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Tasty: Get Great Food on the Table Every Day Hardcover – March 17, 2006


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Product Details

  • Hardcover: 448 pages
  • Publisher: Rux Martin/Houghton Mifflin Harcourt (March 17, 2006)
  • Language: English
  • ISBN-10: 0618240330
  • ISBN-13: 978-0618240333
  • Product Dimensions: 9.1 x 7.8 x 1.4 inches
  • Shipping Weight: 2.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (17 customer reviews)
  • Amazon Best Sellers Rank: #904,731 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Flipping through Finamore's book, a reader might get the idea that the food the longtime cookbook editor offers is fine, just fine—but that's about it. Cook one of the dishes, though, and the assessment goes from fine to fantastic. The 200 recipes are for the type of fare that's become familiar to many modern home cooks: American cuisine with Italian and French accents, using fresh ingredients and simple preparations. The foods may be recognizable, but they're rarely tired: who, for instance, could argue with the quick and juicy braise that is Pork Chops with Fennel and Tomato, served over Olive Oil Mashed Potatoes, or Chicken Milanese hidden under a tart arugula salad? The author, who has molded texts written by such cookbook legends as Martha Stewart, Ina Garten and Lee Bailey, has a carefree approach to cooking, urging readers to continually taste what they're making and correct seasonings and cooking times, and most of all, not to stress. With weekday and weekend dinner suggestions as well as ideas for breakfasts, lunches, "nibbles," salads and desserts, this cookbook is destined for frequent use. Photos. (Apr.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About the Author

ROY FINAMORE has worked as a cookbook editor for thirty years, most recently at Clarkson Potter. Among the authors he has published are Martha Stewart, Ina Garten, Tom Colicchio, Diana Kennedy, Anne Willan, Gale Gand, and Lee Bailey. A cooking teacher, as well as a sought-after cookbook collaborator and food and prop stylist, his books include Tasty, which won a James Beard Award, and One Potato, Two Potato.

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Customer Reviews

4.8 out of 5 stars
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The recipes are clearly written and easy to prepare.
Mary Shore
My wife and I have made thirty or so of the recipes in this book and they have all turned out the way we hoped.
M. S Swanson
I would highly recommend this cookbook to anyone interested in making simple yet delicious food.
Mary C. Dubrock

Most Helpful Customer Reviews

48 of 54 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on April 28, 2006
Format: Hardcover
`tasty' by master culinary editor, Roy Finamore is an odd book by many counts, but if you happen to fit its best audience, it may be one of the best cookbooks you will see for many a moon. The blurb on the front from Ina Garten, `Recipes every cook should know' goes a long way to explaining what this book is all about, especially as it has a lot of similarities to Garten's own friendly `comfort food' style of recipes. But, I must point out at the outset that while Garten's books have less than half the recipes of this volume, they are all more expensive than this very thrifty list price of $30.

The very best audience for this book is not the `I hate to cook, but have to' crowd, or the `I like to cook, but don't have the time Rachael Ray fan club' or the foodie cookbook collector who pores over good celebrity chef offerings from Sara Moulton, Susan Spungen, Tyler Florence, and Deborah Madison. It is also not necessarily for the dedicated professional who studies volumes from the CIA (Culinary Institute of America) or `Cooks illustrated'. It is for people like the author who like to cook, have the time to do moderately complicated recipes (work at home men are a perfect audience here), who like tasty, classic recipes, but who don't want to assemble a large library of cookbooks to garner twenty (20) good recipes. As someone who does own over 500 cookbooks, my first impression is that I have seen almost all these recipes in some other book. Maybe not the exact recipe, but something like it, as with the tomato pie, which has a family resemblance to a Sara Moulton tomato tart or the Welsh Rabbit, which I have seen in several English cookbooks from Nigel Slater and Jane Grigson, not to mention a gaggle of Irish cookbooks.
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8 of 8 people found the following review helpful By Suegsf on April 5, 2008
Format: Hardcover Verified Purchase
this is available for a ridiculous price and worth, at least, five times as much. His name is not well-known, but his friends and clients are which certainly speaks well for him.

I like the style of writing and the recipes, the few I've tried so far, have turned out very well. I also like the author's attitude. You have permission to enhance your result, if desired, without inciting his scorn. Latitude in cooking is a nice attribute.

I found his web site, asked a question, and got a PROMPT answer.

Nice photography and I like the serving suggestions that relate to other recipes in the book.

This revision is written months later and i still like and use the book quite often. Some of his recipes have spilled over into other recipes I have devised and it's been a helppful read when I'm just looking for "ideas" on what to cook even when I don't follow a recipe.
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8 of 8 people found the following review helpful By Mary Shore on July 23, 2007
Format: Hardcover Verified Purchase
Having cooked out of this cookbook for about two months, I continue to be amazed by it. The recipes are clearly written and easy to prepare. Usually when this is the case, the authors have sacrificed flavor in an effort to entice people who don't cook to learn to cook. The strategy backfires, of course, since who would want to learn to do something whose results consistently disappoint? Roy Finamore starts from the premise that regular people who have lives outside the kitchen can make really tasty food without depending on lots of sugar, salt, or fat to equal "taste." As I have explored the book, I start almost every recipe thinking, "This doesn't sound hard, how good can it be?" and am consistently--pleasantly--amazed by the results. The food is joyful and colorful, nourishing and comforting. What a great find!
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14 of 16 people found the following review helpful By James Means on December 24, 2006
Format: Hardcover Verified Purchase
Picture this: You're sitting around a kitchen table on metal and vinyl chairs talking with your brother whom the family acknowledges to be the fancy cook in the family. Your brother relates to you his riffs on recipes from his famous friends or family and one thing is clear; this man knows how to cook. He knows how to kick classic recipes in the butt and give them new life. This is what it is like to read and use Roy Finamore's "Tasty: Get Great Food on the Table Every Day."

Finamore lovingly acknowledges the contributions of his family and friends but kicks the recipes up a notch or two to make them his own. Check out the recipes for Roast Chicken and Cod-Puttanesca style. Finamore is funny and ingenious, and he torques classic recipes to a level one would not normally consider. The man knows his way around a kitchen and the book reads like a family recipe collection on fire. Clearly Mr. Finamore loves his family and cherishes the family gatherings he has experienced in the past. He is a blast to read and his food is amazing. My recommendation? BUY IT...NOW...AND USE IT DAILY.
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15 of 18 people found the following review helpful By Aaa Visa Gift Card on July 15, 2006
Format: Hardcover
First checked this book out from my local library. Within ten miinutes, I knew I needed it for my own collection. Creative, simple -- and love the "pairing" suggestions. Very inspiring! Thanks Mr. Finamore!
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4 of 4 people found the following review helpful By Thom J. Witting on March 27, 2010
Format: Hardcover Verified Purchase
This is one of my all time favorite cookbooks. There are so many flavorful, easy recipes. I will never buy ricotta cheese again. It is so easy to make. The English muffins are better than in stores.
White beans simmered with a parmesean rind, Wow! The list goes on.
Roy Finamore's sense of humor and great ways with dishes are amazing.

Whether you are a professional or a beginer his explanations on preparation and cooking are for everyone who loves good food. Our family uses this cook book many times to make favorites or find new ideas for dinner or desert.
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