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Guy Fieri Food: Cookin' It, Livin' It, Lovin' It Hardcover – May 3, 2011

4.6 out of 5 stars 224 customer reviews

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Editorial Reviews

Amazon.com Review

Amazon Exclusive: Guy Fieri on Writing Guy Fieri Food: Cookin' It, Livin' It, Lovin' It

The idea behind creating Guy Fieri Food was to pull together the stories and recipes that show how I got to where I am today. I’ve put everything into this book as if it was the last thing I will ever do. That’s a huge position to take, and everyone who participated, from family to friends to supporting teams, had the same attitude from beginning to end. It was Go Big or Go Home.

With my Guy Fieri Knuckle Sandwich team, I developed recipes for the book by brainstorming on camping trips, on airplanes, through texts, over voicemails, on cocktail napkins, and by stepping into somebody’s kitchen while on the road. Every moment, all the time, the recipe machine was on. I can’t taste it, look at it, see it, smell it, want it, or be around it without thinking what more it could be, where it could be used and how it could be served. Creating new recipes is like playing on a giant culinary playground—as long as you bring a fearless attitude you’re in the game.

This book has it all. Dozens and dozens of kickass recipes? Got ‘em. Stories of my younger days wrangling pigs, becoming Mr. Awesome Pretzel, and mastering flambé captain duties? Of course! But I’ll also give you the backstory behind starting my restaurants and the recipes that became my culinary foundation, and I’ll even lead you through a tour of vegetables with my go-to methods on when to get them and how to best cook ‘em up. This is a 360 experience, from my roots to my restaurants to my shows and all the great food in between. Guy Fieri Food will feed all your senses, and if we had a good scratch and sniff it would’ve been in there.

From Guy Fieri Food: Cookin' It, Livin' It, Lovin' It: S’more Pizza

Makes 2 pizzas


  • 2 store-bought 1-pound pizza dough balls
  • 1/4 cup slivered almonds
  • 3 tablespoons unsalted butter
  • 1 sleeve graham crackers, crushed (about 1-1/4 cups crumbs)
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon fine sea salt
  • 1/2 cup all-purpose flour
  • 1/4 cup fine cornmeal
  • 3 cups mini marshmallows
  • Two 4-ounce dark chocolate bars, broken into 1⁄4- inch chunks

Special Equipment: pizza peel and pizza stone (or pizza pan)

I say it on Triple D all the time— everything has a “kicker.” It’s what it takes to make the dish outta bounds. The kicker here is chili and cayenne. . . . Ooooh yeahhhhhh!


1. Preheat the oven to 400°F.

2. Form the pizza dough into two 12- to 14- inch rounds, 1/4-inch thick. Bake, preferably on a pizza stone, for 4 to 6 minutes, until just beginning to brown. (See page 157 for more help on shaping and baking pizza crusts.) Leave the oven on at 400°F.

3. While the pizza crust is baking, toast the almonds in a dry medium skillet over medium- high heat. Transfer the almonds to a plate to cool.

4. Melt the butter in the skillet. Add the graham cracker crumbs, chili powder, cayenne, and salt. Cook for 2 to 3 minutes, until the crumbs are well- coated. Remove from the heat and set aside.

5. For each pizza, top the crust with half of the marshmallows and scatter half of the chocolate over the marshmallows. Return to the oven for 3 to 5 minutes, until the marshmallows are puffed and lightly browned. Sprinkle the pizza with half of the graham cracker mixture and top with half of the almonds. Let rest 3 to 4 minutes, slice, and serve. Repeat to make the second pizza.

From the Back Cover

If you've checked out my Diners, Drive-ins and Dives books or visited my restaurants, Johnny Garlic's and Tex Wasabi's, you know I'm down with all types of good food—and that I'll do what's required to track it down. In Guy Fieri Food, I'm cookin' it my way, from the perfect recipe for Pepper Jack Pretzels (from Mr. Awesome Pretzel himself—that's me) to how to pull together a Red Rocker Margarita Chicken sandwich to a full-on vegetable Guy'd (bet you didn't see that one comin'!). Before I'm finished I'll have you throwing parties with everything from Bacon-Jalapeno Duck appe-tapas to Chicago Beef Pizza to Johnny Garlic's Cedar Plank Salmon.

Fact is, I've been cookin' it, livin' it, and lovin' it since I was just a kid, and it's a privilege to help you bring home some of my own classic, big, and bold flavors.


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Product Details

  • Hardcover: 416 pages
  • Publisher: William Morrow Cookbooks; First Edition edition (May 3, 2011)
  • Language: English
  • ISBN-10: 0061894559
  • ISBN-13: 978-0061894558
  • Product Dimensions: 9 x 1.2 x 10 inches
  • Shipping Weight: 2.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (224 customer reviews)
  • Amazon Best Sellers Rank: #34,007 in Books (See Top 100 in Books)

Related Media

More About the Author

In 2006, Guy Fieri premiered his first show, Guy's Big Bite, on Food Network after winning season two of The Next Food Network Star. Today, this "culinary rock star" hosts two additional top-rated shows on the network: Diners, Drive-Ins and Dives and Tail¬gate Warriors. And on March 14, 2010, Guy made his debut as a game show host on the NBC prime¬time series Minute to Win It.

In 2011, Guy officially launched CWK (Cook¬ing with Kids; www.cwkfoundation.org), a program that encourages developing healthy eating habits to address the childhood obesity crisis, strengthen the family unit by sharing quality time in the kitchen, and as a result increase our children's self-esteem in a fun and positive way.

Guy's first two books were the New York Times bestselling Diners, Drive-ins, and Dives: An All-American Road Trip . . . with Recipes! and More Din¬ers, Drive-ins and Dives: Another Drop-Top Culinary Cruise Through America's Finest and Funkiest Joints.

Guy owns five restaurants in Northern Califor¬nia, including three Johnny Garlic's and two Tex Wasabi's, and resides in Northern California with his wife, Lori, and two boys, Hunter and Ryder.

Customer Reviews

Top Customer Reviews

Format: Hardcover
I collect cookbooks of ALL types and I collect signed editions. Anywhere from Gordon Ramsay to Bobby flay. I decided to write a review because I've seen a lot of dumb ones being made about this book. One guy gave a 1 star review because of how Guy dresses...as if he were going to go on a date with him. That has nothing to do with a cookbook review. Guy is actually a really funny guy and great to listen to. Thats like saying you're not going to buy a cookbook because you don't like fat people..or you don't buy books from people with blue eyes. C'mon.

For the actual book, the construction is great and the pages are thick. I personally hate cook books that are built like novels..the ones with flimsy pages, no pictures of the finished product, and all around, poor binding. You will not find this with Guy's book.

The recipes are great. A couple people have said his recipes require too many things or are expensive. All of the ingredients are mostly cheap items you will re use for other recipes in the book. And I hate to say it, but most great recipes do require a lot of ingredients. Look at any book from Bobby Flay for an example. If you want a recipe with 4 ingredients where you just mix them into a bowl and bake it, then you probably shouldn't be in the kitchen. This is a cookbook for cooks.

On that same note, the recipes actually look and taste good. Many of my other cookbooks, especially ones from Gordon, I can only find a couple recipes I think most people would like. In guy's book, its hard to find one I DON'T like.

The last thing I like about this book is how it makes you feel. It's very welcoming and the pictures are great. There are stories, how to stock your pantry, health code tips, and tips for all around culinary techniques.
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Format: Hardcover
Let me first say that I love cookbooks! I can sit and read one just like a novel. I know, my family smiles whenever I get one out of the bookcase, but they all know that my little 'reading' session ends in a great meal. This cookbook is absolutely the best of both worlds; a great story and recipes that will knock your socks off! I literally spent a whole weekend with this book picking out a weeks worth of recipes to try out and OMG, did I pick good! The Penne with Cajun Hot Links and Chipotle Shrimp, Linguine and Clams, Rhode Island Calamari, and Guido's Loma Saltado were some of the best dishes I've ever prepared! Next on the ride will be Spicy Steamed Mussels. Guy gets spices and his use of them in this book couldn't be better. There is something for everyone who loves flavor in their food. This is the BEST book of the year.
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Format: Hardcover
I love and collect cookbooks, but I find that these days any ol' body will throw some recipes together, call it a cookbook and charge $35 to $40 for it. This is the real deal! For those of us who really enjoy reading a fresh, new cookbook...This is what cookbooks were before the hype. Unique, original recipes, great photos, informative, entertaining, substantial hard bound book with lots of recipes. And, the book is very reasonably priced. It has the size and feel of a coffee table book. This is not pamphlet. You can tell that Guy put a lot of work into staying true to himself in this book. Great job!

I have been dying to make the Jambalaya Sandwich every since I saw it on tv. I'll be having that this weekend. :)
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Format: Hardcover Verified Purchase
This review is from a 40ish dad/husband who cooks for the family once a week (both as enjoyment and to give wife a break).


1)The food from the recipes is "off the hook" and things that my son and I want to eat. I haven't made a single soup or salad but the meat, pasta dishes and sandwiches are awesome. Family favorites so far have been the cajun chicken alfredo (although the picture has the chicken sliced on top whereas the recipe has the chichen in the alfredo), the Tex Wasabi fish tacos (my favorite so far) and the goucho skirt steak with the four herb chimichrri (my 12 yo's fav). The shrimp dishes are uniformly excellent.

2) He gives some good tips for cooking, kitchen set up and staples that might be new news (e.g., not rinsing pasta)

3) Its not just a cookbook but a bit of history as well (Did you know Guy operated a pretzel cart as a teen?)

4) The size of the dishes are perfect for a 4 person meal.

Cons: 1) some of the recipes require stuff that you might not have on hand and might not use too frquently or a very small quantity of something that is not sold in such small amounts (usually the fresh herbs for example) but fortunately some of the items find their way into multiple recipes (tablespoons of white tequila for example - at least he didn't plug the Cabo Waba tequila of Red Rocker Sammy Hagar - who makes an appreance in the book).

2) Some of the ingredients are like "WTF is that?" (e.g., mirin) and some ingredients I couldn't find in my local Publix supermarket (e.g., tempura flour or a certain type of crushed dried chili or good fresh sushi grade Ahi). But thats the point of this cookbook for the non-chef, you learn some new ingredients and techniques (nothing requiring special kitchen equipment (e.g.
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