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Now you can wake up tired weeknight chicken with the zing of North African spices. Turn Sunday’s same old spaghetti dinner into an authentic Italian abbondanza with Pappardelle Bolognese and Veal Saltimbocca alla Romana. Hit a home run on game day with Fresh Tortilla Chips, Guacamole, and Farmstand Salsa. Each recipe zeroes in on the bright notes of fresh, global fare and a handful of readily available ingredients that engage the senses and spark the palate, and all are as easy to prepare as they are flavorful.
From the simple pleasures of midnight fridge raids to the exotic and sophisticated, Eat This Book satisfies an array of hunger pangs in chapters that truly speak to the way we eat today:
Eating introduces pantry basics with a twist, like Lemon-Caper Mayonnaise and Ginger-Soy Vinaigrette;
Devouring presents snacks and cocktail bites such as Toasted Almonds in Chile Oil and Sautéed Feta Cheese;
Noshing offers crowd-pleasing fare for impromptu gatherings like Cold Sesame Noodles and Grilled Pizza with Mozzarella di Bufala;
Consuming lays out easy dishes for weeknight suppers, including Roasted Chicken Stuffed with Lemon and Herbs and Pan-Seared Tuna with Avocado;
Tasting harvests ideas from the summer garden such as Spanish Gazpacho and Roasted Corn with Parmesan and Cayenne;
Savoring serves up hot pots for cold nights, like Braised Brisket and Buttery Turnips; and
Licking the plate clean showcases irresistible desserts, including Peach and Blueberry Crostata and Chocolate Tart.
Packed with the excitement of a culinary wanderlust fulfilled and all the comforts of coming home again, Eat This Book proves there’s really no reason to eat out when the food from your own kitchen can be so delicious.
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Creators
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Publisher
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Release date
December 4, 2012 -
Formats
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Kindle Book
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OverDrive Read
- ISBN: 9780307953728
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EPUB ebook
- ISBN: 9780307953728
- File size: 31102 KB
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Languages
- English
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Reviews
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December 6, 2004
An eight-year veteran of TV's Food Network (with stints on How to Boil Water
, Food 911
and other programs), charismatic Manhattan chef Florence (Tyler Florence's Real Kitchen
) presents his second cookbook featuring the "culinary honesty" premise: global flavors in uncomplicated recipes for average cooks. He opens with a chapter that includes recipes for North African and Turkish spice mixes, and zesty flavors continue to take center stage throughout in dishes like Swedish Meatballs with Lingonberry Sauce; Scallop Ceviche with Melon, Chile, and Mint; Steamed Black Bass in Miso Soup with Udon and Shiitakes; and Basil Ice Cream with Wine-Poached Cherries. Florence clearly has a penchant for internationally inspired dishes and draws on the cuisines of Argentina, China, India, Portugal and Thailand, among other countries. He does include recipes for such familiar fare as Chicken Parmesan; Potato Pancakes (which he spices up with cinnamon apples and fresh thyme); Grilled Pizza with Mozzarella di Bufala
, Sausage, and Fresh Tomatoes; and Braised Brisket. Florence's vast culinary knowledge translates well to the page, as nearly every entry includes practical, and often charming, personal commentary based on his excursions to foreign locales and his experiences living in New York's Chinatown. Photos. (On sale Apr. 12)
Forecast:
Florence's first cookbook was one of the fastest-selling cookbooks of 2002. A seven-city tour should help this one attain similar sales. -
Starred review from March 15, 2005
The personable host of several Food Network series, including "Food 911", follows up "Tyler Florence's Real Kitchen" with more fresh, easy recipes in a lively format. He begins with "flavor components," quickly prepared fresh herb sauces, spice mixes, and other basics to keep on hand to jazz up any meal. The following chapters range from "Devouring" (little bites for cocktail parties and other occasions) to "Tasting" (recipes inspired by summer's bounty) to "Licking the Plate Clean" (dessert, of course). Recipes are eclectic and inspired by a variety of cuisines, including Mediterranean, Asian, and beyond -Florence grew up in the American South and now lives in New York City's Chinatown. Along with the imaginative recipes, Florence's easygoing style, the dozens of color photographs, and a vibrant design make for an extremely engaging book. Highly recommended.Copyright 2005 Library Journal, LLC Used with permission.
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