Sizzling Skillets and Other One-Pot Wonders
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- $249.00
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- $249.00
Descripción editorial
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!
PUBLISHERS WEEKLY
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 saut 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.
