General & Miscellaneous Cooking, TV Cooks & Celebrity Chefs

Tyler Florence's Real Kitchen

Name: Tyler Florence's Real Kitchen
Author: Tyler Florence
ISBN: 9780609609972

by Tyler Florence, JoAnn Cianciulli, Bill Bettencourt (Photographer), Bobby Flay

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Overview

Bold. Unfussy. Irresistible. Real.

That’s the kind of food that comes out of Tyler Florence’s kitchen. With a culinary sensibility refined in some of New York’s most high-profile restaurants, and a down-home practicality gained as the cooking guru of Food 911, Tyler cooks food that’s fresh, flavorful, and totally doable. In Tyler Florence’s Real Kitchen, he’ll show you how to cook simple meals that taste amazing, from comfort-food to classics to vibrantly new dishes.

Tyler’s long-awaited first cookbook stays true to his cooking philosophy—use great, simple ingredients and then let the natural flavors speak for themselves. He offers can’t-miss recipes for all the crowd-pleasing dishes that you crave—cold fried chicken, a perfect meatloaf, or drop-dead lasagna. Tyler’s bold, uncomplicated style even makes sophisticated food easy, with recipes like Pan-Roasted Sirloin with Arugula, Sweet Peppers, and Olive Salad or Steamed Mussels with Saffron and Tomato. He’ll show you how to get a great meal from the grocery bag to the table with the least fuss and the most flavor, or how to throw a barbecue with the best burgers (spiced up with horseradish and Havarti cheese) that your friends have ever had. From weekend brunch (including Soft Scrambled Eggs with Salmon and Avocado and an assortment of dim sum) to quick weeknight dinners for two (like Hong Kong Crab Cakes with Baby Bok Choy), and a selection of great party food and cocktails, this is a cookbook you’ll use again and again and rely on for every occasion.

With helpful notes on essential pantry staples and a list of the kitchen equipment you really need, Tyler Florence’s Real Kitchen is a fresh, creative exploration of just how fun (and delicious) your cooking can be.

Synopsis

Bold. Unfussy. Irresistible. Real.

Epicurious.com

The book is a must for Florence's fans and can provide ideas and encouragement to the rest of us. -- Reviewed and tested by Irene Sax,

About the Author, Tyler Florence

Tyler Florence is the bestselling author of two previous cookbooks, Eat This Book and Tyler Florence’s Real Kitchen, and the star of Food Network’s Tyler’s Ultimate. Tyler lives in New York City.

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Editorials

From Barnes & Noble

Before Tyler Florence joined the Food Network, he cooked at New York's prestigious River Café, Auereole, and Cafeteria. But don't expect forbidding gourmet concoctions in this brightly illustrated book. Florence maintains that real food pleases the eye, excites the palate, and can be prepared by people without advanced culinary training. His first cookbook features an abundance of original recipes, notes on cooking techniques, shortcuts, and serving tips; not to mention the 80 full-color photographs. Hip, hearty, and practical.

Epicurious.com

The book is a must for Florence's fans and can provide ideas and encouragement to the rest of us. -- Reviewed and tested by Irene Sax,

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). (Apr.) Forecast: This is a decent, if unfocused collection of recipes, but never underestimate the power of television: the young, attractive Florence is currently host of the Food Network's Food 911 and will have his own show, The Ultimate, in March 2003. He has also appeared on Today, and Bobby Flay contributes an introduction. With that kind of exposure, this will sell, no matter its flaws. Copyright 2003 Reed Business Information.

Library Journal

Florence is the host of the Food Network's Food 911, and his new show, The Ultimate, is about to debut. Although he has worked at some of New York City's top restaurants, he has a down-to-earth approach: his recipes range from easy but sophisticated dishes like Sage-Roasted Pork Tenderloin with Dried Plum Sauce (as he points out, "dried plum is code for prune") to those that reflect his Southern upbringing, such as Dad's Meatloaf with Tomato Relish. Recipes are organized by theme or occasion: "Dinner with Friends," for example, includes casual dishes for relaxed entertaining, while "The Cocktail Party" presents an enticing array of elegant hors d'oeuvres and a batch of drink recipes. Full-page color closeups of many dishes add to the book's appeal. For most collections. Copyright 2003 Reed Business Information.