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Emeril 20-40-60: Fresh Food Fast Review
I started cooking about two years ago after watching the Food Network and getting the notion that I might be able to make a beef stew or a pot roast. While my first attempts were all successful, I have to admit it was stressful because I did not even know how to read a recipe, did not understand what the techniques were. But I chose recipes I had seen done on TV, however cut down for a show format. After doing dozens and dozens of dishes I got a feel for how recipes work and could see how dishes are constructed based on the cooking method being used. Nowadays, I even build my own dishes or modify a recipe based on what I have on hand or what looks best at the market.
While a number of the big name Food Network chefs were inspirations to me, none was more important to my learning to cook than Emeril Lagasse. His recipes work and provide lots of flavor. Plus they are direct enough for those of us who want to cook but don't have training. Some of his recipes do require more work than others, but none are impossible. And I have always found them rewarding. My oldest son says that if the recipe is from Emeril he is willing to try the dish no matter what it is because they have always been good.
This book is especially nice for home cooks who have busy lives and want to cook quick, fresh, tasty, and affordable meals after work or on busy weekends. I have made a number of the recipes and they are all easy to follow, tasty, and I believe you and your family will love what you prepare. The shrimp etouffee has become one of my standards that I use for guests and they always like it. The goat cheese and caramelized tarts were also a hit. I also like the Salad Tropicale, which is easy and tasty - it is tropical because of the hearts of palm, avocado, and tomato. And I want to make the chili mac soon.
Emeril organized the dishes so you can choose a dish by how much time you have to spend preparing it. And each section, whether 20 minutes, 40 minutes, or 60 minutes, has a full compliment of starters, salads, soups, sandwiches, rice & beans, seafood, poultry, meat, and desserts. Vegetables only show up in the 20 & 40 minute sections.
Emeril also provides cooking advice and I have found that his advice to study the recipe in advance of cooking to be very sound. You want to be sure you have a strong conception of what you want to make, what ingredients you will need to have on hand, and what the order of battle will be. That is, what will prep take, how will you cook the dish, and how will that dish coordinate with the other things you are preparing for the meal. I have found that you want to have EVERYTHING prepped before you start cooking. So, allow a bit more prep time than you anticipate or than the recipe calls for. I don't know how they prep things so fast, but I don't want to lose a fingertip to haste when cutting, chopping, dicing, and mincing. Still, the timings on the recipes are relatively accurate and Emeril is clear about the range of time of the recipes in each section.
This is a very useful book and is handsomely produced. The photography is colorful, enticing, and there are many photos of what we aspire to create with some of the recipes. Not every recipe is illustrated and some of the photos are just there for decoration.
I look forward to cooking even more of these recipes and sharing them with friends and family. Thanks, Emeril, for helping me learn to cook and for helping me provide wonderful meals that allow us to sit and talk and enjoy each others company.
Reviewed by Craig Matteson, Saline, MI
Emeril 20-40-60: Fresh Food Fast Overview
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