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Hardcover Eat This Book: Cooking with Global Fresh Flavors Book

ISBN: 1400052378

ISBN13: 9781400052370

Eat This Book: Cooking with Global Fresh Flavors

From his work on his TV show 'Food 911' Tyler knows that home cooks face no greater challenge than the struggle to create delicious meals for their families day in and day out - all in the context of... This description may be from another edition of this product.


Format: Hardcover

Condition: Very Good

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Customer Reviews

5 ratings

I LOVE this book.

This book is AMAZING! When I first go it in the mail- I was a little worried that I was going to need a lot of specialty food items...not the case. So far my favorite recipe is the tuna with sliced avacado-delicious by the way. I find myself using this book all the time and I just got it in the mail last week. Tyler's personality really shines through into his descriptions and I love it!!!! Can't wait to try more recipes.

If you love Food 911 or Tyler's Ultimate, Buy this Book

To put this review into perspective for you it is written by someone that has been cooking for 25 years, and concentrating on Italian cooking for the last 10 years. My favorite cookbook is "The Professional Chef" from the Culinary Institute of America. I would definitely consider myself a foodie. This book is part travel journal and part cookbook. This book doesn't concentrate on one county or one type of cuisine. The emphasis is Tuscan Farmhouse, pan-Asian cooking of Australia, Spanish flavors of Barcelona, and the Mediterranean coast of France all rolled up into one. Tyler refers to this book as the "taste of the American Global palate". I call it delicious. Most of the recipes are quick to prepare but are very flavorful. The first section of the book is devoted to what I would call kitchen essentials. These are as follows: 1. Herb Mayonnaises and Aioli 2. Fresh Chopped Herb Sauces 3. Fresh Milled Spices 4. Vinaigrettes 5. Stocks The remainder of the book is recipes that use the essentials above. He divides this as follows (my interpretation is brackets): 1. Devouring (mostly appetizers) 2. Noshing (buffet type fare) 3. Consuming (soups, pastas, light meat dishes) 4. Tasting (heavy vegetable emphasis, summer fare) 5. Savoring (fall food) 6. Licking the Plate Clean (dessert) While the subdivision of the recipes is a little unorthodox, the recipes themselves are quite good. Many of the recipes seem like something that I might have seen on "Food 911" or "Tyler's Ultimate". Since I don't always watch that show I cannot tell you if all the recipes are from those show, but I suspect many of them are. I have prepared approximately 50% of the recipes in this book and each one turned out beautifully. His directions for pizza dough were very complete and easy to follow. The recipe for fresh pasta was dead on, and again easy to follow. And, my favorite, the Spaghetti Carbonara was authentic (no cream, yeah!) and the directions were perfect (but use the Pancetta, the offered bacon substitute is not authentic and the smoky flavor will be very noticeable in such a subtle dish). From an Italian cooking perspective Tyler nailed it. I am not as proficient in the other cuisines to speak to their authenticity. But using the Italian recipes as a guide I would guess the others are equally authentic. If you love to cook, and you don't stick to one type of cuisine, this is a good book to have in your library. Most of the recipes (95%) have a beautiful full color, full-page photo on the page opposite the recipe. The book has a sturdy spine and is printed on glossy paper.

Eat this Book: Cooking with Gobal Fresh Flavors

This is a great book. It has such a range of foods and flavors. So far I have made 8 items in the book. Everyone I would make again and again.

Everyday Eating Globally Hip Food

Tyler has certainly earned the rising star that he is in the emerging food celebrity chef world. He is young, energetic and well trained and experienced with the best of the world's food. This FoodNetworkTV star now has two great cookbooks out, this one going in completely different direction that the first: global. From the start he goes in the direction of other great chef's recent cookbooks, e.g. John Ash and Ming Tsai in providing building block basics, here in this case mayonnaises and ailois; herb sauces, milled spices, vinaigrettes, and stocks. Many chefs have already been into these, but never hurts having other approaches and twists of these around and this will be very beneficial to those who haven't experienced these pantry basics. The following chapters are a bit cookbook unorthodox as titled, but match up in most cases with the usual. Rather than the typical appetizer he has "Devouring"; rather than "Comfort Food" he has "Noshing"; Consuming = Take Out Oriental + Italian you Make Yourself; Tasting = Seasonal Veggies and Fruits; Savoring = Holiday/Seasonal Hearty Meals; Licking the Plate Clean = Desserts. This is fun though, and nice for change. The recipes in most cases are unique, not too exotic on the required techniques, equipment and ingreds. They are tasty, classy and rustic, most of all flavorful. Being around Tyler's cuisine one finds he is centered on intense flavors, and this recipe collection brings that out in spades for us the home chef de cuisine! An added feature that is truly nice is that right, directly under each title is the time estimate, including any special time additions (e.g. marinating, etc.) along with serving estimates. I'll start at the back and work my way forward as to some of favorites so far: Unbelievable "Warm Pear Tart with Blue Cheese and Honey" (I'm bonkers for this one, combining some of my fav flavors!); Basil Ice Cream with Wine-Poached Cherries;Peach and Blueberry Crostata; Muscat Gelee with Blackberries and Rosemary (get best Muscat you can purchase); Roasted Pork Shoulder Stuffed with Carmalized Plantains; Brothy Pumkin Soup with Pancetta and Cabbage; Barcelona Style Rice; Grilled Pizza with MOzzarella di Bufala, Sausage, and Fresh Tomatoes; Field Mushrooms Roasted with Sausage and Raisins; Sauteed Feta Cheese. There are many more global flavors to experiemnt with here and delight any menu or dining situation challenge. The layout flows in the usual Clarkson Potter tradition which in this reviewer's mind along with TenSpeed Press are the two most consistent and magnificent cookbook publishers in the biz. The layout is clean with most having recipe in clear, clean type with good white space on one page with facing page of 4-color shot of the dish plated. You can Eat This Book!

Great Grabbag of Fun Recipes for Weekend Entertainer

`eat this book' is the second cookbook from Food Network notable chef / educator, Tyler Florence and except for the somewhat more breezy style and fewer pretensions on being a `complete' guide to anything, it pretty much follows in the footsteps of the earlier book by giving us bright, strongly flavored recipes to enhance our pleasure with cooking for ourselves and our families and guests. My biggest problem with evaluating this book is that after reviewing about 400 cookbooks in the last 18 months, my perceptions can become pretty jaded, but I like to give this book special attention, as Tyler's first book was the fourth book I ever reviewed and I feel just a tad guilty at giving Tyler only four stars, as he is one of my more favorite `serious cooking' Food Network hosts, just a rung or two below Alton Brown and Mario Batali, and at least two or three rungs above Emeril. I hope this book explains why Tyler has been relegated to the stay at home `How to Boil Water' show, when his travelogue shows such as `Food 911' and `Tyler's Ultimate' were the best of the Food Network's roadshow cooking genre. But getting back to this book. My strongest impression with this second book is that Tyler is even more strongly influenced by the style of Jamie Oliver with breezy, clever phrases for food measurements and catchy, untypical chapter names and very Cosmo cover typesetting for tables of contents with lists of recipes. My recommendation to Tyler is that however strongly I like Jamie Oliver's recipes, I actually dislike his expansive / creative book layouts. Oddly, while Oliver gives very kosher tablespoon measurements of olive oil and doesn't care if you estimate the measurement, Florence says things like `add a two-count of olive oil' without explaining in this book what that means. While I trust an experienced cook will handle this well, I'm afraid a novice can end up with anything from two teaspoons (10 milliliters) to four tablespoons (60 milliliters) depending on their interpretation and the size of the spout on their olive oil dispenser. Also, while I had an epiphany on Oliver's books on the fact that Sir Jamie is less talking about dishes than he is about a way of life which embraces home cooking, I don't get any strongly inspiring vibes from this book from Tyler. But that's just me. My next strongest impression from Tyler's choice of recipes is how many books does a poor boy need with recipes of international staples such as pasta Puttanesca, panzanella salad, braised lamb shanks, salade Nicoise, gazpacho, guacamole, Pico de Gallo, falafel, tabbouleh, spaghetti Carbonara, veal saltimbocca and mashed potatoes. I probably already have half a dozen copies of each of these recipes in various books. But, for those of you who have the same reservation, I will say that in most cases, Tyler gives the recipe a special touch, just as he did in his first book, where his `Philly Cheese Steak' never saw the inside of a stand in south Philly. Similarly, his ma
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