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In My Kitchen: 100 Recipes and Discoveries for Passionate Cooks Hardcover – May 1, 2012
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Cable television’s Allen hosts the cooking competition Chopped, just one of a number of programs that have made his smiling face familiar to a wide audience of viewers. Here he shares some of the recipes that he cooks at home with his partner. Allen likes to entertain in high style, and these recipes emphasize multiple colors, textures, and flavors in a single dish. Bean dip swirls together both black and white beans, and accompanying tortilla chips are homemade, spiced with smoked Spanish paprika. Allen reinvents traditional Chinese pork buns, stuffing them with options of American barbecued pork, Indian vindaloo pork, or Mexican pork and beans. Pastas swim in lavish duck sauce or simpler, homey meatballs. Allen’s cassoulet cuts both fat and complexity from the original. Desserts include butterscotch pots-de-crème perfumed with cardamom and spiked with whiskey. Allen’s celebrity will generate plenty of demand. --Mark Knoblauch
“Ted Allen is a lone voice of wit, reason, and good sense in a field of bland mediocrities. In My Kitchen describes food you want to eat, will easily be able to cook yourself—and a party all of us would very much like to attend. Ted is good and trustworthy company. In person, in the kitchen—and on the page.”
“I just might love Ted Allen more than I love bacon, and that’s really saying something! He’s super fun in the kitchen and I never turn down an invite to dinner at his house.”
“Ted has the keys to the kitchen kingdom, offering insightful, clever, delicious, easy recipes that you will make over and over again.”
“Ted Allen’s In My Kitchen is full of original and inspiring recipes for the adventurous home cook. You can tell these recipes are crafted by someone who truly loves food and loves being in the kitchen. And Ted’s spirit is contagious; you’ll find yourself wanting to try everything in this book.”
“This book makes me want to cook, invite some friends over, and throw a party Ted Allen style. It has a lot of well-written recipes for food that people are just going to want to make and eat.”
“Open up this book, turn up the music, uncork a bottle . . . and let the passion flow! This isn’t just a recipe book; it’s a gateway to great times for novices and pros alike—and hopeless foodies like me.”
“In My Kitchen features inspiring recipes with just the right amount of useful information and innovative technique. This book will encourage the home cook to get back in the kitchen on a weeknight and to entertain a crowd on the weekend.”
“I love the idea of being entertained at home by Ted Allen, a passionate and consummate chef.”
“In My Kitchen captures everything I adore about Ted Allen and his approach to food—accessibility, generosity, and an unrelenting curiosity for all things delicious. The recipes in this book will make you want to follow his lead and get cooking!”
“Ted Allen cooks food for people from all walks of life. Foodies, home cooks. and professionals will all love his recipes. They exude tremendous flavor and his techniques are clear and precise. Ted’s passion for cooking and his sense of adventure in the kitchen really show. His recipes have an updated sensibility to them while still remaining soulful and satisfying.”
Top customer reviews
I am an old lady who has many cook books and many issues of food magazines and pretty much don't buy new ones at this point because I find that when I do cook I seem to want to make an old favorite that I have not had in a long time. So, for me, the fact that this book makes me want to once again try new dishes speaks volumes about the appeal of the recipes, the pictures, the seeming ease of cooking, etc. Can't wait to get started, and this book is now on my list of what to give the nieces and nephews (and their spouses) for gifts. They will all love it, I am sure.
Being a longtime foodie, there are many familiar recipes and ideas in this book. Yet I keep finding that Ted Allen put in the effort to add fresh ideas, useful tidbits (there are sidebar discussions in addition to the recipes), more ways to use farmer's market produce, recipes to expand into making your own (vinegar, pickled vegetables, ricotta), and a dedication to quality standards that I find it always inspiring and practical. In the few months that I've owned it, it has matched my longtime two favorite cookbooks and I consult it constantly, even when I have access to millions of recipes on the internet. I find it approximately equally useful for mid-week cooking and cooking for entertaining. Of course, with 100 recipes, don't expect a cooking "bible". There are many recipes you will not find in this book.