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Comment: The item shows wear from consistent use, but it remains in good condition and works perfectly. All pages and cover are intact (including the dust cover, if applicable). Spine may show signs of wear. Pages may include limited notes and highlighting. May include "From the library of" labels.
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Inside the Test Kitchen: 120 New Recipes, Perfected Hardcover – October 28, 2014

4.6 out of 5 stars 65 customer reviews

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Editorial Reviews

About the Author

TYLER FLORENCE is a Food Network star, author of twelve books, product designer, and the chef-owner of Wayfare Tavern in San Francisco and El Paseo in Mill Valley, California. He also produces wines under his California Crush label, and will open the Tyler Florence Test Kitchen, a culinary laboratory, think tank, and event space, in late 2014. He lives in California with his family.
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Product Details

  • Hardcover: 256 pages
  • Publisher: Clarkson Potter; First Edition edition (October 28, 2014)
  • Language: English
  • ISBN-10: 0385344554
  • ISBN-13: 978-0385344555
  • Product Dimensions: 8.2 x 1.1 x 10.2 inches
  • Shipping Weight: 2.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (65 customer reviews)
  • Amazon Best Sellers Rank: #179,530 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover
I do a lot of cookbook reviews. There's two reasons for that: 1.) I love to cook, and 2.) I collect cookbooks. So whenever I see an interesting looking cookbook for review, I jump on it! I will admit, when I first saw the cover for "Tyler Florence Inside the Test Kitchen," I wasn't very impressed. It wasn't what I normally look for in a cookbook cover - a cover with beautiful food. Instead, it looked kind of like a school notebook. I though, "Tyler, what were you thinking?" Then I opened it up and my opinion completely changed!

So what changed? Well, I figured out why the cover looked like a notebook. It was supposed to! Here's an excerpt from the back of the book:
"For years, while shuttling between his restaurants and TV shoots, Tyler's kept a notebook of ideas to push his own recipes out of their comfort zone. Now, for the first time in his career, he’s established a culinary lab where he can dive deep into the hows, whys, and why-nots of his cooking. He brings you Inside the Test Kitchen to see his experiments, the wins and the fails, and of course, the delicious, foolproof, and surprising recipes that come out of it."
Brilliant!!! Most famous chefs publish their best recipes, but how many of them give you a sneak peek into how they came up with them? And the inside of the book looks like a notebook as well - which is super creative. I love the little hints and tricks that Mr. Florence passes along to us. For example, in his recipe, "Stretchy Mac and Cheese," he explains how he and his test kitchen staff discovered that, in order to get really good, stretchy mac & cheese, you need to fold in cubed cheese instead of shredded cheese. Brilliant!

Its safe to say that I'm enjoying this cookbook.
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Format: Hardcover
My little chef and I are enjoying branching out and trying new recipes as he perfects his culinary skills. He has started experimenting a bit with some of his own cooking ideas, and when I saw Inside the Test Kitchen, Tyler Florence’s latest cookbook, I thought it might be a good resource for both my son and me.

Inside the Test Kitchen is a unique cookbook. It is bound like a large moleskine notebook, even complete with an elastic band that wraps around it. It takes you inside Tyler’s own test kitchen, where he breaks down traditional ideas and experiments with ingredients and techniques.

The recipes feature recognizable ingredients, so this is not a cookbook that goes “over my head” at all. Typical of Tyler Florence’s style, many of the meal ideas have a southern influence and remind me of things my grandmama cooked for our family, only bumped up a notch:

Parker House Rolls with Parsley-Garlic Butter
Bourbon Peach Cobbler
Wayfare Tavern’s Fried Chicken
Updated Cranberry Sauce with Celery-Walnut Salad
Pork Chops with Creamed Kale and Fennel-Apricot Salad.
“Shrimp and Grits” Risotto
Caramelized Brussels Sprouts with Pancetta
Classic Black-Eyed Peas with Ham Hock
And, there are favorites like:

Pork Carnitas Tacos with Tomatillo Salsa Verde
Roasted and Grilled Mexican Corn
Paella Risotto
Spaghetti and Meatballs
California Avocado Eggs Benedict
There are 120 recipes in all, so our meal planning with this book has expanded tremendously.

Tyler’s handwritten notes are scattered throughout the pages of the book, giving readers extra cooking tips and insight. I LOVE that there are color photographs on every single page and for every single recipe.
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Format: Kindle Edition
Some great ideas presented here. Love poaching eggs in muffin tins for a crowd, and serving with 3 mins blender hollandaise. Crisping chicken skin using the asian technique of pouring a boiling water mixture over the bird also makes a lot of sense.

But, there are also recipes presented here that i have to question the merits of. Does anyone really see much advantage to being able to make near instant hamburger buns if you need an iSi siphon and 4 cups of potato starch? And you really have to love your french fries to be willing to boil them, freeze them for at least 2 hours AND only then do the traditional two stage fry. And do you really want to eat pancakes, waffles, cakes, cookies, and muffins all made from the same basic mix? I dunno. Maybe im just old school
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Format: Hardcover
Just received my copy in the mail today. So far, I love this book. I am enjoying reading the behind the scenes stories & all about the failures. I am going to make the mac and cheese recipe first to put the stretchy cheese test to good work for my kids as the judges. I also really like the photos and the stretchy band on the cover make it easy to mark your page or recipe.
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By Pepper on November 3, 2014
Format: Hardcover Verified Purchase
LOVE, LOVE, LOVE the new book! It's inspiring me to come up with my own ideas as well a re-make on some great classics. Kudos to you Tyler Florence. Never seen a book with this kind of design before and I must say I like it . . . DJP
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Format: Hardcover Verified Purchase
Love his straightforward and approachable style. As a guy who likes to cook and try new things, but doesn't always have the time, it's a pretty cool "behind the scenes" look at the kitchen and testing new recipes to find the best. Fun read.
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