Eat This Book: Cooking with Global Fresh Flavors [NOOK Book]

Overview

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 ...
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Eat This Book: Cooking with Global Fresh Flavors

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Overview

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.
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Product Details

  • ISBN-13: 9780307953728
  • Publisher: Crown Publishing Group
  • Publication date: 12/4/2012
  • Sold by: Random House
  • Format: eBook
  • Pages: 288
  • Sales rank: 564,992
  • File size: 30 MB
  • Note: This product may take a few minutes to download.

Meet the Author

Tyler Florence
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.
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Table of Contents

Eating (the basics) : the art of flavor components 10
Devouring 40
Noshing 70
Consuming 106
Tasting 152
Savoring 200
Licking the plate clean 252
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Sort by: Showing all of 3 Customer Reviews
  • Anonymous

    Posted November 27, 2005

    A cookbook I will keep ...

    The book puts together an unexpected wide variety of flavours. Recipes are easy to understand and chapters are cohesive. Provided me the inspiration to be more creative on my own.

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  • Anonymous

    Posted October 8, 2005

    Cutting Edge Flavors

    Tyler has traveled the globe to bring back some unusual and exotic flavors that will make you forget the dreariness of everyday recipes. Take everything you like about Rachel Ray and add a heavy dose of culinary artistry, food knowledge, and panache and you have Tyler Florence. This is cooking for people who LOVE the tastes and aromas of great world cuisine. I especially like his take on cold sesame noodles, a dish that perfectly captures the spirit on pan-Asian cuisine. He stuffs his chicken with lemon and spices to create a roast chicken that is literally to die for. And yes, the dashing Tyler is very easy on the eye!

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  • Anonymous

    Posted October 27, 2008

    No text was provided for this review.

Sort by: Showing all of 3 Customer Reviews

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