Sizzling Skillets and Other One-Pot Wonders

by Emeril Lagasse

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!

Genres: Cookbooks, Nonfiction, Cooking, Reference, Food

304 pages, ebook

First published September 27, 2011

About the author

Emeril John Lagasse is an American celebrity chef, restaurateur, television personality, and cookbook author. A regional James Beard Award winner, he is perhaps most notable for his Food Network shows Emeril Live and Essence of Emeril as well as catchphrases such as "kick it up a notch" and "BAM!" He is a 1978 graduate of Johnson & Wales University's College of Culinary Arts. The "Emeril Empire" of media, products and restaurants generates an estimated USD$150 million annually in revenue.

Reviews

[Julie H. Ernstein · Rating 4 out of 5]

I did the usual flip test to multiple pages, pondering the "would I make/eat that?" question, so snapped this one up. After careful study, I've decided that I'll be making the Mussels in a Green Curry Broth for my birthday dinner tomorrow evening. Will adjust rating as/if appropriate, pending the results of that foray. (Update: Holy cow! So fast and easy and oh so tasty. Now to pick the second item to field test . . . .)

[Beka · Rating 3 out of 5]

A little of an old fashioned format, but I'm sure the recipes are good. Just didn't find anything that struck my fancy.

[Dona · Rating 4 out of 5]

Wouldn't it be great if, on a cold winter day, Emeril Lagasse would show up at your front door with this cookbook, a bottle of red wine, and an offer to cook dinner for you and your family? The recipes in this book would be perfect for just such a day. Grillades and Stone-Ground Grits, Emeril's Paella, Red Wine and Port Braised Short Ribs, or Cajun Shrimp Stew. Wouldn't these make your kitchen smell wonderful as you sip wine and watch him cook??

This was a good cookbook read. The ingredient lists and directions were clear, and the pages were not over crowded and so were easy to read. Although most of the recipes are not for you if you are watching waistline, many could be modified to lower the calorie content. The only real negative was that a few recipes called for ingredients that might not be found in the grocery stores in my area.

This is definitely a book I would buy for my cookbook shelves.

[Dunktdunk · Rating 5 out of 5]

I have grown up watching Emeril Lagasse on the Food Network and am always salivating by the time his program is over. Now easier then ever, using just "one-pot" Emeril has compiled a wonderful cookbook with tons of delicious dishes. My favorite thing about this book is the fact that I only need one-pot to complete them (skillets and sauté pans, casseroles and baking dishes, Dutch ovens, big pots, woks, and slow cookers). This is one of my kitchen favorites and recipe guides that I go to when I want to do something that is simple but looks and tastes like I was culinary trained.

[Katrece]

The Leek and Bacon Quiche in Potato Crust was really good. (I used turkey bacon instead of pork.)
I've never liked quiche or made it but this was different than the few ones I've tried. It has a lot of flavor.

That is the only recipe I made from the book; and I picked it up from the library on a whim.

[Will · Rating 4 out of 5]

a lot of recipes from all different kinds of cuisines.... where some Emeril recipes take up every burner on the stove and plenty of bowls to make a dinner you will never forget.... this one also offers some crock pot offerings... great set it and forget it recipes for cold winter days ahead

[Millie · Rating 2 out of 5]

That was surprisingly disapointing. I made the Indian Beef Curry with Yogurt and the Beef Bouguignon. Both were lackluster. I have tried many of Emeril's dishes on the foodnetwork and they were all amazing, so what the hell?

[Reading For Sanity · Rating 4 out of 5]

read this review and others at http://readingforsanity.blogspot.com/...

[Heather · Rating 5 out of 5]

food fit for a king/queen but with an aproachableness the average cook is looking for. lots of variety. everything from easy to "special occasion".

[Erika · Rating 4 out of 5]

Say what you will about the guy (I'm talking to you Bourdain) but I love Emeril and I love his food. This cookbook is a little easier and left my kitchen a lot less messy than his usual fare.

[Amber Petroski · Rating 5 out of 5]

One of my favorite cookbooks!!

[Kim · Rating 4 out of 5]

Lots of wonderful recipes I would love to try and might be able to do. Lots of great photos of the meals. Loved the chapter breakdowns by cooking container.