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Editorial Reviews
From Publishers Weekly
In what seems to be a bid to become a U.S. version of Naked Chef Jamie Oliver, Florence (who was chef at New York's Cafeteria and hosts his own cooking show) aims for a casual attitude. While organization is loose amorphous chapters on backyard cookouts and Dinner for Two sit side-by-side with highly focused ones on making your own sushi many of the recipes themselves are clever. Sage-Roasted Pork Tenderloin with Dried Plum Sauce features a tasty sauce made with red wine and prunes cooked until soft, and Roasted Sweet Potatoes with Miso, Orange, and Sesame would make a great snack as well as a tasty side dish. The author darts from one subject to the next and often combines flavors unexpectedly, as in Grilled Salmon with Watermelon and Black Olive Salad and Horseradish Burgers with Havarti and Tomato Remoulade. Sometimes Florence's claims that the best cooking is easy, casual and quick are belied by recipes such as the one for Blue Cheese SoufflE with Chamomile-Fig Compote that requires creation of a bEchamel sauce, not to mention the notoriously tricky soufflEs themselves. Florence's tone is light throughout, but readers may be turned off by airy pronouncements (It's often been my experience that many of the cleanest, best flavors are very simple ones) that under closer inspection are fairly meaningless. Others may roll their eyes at his off-color or immature remarks (a man of Thai ethnicity pulls out a karate move when asked to share a recipe; the flavors of a Green Curry Chicken are mental).
Copyright 2003 Reed Business Information, Inc.
From Booklist
Tyler Florence's cooking show on television's Food Network, where he rescues people from stovetop disasters, has an avid following. These fans will snap up copies of Tyler Florence's Real Kitchen, where their master shares his own recipes. Florence's recipes range widely from Chinese dim sum to rich, cheese-laden lasagna. He pleases vegetarians with a pan-fried tofu "steak" and a high-piled muffuletta sandwich with layers of roasted vegetables. Florence's prosciutto-wrapped, cheese-stuffed figs can easily be the hit of any cocktail party. His recommendations for stocking a pantry call for so many staples that only those with substantial storage space can possibly stock them all. Mark Knoblauch
Copyright © American Library Association. All rights reserved
See all Editorial Reviews
In what seems to be a bid to become a U.S. version of Naked Chef Jamie Oliver, Florence (who was chef at New York's Cafeteria and hosts his own cooking show) aims for a casual attitude. While organization is loose amorphous chapters on backyard cookouts and Dinner for Two sit side-by-side with highly focused ones on making your own sushi many of the recipes themselves are clever. Sage-Roasted Pork Tenderloin with Dried Plum Sauce features a tasty sauce made with red wine and prunes cooked until soft, and Roasted Sweet Potatoes with Miso, Orange, and Sesame would make a great snack as well as a tasty side dish. The author darts from one subject to the next and often combines flavors unexpectedly, as in Grilled Salmon with Watermelon and Black Olive Salad and Horseradish Burgers with Havarti and Tomato Remoulade. Sometimes Florence's claims that the best cooking is easy, casual and quick are belied by recipes such as the one for Blue Cheese SoufflE with Chamomile-Fig Compote that requires creation of a bEchamel sauce, not to mention the notoriously tricky soufflEs themselves. Florence's tone is light throughout, but readers may be turned off by airy pronouncements (It's often been my experience that many of the cleanest, best flavors are very simple ones) that under closer inspection are fairly meaningless. Others may roll their eyes at his off-color or immature remarks (a man of Thai ethnicity pulls out a karate move when asked to share a recipe; the flavors of a Green Curry Chicken are mental).
Copyright 2003 Reed Business Information, Inc.
From Booklist
Tyler Florence's cooking show on television's Food Network, where he rescues people from stovetop disasters, has an avid following. These fans will snap up copies of Tyler Florence's Real Kitchen, where their master shares his own recipes. Florence's recipes range widely from Chinese dim sum to rich, cheese-laden lasagna. He pleases vegetarians with a pan-fried tofu "steak" and a high-piled muffuletta sandwich with layers of roasted vegetables. Florence's prosciutto-wrapped, cheese-stuffed figs can easily be the hit of any cocktail party. His recommendations for stocking a pantry call for so many staples that only those with substantial storage space can possibly stock them all. Mark Knoblauch
Copyright © American Library Association. All rights reserved
See all Editorial Reviews
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