20-40-60: Fresh Food Fast

Format:  Paperback,

257 pages

Publisher: Harpercollins

Publish Date: Oct 2009

ISBN-13: 9780061742941

ISBN-10: 0061742945

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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 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.

Specifications

:
Publisher: Harpercollins
Publish Date: Oct 2009
ISBN-13: 9780061742941
ISBN-10: 0061742945
Format: Paperback
Number of Pages: 257
Shipping Weight (in pounds): 1.55
Product in Inches (L x W x H): 7.25 x 9.25 x 0.75

About the author

Biography of Lagasse, Emeril

Emeril John Lagasse was born October 15, 1959 in Fall River, Massachusetts. He worked in a Portuguese bakery as a teenager where he discovered his talent for cooking and subsequently enrolled in a culinary arts program at Diman Regional Vocational Technical High School. He went on to attend Johnson & Wales University in hopes of becoming a chef. He graduated from Johnson and Wales in 1978 and the school later awarded him an honorary doctorate.

In 1982 Lagasse succeeded Paul Prudhomme as Commander's Palace's executive chef. Lagasse initially gained fame in the culinary world as executive chef of Commanders Palace. After leaving Commanders he opened his first restaurant, Emerils, in New Orleans, Louisiana, in 1990. It was designated Restaurant of the Year in Esquire magazine of that year. Lagasse is mainly known for his emphasis on Creole and Cajun cooking styles. Indeed, many of his restaurants as well as his corporate office Emerils Homebase, are located in New Orleans.

Lagasse is the executive chef and proprietor of thirteen restaurants. In April 2008 Emeril closed the doors on Emerils Atlanta, which had been open since 2003. Emerils Atlanta has been the only Emerils restaurant to close. In May 2009 during preparations for the opening of Emeril's Chop House at the Sands Casino Resort Bethlehem, Emeril announced that he has plans to open two more restaurants in the resort the first of which will open in November 2009 and will focus on gourmet burgers.

Emeril first appeared on television on the show Great Chefs where he was featured on no fewer than ten episodes including Great Chefs, the Louisiana New Garde, New Orleans Jazz Brunch and Great Chefs - Great Cities. After several appearances on several other FoodTV programs, Lagasse hosted his own show, The Essence of Emeril. Essence in the title refers to Emerils Essence, the name of a spice blend of his own concoction that he frequently uses in his cooking.

On television, Lagasse is known for his light and jovial hosting style as well as several catchphrases, including "BAM!"", kick it up a notch", "aw, yeah, babe" and "feel the love", usually said before or after adding something spicy to a dish, or after the reaction to adding something, respectively. Lagasse is currently hosting his new daily series Emeril Green that airs on Discovery Channel's new Deco-lifestyle network Planet Green. Emeril Green is filmed on location at Whole Foods Markets across the United States. In April 2010 Lagasse began hosting a new weekly variety program, The Emeril Lagasse Show, which airs on Ion Television each Sunday.

Reviews

Review by Library Journal (2009-10-15)

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.]

(c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Book 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.

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