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Eat This Book: Cooking with Global Fresh Flavors Hardcover – April 12, 2005
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From Publishers Weekly
An eight-year veteran of TV's Food Network (with stints on How to Boil Water, Food 911 and other programs), charismatic Manhattan chef Florence (Tyler Florence's Real Kitchen) presents his second cookbook featuring the "culinary honesty" premise: global flavors in uncomplicated recipes for average cooks. He opens with a chapter that includes recipes for North African and Turkish spice mixes, and zesty flavors continue to take center stage throughout in dishes like Swedish Meatballs with Lingonberry Sauce; Scallop Ceviche with Melon, Chile, and Mint; Steamed Black Bass in Miso Soup with Udon and Shiitakes; and Basil Ice Cream with Wine-Poached Cherries. Florence clearly has a penchant for internationally inspired dishes and draws on the cuisines of Argentina, China, India, Portugal and Thailand, among other countries. He does include recipes for such familiar fare as Chicken Parmesan; Potato Pancakes (which he spices up with cinnamon apples and fresh thyme); Grilled Pizza with Mozzarella di Bufala, Sausage, and Fresh Tomatoes; and Braised Brisket. Florence's vast culinary knowledge translates well to the page, as nearly every entry includes practical, and often charming, personal commentary based on his excursions to foreign locales and his experiences living in New York's Chinatown. Photos.
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“Tyler Florence demystifies delicious food and adds layers and layers of flavor in simple and exciting ways that remind us, as all Italians already know, that the best meals are truly eaten at home. This book makes cooking at home as easy as take out and twice as tasty.” —Mario Batali
Top customer reviews
I took one star off for two reasons, one being a seller issue. Not Tyler's fault, but the seller said Good condition, and over half of the pages are dog-eared and the outside is a little dirty. Being I bought this from Amazon, I wanted to state that. Sellers need to be more detailed in listings and not just copy and paste for each book. The book looks ridiculous, almost like a dog chewed the heck out of the corner pages. :(
Also, the second reason, is that I feel these recipes are more geared for those who live in a large city or who have easy access to quality ingredients. Yes it is sad that in the year 2015 (almost 2016) that quality ingredients are not readily available nor easily accessible in all areas of the United States. I have to drive a good hour for quality seafood, and I do not live in a 'bad' area, just the boondocks!! It would be nice if he made a cookbook with ingredients that are easily accessible, if that makes sense..?
However, and yes this is mainly a personal opinion, I find that I just do not care for many of the recipes in this book (please note: have not tried any yet, just the titles/recipes themselves and I guess ingredients do not appeal to me). Again, this might be great if you live in a large town like NYC where fresh produce and great quality meat is in abundance, but for those who do not have access to a large selection nor the great quality meats, this is in my opinion a let-down. So I guess in a sense "Dinner At My Place" is truly just that, items and recipes Tyler can make living in NYC or a large city. For one, I have to drive an hour to get decent clams for the clam chowder recipe, as seafood options around here are pretty limited, or at least really good quality seafood is. If you are fortunate enough to have easy access to great variety of quality meats and produce and seafood, this book might knock it out of the park for you. But as someone with not easy access to a ton of quality seafood or meats and produce, this is a little frustrating. Again, I had high hopes for this cookbook, especially after reading the reviews, but for some reason it just falls short for me. Still, it is a typical Tyler solid cookbook.
As usual, Tyler's recipes are similar to what many of us might have grown up with, but kicked up a notch. If you have some decent cooking skills, and you do not care for super-fancy recipes, you will probably appreciate this book. As with all Tyler cookbooks, the photos are outstanding. I like that he does not have 20 photos per recipe. I do not need to see what a block of parmesan cheese looks like, or a soup ladle, so it is nice that he has photos of just the completed recipes.....All in all it is what one would come to expect from Tyler, a solid cookbook with time-tested, timeless recipes.