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Eat This Book: Cooking with Global Fresh Flavors Hardcover – April 12, 2005


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Product Details

  • Hardcover: 288 pages
  • Publisher: Clarkson Potter; First Edition edition (April 12, 2005)
  • Language: English
  • ISBN-10: 1400052378
  • ISBN-13: 978-1400052370
  • Product Dimensions: 0.8 x 8 x 10.2 inches
  • Shipping Weight: 2.9 pounds
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (18 customer reviews)
  • Amazon Best Sellers Rank: #796,214 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

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.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

“Tyler Florence demystifies delicious food and adds layers and layers of flavor in simple and exciting ways that remind us, as all Italians already know, that the best meals are truly eaten at home. This book makes cooking at home as easy as take out and twice as tasty.” —Mario Batali

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Customer Reviews

4.5 out of 5 stars
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See all 18 customer reviews
Can't wait to try more recipes.
Colleen
Even if you're an accomplished home cook, it's a book that can guide you to great meals.
Amy Senk
I absolutely love Tyler Florence's recipes.
Sharon Stewart

Most Helpful Customer Reviews

44 of 46 people found the following review helpful By Amy Senk VINE VOICE on May 5, 2005
Format: Hardcover
This is a very appealing cookbook. The layout is nice; the way it's bound is nice -- it falls open and stays open, which makes it easy to see while cooking; the organization is fine, the typeface is easy to read; the photographs are bright and tempting.

But more than all that, the recipes are interesting, and so far, from the ones I've tried, they make great food, too.

Tyler Florence is a TV chef personality, which may or may not be a selling point to some home cooks. Nevertheless, this is the kind of cookbook that one can flip through and find recipe after recipe that seems not only yummy, but fairly simple and straightforward.

It's the kind of cookbook that is useful when planning a dinner party menu, and you need fresh ideas for inspiration. The book is fairly basic in its techniques and ingredients, but the results are sophisticated. Even if you're an accomplished home cook, it's a book that can guide you to great meals. If you're not so accomplished, the recipes are very easy to follow with wonderful results.

Eat This Book makes a nice addition to any home chef's kitchen bookcase!
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31 of 31 people found the following review helpful By Amalfi Coast Girl on May 4, 2006
Format: Hardcover
To put this review into perspective for you it is written by someone that has been cooking for 25 years, and concentrating on Italian cooking for the last 10 years. My favorite cookbook is "The Professional Chef" from the Culinary Institute of America. I would definitely consider myself a foodie.

This book is part travel journal and part cookbook. This book doesn't concentrate on one county or one type of cuisine. The emphasis is Tuscan Farmhouse, pan-Asian cooking of Australia, Spanish flavors of Barcelona, and the Mediterranean coast of France all rolled up into one. Tyler refers to this book as the "taste of the American Global palate". I call it delicious.

Most of the recipes are quick to prepare but are very flavorful. The first section of the book is devoted to what I would call kitchen essentials. These are as follows:

1. Herb Mayonnaises and Aioli

2. Fresh Chopped Herb Sauces

3. Fresh Milled Spices

4. Vinaigrettes

5. Stocks

The remainder of the book is recipes that use the essentials above. He divides this as follows (my interpretation is brackets):

1. Devouring (mostly appetizers)

2. Noshing (buffet type fare)

3. Consuming (soups, pastas, light meat dishes)

4. Tasting (heavy vegetable emphasis, summer fare)

5. Savoring (fall food)

6. Licking the Plate Clean (dessert)

While the subdivision of the recipes is a little unorthodox, the recipes themselves are quite good. Many of the recipes seem like something that I might have seen on "Food 911" or "Tyler's Ultimate". Since I don't always watch that show I cannot tell you if all the recipes are from those show, but I suspect many of them are.
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114 of 131 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on April 14, 2005
Format: Hardcover Verified Purchase
`eat this book' is the second cookbook from Food Network notable chef / educator, Tyler Florence and except for the somewhat more breezy style and fewer pretensions on being a `complete' guide to anything, it pretty much follows in the footsteps of the earlier book by giving us bright, strongly flavored recipes to enhance our pleasure with cooking for ourselves and our families and guests.

My biggest problem with evaluating this book is that after reviewing about 400 cookbooks in the last 18 months, my perceptions can become pretty jaded, but I like to give this book special attention, as Tyler's first book was the fourth book I ever reviewed and I feel just a tad guilty at giving Tyler only four stars, as he is one of my more favorite `serious cooking' Food Network hosts, just a rung or two below Alton Brown and Mario Batali, and at least two or three rungs above Emeril. I hope this book explains why Tyler has been relegated to the stay at home `How to Boil Water' show, when his travelogue shows such as `Food 911' and `Tyler's Ultimate' were the best of the Food Network's roadshow cooking genre. But getting back to this book.

My strongest impression with this second book is that Tyler is even more strongly influenced by the style of Jamie Oliver with breezy, clever phrases for food measurements and catchy, untypical chapter names and very Cosmo cover typesetting for tables of contents with lists of recipes. My recommendation to Tyler is that however strongly I like Jamie Oliver's recipes, I actually dislike his expansive / creative book layouts. Oddly, while Oliver gives very kosher tablespoon measurements of olive oil and doesn't care if you estimate the measurement, Florence says things like `add a two-count of olive oil' without explaining in this book what that means.
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35 of 38 people found the following review helpful By rodboomboom HALL OF FAMEVINE VOICE on May 18, 2005
Format: Hardcover
Tyler has certainly earned the rising star that he is in the emerging food celebrity chef world. He is young, energetic and well trained and experienced with the best of the world's food.

This FoodNetworkTV star now has two great cookbooks out, this one going in completely different direction that the first: global.

From the start he goes in the direction of other great chef's recent cookbooks, e.g. John Ash and Ming Tsai in providing building block basics, here in this case mayonnaises and ailois; herb sauces, milled spices, vinaigrettes, and stocks. Many chefs have already been into these, but never hurts having other approaches and twists of these around and this will be very beneficial to those who haven't experienced these pantry basics.

The following chapters are a bit cookbook unorthodox as titled, but match up in most cases with the usual. Rather than the typical appetizer he has "Devouring"; rather than "Comfort Food" he has "Noshing"; Consuming = Take Out Oriental + Italian you Make Yourself; Tasting = Seasonal Veggies and Fruits; Savoring = Holiday/Seasonal Hearty Meals; Licking the Plate Clean = Desserts. This is fun though, and nice for change.

The recipes in most cases are unique, not too exotic on the required techniques, equipment and ingreds. They are tasty, classy and rustic, most of all flavorful. Being around Tyler's cuisine one finds he is centered on intense flavors, and this recipe collection brings that out in spades for us the home chef de cuisine! An added feature that is truly nice is that right, directly under each title is the time estimate, including any special time additions (e.g. marinating, etc.) along with serving estimates.
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