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Food Network Kitchens Cookbook Paperback – September 6, 2005

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Editorial Reviews

From Publishers Weekly

Written by the shoppers, cooks, food stylists, tasters, recipe developers and food researchers who work in the "kitchen behind the TV kitchens you see on your favorite Food Network shows," this book serves up the goods on how to stock your pantry, keep it organized and prepare simple but scrumptious everyday meals. Although the contributors don’t offer any juicy, behind-the-scenes glimpses of what it’s like to work for the Food Network or any of its celebrity chefs, they do reveal some of the shopping and preparation shortcuts that they use in their own kitchens (Before juicing a lime, microwave it for a few seconds and roll it in your palm "to release the juice from the pulp"; "Squash your prep time by buying peeled, seeded, and chopped butternut squash"). Dishes like Crispy Falafel Chicken with Yogurt Salad and Lamb Chops with Rosemary-Orange Gremolata are designed to cook up quickly, and those that aren’t (like Southwestern Pulled Brisket Sandwiches and Black Bean Soup with Mojo) enlist the aid of set ‘em and leave ‘em tools like Slow Cookers and Pressure Cookers. The recipes are eclectic, but they emphasize simplicity in both preparation and presentation. With its straightforward recipes and plentiful tips, this book is perfect for those who are ready to graduate from frozen dinners to home cooking and entertaining. 50 color photos.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to an out of print or unavailable edition of this title.
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Product Details

  • Paperback: 288 pages
  • Publisher: Food Network Kitchens (September 6, 2005)
  • Language: English
  • ISBN-10: 0696227207
  • ISBN-13: 978-0696227202
  • Product Dimensions: 7.4 x 0.8 x 9.2 inches
  • Shipping Weight: 1.4 pounds
  • Average Customer Review: 3.6 out of 5 stars  See all reviews (12 customer reviews)
  • Amazon Best Sellers Rank: #831,042 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

55 of 56 people found the following review helpful By J. Anderson on January 2, 2004
Format: Hardcover
I would have to agree with the previous reviewer that this cookbook tries almost too hard to fit too much in a small space, and that the photos are often useless, including a number of captionless shots of Food Network chefs cooking or chatting. These pictures look like something from a bank brochure, in my opinion.
But I also think that saying this is a "celebrity chef" cookbook is entirely wrong, and that the whole point of the book is to showcase tried-and-true favorite recipes of the NON-celebrity chefs behind the scenes, who make all the glossy TV shows possible. It isn't like Emeril and Sara are in the trenches preparing for today's episode, trying to decide if the cheesecake needs another half-cup of sugar. That's why they're not mentioned in this book, which is quite clearly titled.
As for the recipes, I kicked off my experimentation by making Mory's Honey Challah just tonight, and if I had a Top Five Pieces of Bread I've Ever Had In My Mouth list, this would have to be on it. Many more mouth-watering recipes to try.
One other note: I find that a good number of the recipes include sub-recipes that could easily be used with other dishes, such as a mahi (fish) tacos recipe that includes a sub-recipe for "escabeche," which is basically a spicy, chunky carrot/jalapeno relish, somewhat like the pickled "hot mix" you can buy at the store. It would go swimmingly with any mexican dish, or with any other spicy main course, like something cajun, or a big fat Chicago-style Italian beef sammich. The recipe for brisket (TEN HOURS in the oven! Woo!) includes a homemade BBQ sauce recipe. There are also "master recipes" in the back, for things like chicken stock and broth...elemental recipes that give the reader a broader knowledge to aid experimentation. They're also used in a number of the main recipes, of course.
Overall, a very fine cookbook with a very broad reach. Find the best price and buy it.
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127 of 140 people found the following review helpful By B. Marold HALL OF FAMETOP 500 REVIEWER on October 12, 2003
Format: Hardcover
This `food network kitchens cookbook' is a type of celebrity chef cookbook, similar to those by Sara Moulton and Tyler Florence, which are by well known culinary personalities not associated with a particular restaurant or cuisine like Mario Batali (Italian) or Ming Tsai (Chinese). Books in this class are most useful to people who are already reasonably good cooks and use such books as a resource to broaden their range without having to buy a large number of cookbooks. The `celebrity chef' source for these books should be a reasonable assurance that the book's recipes will be well crafted. In satisfying this objective, this volume succeeds very well.
First, the book contains recipes from a wide range of cuisines with a totally predictable distribution. Out of the advertised 160 recipes, I count 19 Italian, 10 Mexican, 7 Japanese/Chinese, 6 Thai/Vietnamese, 5 French, 4 Greek/Mediterranean, 4 Southwestern/Tex-Mex, 4 Cajun/Creole, 3 Central European, and 2 South American. This count is based entirely on the country name in the title of the recipe or a distinctly Italian, French, Spanish, etc. name of dish or ingredient (Challah, for example is Yiddish and is counted as a central European dish). The potato, cheese, and egg breakfast dish may have a Spanish origin, but I didn't dig that deeply. You get the idea.
Second, the book contains sections on breakfast, sandwiches, breads, and desserts. One or more of these subjects are often missing from this type of book. Including them reinforces the value of the book as a source for entertaining and `having fun with food'.
Third, I find the recipes very sophisticated, worthy of something found in `Cooks Illustrated' or `Good Eats'.
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1 of 1 people found the following review helpful By Vicki Warren on August 7, 2007
Format: Paperback
I made the chimchuri sauce...delicious. I also made the short ribs...soooo good. I don't have the book in front of me so I can't tell you the exact names of the recipes...but I will tell you, this is a good book and much better than the celebrity compilation called "Favorites". They called it "Favorites" because it's chocked full of recipes found in other cookbooks that most of you FN fans already own!!!!

The chefs in this cookbook are behind the scenes chefs that make Emeril (think Santos) and company look good. They test the recipes for tv...they know a good recipe when they see one. This book is worth the money!
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1 of 1 people found the following review helpful By Amazon Customer on March 2, 2012
Format: Hardcover Verified Purchase
This book is clearly geared towards good, experienced cooks who are looking to break out from basic home-favorites, sautés, stir-fries, sandwiches and soups. Very few pictures, very few helpful hints, tips and tricks and a lot of "more advanced" ingredients.

In short, not for beginners.
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Format: Paperback
Purchased From: Check Out From Library

I checked this book out at the library because I saw "Food Network" and a beautiful bold cover. I had to know. I love watching food network and trying their recipes. However, I wasn't prepared for this book to be only things written by the Test Kitchen staff, and not things from the shows. I could understand some recipes from shows not being in a book because they are from another chef's publication (sometimes), but I was disappointed.

The Recipes are not that bad, but they are gourmet and no things to try at home. Most of the pictures are pointless, they off the staff doing things that don't relate to the recipes, and have captions about shipping or interactions between chefs. I wouldn't call this a traditional cookbook, it is more like something they published to make the hidden faces behind the magic of Food TV feel better. When, really, they should feel good already because they test the recipes of other chefs and improve them or okay them or deny them. That is so important to doing food TV.

The food pictures where really amazing, the photographer and food stylists did a good job. I really wanted to eat what I saw, but I don't want to make it. Gourmet is just to much work for a home dinner, I'd rather just pay for it instead. So this is more of a pleasure read for home cooks, unlike top notch home recipe books.

There where a lot of things you wouldn't normally make at home, or items you wouldn't find at most stores. Like fresh vanilla beans, grape leaves, or specialty cuts of chicken. Well, unless they go to the butcher or ethnic food stores often.

I don't think I'll read it again - and about food network that isn't normal. However, it wasn't an unpleasant read.
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