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Comment: This book has already been loved by someone else. It MIGHT have some wear and tear on the edges, have some markings in it, or be an ex-library book. Over-all it's still a good book at a great price! (if it is supposed to contain a CD or access code, that may be missing)
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Food Network Favorites: Recipes from Our All-StarChefs Paperback – December 17, 2007


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Food Network Favorites: Recipes from Our All-StarChefs + The Chopped Cookbook: Use What You've Got to Cook Something Great + Food Network Kitchens Favorites Recipes
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Editorial Reviews

From the Back Cover

Workin'

Cookin'

Teaching'

Want to cook like a TV chef? Food Network Favorites takes you backstage and shows you how it's done.
Impress your friends and wow your tastebuds with more than 110 favorite recipes from the celebrity chefs you know and love, along with tips, tricks, and 10 extra recipes from Food Network Kitchens, the behind-the-scenes staff at the Food Network.

About the Author

THE FOOD NETWORK is a television network devoted exclusively to food and entertaining 24 hours a day. Today it reaches more than 90 million households in the United States and can be seen internationally in Canada, Australia, Korea, Thailand, Singapore, the Philippines, Monaco, Andorra, Africa, France, and the French-speaking territories in the Caribbean and Polynesia. Its informative and entertaining lifestyle programming--more than 95% is originally produced--includes world renowned chefs, restaurateurs, passionate gourmets, working mothers and celebrities and covers everything from gourmet meals and healthy diet to quick weeknight meals and wine. Food Network has been responsible for creating stars like Emeril Lagasse, Rachael Ray and Paula Deen, giving national exposure to chefs like Bobby Flay and Mario Batali, and bringing viewers the hugely popular Iron Chef America, based on the format of the Japanese cult sensation. Foodnetwork.com averages more than 7 million hits monthly, and the bi-monthly Food Network Magazine debuted with the November/December 2008 issue. More than 1 million copies of Food Network–branded books have been sold since 2004, and many of 2006's best-selling cookbooks were authored by Food Network chefs, including Rachael Ray, Paula Deen, Emeril Lagasse, Alton Brown, and others.
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Product Details

  • Paperback: 264 pages
  • Publisher: Houghton Mifflin Harcourt (December 1, 2007)
  • Language: English
  • ISBN-10: 0696237075
  • ISBN-13: 978-0696237072
  • Product Dimensions: 9.1 x 0.8 x 9.8 inches
  • Shipping Weight: 1.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (61 customer reviews)
  • Amazon Best Sellers Rank: #349,914 in Books (See Top 100 in Books)

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Customer Reviews

4.1 out of 5 stars

Most Helpful Customer Reviews

67 of 71 people found the following review helpful By B. R. Eagen on September 4, 2008
Format: Paperback
I love to cook. I am an excellent cook. I am also a huge fan of the Food Network. I am not in the least bit however, a fan of this cookbook. The one and only redeeming part of this cookbook is the interesting short little interviews at the beginning of each different chef's section. Apart from that, the recipes were not worth the paper they were printed on. Why? Well, unless you are a dedicated seafood nut, then the majority of these recipes will not be to your taste. No less than 80 percent of the recipes in this collection are fish based. Finally, although I am impressed with what all these talented folks can do, I do not personally need recipes that I cannot ever fathom using. How about some down home normal recipes with a wee bit of flair? Being a foody, I am desperately disappointed in this cookbook and glad that I bought it on ebay cheaply. I will certainly be re-selling it today!
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28 of 31 people found the following review helpful By Stella on June 26, 2006
Format: Hardcover
Food Network Favorites is a collection of 10 recipes each from 11 Food Network stars and 10 recipes from the Food Network Kitchens. The 10 featured chefs are Alton Brown, Bobby Flay, Dave Lieberan, Emeril Lagasse, Giada DeLaurentiis, Mario Batali, Michael Chiarello, Paula Deen, Rachel Ray, Tyler Florence, and Wolfgang Puck. At the beginning of each chef's section, there is a one page Q&A consisting of personal questions such as "What's in your fridge?", "How has fame changed your life?" and "What three ingredients can't you live without?". Each chef generally answers 5 questions.

I think the chefs that have recipes in this book were, for the most part, well selected. As I flipped through I thought that some of the actual recipes from the chefs were a strange choice to be put in here but, the 121 recipes featured are overall a nice varied collection.

Beuatiful color photos are scattered throughout the book - on average, a picture of a recipe can be found every 3 or 4 pages. Throughout the book there are also various quotes from that particular sections' star chef on anything from the dish on that page to where a chef gets his or her inspiration for new recipes.

On almost every recipe page, you can find a "Note From The Kitchens" - a little 'fun fact' about the dish or an ingredient in it. There are also a bunch of "Kitchen Tip"s near recipes that are helpful when cooking. Some are obvious, but others can really come in handy.

I was pleasently surprised that Dave Leibermen was included in the selection of chefs. I haven't tried any of his recipes from this book yet, but I will. I've seen a few of his shows when they're on, and I really like his recipes from there so far.
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27 of 31 people found the following review helpful By Vicki Warren on August 7, 2007
Format: Hardcover
Or I should say I used to. I bought this one without really looking inside because I had had such good experiences in the past with FN books. I haven't made one recipe out of this book. I was also dismayed to find repeat recipes found in the other cookbooks by the same chefs (I already owned)! It was like a compilation of a few recipes from already published cookbooks.

If you want a good FN cookbook...buy the one that the people behind the scenes put together...it's called Food Network Kitchens Cookbook. It's much better than the celebrity chef compilation.
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6 of 6 people found the following review helpful By Cookbook Collector on July 2, 2008
Format: Paperback Verified Purchase
Recipes didn't seem like their favorites or best; more like one that didn't make it on TV.
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14 of 18 people found the following review helpful By Quotidianhudson on December 9, 2006
Format: Hardcover
While it is interesting to have the chefs gathered together, I found the Food Network Kitchens recipes to be better written and better tasting (so far). I would suggest buying one of the Food Network Kitchen books and a cookbook from whichever of these chefs you like.
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3 of 3 people found the following review helpful By Steven A. Peterson TOP 500 REVIEWERVINE VOICE on April 4, 2009
Format: Paperback Verified Purchase
I just read a cookbook from the staff at The Food Network. Lots of fine looking recipes (a couple of which I have already tried out); this one represents a sampling of recipes from some of the chefs themselves--from Mario Batali to Rachael Ray to Emeril Lagasse to Bobby Flay to Alton Brown to Wolfgang Puck to Paula Deen and so on. One nice touch: part of the receipts from this book goes to the chefs' favorite charities (e.g., Alton Brown and Heifer International, Giada De Laurentis and Second Harvest, Bobby Flay and Meals on Wheels).

Each chef provides 10 recipes (and, as a bonus, the staff at Food Kitchen adds an extra ten as well). Each section begins with questions of and answers from the chefs, adding a nice personal touch.

Let's take a look at some illustrations of what is in this book. Alton Brown's recipe for French Onion Soup looks delicious. He adds touches that have never been a part of my recipe--but those extras look pretty cool (e.g., apple cider and a splash of cognac). An example of Bobby Flay's recipes--Spice-rubbed pork tenderloin with ancho chile-mustard sauce. I have tried for a long time to come up with tasty recipes for pork tenderloin. Many end up pretty lame. This one is not likely to be considered lame. One creates a spice rub, including ancho chile powder as well as three other chile powders. The ancho chile mustard sauce includes creme fraiche plus chipotle and ancho chile. Then, the tenderloins themselves.

From Emeril, a tasty salad, Baby arugula with country ham, goat cheese, dried cherries, and walnut vinaigrette. The dressing is exquisite, including walnuts, vinegar, honey, shallots, and oil. Add some ham and goat cheese. . . .
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