Tasty: Get Great Food on the Table Every Day (Hardcover)

~ (Author) "There seems to be a dilemma about cooking, that there just isn't time enough..." (more)
Key Phrases: New York, Golden Delicious, Pepperidge Farm (more...)

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.

Product Description

For the past twenty years, Roy Finamore has shaped America's most popular cookbooks, publishing such influential authors as Martha Stewart, Ina Garten (the Barefoot Contessa), and Lee Bailey and working alongside chefs and other food authorities to help them streamline their recipes. Now, in Tasty, he shows you how to make the most of your time and have fun in the kitchen.

Tasty proves that a meal doesn't need to be showoffy to be uncommonly good. When you serve food from this book, your family and friends will sit up and take notice, and you'll be relaxed and smiling when you sit down at the table. Among the simple but exceptional dishes in Tasty:

Buttermilk Pancakes with Hazelnut Butter: breakfast with a minimum of effort; unbelievably light and fluffy.

Sicilian Spinach Pie: perfect for a lunch or picnic, with the easiest pastry you've ever made.

Fresh Pea Soup: with three common ingredients, it's ready in five minutes.

Chicken Milanese: Crisp chicken and tart salad -- the kind of food you crave when it's hot out.

Pork Roast with Fruit Stuffing: a fine company dish or Sunday supper.

Chinois Noodles: Asian-inspired and equally good warm or cold.

Chocolate Whipped Cream Cake: Whip cream, add eggs and a few dry ingredients, and you've got cake!

As Roy says in his introduction, "Good simple food is meant to be shared and enjoyed. Cook often."

See all Editorial Reviews

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Product Details Hardcover: 448 pages Publisher: Houghton Mifflin Harcourt; 1st ed edition (March 17, 2006) Language: English ISBN-10: 0618240330 ISBN-13: 978-0618240333 Product Dimensions: 9.2 x 7.4 x 1.5 inches Shipping Weight: 2.4 pounds (View shipping rates and policies) Average Customer Review: 4.7 out of 5 stars  See all reviews (15 customer reviews) Amazon.com Sales Rank: #181,317 in Books (See Bestsellers in Books)

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› Visit Amazon's Roy Finamore Page

Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!

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Inside This Book (learn more)

First Sentence:
There seems to be a dilemma about cooking, that there just isn't time enough. Read the first page

Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, Golden Delicious, Pepperidge Farm, Granny Smith, San Marzano, Burst Cherry Tomatoes, John Martin Taylor, Lee Bailey, Mushroom Spread, Triple Sec

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Citations (learn more)

This book cites 3 books:

• Great Italian Desserts by Nicholas Malgieri in Back Matter
• Simple French Food by Richard Olney on page 110
• One Potato, Two Potato by Molly Stevens in Front Matter

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Books on Related Topics (learn more)

The 1997 Joy of Cooking by Marion Rombauer Becker

Discusses:

• position the broiler pan
• cut steam vents
• Golden Delicious

The New Spanish Table by Anya Von Bremzen

Discusses:

• dense country bread
• smashed garlic cloves
• Granny Smith

The 1997 Joy of Cooking by Marion Rombauer Becker Discusses: position the broiler pan cut steam vents Golden Delicious The New Spanish Table by Anya Von Bremzen Discusses: dense country bread smashed garlic cloves Granny Smith Loading...

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What Do Customers Ultimately Buy After Viewing This Item?

	87% buy the item featured on this page: Tasty: Get Great Food on the Table Every Day 4.7 out of 5 stars (15) $17.37
	6% buy The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution 4.5 out of 5 stars (93) $23.10
	4% buy Perfect Vegetables: Part of "The Best Recipe" Series 4.7 out of 5 stars (12) $19.77
	1% buy How to Cook Everything (Completely Revised 10th Anniversary Edition), Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food 4.6 out of 5 stars (61) $23.10

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Customer Reviews

15 Reviews 5 star:  (14) 4 star:    (0) 3 star:    (0) 2 star:    (0) 1 star:  (1)           Average Customer Review 4.7 out of 5 stars (15 customer reviews)		Share your thoughts with other customers:
Most Helpful Customer Reviews 45 of 51 people found the following review helpful: 5.0 out of 5 stars Great First or Only cookbook. Buy It!, April 28, 2006 By  B. Marold "Bruce W. Marold" (Bethlehem, PA United States) - See all my reviews (TOP 50 REVIEWER)    (REAL NAME)    `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. Finamore is a cookbook editor who has worked with many important cookbook authors such as Garten, Martha Stewart, Tom Colicchio, Diana Kennedy, Anne Willan, and Gale Gand. This, I sense just a bit of the culinary `fellow traveler's point of view I taste in the work of Alton Brown, with not quite as much humor and not quite as much circumspection with words as I appreciate from Brown. For example, Finamore grossly misuses the term `melt' when referring to the breakdown of one ingredient into another as when mashing up anchovies or garlic into vinaigrette. Finamore is also not entirely rigorous in explaining all his terms, as when he uses the term gorgonzola `dolce' cheese in a recipe with no explanation of the two different varieties of gorgonzola in his introductory glossary of ingredients. But all this is minor nit-picking. In general, this is a superb cookbook for the casual cook who wants a reliable source of `tasty' recipes. The fact that many of the recipes will look familiar to even the non-foodie is a good thing, because even if they are not strictly `comfort food', they will have the feel of well worn slippers instead of the straitlaced feel of a totally unfamiliar `original' restaurant recipe from Emeril or Mario or Bobby or Daniel or Thomas or even bad boy Tony. Just to take one example from my experience, I have just started to do cooking without the safety net of a published recipe, and as I had two quarts of leftover homemade chicken stock, I wanted to make chicken noodle soup. Now, I searched all my favorite soup books from Barbara Kafka, James Peterson, the CIA and what have you, and I just couldn't quite come up with a validation of what I had in mind. Most were just a bit more complicated than I thought it should be. So, I did my best, making two annoying mistakes in using too many noodles and the washed up chicken meat from the stock recipe. But here, in Finamore's book is the most lovely little chicken soup recipe you can ask for, using homemade stock and some boneless chicken breast. One of the better things about the recipes in this book is that they do not rely on a lot of unfamiliar ingredients. If you have a good working knowledge of the standard American / French / Italian pantry, you will find nothing here which will be hard to find in your local Wegmans market. I also give extra credit to the book for covering breakfast and lunch. Any good cookbook for the casual cook must include these items, as they are usually only covered in specialty books. I also give the book extra credit for giving us several recipes which make good use of ingredients we commonly have left over, such as ricotta cheese. Finamore mentions several lessons he learned from the likes of Jacques Pepin, which brings to mind the fact that this book replaces Pepin's `Fast Food My Way' as my favorite book to recommend to anyone who is looking for one good cookbook for when they like to cook. That is not to say this is not a good book for the foodie crowd. It is an excellent book for when the food sophisticate wants to let down their hair and make some `comfort food', but they want something just a bit more interesting than the latest Rachael Ray quickie. Looking through the `weekend dinners' chapter, I find, for example, the perfect combination of sophistication and simplicity in the `beef tenderloin stuffed with summer salsa' for serving 8. The beef tenderloin is impressive, the roulade technique is fancy, the salsa is `tasty, the prep and grilling requires some skill and experience, and the end result is great, even for leftovers. In the same chapter, the recipe for pork chops is careful to use a brine, without preaching about the lean state of modern porkers. Highly recommended for everyday recipes, like it says! 13 of 15 people found the following review helpful: 5.0 out of 5 stars Terrific Everyday Cookbook, December 24, 2006 By  James Means "jamesinhouston" (Houston, TX United States) - See all my reviews (REAL NAME)       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. 6 of 6 people found the following review helpful: 5.0 out of 5 stars excellent book - thoughtful author, April 5, 2008 By  Suegsf "sue" (San Francisco, California) - See all my reviews 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.		Ad feedback   Most Recent Customer Reviews 5.0 out of 5 stars Good book, good service I purchased this book for our daughter who lives out of state. It arrived quickly and was in perfect shape. Read more Published 4 months ago by R. Miner 5.0 out of 5 stars Satisfied Customer I was quite satisfied with the book I ordered from Amazon. The book I ordered came a few days after I ordered it. Read more Published 5 months ago by P. M. Manley 5.0 out of 5 stars A Book I Turn to Again and Again Every once in awhile I come upon a cookbook that is as much inspiration as instruction, and this is one of those. Read more Published 5 months ago by Mary C. Dubrock 5.0 out of 5 stars Looks like a book I'll enjoy I heard about this book on npr.org and couldn't resist giving it a try. Haven't had time to get too cozy with it yet, but it looks great so far. Published 5 months ago by Heirloom Tomato 5.0 out of 5 stars All I thought it would be We were looking for a new cookbook and I heard about this one on an NPR segment. It was billed as great recipes that were simple and of fabulous quality. Read more Published 5 months ago by Fairfax John 5.0 out of 5 stars Gold Standard for Cookbooks This is easily the best cookbook we've ever purchased. Every recipe in here works and most are fairly light on the amount of effort works. Read more Published 9 months ago by Grant 5.0 out of 5 stars Originality IN THESE DAYS IT IS RARE TO FIND A BOOK OF THIS TYPE WHICH iS LARGELY ORIGINAL IN CONTENT. THIS IS ESPECIALLY SURPRISING IN VIEW OF THE AUTHOR'S EXTENSIVE BACKGROUND WITH THIS... Read more Published 10 months ago by Harry Lieben 5.0 out of 5 stars How could simple be this good? 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. Read more Published on July 23, 2007 by Mary Shore 1.0 out of 5 stars Look before you buy! Like another reviewer here, I also checked this out at my library to preview before I took the leap to purchase (I have too many cookbooks!). Read more Published on June 23, 2007 by playsindirt 5.0 out of 5 stars Great, Tasty Meals! This book is chock-full of delicious recipes! If you want to add some zesty sauces or spreads to these meals, try the pesto recipes in Mary El-Baz's "Simply Elegant and Easy... Read more Published on March 25, 2007 by Mary El-Baz, PhD Search Customer Reviews Only search this product's reviews

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Product Details

• Hardcover: 448 pages
• Publisher: Houghton Mifflin Harcourt; 1st ed edition (March 17, 2006)
• Language: English
• ISBN-10: 0618240330
• ISBN-13: 978-0618240333
• Product Dimensions: 9.2 x 7.4 x 1.5 inches
• Shipping Weight: 2.4 pounds (View shipping rates and policies)
• Average Customer Review: 4.7 out of 5 stars  See all reviews (15 customer reviews)
• Amazon.com Sales Rank: #181,317 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

45 of 51 people found the following review helpful:

5.0 out of 5 stars Great First or Only cookbook. Buy It!, April 28, 2006

By	B. Marold "Bruce W. Marold" (Bethlehem, PA United States) - See all my reviews (TOP 50 REVIEWER)    (REAL NAME)

`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.

Finamore is a cookbook editor who has worked with many important cookbook authors such as Garten, Martha Stewart, Tom Colicchio, Diana Kennedy, Anne Willan, and Gale Gand. This, I sense just a bit of the culinary `fellow traveler's point of view I taste in the work of Alton Brown, with not quite as much humor and not quite as much circumspection with words as I appreciate from Brown. For example, Finamore grossly misuses the term `melt' when referring to the breakdown of one ingredient into another as when mashing up anchovies or garlic into vinaigrette. Finamore is also not entirely rigorous in explaining all his terms, as when he uses the term gorgonzola `dolce' cheese in a recipe with no explanation of the two different varieties of gorgonzola in his introductory glossary of ingredients.

But all this is minor nit-picking. In general, this is a superb cookbook for the casual cook who wants a reliable source of `tasty' recipes. The fact that many of the recipes will look familiar to even the non-foodie is a good thing, because even if they are not strictly `comfort food', they will have the feel of well worn slippers instead of the straitlaced feel of a totally unfamiliar `original' restaurant recipe from Emeril or Mario or Bobby or Daniel or Thomas or even bad boy Tony. Just to take one example from my experience, I have just started to do cooking without the safety net of a published recipe, and as I had two quarts of leftover homemade chicken stock, I wanted to make chicken noodle soup. Now, I searched all my favorite soup books from Barbara Kafka, James Peterson, the CIA and what have you, and I just couldn't quite come up with a validation of what I had in mind. Most were just a bit more complicated than I thought it should be. So, I did my best, making two annoying mistakes in using too many noodles and the washed up chicken meat from the stock recipe. But here, in Finamore's book is the most lovely little chicken soup recipe you can ask for, using homemade stock and some boneless chicken breast.

One of the better things about the recipes in this book is that they do not rely on a lot of unfamiliar ingredients. If you have a good working knowledge of the standard American / French / Italian pantry, you will find nothing here which will be hard to find in your local Wegmans market.

I also give extra credit to the book for covering breakfast and lunch. Any good cookbook for the casual cook must include these items, as they are usually only covered in specialty books. I also give the book extra credit for giving us several recipes which make good use of ingredients we commonly have left over, such as ricotta cheese.

Finamore mentions several lessons he learned from the likes of Jacques Pepin, which brings to mind the fact that this book replaces Pepin's `Fast Food My Way' as my favorite book to recommend to anyone who is looking for one good cookbook for when they like to cook. That is not to say this is not a good book for the foodie crowd. It is an excellent book for when the food sophisticate wants to let down their hair and make some `comfort food', but they want something just a bit more interesting than the latest Rachael Ray quickie. Looking through the `weekend dinners' chapter, I find, for example, the perfect combination of sophistication and simplicity in the `beef tenderloin stuffed with summer salsa' for serving 8. The beef tenderloin is impressive, the roulade technique is fancy, the salsa is `tasty, the prep and grilling requires some skill and experience, and the end result is great, even for leftovers. In the same chapter, the recipe for pork chops is careful to use a brine, without preaching about the lean state of modern porkers.

Highly recommended for everyday recipes, like it says!

13 of 15 people found the following review helpful:

5.0 out of 5 stars Terrific Everyday Cookbook, December 24, 2006

By	James Means "jamesinhouston" (Houston, TX United States) - See all my reviews (REAL NAME)

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.

6 of 6 people found the following review helpful:

5.0 out of 5 stars excellent book - thoughtful author, April 5, 2008

By	Suegsf "sue" (San Francisco, California) - See all my reviews

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.