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Turn Up the Heat with G. Garvin Paperback – Bargain Price, October 3, 2006

4.8 out of 5 stars 79 customer reviews

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--This text refers to an alternate Paperback edition.

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Editorial Reviews

Review

"FOR A GUY WHOSE LIFE IS FOOD, THIS COOKBOOK REPRESENTS EVERYTHING I KNOW AND LOVE. FOOD HAS CHANGED MY LIFE. THE RECIPES OF THIS BOOK ARE A CULINARY HIGHWAY. SO I HOPE YOU'LL RIDE WITH ME ON THIS JOURNEY, AS WE TURN UP THE HEAT G. GARVIN STYLE!" -- Chef G. Garvin --This text refers to an alternate Paperback edition.

About the Author

As cheerful and accessible as he is dynamic, TV host and chef Gerry Garvin has been a rising star in the world of fine dining since he was 13, when he joined the dishwashing staff at a haute Atlanta inn to help his single mother make ends meet. At 15 he became the youngest cook at the Atlanta Ritz-Carlton, followed by stints as executive chef at several top California restaurants before becoming the executive chef and co-owner of an awardwinning restaurant in L.A.-a path that led him to television stardom. He is the author of two previous cookbooks and host of two of the most popular shows on TV One-"Turn Up the Heat with G. Garvin" and the new "G. Garvin: The Road Tour". Garvin's shows are available in more than 40 million households and reach nearly every major African-American community. --This text refers to an alternate Paperback edition.
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Product Details

  • Paperback: 256 pages
  • Publisher: Meredith Books (October 3, 2006)
  • Language: English
  • ISBN-10: 0696233940
  • ASIN: B0013L2E5Y
  • Product Dimensions: 7.4 x 0.7 x 9.2 inches
  • Shipping Weight: 1 pounds
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (79 customer reviews)
  • Amazon Best Sellers Rank: #2,059,052 in Books (See Top 100 in Books)

More About the Author

As cheerful and accessible as he is dynamic, TV host and chef Gerry Garvin has been a rising star in the world of fine dining since he was 13, when he joined the dishwashing staff at a haute Atlanta inn to help his single mother make ends meet. At 15 he became the youngest cook at the Atlanta Ritz-Carlton, followed by stints as executive chef at several top California restaurants before becoming the executive chef and co-owner of an award-winning restaurant in L.A.--a path that led him to television stardom.

He is the author of two previous cookbooks and host of two of the most popular shows on TV One--Turn Up the Heat with G. Garvin and the new G. Garvin: The Road Tour. Garvin's shows are available in more than 40 million households and reach nearly every major African-American community.

Customer Reviews

Top Customer Reviews

Format: Paperback
I'm a cookbook addict, so one of favorites is to go to bookstore and browse through new stack. Found this one fascinating, due to breadth of recipe collection, which author states up front is collected from his family, friends, and his restaurant career. Thus, we find old reliables, and new creative ones as well. Lots of something here for everyone. So depending on your target eaters and the time and ingredient limits, one can find wide range of culinary delights here for every occasion and chef abilities.

I was particularly attracted to this due to offerings such as: Corn bread, Bacon and Blue Cheese Mashed Potatoes; Jalepono Seafood Dip; Spinach, Mushroom and Goat Cheese Ravioli; Pistachio-Crusted Halibut with Lemon-Chardonnay Sauce; Cauliflower, White Rose Potato and Crab Bisque with Truffle Oil; Sweet Potato Mousse. Nice color shots of select recipes!

I also appreciate his revealing of his career path and faith commitment as well. Well done, G. Garvin, I'll be looking for your next output.
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Format: Paperback Verified Purchase
My husband and I have been waiting for this book since we first saw G. Garvin on TVOne. Needless to say, I am pleased with this book. The layout and directions are clear and concise. The entire book is not in color, but I can deal with that. Here's the table of contents:

*Super Simple

*Family Style

*Market Fresh

*Good Food Made at Home

*Building a Great Dish

*Cognac, Sticks and Steaks

*Entertaining with G

*Sweet Thoughts

*Index

My one criticism is that I wish a hardback edition of this book was available!
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Format: Paperback
Any library looking for spicy cookbooks will find TURN UP THE HEART WITH GARVIN a top choice for revamping everyday meals and flavors. From Sauteed Salmon and Shrimp with Brie to wine-enhanced Collard Greens with Smoky Bacon, Garvin takes the simplest dishes and updates them to modern times, making it a snap to add elegance to everyday meals. General-interest lending libraries will find it an especially popular pick because recipes look simple and are familiar, with the creative embellishment added to routines and dishes which don't look dauntingly exotic.
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Format: Paperback
I really love the recipes i have tried so far, they are easy to follow and delicious, everything is true to detail
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Format: Paperback
OH MY GOD!!! I bought this book for my sister because she loves to cook and for the fact that we met G. Garvin at the 2006 Gospel MegaFest. Well, when my sister made some of the recipes from this book, I fell in love. Especially the pound cake, OH MY GOD!!! I told my sister to never never, ever, ever, never never make this pound cake again, or else I'm gonna gain so much weight. Please take my word for it, the man can cook his behind off and it doesn't hurt that he's FINE AS HELL!!! LOL.
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Format: Paperback
The receipes really are "super simple". All the receipes I've tried so far have turned out well, mt entire family have enjoyed them. They have quickly become favorites. I love Turn up the Heat with G Garvin, I try not to miss an episode. I can't wait for his next book.
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Format: Paperback
I purchased two... The recipes are delicious, not complex to follow nor overly time consuming to prepare. Thanks Garvin for your creativity and making the process fun!! Blessings, Pamela
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By NuJoi VINE VOICE on September 16, 2007
Format: Paperback
This book has depth! There are more than 200 recipes that cover a range of cuisines. The recipes also range in sophistication and difficulty. It is an excellent representation of American cooking.

Chef Garvin has totally captured the black foodie thing. Yes there are soul food classics like candied yams. But how about sweet potato mousse and pan-seared scallops with morel mushroom sauce? Like his show, this book makes four-and five-star eating experiences approachable and attainable for those who have been afraid, complacent or sheltered.

This book has recipes for the novice cook. More importantly it is the type of book that will still be relevant as your skills increase. There are about 24 color photos of the food; I would prefer more.

Now for the fun part. This man understands his audience! There are more pictures of him than of the food (and I wouldn't have it any other way!) No other celebrity chef could get away with this, but perhaps G. Garvin is the ultimate celebritiy chef.
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