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Tyler Florence Fresh Hardcover – December 4, 2012

4.1 out of 5 stars 64 customer reviews

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Editorial Reviews

Amazon.com Review

Featured Recipe from Tyler Florence: Smoky Roasted Chicken and Citrus Salsa

Smokey Roasted Chicken

Serves 2-4

Chicken
  • 1 whole (3-1/2-pound) free-range chicken
  • 1/2 cup smoked olive oil
  • Kosher salt and freshly cracked black pepper
  • 1-1/2 pounds baby creamer potatoes in assorted colors
Citrus Salsa
  • 2 limes
  • 1 navel orange
  • 1 grapefruit
  • Extra-virgin olive oil
  • Kosher salt and freshly cracked black pepper
  • 6 breakfast radishes
  • 3 tablespoons finely chopped fresh chives
  • Flowering cilantro buds
  • Fleur de sel
Directions

Roast the chicken. Preheat the oven to 375°F. Using a sharp knife or kitchen shears, cut along both sides of the backbone and discard it. Flatten the chicken and cut it in half through the breast so you have two halves—each with a leg and breast. Rub all over with some of the smoked olive oil, ensuring it gets in all the crevices. Season all over with salt and pepper.

Set the chicken in a large roasting pan over two burners and heat over medium-high heat. When the pan is hot, add the chicken halves skin-side down and sear for 4 to 5 minutes. Turn the chicken over, add the potatoes to the pan, and drizzle with more smoked olive oil. Season with salt and pepper. Roast in the oven for 45 minutes, or until an instant-read thermometer inserted in the joint between the thigh and drumstick reads 160° to 165°F. The potatoes should be golden on the outside and tender in the middle. Remove from the oven and allow the chicken to rest for 5 minutes.

Make the citrus salsa. Use a sharp knife to cut away the rind and pith from each of the citrus fruits. Holding the fruit over a bowl, carefully cut between the membranes to free the segments. Let the juices and segments fall into the bowl. Add about   cup extra-virgin olive oil to the bowl and season with salt and pepper. Cut the radishes into very fine matchsticks on a mandoline or with a sharp knife. Fold them into the citrus salsa, and add the chives.

Serve the roasted chicken with the potatoes and citrus salsa, and garnish with flowering cilantro. Season with fleur de sel.

About the Author

TYLER FLORENCE is a Food Network star and one of America’s brightest culinary voices. He is the author of six cookbooks and is a regular guest on the Today show, CNN, The View, and more. He is the chef-owner of Wayfare Tavern in San Francisco; El Paseo in Mill Valley; and three outposts of Tyler Florence Wine and Rotisserie in Napa and San Francisco. He lives in California with his family.
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Product Details

  • Hardcover: 256 pages
  • Publisher: Clarkson Potter; 1 edition (December 4, 2012)
  • Language: English
  • ISBN-10: 0385344538
  • ISBN-13: 978-0385344531
  • Product Dimensions: 8.4 x 1 x 11.3 inches
  • Shipping Weight: 2.5 pounds (View shipping rates and policies)
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (64 customer reviews)
  • Amazon Best Sellers Rank: #456,914 in Books (See Top 100 in Books)

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Customer Reviews

Top Customer Reviews

Format: Hardcover Verified Purchase
First off: the pictures are amazing and the recipes really look good... BUT

The sample pages available for view before purchase are really deceiving. The ingredients were simple and widely available. Not the case with the rest of the book. Once we received the book we were disappointed to find expensive and hard to find ingredients for Minnesota at least. Many ingredients we wouldn't cook with like Sea Urchins, Squid, and Octopus.

My wife got excited about the book when she saw Tyler on "The View". She immediately went here to look at the book's sample pages and found the recipes included simple and fresh ingredients.

We're returning the book because it's largely unusable for us due to the more expensive and for our location, we wouldn't be able to find them fresh (having been previously frozen for shipping).
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Format: Hardcover
Tyler's Real Kitchen was my very first cookbook, received long before I ever knew how to cook. I've been with him ever since, skipping only the baby food cookbooks for which I have no need.

The latest in the TF installments, Fresh, is what I would consider an evolution of Tyler's cooking. Yet despite the minimal presentation, newer cooking techniques and ingredients (some of which you will need to Google), what remains is classic Tyler Florence -- simple ingredients, fantastic and bold flavors, and perfect execution. Some will be turned off by some of the techniques in Fresh -- such as Sous-vide (cooking in a vacuum-sealed bag in a low, constant temperature for a long time) -- but for those who appreciate Tyler's style, this is a fantastic and welcome cookbook. Many of the recipes will challenge you as a home chef, but trust me these recipes are WORTH IT. For those less adventurous, you'll still find recipes that are simple but will make you feel like a rock star in the kitchen (herb-roasted pork loin with bananas, charred onion and herb aioli anyone?).

No, this isn't the Tyler Florence you grew up with. But he's one I sure as hell want to cook with going forward.

Do yourself a favor and buy this cookbook.
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Format: Hardcover
That is Tyler on the cover, but what a difference location and a few years make. I have been an avid fan and collector of Tyler's eclectic style of cooking for years. He embraces every experience and adds it to his own southern roots family heritage. He skillfully incorporates all his China Town, Italian, and "Utimate" influences, along with fresh, sustainable, accessible ingredients into his recipes and cook books to provide the common masses with the ability to make "eating well" easily achievable.
Where "Fresh" has an inspiring and far-reaching concept, it wasn't particularly clear to me what food choices possible on a national level would more quickly benefit the fish population and change fishing techniques. The content is disappointingly out of character, missing Tyler's beloved down-home family voice and manner, economically unrealistic for the majority of the country's households, insubstantial as an every day, go-to meal inspiration for a hungry family, and too froufrou for frugal meal budgets and time-slots. I love the concept of making food choices that aggressively regenerate and preserve our ecosystems, in addition to healthy, chemical and additive-free, environmentally sustainable ingredients. Of course, I want my food to look good and be healthy and filling to keep my family well fed. An overwhelming majority of people are experiencing painful need and hunger in this land of wealth and plenty. This cook book is absolutely beautiful, well-planned and laid out in a sensible, organized manner. The recipes are fresh and definite showstoppers. It is, however, far removed from Tyler's more practical, homestyle, unpretentious, yet equally healthy, innovative, and sustainable cook books. "Fresh" is well suited to Uberchefs, couples with a chef, or those with minimalist gourmet budgets.
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Format: Hardcover Verified Purchase
My mother specifically asked me to buy her this cookbook for Christmas after she saw Tyler talking about it on TV. She watches cooking shows and baseball and that's it.

She did not like the book at all. It was way to 'fancy' for her. She feels intimidated by many of the ingredients.
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By Jr. on December 21, 2013
Format: Hardcover
I don't know what Tyler had in mind, but this book is not intended for Home cooks. This is more for chefs. I plan on going into culinary, but it would've been nice if Florence made it clear that this book is under the aspect of professional cooking. The recipes are not relatable. I mean, where in the world am I going to find quail eggs? Seriously. And will the recipe be worth the bother of ordering the majority of these ingredients online? It should be pointed out that this book is aimed for chefs and culinary artists.
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Format: Hardcover Verified Purchase
This is the second cook book I've purchased by Tyler Florence. I like the concepts of the recipes but many are not practical for the home cook. Who has the extra money to buy a professional quality vacuum sealer to make pickled foods? I have a vacuum sealer and tried several of his recipes but it would not work. He gives elaborate descriptions of how to make pearls of flavor and then you only use about 8 pearls per dish. It's a lot of effort for the average cook. I love the flavor combinations he brings together and the photographs are inspiring. Maybe this book is just above my skill level!
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