Product Description
A hands-on guide to help readers fall in love with
their kitchen again. Inspiration for home cooks to reach that light bulb moment.
Opens with a hardworking front of book: The Anatomy of a Knife,Pots and Pans You Can't Live Without,Good, Better, Best (Tyler rates the latest gadgets and kitchen equipment).
Tyler shares how to navigate the aisles of a grocery store like a pro so readers can create the Ultimate pantry.
More than 100 must-master recipes.
Loaded with photos, including one of every recipe.
Posts tonen met het label Tyler Florence. Alle posts tonen
Posts tonen met het label Tyler Florence. Alle posts tonen
vrijdag 29 november 2013
Tyler Florence's Real Kitchen: An Indispensable Guide for Anybody Who Likes to Cook
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.
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.
Eat This Book: Cooking with Global Fresh Flavors
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.Tyler Florence: Dinner at My Place (Boek)
Product Description
A peek into life at home with Tyler. He shares the dishes he likes to prepare for his family and friends when he's off the clock.
The table of contents is organized by occasion, such as his son's first birthday party, a romantic meal for two, Christmas dinner for the whole Florence family, and a simple meal for a rainy Sunday afternoon.
Tyler's menus and recipes feature twists on comfort food classics and showcase his secret family recipes as well as his personal favorites.
Menus and personal photos from Tyler's home-cooked meals and dinner parties.
Beautiful food and lifestyle photos.
A peek into life at home with Tyler. He shares the dishes he likes to prepare for his family and friends when he's off the clock.
The table of contents is organized by occasion, such as his son's first birthday party, a romantic meal for two, Christmas dinner for the whole Florence family, and a simple meal for a rainy Sunday afternoon.
Tyler's menus and recipes feature twists on comfort food classics and showcase his secret family recipes as well as his personal favorites.
Menus and personal photos from Tyler's home-cooked meals and dinner parties.
Beautiful food and lifestyle photos.
Tyler's Ultimate: Brilliant Simple Food to Make Any Time (Boek)
TV chef Tyler Florence brings a direct, regular-guy charm to cooking that is equally straightforward, simple and good. In Tyler's Ultimate, he offers 100-plus recipes for just this kind of food-"ultimate" versions of dishes like onion soup, crab cakes and spaghetti carbonara, as well as more innovative fare like Chicken Paillard with Fresh Fig Salad and Blue Cheese, Grilled Leg of Lamb with Lemon Chickpea Puree and Greens, and Coconut Shrimp with Basmati Rice, Apricots, and Lime. His desserts, all tempting, include the likes of Chocolate Banana Bread, and Almond Semifreddo with Spiced Honey Dried Fruit. Many of the dishes in this concise collection reflect a thoughtful winnowing of ingredients and technique to produce food that is not only delicious, but can be prepared on a regular basis. Some of Florence's inventions-like Watermelon Gazpacho with Chile and Feta Cheese, which is entirely accomplished in a blender-are ingenious. Photo-illustrated throughout, "Ultimate" is for cooks who want their kitchen work to be as easy as possible, but who also require good cooking-dishes that capture fully their flavor potential. --Arthur Boehm
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