Sunny's Kitchen: Easy Food for Real Life [NOOK Book]

Overview

From the host of the Food Network’s Cooking for Real and Home Made in America, and frequent guest on Rachael Ray and Today, here is Sunny Anderson's debut cookbook, featuring American classics, made her way.
 
Sunny draws on her family roots in the Carolinas, her travels across the globe in a military family, and her years catering while a radio DJ. Her recipes are as bold and spicy as her palette and she welcomes you into her kitchen with...
See more details below
Sunny's Kitchen: Easy Food for Real Life

Available on NOOK devices and apps  
  • NOOK Devices
  • Samsung Galaxy Tab 4 NOOK
  • NOOK HD/HD+ Tablet
  • NOOK
  • NOOK Color
  • NOOK Tablet
  • Tablet/Phone
  • NOOK for Windows 8 Tablet
  • NOOK for iOS
  • NOOK for Android
  • NOOK Kids for iPad
  • PC/Mac
  • NOOK for Windows 8
  • NOOK for PC
  • NOOK for Mac
  • NOOK for Web

Want a NOOK? Explore Now

NOOK Book (eBook)
$12.99
BN.com price

Overview

From the host of the Food Network’s Cooking for Real and Home Made in America, and frequent guest on Rachael Ray and Today, here is Sunny Anderson's debut cookbook, featuring American classics, made her way.
 
Sunny draws on her family roots in the Carolinas, her travels across the globe in a military family, and her years catering while a radio DJ. Her recipes are as bold and spicy as her palette and she welcomes you into her kitchen with an array of comfort foods. Sunny gives you the whole world in just a few bites: her southern Slow ‘n’ Low Ribs, a bit of Germany in her currywurst-inspired Pork Burgers with Spicy Ketchup, Asian influences in Spicy Noodle Bowls, and a classic Shrimp and Andouille Boil from New Orleans. Drawing on store-bought shortcuts and always relying on affordable, easy-to-find ingredients, Sunny shows you how to make every meal a homecoming.
Read More Show Less

Editorial Reviews

From Barnes & Noble

Early readers of Sunny Anderson's debut cookbook have praised it for its real-deal, accessible recipes. Fans of her Cooking for Real, Home Made in America with Sunny Anderson, and other cooking shows and guest gigs already knew that her recipes feature supermarket shortcuts and bright ideas that four-star might would prefer not to discuss. This trade paperback and NOOK Book original also contains numerous stories from Sunny's colorful life. A cookbook with personality and pizzazz; not to mention Blackened Catfish Sandwich with Spicy Tartar Sauce and Salmon Wellington.

From the Publisher
“Sunny Anderson’s debut book is delicious, inspiring, exciting, and most importantly to me, accessible!” —RACHAEL RAY
 
“Sunny Anderson knows real-deal cooking, creating big-time dishes that you can do at home. In Sunny's Kitchen, it's all about cookin' for real and this book will help you do just that.” —GUY FIERI
 
“Reading Sunny's cookbook is like sitting down at your kitchen table with your best friend. You know you're going to have a great conversation and a fantastic meal.” —AL ROKER
Read More Show Less

Product Details

  • ISBN-13: 9780770436797
  • Publisher: Crown Publishing Group
  • Publication date: 9/17/2013
  • Sold by: Random House
  • Format: eBook
  • Pages: 304
  • Sales rank: 94,417
  • File size: 21 MB
  • Note: This product may take a few minutes to download.

Meet the Author

Sunny Anderson
SUNNY ANDERSON is the host of Food Network's Cooking For Real and Home Made in America with Sunny Anderson. After years of cooking for her music industry friends, she started catering while a DJ at New York City's HOT 97, and became the food and lifestyle editor at Hip Hop Weekly. Sunny appears regularly on the Rachael Ray show and the Today show, and is often in Food Network Magazine, Essence, and People. Sunny lives in Brooklyn, New York.
Read More Show Less

Read an Excerpt

Introduction: Home is Where the Kitchen Is
 
I hope you enjoy every page of this book—not only the recipes, but the stories and photos too. Creating this for you has truly been a dream of mine since I was sixteen years old.
 
I worked as a journalist in San Antonio on the James Madison High School yearbook staff during the day, then after school would head to KSAT-12, the local ABC station. I actually produced video and wrote the words the anchors would read for the evening news. I remember calling home and reading my script to my parents before the news came on so they would know which words were mine. As a high school intern, it was a powerful and rewarding feeling to know that adults deemed my work on par with my older coworkers. I worked hard at fitting the right words into the right amount of script time and loved every single learning moment; it didn’t even feel like a job. I knew then that I loved words, documenting life, and sharing it. I told myself that not only did I want to pursue journalism as a career, but that somehow I also wanted to make my words permanent and be published one day.
 
So, I joined the United States Air Force right out of high school as a journalist and was stationed in Seoul, South Korea, as a radio disc jockey. Although I loved music and even spun records at a few clubs while in high school, being a radio host wasn’t quite my plan. But the military trains its journalists to do a host of communicating jobs, and it was just the luck of the draw that I landed in radio. My success in Seoul landed me a job in San Antonio as a radio journalist at the world news headquarters for all the branches of the military (the Armed Forces News Agency) and I was overjoyed with my assignment. Finally, for the first time in my life I was moving to a city I knew. I still thought about being published, though. At the time I had no idea how to get closer to my dream, so I continued to work hard as I’d watched my dad do in the United States Army, hoping one day the opportunity would arrive.
 
My dad built a career in medicine while serving as a U.S. Army soldier, then officer and he always told me to do what I love. I have vivid memories of him coming home from work every day smiling and happy. This set such a good example for me in every city and country our family moved to, because no matter the location, he loved his job, and it wasn’t just about work. Food and travel are also things my parents taught me to love early on. My first memory of this was when we were stationed in Columbus, Georgia at Fort Benning. My dad came home one day with a box full of German language tapes and books and announced to the family that after a quick move to Virginia, we would be on our way to live in Germany. I was in second grade and for the next few months, as a family, we practiced the German language after dinner and read about local customs. Most important to them were table manners and how to order food.
 
My parents’ excitement about eating new things and seeing new places was infectious even that early in life. My mom was already a culinary sponge, picking up recipes pretty much everywhere we went. Being a military wife made that easy because our neighbors in every military community were as diverse as New York City, which is probably why I love living in Brooklyn so much now as an adult. It feels like home, with people from all over the world right in my back yard. I can knock on my neighbor’s door and ask them for a recipe from their native land and surprisingly get a warm welcome from someone happy to share their heritage. I saw my mom do this in every state or country we moved to, and it shaped the mind of a young culinarian.
 
Each move brought new recipes and ingredients. In Fort Benning it was bushels of oysters from the bayou; Texas brought Vietnamese dumplings from the Tran family across the street, not to mention chorizo, chiles, and all things Tex-Mex. In Bad Kreuznach we gathered a long list of recipes that started at Rosie’s Restaurant, just steps from our off-base housing. As Americans, we did our best to fit in, speaking German to Rosie, sharing our stories and family recipes, and then she did the same. As an honor she gave us a permanent table (called a stammtisch) and she’d always sit with us for a minute to catch up, lovingly making a plate for our family dog, Ginger. Germany was in perfect proximity to much more travel and food, so almost every weekend our family would pile in a car and attend volksmarches, which were walking marathons, mapped through the hills and streets of villages. There were checkpoints along the way where you were expected to stop, have a local bite, and for my parents, drink some beer. When we reached the finish line there was a big tent of people doing the same, eating, drinking, and getting to know strangers. We’d get a plate or a beer stein for our participation, and our wall at home filled with these trinkets over the three years we lived in Germany.
 
We went skiing on the border between Austria and Germany and had the best waffles and hot chocolate at the peak of the tallest mountain in Europe, the Zugspitze. (I vividly remember being called chocolate by some giggling kids on one trip up the Rhine River on a tourist boat. It wasn’t mean or malicious; in fact, the kids smiled. I was quite possibly the first black person they’d ever seen, and they touched my skin to see if it rubbed off. I still giggle at the memory; being called chocolate was, well, pretty sweet.) There were visits to France, the Netherlands, Denmark, and everyplace in between. Each visit was about history, sightseeing, and food. My parents would sit and talk for hours about flavors, spices, and neat new ingredients found along the way.
 
I knew food was the glue that held us together as we moved from place to place. My mom made breakfast and dinner every single day. In fact, as many times as we moved, the most important boxes to open first were the ones labeled “kitchen.” I remember one time being very upset with my brother because he labeled a box that contained my mom’s various types of flour, “flower.” I thought, how are we going to have pancakes when we get to our next house if we can’t find the flour? That may sound silly now, but having our kitchen in order is what made us feel at home.
 
When we moved from Europe to Pennsylvania, my mom put up a new decoration in the kitchen, and I still think about it. By then, I was in middle school and very aware of how difficult it must be for my parents to pick up the family every year for a new town or city. I myself was growing tired of losing friends. These were the days of letters with stamps; there was no email, cheap long-distance calls, or Skype. I knew that each friend I gained would soon be lost. The only thing that stayed the same was the nucleus of our family and the things we saw inside our home. The new decoration my mom hung on the wall was a wooden house with banners strung by chains beneath it. Each banner listed a different city we’d lived in thus far, and the first banner read “Home Is Where the Heart Is.” I thought it powerful that she hung it in the kitchen, because we all knew that the kitchen was the beating heart of our family.
 
When I got to Yongsan army base at are eighteen for my first assignment, I did what my parents taught me and my brother as kids—I learned the local customs, picked up some of the language, and enjoyed all the authentic Korean food I could. And continuing our tradition, the first thing I unpacked was a recipe book my mom had given me and a small box of dishes for the kitchen. It was 1993 and there I was, an ocean away from family, and I was lonely. But I knew that if I wanted to feel at home, all I had to do was cook. So, I got in the kitchen and the first thing I made was something familiar, pancakes.
 
Years later I have shared that pancake recipe with countless others and opened my life of travel and food to anyone willing to listen. I feel truly fortunate and blessed to be able to do what I love and to share what I love with you. I don’t take this opportunity lightly; the sixteen-year-old in me is very happy and fulfilled. All I had to do was live my life to its fullest.
 
After I left the military, I ate my way through the New Orleans seafood scene, then had every rivaling bowl of chili in the competitive market of Detroit. When I landed in New York as a radio host for HOT 97, I cooked for friends and recording artists, and that led to starting a catering company. Soon, I got one of those calls you hear about, but this time it was happening to me—on the other end it was the Food Network asking me to share my stories and recipes from my kitchen on an episode of Emeril Live. That was the day this all started for me. At thirty-two, I landed a job where people asked me, “When are you coming out with a cookbook?” Unbelievable.
 
Thanks to a life of travel and exploring new flavors, my book was there all along. That said, no one should have to move for good food or wait for it to come to them, because it’s as close as your own kitchen. I can’t always get to Germany, Korea, or anywhere else I’ve visited physically, but when the smells fill my kitchen and my plate, just a bite is all I need to feel transported. That’s what comfort food is, more than flavors—it’s the feeling that goes along with it, the memories, friends, and celebrations. In my kitchen I usually find myself trying to hit that emotional mark, so it’s my hope this book helps you reach yours and inspires you to experience more life through food. Thank you for letting me into your kitchen. These are my stories; these are my recipes and I’m honored to share them with you.
 
With sunshine in my heart,

Sunny
Read More Show Less

Customer Reviews

Average Rating 4.5
( 5 )
Rating Distribution

5 Star

(4)

4 Star

(0)

3 Star

(0)

2 Star

(1)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously
Sort by: Showing all of 5 Customer Reviews
  • Anonymous

    Posted January 20, 2014

    Free sample?

    It would have been nice to read a recipe in the free sample.

    2 out of 5 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted September 25, 2013

    more from this reviewer

    Great book.

    Great book.

    1 out of 6 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted March 11, 2014

    Goldenfur

    Welcome!!!

    0 out of 4 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted September 17, 2013

    No text was provided for this review.

  • Anonymous

    Posted November 11, 2013

    No text was provided for this review.

Sort by: Showing all of 5 Customer Reviews

If you find inappropriate content, please report it to Barnes & Noble
Why is this product inappropriate?
Comments (optional)