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3 Burnside Cooking and Food- Featured Chefs

Eat This Book: Cooking with Global Fresh Flavors

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Eat This Book: Cooking with Global Fresh Flavors Cover

 

Synopses & Reviews

Publisher Comments:

While traveling the globe as the host of Food Network's hit TV shows Tyler's Ultimate and Food 911, Tyler Florence developed a unique perspective on how Americans like to eat and cook today — and on how to help them with their daily cooking challenges. In Eat This Book, Tyler draws inspiration from kitchens around the world to enliven America's favorite foods in more than 150 new real kitchen recipes for everyday occasions.

Now you can wake up tired weeknight chicken with the zing of North African spices. Turn Sunday's same old spaghetti dinner into an authentic Italian abbondanza with Pappardelle Bolognese and Veal Saltimbocca alla Romana. Hit a home run on game day with Fresh Tortilla Chips, Guacamole, and Farmstand Salsa. Each recipe zeroes in on the bright notes of fresh, global fare and a handful of readily available ingredients that engage the senses and spark the palate, and all are as easy to prepare as they are flavorful.

From the simple pleasures of midnight fridge raids to the exotic and sophisticated, Eat This Book satisfies an array of hunger pangs in chapters that truly speak to the way we eat today:

Eating introduces pantry basics with a twist, like Lemon-Caper Mayonnaise and Ginger-Soy Vinaigrette;

Devouring presents snacks and cocktail bites such as Toasted Almonds in Chile Oil and Sautéed Feta Cheese;

Noshing offers crowd-pleasing fare for impromptu gatherings like Cold Sesame Noodles and Grilled Pizza with Mozzarella di Bufala;

Consuming lays out easy dishes for weeknight suppers, including Roasted Chicken Stuffed with Lemon and Herbs and Pan-Seared Tuna with Avocado;

Tasting harvests ideas from the summer garden such as Spanish Gazpacho and Roasted Corn with Parmesan and Cayenne;

Savoring serves up hot pots for cold nights, like Braised Brisket and Buttery Turnips; and

Licking the plate clean showcases irresistible desserts, including Peach and Blueberry Crostata and Chocolate Tart.

Packed with the excitement of a culinary wanderlust fulfilled and all the comforts of coming home again, Eat This Book proves there's really no reason to eat out when the food from your own kitchen can be so delicious.

Review:

"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." Publishers Weekly (Copyright 2004 Reed Business Information, Inc.)

Review:

"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

Synopsis:

Tyler Florence has been heating up the airways on Food Network since 1996 when he first appeared on Ready, Set, Cook and Chef du Jour. Today he appears several times weekly as the host of Food 911 as well as Tyler's Ultimate, and as co-host of the network's classic How to Boil Water.

About the Author

Tyler Florence honed his culinary skills in New York City alongside some of its premier chefs, including Charlie Palmer at Aureole, Marta Pulini at Mad 61, and Rick Laakonen at River Cafe. He can be seen regularly on Food Network's Food 911, Tyler's Ultimate, and How to Boil Water.

Product Details

ISBN:
9781400052370
Subtitle:
Cooking with Global Fresh Flavors
Author:
Florence, Tyler
Publisher:
Clarkson Potter
Subject:
General
Subject:
Cookery
Subject:
Methods - General
Subject:
General Cooking
Copyright:
Publication Date:
20050412
Binding:
Hardback
Grade Level:
General/trade
Language:
English
Illustrations:
150 4-COLOR PHOTOGRAPHS
Pages:
288
Dimensions:
10.34x8.16x.84 in. 2.31 lbs.

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Related Subjects

Cooking and Food » Featured Chefs » Chefs
Cooking and Food » General
Cooking and Food » Regional and Ethnic » United States » New York

Eat This Book: Cooking with Global Fresh Flavors Used Hardcover
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Product details 288 pages Clarkson N Potter Publishers - English 9781400052370 Reviews:
"Publishers Weekly Review" by , "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." Publishers Weekly (Copyright 2004 Reed Business Information, Inc.)
"Review" by , "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."
"Synopsis" by , Tyler Florence has been heating up the airways on Food Network since 1996 when he first appeared on Ready, Set, Cook and Chef du Jour. Today he appears several times weekly as the host of Food 911 as well as Tyler's Ultimate, and as co-host of the network's classic How to Boil Water.
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