Enjoy fast, free delivery, exclusive deals, and award-winning movies & TV shows with Prime
Try Prime and start saving today with fast, free delivery

Paperback
$19.59

List Price: $27.50 Details

Save: $7.91 (29%)

Get Fast, Free Shipping with Amazon Prime FREE Returns

FREE delivery Friday, December 29 on orders shipped by Amazon over $35

Arrives after Christmas. Need a gift sooner? Send an Amazon Gift Card instantly by email or text message.

Select delivery location

Only 1 left in stock - order soon.

$$19.59 () Includes selected options. Includes initial monthly payment and selected options. Details

Ships from

Amazon

Ships from

Amazon

Sold by

CGLC

Sold by

CGLC

Returns

Returnable until Jan 31, 2024

Returns

Returnable until Jan 31, 2024

For the 2023 holiday season, eligible items purchased between November 1 and December 31, 2023 can be returned until January 31, 2024

Read full return policy

Payment

Secure transaction

Payment

Secure transaction

We work hard to protect your security and privacy. Our payment security system encrypts your information during transmission. We don’t share your credit card details with third-party sellers, and we don’t sell your information to others. Learn more

Details

Add a gift receipt for easy returns

Get Fast, Free Shipping with Amazon Prime

FREE delivery Friday, December 29 on orders shipped by Amazon over $35

Arrives after Christmas. Need a gift sooner? Send an Amazon Gift Card instantly by email or text message.

Select delivery location

Used: Very Good | Details

Sold by Arigato Books

Fulfilled by Amazon

Access codes and supplements are not guaranteed with used items.

Other Sellers on Amazon

Added

Not added

$17.29
FREE Shipping on orders over $35.00 shipped by Amazon.

Sold by: Emmas Store

Added

Not added

$10.50
+ $6.82 shipping

Sold by: FormNatural

Added

Not added

$19.48
& FREE Shipping

Sold by: TommyBee

Follow the authors

The Food You Want to Eat: 100 Smart, Simple Recipes Paperback – October 11, 2005

by Ted Allen (Author)

4.5 109 ratings

See all formats and editions

{"desktop_buybox_group_1":[{"displayPrice":"$19.59","priceAmount":19.59,"currencySymbol":"$","integerValue":"19","decimalSeparator":".","fractionalValue":"59","symbolPosition":"left","hasSpace":false,"showFractionalPartIfEmpty":true,"offerListingId":"lqfRL0yjDVH37FFFGho5%2Fn2Fq8r2qs2bFA4tCs6NquPySARVJ3jdRetHF5uTuiNIp88XCHl7L84q9gzmrUOQY9yHtHznr8MX4GpJ5sylftld3BRx0ytZZcXjMHh5JtPECOROiPokrBJ6epaeHjN%2FkGYi1E21r3Vgq2O6S%2FxdwUGCDHQ6vl8Ns%2Bb2Csl0rAJd","locale":"en-US","buyingOptionType":"NEW","aapiBuyingOptionIndex":0}, {"displayPrice":"$9.68","priceAmount":9.68,"currencySymbol":"$","integerValue":"9","decimalSeparator":".","fractionalValue":"68","symbolPosition":"left","hasSpace":false,"showFractionalPartIfEmpty":true,"offerListingId":"lqfRL0yjDVH37FFFGho5%2Fn2Fq8r2qs2bFU4NEvCOUB%2Bi0LvkowCdml3Zbix5rEKkUVm4%2F8ynhGm5JenKED2X5wdF6zLGL%2Fa4mzgl55M5s1dbGYwgfst%2BTmJWJ85PfCkU%2FwDLgaQcnyNBZ4%2F9Wv4e66W%2FiPKZhUU0P8%2FcVnLMqEoiQ27i8MhAiG5CkJJ0mwln","locale":"en-US","buyingOptionType":"USED","aapiBuyingOptionIndex":1}]}

Purchase options and add-ons

Queer Eye for the Straight Guy’s food-and-wine connoisseur, Ted Allen, presents a quick-reference cookbook—giving you the food you really want to cook and eat, and the know-how to pull it off with ease.

"With most cookbooks, you could plow through 134 pages of complicated hors d’oeuvres, salads, and the author’s philosophical musings about food before you get to the stuff you actually want to eat. Not here. I’m going to save you the trouble and get to the point right up front.” These first sentences of the book sum up what Ted Allen’s The Food You Want to Eat is all about—the tempting, delicious, satisfying fare you really want on your dinner table tonight, without the fuss and the formalities. Chapters include:

•I Know What You Want to Eat: the essentials of steak, chicken both fried and roasted, warm caramel brownie sundaes, and a luscious mac and cheese that will have you thinking outside the box—way outside.

•Happy Hour: for the kind of parties real people actually throw; no engraved invitations or seating charts, just easy, delicious recipes like crostini, a simple tuna tartare that kicks, the crowd-pleasing spicy Cajun “pigs” in much nicer “blankets” than you’re used to, four incredible pizzas (one for each season), and of course ten perfect cocktails.

•The Cookout: fulfilling everyone’s desire for great barbecued ribs, plus the more adventurous (but even easier) rosemary grilled leg of lamb, and Ted’s secret to the ultimate hamburger.

•Poultry: whether baked, braised, or sautéed, chicken is often what’s for weeknight dinner, and here’s everything from soy-and-honey-glazed roast chicken to “around the world on a chicken breast” with superb ways to liven up those boneless, skinless, tasteless cutlets. Plus a simple (really!) duck, and a turkey that doesn’t demand the traditional Thanksgiving heroics.

Ted also delves into chapters on an array of fantastic salads that are a far cry from rabbit food; pastas featuring Italian classics like a great ziti with sausage and your basic pasta with red sauce, as well as easy Asian adventures such as cold soba noodles with sesame-peanut sauce; seafood for everyone who’s afraid to cook fish; meats that range from an amazing marinated grilled pork tenderloin and killer chili to a classic pot roast and osso buco; vegetable recipes that will make you love broccoli in a whole new way; and desserts for after dinner—and breakfasts for after after dinner.

This is the debut cookbook from one of the most engaging, most entertaining people ever to wield a spatula, filled with the incredibly simple, delicious real-life recipes for The Food You Want to Eat. In a word, mmmm.

Length

192
Pages
Language

EN
English
Publisher

Clarkson Potter
Publication date

2005
October 11
Dimensions

7.7 x 0.7 x 10.2
inches
ISBN-10

1400080908
ISBN-13

978-1400080908
See all details

Frequently bought together

The Food You Want to Eat: 100 Smart, Simple Recipes

$17.29

Get it as soon as Friday, Dec 29

Only 1 left in stock - order soon.

Sold by Emmas Store and ships from Amazon Fulfillment.

+

In My Kitchen: 100 Recipes and Discoveries for Passionate Cooks

$20.48

Get it as soon as Thursday, Jan 4

Only 1 left in stock - order soon.

Sold by OkemosReader and ships from Amazon Fulfillment.

Total price:

To see our price, add these items to your cart.

Try again!

Details

Added to Cart

These items are shipped from and sold by different sellers.

Show details Hide details

Choose items to buy together.

Ted Allen
87
Hardcover
48 offers from $1.25

Editorial Reviews

Amazon.com Review

Ted Allen, the food-and-wine expert from Bravo's Queer Eye for the Straight Guy, has written a cookbook for those seeking a solid dish repertoire for everyday cooking and entertaining alike. The Food You Want to Eat offers 100 recipes for the likes of Old School Caesar Salad; Crispy Oven-Fried Crabcakes; Paella with Seafood, Chicken and Chorizo; and Mustardy Barbecued Spareribs. These favorites that live up to the book's title, but Allen also provides some repertoire-stretching dishes like Pan-Roasted Salmon with Tomato Vinaigrette and Thai Green Chicken Curry with Vegetables. In his role as cooking tutor, and in asides like The Essentials of Steak, Allen also helps readers to understand how dishes work, and therefore how to cook more easily. A whole chapter that imparts cookout smarts, plus a short selection of easy-to-do meal-finales, which includes Chocolate-Glazed Almond Butter Cake, Warm Spiced Apple Tart, and New Age Floats, round out this useful, photo-illustrated collection. --Arthur Boehm

From Booklist

Best known for his role as the food guru on cable TV's Queer Eye for the Straight Guy, -Allen takes the full spotlight in this book, which takes cooks and eaters back to the days before counting calories, carbohydrates, and cholesterol became a national obsession. Allen chats amiably about food and techniques, occasionally making wry asides, as he does about "the politics of poultry production": "I like to joke that I'll only eat chickens that are organically farmed by differently abled Unitarian lesbians of color." His recipes are for comfort foods and old favorites, many updated with a modern twist: spinach salad with bacon and figs. Solid sections on salads, pastas, meat, poultry, and seafood are included, as is a chapter, "Happy Hour," covering both food and cocktails. The dessert section is rather disappointing, but Allen makes up for it by suggesting a wine for each dish. Photos of Allen, often hands deep in the ingredients, are scattered throughout the book. He's obviously having fun, and wishes the same for his reader-cooks. Stephanie Zvirin
Copyright © American Library Association. All rights reserved

About the Author

Emmy Award winner Ted Allen is host of the hit primetime competition series "Chopped" on Food Network, and a frequent contributor to the network's show "The Best Thing I Ever Ate." He was a judge on the first four seasons of Bravo's "Top Chef" and Food Network's "Iron Chef America," and was the food and wine specialist on the groundbreaking Bravo series "Queer Eye for the Straight Guy."

Since 1997, Ted has been a contributing editor to Esquire magazine, where he writes about food, wine, style and everything else the American man needs to know. He was a finalist for a National Magazine Award for his Esquire feature on the little-known phenomenon of male breast cancer. Ted also writes for such publications as Bon Appétit, Epicurious and Food Network Magazine. Originally from Ohio, he cut his culinary teeth as a dining critic and editor at Chicago magazine. He lives in New York City.

Excerpt. © Reprinted by permission. All rights reserved.

Here’s a sneak peak at a recipe for Roast Prime Rib with a Mustard-Herb Crust from The Food You Want to Eat.

Roast Prime Rib with a Mustard-Herb Crust

This roast is coated with a simple herby, garlicky paste to add flavor to the meat (and to make your entire house smell fabulous). But you can just as well rub the meat with salt and freshly ground pepper and stick it in the oven like that. Ask your butcher to cut the roast from what they call “the small end,” where you’ll get the largest, most tender piece of meat. (You do have a butcher, right?) Have him remove the chine bone and cut between the ribs to make carving easier.

Serving roast prime rib is also an excellent excuse for making Yorkshire Pudding. Prepare the batter while the roast cooks, and refrigerate it. Then, while the roast is resting, you’ll have the oven free to bake the pudding.

Serves 6
WINE PAIRING: Syrah, Rhône, or young Barolo

Ingredients

• 1 (3-rib) rib roast, 6 to 7 pounds, chine bone removed
• 4 large garlic cloves, coarsely chopped
• 3⁄4 (.75)teaspoon kosher salt
• 1⁄4 (.25)cup fresh rosemary needles, chopped
• 1⁄4 (.25)teaspoon freshly ground black pepper
• 1 tablespoon Dijon mustard
• 2 teaspoons balsamic vinegar
• 2 tablespoons extra-virgin olive oil

Barbecue Rub (for variation)

• 1 1/2 (1.5) teaspoons kosher salt
• 2 tablespoons sugar
• 1 1/2 (1.5) teaspoons chili powder
• 1 1/2 (1.5) teaspoons paprika or other ground chili, such as ancho
• 4 teaspoons ground cumin
• 1 teaspoon Colman’s dry mustard
• 2 pinches ground allspice

Yorkshire Pudding

• 4 large eggs
• 1 cup whole milk
• 3⁄4 (.75) cup all-purpose flour
• 3⁄4 (.75)teaspoon kosher salt
• 4 tablespoons beef fat from a roast

To Prepare

1. Preheat the oven to 450°F.

2. Place the roast in a large roasting pan with the bones facing down. On a cutting board, use a fork to mash the garlic with the salt to make a paste. Put that in a small bowl and stir in the rosemary, pepper, mustard, vinegar, and oil. Smear that all over the meaty part of the roast (not the bones). Then put the pan in the oven and roast for 15 minutes. Turn the heat down to 350°F. and continue roasting until the meat registers 125° to 130°F. (for rare meat) on an instant-read thermometer. This could take about 1 more hour for a 6-pound roast, or 1 hour and 20 minutes for a 7-pounder. (For medium rare, roast for an additional 10 minutes.)

3. Remove from the oven and let stand at least 10 minutes. Lay the roast on its side (bones to one side, meaty section to the other) on a cutting board, preferably one that has an indented “gutter” around the edges for catching the juices. Holding the roast steady with a large fork, and cutting parallel to the cutting board with a large knife, cut the roast into slices. Figure on getting 2 slices from each rib–one with a bone and one without. Carve and serve with the juices and Yorkshire Pudding.

Variation: Spiced Prime Rib

• In a small bowl, combine all the rub ingredients
• Sprinkle the meat all over with the Barbecue Rub instead of the mustard glaze, and roast as in the recipe above.

Yorkshire Pudding—Serves 6

Yorkshire Pudding is a delicious English classic–the perfect side to prime rib. It’s really just a big popover that you make with a tiny bit of flavorful juices and fat from a roast (no need to tell your date about that latter ingredient). If you can get organized ahead of time, an easy way to make this batter is to combine all the ingredients except the juices in a blender and blend until smooth; let that sit in the refrigerator for at least 30 minutes before adding the juices and baking.

• In a large bowl, whisk the eggs with the milk and 1⁄4 cup water until frothy. Add the flour and salt and whisk just to combine. When the roast is finished cooking, take it out of the oven and let it rest. Raise the oven temperature to 500°F. Put the beef fat into a large (at least 13-inch) cast-iron pan and put it back in the oven to heat for 5 minutes. Then pour the batter into the pan and bake for 8 minutes. Reduce the heat to 400°F. and cook until the pudding is puffed and browned, 10 more minutes.

Product details

Publisher ‏ : ‎ Clarkson Potter; 0 edition (October 11, 2005)
Language ‏ : ‎ English
Paperback ‏ : ‎ 192 pages
ISBN-10 ‏ : ‎ 1400080908
ISBN-13 ‏ : ‎ 978-1400080908
Item Weight ‏ : ‎ 1.85 pounds
Dimensions ‏ : ‎ 7.68 x 0.74 x 10.22 inches

Best Sellers Rank: #505,671 in Books (See Top 100 in Books)
- #476 in Meat Cooking
- #1,756 in Dessert Baking (Books)
- #2,128 in U.S. Regional Cooking, Food & Wine

Customer Reviews:
4.5 109 ratings

Brief content visible, double tap to read full content.

Full content visible, double tap to read brief content.

Videos

Help others learn more about this product by uploading a video!

Upload your video

Important information

To report an issue with this product, click here.

About the authors

Follow authors to get new release updates, plus improved recommendations.

Ted Allen
Brief content visible, double tap to read full content.
Full content visible, double tap to read brief content.
Discover more of the author’s books, see similar authors, read author blogs and more
See more on the author's page
Stephanie Lyness
Brief content visible, double tap to read full content.
Full content visible, double tap to read brief content.
Discover more of the author’s books, see similar authors, read author blogs and more
See more on the author's page

Customer reviews

4.5 out of 5

109 global ratings

How customer reviews and ratings work

Reviews with images

See all photos

Sort reviews by

Top reviews from the United States

There was a problem filtering reviews right now. Please try again later.

Excellent Cookbook / Wine Suggestions for non-foodie. Buy It.

Reviewed in the United States on May 31, 2006

Verified Purchase

`The Food You Want to Eat (100 Smart, Simple Recipes) by foodie `Queer Eye', Ted Allen fits the mold of several other `celebrity non-chef' cookbooks where fame rests more on culinary journalism or TV presence or both. Never having seen a `Queer Eye for the Straight Guy' all the way through, my best exposure to Mr. Allen's culinary acumen has been as a judge on the Food Network's `Iron Chef America', and Mr. Allen gives much thanks to his fellow judge, Jeffrey Steingarten, Iron Chefs Bobby Flay and Mario Batali, and culinary commentator extraordinare, Alton Brown. Flay, Batali, and Brown have returned the favor by providing laudatory blurbs to adorn the cover of this book.

Speaking of covers, this book has the distinction of sporting a clear vinyl protective cover over its usual trade paperback. This gimmick encourages us to think of the book as less pervious to foody smudges on the book's pages as we make the luscious recipes contained herein. I'm sorry to say I believe the effort may be wasted, as it makes it more difficult to have the book lay flat, open to a particular page, which is a far more useful physical attribute of a cookbook. Well, the thought was there. At least it does seem as if the paper on which the pages are printed are just a bit more robust than your average trade paperback meant for nothing more strenuous than reading.

The titles of the book sets us up to expect a book of recipes for comfort food, trendy food, and easy to make food. My hero Alton's blurb offers the opinion that Mr. Allen has succeeded in both offering recipes for desirable dishes and in telling us the proper way to make these recipes. To a great extent, I have to agree with AB, with the comment that while Alton Brown gives us some of the ultimate foodie books, Allen's book is specifically NOT a foodie book. In that regard, it is much closer to what I understand his role on the `Queer Eye' show, where he and his colleagues give advice on living to people who are neither foodies, fashionistas, or any other flavor of obsessive / compulsive behavior.

I am happy to say that in fact, Ted Allen's book is better than several recent efforts by Food Network faves such as Giada De Laurentiis or Dave Lieberman. I agree completely with Alton in that these are indeed the kinds of recipes the average person will like to make on Saturday or Sunday or a holiday on the grill. He opens with a few `top ten' recipes for macaroni and cheese, roast chicken, grilled steak, braised short ribs, fried chicken, and caramel brownie sundaes. His procedures for these and all his other recipes are thoughtful and not necessarily `quick' versions, but then he didn't promise us fast, he only promised simple. For example, the fried chicken recipe calls for an overnight marinade in buttermilk. This is a step used by all the best southern cookery writers I've read, so he is off to a very good start. He also recommends frying in shallow oil rather than deep oil, exactly as recommended by our mutual mentor, Herr Brown.

Allen's next chapter is on antipasto. The recipes come almost entirely from the Italian cuisine, and I am certain Allen is betting on the fact that you don't already own a good Italian cookbook (I told you this wasn't a foodie book). The very best thing about this chapter is the recipe for four seasonal and very respectable 100% made at home pizzas. Allen seems to make no mistakes and even gets the amount of yeast right, plus good advice on adjusting the amount of yeast and instructions on kneading the dough. The pizza recipes alone are worth the price of the book.

The chapter on drinks is a bit less impressive in that he provides recipes for both old standards and `new' drinks. If the drink recipes are `new', how do we know we really want these? I would have been happier with all old standards.

The third chapter is on pasta and rice. Very nice. The fourth chapter is on grilling. This will save your buying a 500 page Steve Raichlen `bible'. The fifth chapter has a few seafood recipes, but true to the book's title, they are all, like crab cakes, high on the hit parade. The sixth chapter is on poultry and has one of the more interesting sidebar sections on how to buy chicken. This chapter ends with one duck [...] and one turkey [...]. Both items are nearly as common as chicken nowadays. The meat chapter stays true to form with recipes for meat loaf, rack of lamb, chili, and osso buco. The chili recipe is typical in that while it is a very common dish, the procedure is better than average in calling for diced rather than ground beef. A+ on that one Ted. The vegetable chapter has a very nice range of techniques, including my favorite style of veggie dish, the potato gratin. The last chapter offers extra points I always give for a general recipe book that includes breakfast dishes. These recipes are excellent, except that they simplify the omelet just a bit too much and they make us go out and buy challah for French toast, when the whole object of French toast is to use up things we already have. Tsk, Tsk.

One thing the book does share with Giada's weaker book is that we get a slew of pics of luscious Mr. Allen rather than his luscious dishes. I don't think these were aimed at the straight guys.

Overall, this is an excellent first or only cookbook for the occasional cook. The recipes are easy to understand, the sidebars are all useful, and the choice of recipes fits the book's objective. Well done, Ted.

71 people found this helpful

Helpful

rin

My new food bible

Reviewed in the United States on August 4, 2008

Verified Purchase

After several seasons of Ted Allen guest-judging on Top Chef I decided to give his cookbook a try. Initially a library loan, I fell so in love with the recipes that I bought my own copy. The recipes are fairly simple and taste divine; of the four that I've tried so far, I've enjoyed them all. I also like that wine pairings are included with the recipes as the appropriate wine can truly complete a meal.

While the publisher was smart to put a protective cover on the book (so you can bring it into the kitchen without fear), it's strange that the binding they use doesn't allow the book to lay flat (so keeping it open in the kitchen can be difficult). The pages are glossy and of good quality; pictures are at a minimum. All the necessary information for making the dishes (appropriate measures, et al) is present, and Allen includes great tips for when you're shopping for the components. The sections are divided by food type (meat, poulty, vegetables, etc.) which allow you to mix and match to your preference.

Though sufficient, I wish the index in the back were more detailed. For example, it would be helpful to know what dishes use rosemary when I'm left with a bushel of it after making a recipe that requires just a few leaves. Other than that, I'm very happy with this book. I'm not interested in flashy recipes, I want something that TASTES GOOD, and The Food You Want to Eat delivers.

4 people found this helpful

Helpful

S K Jones

nice cookbook with a few flaws

Reviewed in the United States on November 2, 2007

Verified Purchase

First off, I should say I had no idea who Allen was before I purchased this cookbook a few months ago. I bought it based on two recipes of Ted Allen's I saw in Food & Wine Magazine, both of which were quite good, and both of which appear in this cookbook.

Allen's approach to cooking is a bit fussier than I normally like, and I don't know if you could call it "simple". For example, when salting both sides of meat, Allen suggests putting parchment paper down on a large cookie sheet, placing the meat on the paper, mixing up salt and pepper in a small bowl, and then sprinkling that mixture over both sides of the meat. That's just unnecessarily complicated. After trying several recipes I streamlined the directions beforehand, and it worked great on the Pasta en Brodo recipe.

Many recipes are more complicated than what I usually cook for a weeknight dinner. My personal guideline on a "simple" recipe is that anything which takes more than 30 minutes to prep and finish (not including cooking time) is not simple. Since many recipes in the book take a bit of skill, I don't know why there were so many beginner basics included, such as explaining how to cook certain meats. The tips were easy to understand and helpful, but they seemed out of place compared to the recipes themselves.

Also, a few of Allen's recipes just haven't turned out well for me. The two vinaigrettes I attempted were completely inedible. A couple of the recipes were more a list of ideas than recipes, especially in the salad section.

My final nitpicky complaint is that I wish there had been conversions for dried herbs. The recipes all use fresh herbs, which is nice when you can get them, but as you know that's not always possible.

Despite all that, the book gets some major props from me for several reasons. First is the plastic cover and the thicker, coated pages. Most of my cookbooks have covers that don't stand up to use in the kitchen, but this one will, and I love that. Second is the vegetable section, which has a lot more thought and care put into it than many other cookbooks where veggies are treated like an afterthought. The variations on recipes is a great touch as well, and I do like the focus on foods that are just a bit different than what you find in other cookbooks. Also, as superficial as this is, I love the color scheme.

I'd recommend this book to anyone who is looking for variety in their current cookbook collection.

17 people found this helpful

Helpful

M. Freidman

Great

Reviewed in the United States on July 28, 2022

Verified Purchase

It's Ted Allen. It's exactly the Food You Want To Eat. And Ted Allen. I mean, of course it is greatness on pages.

Helpful