Emeril 20-40-60: Fresh Food Fast by Emeril Lagasse

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  • Swordfish with puttanesca relish

    • Jane on July 20, 2011

      A tasty, quick everynight dinner. The puttanesca relish makes enough for another meal - he suggests pasta, cooked chicken breasts or grilled fish. The puttanesca had plenty of flavor from anchovies, capers, black olives and basil.

  • Stir-fried beef and broccoli

    • Jane on October 22, 2010

      Good quick & easy dinner with lots of flavor.

    • Breadcrumbs on April 16, 2013

      p. 205 - Quick & Delicious! This is the first dish I’ve cooked from this book and it turned out perfectly. I made the sauce the day ahead so dinner literally came together in about 7 mins. Imagine my delight! Zoji took care of the whole grain basmati rice. I made one slight change by substituting Sambal Oelek for the dried chilis. I also added a little water to loosen the mixture before serving. Worth repeating. Photos here: http://chowhound.chow.com/topics/898486#8022287

  • Kicked-up tuna melts

    • Cheri on April 26, 2013

      This was ok. Nice little variation from my standard, but no real WOW factor here. I don't typically add tomatoes and provolone, but find it was ok.

  • Chicken queso burgers

    • Breadcrumbs on November 17, 2010

      ppa 138/9 - I'd flagged this as a "to-try" based on the ingredient list - especially the ground chx which I'm increasingly incorporating into our meals. After pulling the book to have a closer look, I've changed my mind. A few things just turned me off the recipe. First, I found the idea of incorporating grated cheese into the raw meat mixture really odd. I've seen burgers w a cube of cheese in the centre but can't imagine what would happen if it was mixed through (1/2lb no less). Also, the recipe calls for 1.5 cups of minced onions to be mixed with 3/4cup of olive oil as a "spread" for the buns...ughhh! That seems as though it would be super-oily.

  • Prosciutto and mozzarella panini

    • Gio on November 08, 2015

      Pg. 40. Superb sandwich to eat instead of a take-away sub. We used the prosciutto and mozz per the recipe, focaccio, and hot cherry peppers instead of red bell peppers, dried oregano with the balsamic vinaigrette. Had all the flavors and aromas of the best Italian salumaria I've ever been in. Into our easy make rotation it goes along with thoughts of variations on the theme.

  • Roasted carrots with fresh thyme

    • Gio on November 25, 2015

      Pg. 67. Super accompaniment for just about any main dish. We used carrots of many colors sliced with a rolling cut on the diagonal and that made for a pleasing presentation. The bit of honey called for enhanced the beautiful carrots but did not over power their flavor. Into rotation it goes.

  • Gaaahlicky sizzling shrimp

    • Gio on November 22, 2015

      Pg. 73, including Pg. 29 Creole Seasoning omitting the salt. I've cooked many variations of garlic shrimp over the years and this rendition is excellent. I halved the shrimp recipe to serve 2 people, used half chicken stock and dry white wine, increased the Creole seasoning to 1 tbsp. Next time I'd use the same proportions but cook the shrimp less time. We had sliced grilled focaccio for the sauce. Definitely repeatable.

  • Stir-fried chicken with cashews

    • Gio on July 25, 2015

      Pg. 80. Absolutely delicious, quick, easy. Toast the cashews first.

  • Creamed mustard greens

    • TrishaCP on April 13, 2018

      This was ok but I've had versions I prefer using just cream. The cream cheese here made it taste a bit heavier.

  • Braised chicken thighs

    • TrishaCP on March 01, 2019

      This was an easy to make braised chicken dish, with decent flavor. (Not sure that my Cajun spice blend was all that great. I think the Essence mix would have been better.) I used boneless skinless thighs to speed up prep, but it was still a tad too long a prep for my household on a weeknight, since we don’t usually get in until 7-7:30pm most nights. In hindsight, this would have been a great dish to convert to the Instant Pot or other pressure cooker. Will need to consider that for the future.

    • angrygreycat on July 22, 2018

      Made this for dinner tonight along with some steamed rice. Lovely tasting gravy and pretty simple preparation. Good for dinner on a work night, even though it is not a short recipe.

  • New York strip with beurre maître d'hôtel

    • nadiam1000 on January 31, 2017

      Great alternative cooking method to grilling - my favorite cut is the NY Strip and the sear from the cast iron, combined with the seasoned butter makes a pretty perfect steak

  • Real Caesar salad

    • angrygreycat on August 28, 2018

      I've made this recipe several times and it is now my family's go-to Caesar Salad recipe. Made again for dinner tonight with some leftover sliced chicken breast to accompany it.

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  • ISBN 10 0061742945
  • ISBN 13 9780061742941
  • Linked ISBNs
  • Published Nov 15 2009
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher HarperCollins Publishers Inc
  • Imprint William Morrow Cookbooks

Publishers Text

From one of America's favorite chefs comes a new cookbook that makes cooking easier and faster than it's ever been--with 140 recipes for get-it-on-the-table dinners, healthy and quick breakfasts, super-fast snacks, lunches, and more.

Life is busy. From work to play, friends to family, you don't have a lot of time to spend in the kitchen. And now you don't need it! Bestselling celebrity Emeril Lagasse is here to save the day (and your schedule) with Emeril 20-40-60, a collection of quick and easy recipes for every meal and every occasion, including:

  • Long day at the office?
  • In a hurry to get the kids to piano lessons?
  • Hungry for more than just a sandwich?
  • Early morning meeting?


Using Emeril 20-40-60, a healthy, delicious, and affordable meal is still possible--it's gourmet cooking for today's crazed and budget conscious family.



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