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Food Network Kitchens Favorites Recipes Paperback – July 21, 2008

4.3 out of 5 stars 46 customer reviews

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Editorial Reviews

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

  • Series: Food Network Kitchens
  • Paperback: 408 pages
  • Publisher: Houghton Mifflin Harcourt; 1 edition (July 1, 2008)
  • Language: English
  • ISBN-10: 0696241978
  • ISBN-13: 978-0696241970
  • Product Dimensions: 9.1 x 0.7 x 9.8 inches
  • Shipping Weight: 2.1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (46 customer reviews)
  • Amazon Best Sellers Rank: #299,276 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By Steven Peterson TOP 1000 REVIEWERVINE VOICE on March 28, 2009
Format: Paperback Verified Purchase
First off, this is a very nice cookbook. One might well expect such a solid collection of recipes from the Food Network. Second, some recipes get more complex than I am interested in, but most look eminently doable. And, third, a handful that I have tried since I received this book are quite tasty when they get on the table!

Many of the dishes are accompanied by color photos, which give a good sense of the dish's appearance (I'm not as big on photos as some others are). The book is organized in a pretty standard manner--breakfast and brunch, appetizers and salads, soup and stews, sandwiches and pizza, main dish salads, pasta and noodles, beans and grain, meats (beef, pork, and lamb), poultry, fish and shellfish, veggies and side dishes, baked goods, and "sweets."

A few examples to illustrate. A cook breakfast dish: Baked eggs with farmhouse cheddar and potatoes. Ingredients are pretty simple--eggs, red skin potatoes, parsley, garlic, kosher salt, pepper, some butter, and farmhouse cheddar. Tasty stuff!

Lamb burgers with Feta cheese. I haven't made this one yet, but, boy, does it look good (The photo going with the recipe is mouth watering). Begin with 2 pounds of ground lamb for the burger. Then, many ingredients are assembled, such as yogurt, savory, garlic, lemon zest, and so on--with pita bread pockets instead of a standard bun. Then, the tzatziki sauce, with yogurt, cucumber, kosher salt, garlic, olive oil, lemon juice, and mint. This is going to take some work, but the end result promises to be delicious.

Fairly easy to make--and tasty: Penne with pesto. Make your own pesto (with basil, garlic, pine nuts, olive oil, salt and pepper). Then, cook up the penne and add the pesto sauce. A quick dish to make.
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Format: Paperback Verified Purchase
I found this book at the library and picked it up, thinking it'd be full of frou-frou recipes that would be entertaining to watch a chef create on TV but not practical for a real kitchen. Boy, was I wrong. This book is full of true recipe gems. I went straight from the library to Amazon to get my own copy. Definitely recommended for anyone who likes to cook.
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Format: Paperback
the night i bought this cookbook i rushed home && made the steak recipe w/ garlic aioli on page 190 && matched it w/ the home fries on page 7. it was devoured by the family && they all went back for another serving! the breakdown of the cookbook is simple && the recipes r extremely easy to follow, as well as to mix && match. they'll make u look like a master chef no matter how experienced u might be. i'm more than pleased w/ my purchase && would recommend this cookbook to just about anyone, whether it's for urself or purchased as a gift.
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This book has tons of recipes - complete with pictures, of dishes most people would never make. Interesting to read, but I don't know anyone who has the time or money to make the recipes.

The book has recipes like:
* bacon-wrapped dates with manchego
* watermelon curry with grilled shrimp
* pistou
* grilled halloumi, scallion & mint flatbread
* chicken & andouille gumbo

These are actual recipes out of the book. It has a few usable recipes, but mostly it's stuff like I listed above. If you're into "gourmet" cooking, and have plenty of time, money and obscure cooking gadgets, then this is the book for you! If you're like me and was looking for some delicious, practical recipes.... Keep looking.
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Format: Paperback
When it comes to cookbooks, I set pretentiousness limits. Cookbooks cross my tipping point when they overindulge in trends (e.g. panko and Panini presses) or put personality before the food. Unfortunately, the Food Network is heavily populated with bubbly non-chefs (Rachel Ray and Sandra Lee come to mind first, each brandishing glow-in-the-dark teeth) and egoists like Bobby Flay, who can't leave a simple, delicious recipe alone. I avoid their cookbooks and recommend you do, too.

What I like about this particular Food Network cookbook is that the recipes come from the behind-the-scenes professionals: the assistants, the sous-chefs and line cooks. Directions are easy to understand and more than half of the recipes include full-color photographs. However, the book needed more step-by-step photographs like those provided for oysters on the half shell (page 41), pork tenderloin with chipotle-maple mop (page 211) and grissini (page 340).

There are more than 230 recipes - a wide range including everything from pancakes to cioppino - in this entry-level cookbook. Each chapter is less than 50 pages long and most are about 20 pages in length; the focus on everyday cooking is evident in the chapter titles:

Breakfast & brunch
Appetizers, snakes & small plates
Soups & stews
Sandwiches, pizza & quesadillas
Main-dish salads
Pasta & noodles
Beans & grains
Beef, pork & lamb
Poultry
Fish & shellfish
Veggies & sides
Breads & other baked things
Sweets

In summary, Food Network Kitchens Favorites Recipes provides good, simple recipes that reflect the "culmination of everything we've learned and experienced in 15 years." This cookbook is a real treat courtesy of the behind-the-scenes professionals. Rating: 4 stars.
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