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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.
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Technical Details
- ISBN13: 9780061742941- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
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By Joseph T. Friscia (Port St. Lucie, FL)
This is the best cookbook ever. The recipes are simple & every one so far has been a big hit with the family.
By Donna Allen (Lawton, OK)
So far my family & I have liked all of the recipes that we have tried. Recipes aren't difficult but they are different, and that is what I was looking for.
By Sacramento Book Review (Sacramento, CA)
Emeril's latest cookbook is meant for those of us on the go without the time to cook the meals we want. As the title implies, the recipes are indexed by the time it is supposed to prepare the dish--twenty minutes, forty minutes, and sixty minutes. Each time slot has a wide variety of dishes with a few from each major category, starters, vegetables, and main courses. There are also a few thrown in for that lazy Sunday when you want to spend the afternoon cooking; the way your grandmother used to.
Although it may only take Emeril twenty minutes to make a dish with his fully stocked kitchen, normal people with have to add an extra 10 to 15 minutes. Emeril does preface in the beginning that certain things should be done in advance such as chopping and dicing. None of the dishes are difficult to make for an intermediate cook with a variety of cooking supplies. The novice cook will need to read the recipes beforehand to ensure that they have the proper cookware and understand basic cooking terms. The recipes are excellent, as expected for a chef of Emeril's quality. The salmon in an orange butter sauce was by far the favorite of myself and my friends. I had no shortage of mouths lining up for a taste test. This cookbook has earned a place next to the stove for those times I need to impress a date on short notice.
Reviewed by Mike Scott
By Bright Eyes (Deptford, New Jersey United States)
I have tried several of the recipes. Preparation time was short and easy. Results were very good.
By M. L Martindale (LARGO, FL USA)
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.
Buy Emeril 20-40-60: Fresh Food Fast Now
KitchenAid Gourmet Essentials 12-Piece Nonstick Hard-Anodized Cookware Set
0 comments Posted by Cookware at 7:14 AM
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This cookware set is an exceptional value, including all of the pans needed to equip your kitchen with the most used cooking-Pieces. As the set contains only basic-Pieces, you'll really use each and every pan. It includes saucepans for whisking a homemade
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Technical Details
- Set includes 1-, 2-, and 3-quart covered saucepans; 8- and 10-inch skillets; 8-quart covered stockpot; 12-inch covered saute with helper handle- Heavy-gauge hard-anodized aluminum construction heats quickly and evenly
- Premium, scratch-resistant nonstick surface provides superior food release
- Dual-riveted stainless handles with silicone grips; break-resistant glass lids
- Pots and lids oven-safe to 400 degrees F; wash by hand; 1-year hassle-free replacement warranty
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By Susanne (Lexington, SC United States)
I have been extremely pleased with this set of cookware! It heats evenly, cleans up exceptionally well, (inside and out), and they look great. Only minor negative comments, which aren't really so much "negatives", but more like "things to know":
The heat-proof grips on the pot lid are kind of small. If you aren't careful, it's easy to burn yourself on the metal part of the handle.
The instructions say to never use non-stick spray; I have found that it's almost impossible to cook eggs without them sticking. I try not to add unnecessary fat so didn't want to use oil or butter. I've finally broken down and used cooking spray and it hasn't caused any problems. (instructions warned that a residue would build up)
I agree with another reviewer that the sizes of the pots are a bit small and odd. The smallest one is really too small for just about everything. (it's too small to heat up canned soup!) There's a big gap between the 3 quart pot and the big stock pot (I think it's an 8 quart). However, Amazon has a 4.5 quart stockpot that matches this set, and I think that will fill in the gap nicely.
I LOVE LOVE LOVE the large, covered skillet. I've not seen a piece like this in most "sets" -- it's a great piece to have.
For the money, you simply can't beat this set. I would give 5 stars except for the odd sizes of the pots, and perhaps the fact that I've burned my hand on the lid handle more than once!
By Weston Kruckeberg (ft. wayne, IN)
great heating surface, cooks evenly, easy grip handles, variety of sizes for all kind of cooking, beware though we used a plastic spoon with a metal handle and the the metal handle hit the pan and chipped the pan, never, never use metal anything with these pans, and never put them in the dishwasher, if you want to keep that great finish
By J. Lamoglia (Oakland, TN)
This Kitchen Aid set is exactly what a cook would hope to have in a kitchen. I've had this set for 5 years now, and it still looks brand new. I can lift the pots by the handles without burning my hand, and the lids fit securely when cooking. I always hand wash them and have never ever seen rust or peeling. It's a high-quality product for a great price. Well worth it.
By Janice M (Torrance, CA)
We purchased this set as a Christmas gift for our daughter and her family. When she opened the gift we were all very pleased with the appearance of the cookware as well as the weight of the pans. The cookware has been used on a daily basis since Chritmas and is performing well. No scorched or burned foods such as you might get from using pans without a heavy bottom. The fact they they should not be put in the dishwasher is not an issue because these pans clean up so easily. It is nice to have attractive cookware that can go directly from stove or oven to the table. I would not hesitate to make this purchase again. What a wonderful wedding gift it would make.
By Kimberly F. Hatley
I just received his set about a week ago. Not a long time to test it just yet but giving my review on the quality thus far. But first, let me say I ordered this set through Amazon on a Friday afternoon and received it Saturday morning! I was floored at how quickly it arrived...and with free shipping! Ok, so for the set. I am no regular cook but want to start so I did weeks and weeks of research before settling on this set. I wanted a set that had 12 pieces, clear lids and the covered handles and that could go in the over. I researched between stainless or hard anodized and it seemed the hard anodized was even stronger than stainless yet had the non-stick benefit. I opened the box and was leary of what the pans might feel like in my hand as I had never seen these in person. This is a super nice heavy set of cookware! I feel like a gourmet chef using them! They are very substantial and the hard anodized surface is all one piece inside, out, and bottom. Very quality stuff! I have only cooked with them once so far and was so impressed with the clean-up. Very easy, even easier than my old non-stick set. I highly recommend this set to the beginning or very experienced cooks!
Buy KitchenAid Gourmet Essentials 12-Piece Nonstick Hard-Anodized Cookware Set Now
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Sizzle in the kitchen alongside celebrity chef Emeril Lagasse with his custom designed 12" fry pan. Employing an innovative triple-thick core, Emerilware(tm) layers stainless steel, aluminum and copper for optimum cooking performance. All pieces are equipped with a flared lip for drip-free pouring and riveted stay-cool cast stainless steel handles for safe, easy handling. Lifetime guarantee.
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Technical Details
- Classic slope-sided, 12-inch frying pan made of 18/10 stainless steel- Aluminum disk on bottom for uniform heat and clad in copper for elegance
- Cast-stainless-steel handle stays cool on stovetop, has thumb-rest for comfort
- Mirror-finish exterior; satin-finish interior conceals utensil marks
- Lifetime warranty against defects
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By Poker David (New Orleans, LA)
I went to a close-out store (in the tv commerical, the store's name began with a T, ended with a X.) The shopping cart was not very wide, I couldn't put it in flat, so I put the pan in the cart at an angle. I had two bags of coffee, 3 bags of cookies and two wash towels on top of it when my shopping was done. The check-out girl noticed the fry pan was wrapped, she asked me whether I want another one. Wrapped? It can not be - my other items weighted probably 5 lbs. How soft was "the stainless steel"? I did not get another one. Maybe manufacturer sent B grade to close-out store?
By Jeema Vai
I bought the 8" pan. It stains like crazy. It's also weighted in such as way that the pan tips over very easily (the handle I guess makes it much heavier on one side). I would buy from another company.
By Eleanor M. Mosser
It's great. Wanted a big one. Shopped Amazon. The price was right. Have used it a lot. Easy to clean, just put it in the dishwasher. Emerilware Stainless Steel 12 Inch Fry Pan
By Paula Phalin (Wisconsin)
Emerilware Stainless 12-Inch Fry Pan
I have been using this particular pan now for about 2 weeks, & I bought it here at Amazon because I am a "Savvy Shopper" who likes to save $$$. This 12" Stainless Steel Skillet by Emerilware is worth every cent I paid for it & THEN SOME! Emerilware is really made by "All-Clad" Metal Crafters who are tops in the business for making Stainless Steel Cookware, & also among the highest in what they charge for it too. NOT WITH EMERILWARE THO, this is why I own the whole set, it is like "All-Clad", "Without Breaking the Bank". I really like the usage of COPPER sandwiched between aluminum & stainless steel,(triple clad) discs on bottom. We all know aluminum is a great conductor of heat, well...COPPER is even better. Your getting "Two Bangs For Your Buck" with his line. And "If That Weren't Enough", because of this "Triple Clad" technology, you can save more $$$ by turning DOWN the flame on your stove while cooking, because of the extra added COPPER! Now who wouldn't appreciate that in this day & age? Before cooking, I just spray the bottom of fry pan w/a little Pam Spray, in addition to that for some foods I use oils. When done cooking, because of the special lip around the top edge of all Emeril's pans, the grease dripping pour out with ease where ever you aim them, NOT all over the place! Clean-up couldn't be more easy. Scrape the pan, run a little water in it to soak a few minutes, empty out the water, sprinkle a little Cameo, or Bar Keeper's Friend, in the bottom, use scrubber w/a little "Elbow Grease", rub out with dish cloth in water, rinse, & your done. Shines like new, & there is no worry that the pan will ever release & transfer those NASTY "PTFE or PFOA" CHEMICALS on your food that you can expect to get w/Non Stick Cookware. Your copper ring around bottom sides may tarnish just like a copper penny does, but that doesn't bother me! There is a nice "Stay Cool Handle" on the pan too, & I don't think that this pan is very heavy-at all! This is why I love Emerilware & own the whole set! All I can say is "GO FOR IT, WHILE THE GETTIN'S GOOD!!!
By James Zinn (Kansas City, MO)
I purchased this pan recently and have used it several times.
As other reviewers of other Emeril fry pans have noted, you must get used to cooking with a lower temperature than other more traditional pans, so food won't stick, and won't burn. I have a gas range oven, and it works great so far, using it on the lowest temperature settings. Just warm it up for awhile before use with oil at low setting.
Even without a no-stick surface, as long as you oil it well when using (I have used high quality olive and canola oils), and don't overheat it, it has cleaned up just fine. The interior will stain a bit but that's what Cameo is for.
Note this pan is rather heavy, so not recommended to senior citizens and those who would be impacted as such. It does have a nice feel when using, though.
What I question is the "clad in copper". This is a poor joke on the consumer. The "copper" layer appears to actually be aluminum, with a copper metal PAINT over it. After the second use, the paint was already wearing off, revealing an ugly ring of irregular coloring. So much for "handsome", or whatever marketing term they use. Who knows what they really use. Perhaps some Chinese scrap metal? Docked a star for this.
I am fairly certain this pan is made in China. Just like everything else for the kitchen these days. Don't expect an All-Clad made in the USA.
Buy Emerilware Stainless Steel 12 Inch Fry Pan Now
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Sometimes the difference from ordinary cooking and great culinary achievements may depend on the quality of the cooking tools. Fundamentally, cookware quality is important. The materials used in pots and pans contribute to heat conductivity, uniformity, and overall consistency of heat distribution that can influence flavors derived from all ingrdients. This set of gourmet-class cookware was created by internationally acclaimed chef Emeril Lagasse, and meet his standards for culinary excellence. Jointly developed with leading cookware manufacturer, All-Clad, this set offers the at-home high performance stainless steel at an exceptional value. The collection features a thick, triple-layer disk of stainless steel, aluminum and copper, permanently bonded together to ensure fast and even heat distribution. The cooking surface is made of non-reactive, satin-finish stainless. Other features include perfectly-balanced and securely-riveted, tempered glass lids and flared lips for drip-free pouring. Safe for glass/ceramic stovetops. This 10-piece set includes an 8-inch Fry Pan, 10-inch Fry Pan, 2-quart Sauce Pan with Lid, 3-quart Casserole with Lid, 3-quart Saute Pan with Lid, 6-qt. Stock Pot with Lid This affordable cookware set may just be the link to raise your cooking results from good to delicious. Dishwasher safe for easy cleaning Emerilware includes a Lifetime warranty
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Technical Details
- Set includes: 2-quart lidded saucepan; 3-quart lidded casserole pan- Also: 3-quart lidded saute pan; 6-quart lidded stockpot; 8- , 10-inch fry pans
- Aluminum disks on bottoms for uniform heat and clad in copper for elegance
- Cast-stainless-steel, stay-cool handles; glass lids with stainless-steel edges
- Mirror-finish exterior; satin-finish interior conceals utensil marks
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By iamdavinci
These pans are horrible. Nothing cooks right and everything sticks to the bottom of the pans - if your boiling it seems okay but that is all. Plus when cleaning you risk the chance of cutting yourself on the pans which I have done many times and I just cut my thumb just a few minutes ago washing the edges clean. These pans are horrible and if I could have given them a negative I would have. Emeril you put your name on these pans - you are nothing but a money hungry sloth. Careful thought should be given when making a purchase. Keep it in the good old USA - BUY USA MADE PRODUCTS!
By JMV (New Jersey)
I have to say that I am surprised by all of the complaints of everything sticking to these pots and pans. I just got the Emeril set for Christmas, and am really impressed with how things DON'T stick to the pans. I registered for Calphalon 5 years ago for my wedding and was not happy with the set all these years. Just started using my Emeril set and have to say I am really impressed. Scrambled eggs slid right off the pan, unlike my old pans.
By leslie (nc)
Almost everything sticks to these pans, unless boiling. I have to soad and use coarse scrubber to clean...and they still never become 100 percent clean. They always look dirty. I have had them for a year and am so fed up, I have purchased anodized cookware.
By tekvoodoo
I used puck-ware, emerilware and lot of local stainless steel ware. Stainless steel ware food always sticks and watch the TV program they use lot of oil and that's how they convince viewers. I got fooled too and then returned the product. hahaha what a fun. The problem with the stainless steel ware is, you have to use lot of oil in order food not to stick on the pan,however with the nonstick, very little oil can do the job, but nothing sticks on the pan. Now question is, drench food with lot of oil on steel ware or use very little oil on non stick, which one is healthy ? Non-stick wares(Teflon coated) are cheaper than stainless steel ware. Lot of people advised me that Teflon coated cookware is not healthy, and that is baloney. I don't buy lifetime warranty cookware because that is a hogwash. I buy restaurant grade nonstick ware from SAMS club. Use it for few years and buy new one. Except I have only one large stainless steel ware to cook soup and boiling water but nothing more than that. That's the way to go folks.
By Lisa Hernandez (Chicago)
Ok...my husband and I got married on the spur. So as a wedding present, my family pitched in and bought us this cookware set. I've not really cooked with any other products, except farberware. And this is soooo much better! I love everything about this set! It's so easy to cook with, clean up, and store! I truly love cooking with this set! My mom purchased the Wolf Gang collection, and it's just not the same! His are so light and uneven when cooking. Emeril's cookware is heavy, and consistant! It feels like I'm cooking in a real kitchen with these! This was definately a dream set, and am so grateful that my family bought these for us! I now want to add to my collection and keep up the great cooking!
Buy Emerilware Stainless 10-Piece Cookware Set Now
Emeril Pre-Seasoned Cast Iron 13-Inch Pizza Pan / Round Griddle
0 comments Posted by Cookware at 6:52 AM
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Emeril's pre-seasoned pizza pan/griddle turns out unforgettable pizzas, quesadillas, sandwiches, pancakes and much, much more. This pan is deeper than traditional griddles for additional function. It features sturdy, wide carrying handles for easy handling.
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Technical Details
- Pre-seasoned cast iron- Wide, flat 13 inch usable surface
- Natural birch wood underline/trivet to protect countertops and tables
- Perfect pizza stone for crispy crusts
- Emeril recipe cards included
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By Movieman
I purchased this "Pizza Pan" to use on my "Char-Broil Patio Caddie" which I also purchased through Amazon.com. I would have preferred that it did not have the handles as they hung over the edge of the "Caddie". I had a machine shop cut off the handles and it now fits perfectly. I often cook breakfast of bacon, sausage, eggs, or pancakes on the griddle. Once I seasoned it two more times, I don't have to be concerned about food sticking to the surface.
Ted Landberg
By Kermit Green (Pacific Northwest)
This is a really nice, durable, pre-seasoned, cast iron pizza pan. It's heavy at 11 lbs, but retains heat well and cooks evenly. We have baked scones on the preheated pan and they came out perfect. Also, pizza comes out great too when placed on the pan, pre-heated in the oven to 450. It cooks evenly in about 10-12 minutes and the crust was crisp on the bottom, chewy and delicious, done to perfection throughout. It is a challenge getting the homemade circle of dough into the preheated pan though! I brush oil on the pan before baking and it cleans easily. The directions state to let it cool before washing and I just swish it with water and a scrub brush and dry it. Nothing sticks. Warm it and wipe it with a little oil before storing. I'm very pleased with this pizza pan. Only 4 stars because the handles are too flat, making it difficult to slide large oven mitts underneath to pick it out of the oven. I have found if I turn it so the handle hangs over the edge of the oven rack, it's not much of a drawback, but more angle would work better. All in all, I am very pleased with this pan.
By GPMcG (Bethlehem, PA)
This item lives on the bottom rack of our oven. It helps to stabilize the heat in oven when it is not in use. We have used it for roasting veggies, roasting chicken and baking bread, in addition to pizza.
Advantages over a pizza stone: versatility, easier to clean than a pizza stone, can be easily rotated for uniform heating, and can be used on the stovetop.
Would have given it 5 stars if the handles were slightly easier to grasp.
UPDATE: We also purchased the Lodge 14" version. Larger, handles more convenient, but the E-ware has a smoother surface and is $10 less. Take your pick.
Buy Emeril Pre-Seasoned Cast Iron 13-Inch Pizza Pan / Round Griddle Now
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Celebrity chef Emeril Lagasse kicks it up another notch with this stainless-steel Chef's Essentials Set. This 18/10 Stainless Steel cookware has a high performance aluminum and copper bonded base that ensures fast heat delivery. This set includes the versatile 4qt chef's pan,10" fry pan, 1qt. saucier and a 7" cooks knife. The perfect starter set that has everything you need to create a delicous meal. These pieces are the "workhorses" of all cookware shapes.
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Technical Details
- Set Includes: 4 Quart Chef'S Pan, 10 Inch Fry Pan, 1 Quart Saucier and 7 Inch Cooks Knife- 18/10 Stainless Steel cookware
- High performance aluminum and copper bonded base
- Fast heat delivery
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Buy Emerilware Stainless Steel 4 Piece Chef¿s Essentials Set Now
From Emeril's Kitchens: Favorite Recipes from Emeril's Restaurants
0 comments Posted by Cookware at 6:58 AM
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What's the next best thing to eating at one of Emeril's restaurants? Making your favorite Emeril dishes at home! And now you can with Emeril's new book, From Emeril's Kitchens.
Emeril Lagasse, America's favorite chef, has gathered 150 of the most popular, most requested recipes from six of his restaurants, and has included two dozen new personal favorites as well. If you are one of the many fans who have enjoyed a memorable meal at one of Emeril's restaurants or tuned into his television cooking shows, and want to share that extraordinary experience with friends and family,From Emeril's Kitchens is the book for you.
From Emeril's New Orleans, try your hand at the Home-Smoked Salmon Cheesecake or the Barbecued Shrimp with Rosemary Biscuits. NOLA in the French Quarter is known for the Cedar-Planked Fish with Citrus Horseradish Crust and Citrus Butter Sauce and the over-the-top dessert Chicory Coffee Crème Brûlées with Brown Sugar Shortbread Cookies. Entertain at weekend brunch as they do at Emeril's Delmonico and make the elegant Poached Eggs Erato or Souffléd Spinachand Brie Crêpes. Explore the tropics with dishes from Emeril's Orlando such as the Poached Grouper with Mango Salsa, Smashed Avocado, Coconut-CilantroRice Pilaf, Black Bean Sauce, and Tortilla Chips.
Looking for a true steak house experience? The Seared Beef Tournedos with Herb-Roasted Potatoes and Sauce au Poivre from Delmonico Steakhouse in Las Vegas are just the ticket. Seafood lovers can dig into Poached Oysters in Herbsaint Cream or the Spiny Lobster-Tomato Saffron Stew with Shaved Artichoke and Olive Salad from Emeril's New Orleans Fish House.
So, spread the food of love and kick up your kitchen another notch with From Emeril's Kitchens!
Emeril Lagasse is donating a portion of his proceeds from the book to The Emeril Lagasse Foundation, a nonprofit organization established to support and encourage programs that create developmental and educational opportunities for children.
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Technical Details
- ISBN13: 9780060185350- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
- Click here to view our Condition Guide and Shipping Prices
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By Justin B. Roumelis (FL USA)
I bought this as a Christmas gift for my mother, and it was a great decision. Some of the recipes can be difficult to cook if you are a novice like myself, but there are others that are relatively simple, yet delicious. There is also a wide variety of recipes, from appetizers to seafood, steak dinners, vegetable dishes, and desserts. I haven't tried many of Emeril's recipes that I didn't like, they are really great for any occasion.
By Deborah Pinker
Emeril is the best. Some of the recipes aren't that easy but he is a winner with great recipes.
By Douglas Appelt (Palo Alto, CA)
Did you ever eat in a restaurant, and say "Boy, I wish I had the recipe for that!" My wife and I ate at Emeril's in Las Vegas once, where we had a Smoked Salmon Cheesecake appetizer that I thought was one of the more interesting, creative and delicious courses that I had had recently. That's why I was so delighted when I was browsing through a library, and I saw this book, with a recipe for precisely that dish. I excitedly took it home and made it, and it was a big hit with everyone from little kids to adults.
The dish was indeed complicated - it had 5 components (hot smoked salmon you have to prepare on your own BBQ, the cheesecake itself, a ravigote sauce, a black bean salsa, and a mirliton slaw) But all the components went together wonderfully, and I enjoyed basking in the glory after it was all served.
Another dish from the same book I prepared was the Beggar's Purses with Wild Mushrooms and Lentil Ragout. Again, quite intricate and time consuming, but worth the effort in the end.
The key to liking this book is to calibrate your expectations properly. This is a book about fine-dining restaurant dishes, and it has a lot more in common with Thomas Keller's French Laundry Cookbook (albeit without the fancy schmanzy coffee table book format) than Rachel Ray's 30-Minute Meals. If you enjoy puttering around the kitchen all day, this book will reward you with some truly well thought out recipes and presentations.
By Desi (Illinois)
Reading through the past reviews tells me most folks do not get much past Betty Crocker's fast-food cookbook and drive up menu in their kitchens at home. My wife and I spend our free time perfecting advanced recipes from chefs around the world. Emeril Lagasse has some of the best advanced recipes we have found anywhere. When we want to create a meal to remember at home without trial and error, we can almost always count on Emeril to come through. For people that see him as complicated, there are many other chefs with far more advanced techniques and hard to come by ingredients. Recipes of this caliber must be thought out ahead of time and put together with developed skill. After you have prepared the dish the first or second time you will find that they become much easier to grasp and less time consuming as well. One last note, as to the question in an earlier review "where do you find turtle meat" that would be from a pond. Yes, a pond, this is Emeril Lagasse and he really cooks for a living.
By Alexandra Larriott (Washington DC/Miami)
On business, I've visited Emeril's restaurants in Las Vegas and New Orleans, and I desperately want to attempt many of the dishes at home. This book, as well as his others, have helped me tremendously. It is written simply using very common ingredients and themes, without any pretention. -Some of my stuff came out pretty decent. Good luck!
Buy From Emeril's Kitchens: Favorite Recipes from Emeril's Restaurants Now
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