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Young & Hungry: More Than 100 Recipes for Cooking Fresh and Affordable Food for Everyone Paperback – April 13, 2005


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Product Details

  • Paperback: 272 pages
  • Publisher: Hyperion; Edition Unstated edition (April 13, 2005)
  • Language: English
  • ISBN-10: 1401301282
  • ISBN-13: 978-1401301286
  • Product Dimensions: 0.8 x 7.2 x 8.9 inches
  • Shipping Weight: 1.6 pounds
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (26 customer reviews)
  • Amazon Best Sellers Rank: #1,085,712 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

"Some of my favorite memories of all time come from sitting around a table with friends or family, savoring not only the good food but also the peacefulness that comes from slowing down and giving all the time in the world to enjoying the pleasures of good food and good company." This would hardly be a groundbreaking statement coming from a typical Italian-American grandmother. But Lieberman is just out of Yale and the newest face on the Food Network (his show airs April 16). He was portrayed in the New York Times in 2003 as a skilled college chef with his own public access cooking show. Here, he makes good on the promise that was apparent in that article. He offers a variety of appealing, easy, budget-conscious dishes for various occasions, including casual and romantic dinners, brunches, barbecues, tail-gate parties and buffets. Lieberman has a solid grasp on technique, and he passes along what he knows in a succinct, down-to-earth way bound to appeal to young people whose tastes exceed their know-how. With simple and approachable recipes, he nudges readers toward a more sophisticated appreciation of the nuances of taste and color while keeping the cozy, collegiate touches—hence Dill-Rubbed Salmon with Caramelized Lemon Slices mingles with Nuked Nachos. Photos. Agent, Lisa Queen at IMG. (Apr.)

Review

"Mr. Lieberman is a highly skilled cook and has an insouciant yet earnest manner." -- New York Times

More About the Author

Dave Lieberman hosted the Food Network's shows Good Deal and Eat This. He is also the author of two cookbooks, Young & Hungry and Dave's Dinners. Dave is a contributing editor at Saveur magazine and works as a recipe consultant to private and corporate clients. He lives in New York City.

Customer Reviews

4.5 out of 5 stars
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See all 26 customer reviews
It has soo many great , easy recipes!!!
Mckall Cuffel
This is a really appealing book that presents recipes in an easygoing way that makes the whole cooking process less intimidating.
Andrew F.
I was so tired of trying to print out recipes from the food network website every time I liked something from Dave's show.
VCP

Most Helpful Customer Reviews

26 of 26 people found the following review helpful By Andrew F. on May 9, 2005
Format: Paperback
Good stuff. This is a really appealing book that presents recipes in an easygoing way that makes the whole cooking process less intimidating. Lieberman's casual conversational tone is a welcome break from other cookbooks that assume too much and provide too few details on the basics. My only minor gripe is that I wish more recipes were pictured. That said, try the potato chip crusted salmon or his simple burger recipe--both were hits with my fiance.
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34 of 41 people found the following review helpful By K. Corn TOP 500 REVIEWERVINE VOICE on April 22, 2005
Format: Paperback Verified Purchase
You gotta love this guy. Young , charming...and the man can cook. He is about to have a new show on television but I haven't seen that yet so I'll just stick to info about this book.

His food isn't generally the type that you spend all day slaving in the kitchen to prepare, so if you really enjoy the challenge of an elaborate, complicated recipe (which can be fun and gratifying in its own way), you won't find much of that here. From beet salads with goat cheese to fried fish and quick beverages, he focuses on food that befits his experience and background (he grew up cooking in his family's kosher kitchen and he went on cook economical, but gourmet, meals while at college). Most of the recipes would fit a standard American budget - and not one based on caivar and champagne, although there are some exceptions.

By the way, if you need a good gift for the college grad, forget the pen and pencil sets, the briefcases, watches and other typical grad gifts for someone starting out in life. GIve them this instead and they'll REALLY impress visitors, clients and guests!
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9 of 9 people found the following review helpful By VCP on January 2, 2006
Format: Paperback
I was so tired of trying to print out recipes from the food network website every time I liked something from Dave's show. I previewed this book from my local library, and loved everything I made. This is a must for any kitchen, and would make an excellent gift. I agree with the previous reviewer -- Dave's the man!
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7 of 7 people found the following review helpful By Smita Rao on June 1, 2006
Format: Paperback
Lets face it, Dave Lieberman is hot, the food is okay. This is a good common sense book, nothing special. Would reccommend it as a graduation gift/gift for someone who is just getting started in the kitchen. It has a few good ideas for more expereinced cooks, but its unlikely to be the cookbook that you will keep coming back to. Nice pictures and layout.
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5 of 5 people found the following review helpful By amherman5 on December 10, 2005
Format: Paperback
I picked up this book after seeing Lieberman's show on Food Network. The recipes and advice in this short but informative cookbook are simple and easy to make, regardless of the reader-cook's skill level.

What was perhaps the best section of the book for me was the beginning portions that discussed the different terms, tools, ingredients and other ground rules for cooking that often go over-looked in more sophisticated cookbooks.

I would recommend this book for a person who doesn't necessarily want to jump headfirst into a cooking adventure (that often requires an investment in cookware, ingredients, etc.), who mainly is looking for fun and easy home cooking. Perfect for a college student or young professional, this book speaks in a common vernacular that will ensure the cook knows s/he is following the instructions correctly.

(For instance, nothing is more frustrating for me than a cookbook/recipe that uses industry or learned-cook terms and does not explain what I should be doing in language a layperson could understand. Instead of saying something like "whip until stiff peaks form" or "mince cloved garlic" and leaving it at that, Lieberman would say "whip until stiff peaks form, which means..." - definitely a good thing for the unsure/novice chef.)

Written as if he's speaking the words on his TV show, this book is easy to understand, contains recipes that are both delicious and easy to complete, and is unpretentious about an activity that can be daunting for those unfamiliar with the terrain. Great for gift-giving or personal shelves alike.
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5 of 5 people found the following review helpful By Jessica S. on December 4, 2005
Format: Paperback
If you're a Rachael Ray fan, you'll like this book. I've had this book only a week and have already made several recipes and LOVED every one. Most recipes are quick, simple and use relatively few, everyday ingredients, not to mention totally yummy! The mini fudge cakes alone are worth the price of the book. A great book for cooks of any level.
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4 of 4 people found the following review helpful By Michael T. Rognlien VINE VOICE on April 8, 2006
Format: Paperback
Dave Lieberman is a breath of fresh air to Food Network's list of 'celebrity' chefs. He has the unjaded enthusiasm of a newbie, the approachability that Tyler Florence tries to have but comes off as a bit insincere, and a genuine love of cooking that transcends both the electronic and written medium.

None of the recipes in Dave's first book are impossible for the entry-level cook, and he does a good job of explaining cooking basics (what tools are a must-have and what to keep a running stock of in the pantry) and then delving into easy-to-make recipes that won't cost a fortune to make.

While some of the fare is a bit college student-esque, most of the things I've made from this book are actually pretty good crowd-pleasers. The fact that Dave takes a Nigella Lawson approach to his book and its recipes - he has a very 'talky' style that makes it seem as though he's sharing his recipes with friends - makes it all the more laid back and refreshing.

Can't wait to see what his next book, due in October, does to expand his love of fresh ingredients and great flavors while at the same time keeping things relatively simple and affordable.
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