Sizzling Skillets and Other One-Pot Wonders

by Emeril Lagasse

Overview

In chef Emeril Lagasse’s tribute to one-pot wonders, he shows there’s nothing more satisfying than a hearty meal prepared in your most cherished pot or pan. Whether baked in a cast-iron skillet, braised in a Dutch oven, seared in a hot wok, or simmered in a slow-cooker, Emeril’s Sizzling Skillets and Other One-Pot Wonders serves up delicious meals to fit any pan or palate.

Go beyond your typical soups, stews, and casseroles to indulge in crave-worthy main courses like “BLT” Risotto or New England-Style Fish and Shellfish Chowder, and comforting classics such as Cola-Braised Pot Roast with Vegetables and Southern-Style Chicken and Dumplings. Emeril also explores the spice trail with his bold twist on some of the world’s global traditions—Indian Karahi Chicken, Korean Kimchi and Beef Stew, and Mexican Pork and Red Chile Posole.

With more than 130 flavorful dishes and beautiful color photos throughout, Emeril’s recipes use foolproof techniques and staples from a well-stocked pantry to create filling meals that you’ll be proud to bring to the table. The perfect family dinner or star of your next potluck celebration is just one pot away!

Product Details

ISBN-13:	9780062101211
Publisher:	HarperCollins Publishers
Publication date:	10/25/2011
Series:	Emeril's
Sold by:	HARPERCOLLINS
Format:	eBook
Pages:	304
Sales rank:	128,181
File size:	102 MB
Note:	This product may take a few minutes to download.

About the Author

Emeril Lagasse is a chef, restaurateur, and the author of eighteen bestselling cookbooks, including the recent Emeril's Kicked-Up Sandwiches and Sizzling Skillets and Other One Pot Wonders. He is the proprietor of thirteen award-winning restaurants across the country and is the host of The Originals with Emeril and Emeril's Florida, both airing on the Cooking Channel. He has been the food correspondent for ABC's Good Morning America for fourteen years. In 2002, Emeril established the Emeril Lagasse Foundation to support children's educational programs that inspire and mentor young people through the culinary arts and promote nutrition and healthy eating.

Hometown:

New Orleans, Louisiana

Date of Birth:

October 15, 1959

Place of Birth:

Fall River, Massachusetts

Education:

Culinary degree, Johnson & Wales University

Website:

http://www.emerils.com

Editorial Reviews

Emeril Lagasse is a Food Network star, a frequent TV show guest, and the 14-hour-a-day workaholic who presides over a huge "Emeril Empire," but he never forgets that cooking is where it all begins: "If the kitchen mechanics aren't right, nothing else will be right. Whether it's book or TV, or whatever the case may be, the backbone of what I do are my restaurants." That hands-on philosophy is what gives Lagasse's recipes the subtle touches that exemplify his personal style. This paperback original gathers scores of recipes for Emeril's favorite one-pot wonders.

Celeb chef Lagasse's latest effort focuses on dishes that "come together" in a single pot while cooking "mostly unattended." If that hesitant word choice from the introduction gives the reader pause, the book's first recipe does not help. How can fettuccine with a crawfish cream sauce be prepared in a single pot? (Apparently by ignoring that a separate vessel is needed to boil the fettuccine.) The cream sauce and the crawfish, meanwhile, need fairly constant attention. Another cause for concern is that even though Lagasse provides more than 130 flavorful recipes for the single pot, to fully enjoy his offerings the home cook would need not only a skillet, a sauté pan, a baking dish, and a large soup pot, but also a wok, a Dutch oven, and a slow cooker. These last three appliances account for nearly half of the collection's page count, from which fully equipped chefs can try their hand at stir-fried squid with chili sauce, cassoulet with confit and garlic sausage that is cooked in stages over two days, or a simple pork and beans with garlic, bay leaves, and, of course, a healthy dose of Emeril's seasoning blend. (Oct.)

Publishers Weekly