Eat This Book: Cooking with Global Fresh Flavors
Binding: Hardcover
ASIN: 1400052378
Manufacturer: Clarkson Potter
Release Date: 2005-04-12
Average Customer Review: 
(From 9 total reviews)
List Price: $32.50
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Editorial Reviews
Product Description:
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.
Customer Reviews
Great Chef! by S. Floyd
I have always liked him from his days at Cafeteria a well known restaurant in New York City where he started through his books and shows, just an all around good guy with good ideas and the love of food which shows in all his meals.
Eat this book! by Comin Home to Cook
Another slam dunk for Tyler… I love the way he uses fresh ingredients, simple methods, to create innovative taste combinations. You too can create gourmet creations… he breaks it down!
If you love Food 911 or Tyler’s Ultimate, Buy this Book by Amalfi Coast Girl
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.
Good Stuff by S. Schindler
I enjoy Tyler’s books. There is enough “extra” narative that make his books read more like a good novel. It is also obvious that he has had success with the recipes in the book and they are what they say. Too often you find recipes in other cookbooks that are well written but do not come together.
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Tags: cookbook, cooking, culinary arts, food network, foodie book, gina greenlee, learn to eat with chopsticks, micah, tyler florence
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