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Emeril 20-40-60: Fresh Food Fast (Paperback)
$24.99
Usually Ships in 1-5 days
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.
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.
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