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Tyler Florence's Real Kitchen
Cover of Tyler Florence's Real Kitchen
Tyler Florence's Real Kitchen
An Indespensible Guide for Anybody Who Likes to Cook: A Cookbook
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In his first cookbook, Food Network star, Tyler Florence prepares you to cook for any occasion with recipes that range from dinner with friends to table for two and from one pot wonders to cocktail parties all featuring his signature bold, irresistible, real flavors.
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 first cookbook stays true to his cooking philosophy—use great, simple ingredients and 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 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.
In his first cookbook, Food Network star, Tyler Florence prepares you to cook for any occasion with recipes that range from dinner with friends to table for two and from one pot wonders to cocktail parties all featuring his signature bold, irresistible, real flavors.
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 first cookbook stays true to his cooking philosophy—use great, simple ingredients and 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 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.
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Excerpts-
  • Chapter Two

    I know how tough it is to cook something after a long day at work, but the alternatives-expensive dinners out, ordering in, frozen whatever, or worse-are not exactly appetizing. So before you order takeout sushi again, consider these quick-to-make classics.

    Most are designed to be made in an hour or less using a minimum of pots and pans. And with their simple, clean flavors, you'll emerge from the kitchen looking like a champ every time.

    Pan-Fried Tofu with Spinach, Pear, and Star Anise

    1 hour

    This visually stunning dish also packs a real flavor punch. Even people who don't normally like tofu feast on this dish, though you can substitute beef, if you must. If you can get your hands on an Asian pear, use it here. Green beans are also good in this instead of the spinach. Serve this with Perfect Steamed Jasmine Rice (page 240).

    Serves 2

    1 block extra-firm tofu, 15 ounces, halved horizontally
    2 tablespoons peanut oil
    1 tablespoon sesame oil
    1 1/2 teaspoons minced fresh ginger, peeled
    1 garlic clove, minced
    1 fresh red chile, cut in paper-thin circles
    3 whole star anise
    1/3 cup roasted peanuts
    2 tablespoons hoisin sauce
    1 tablespoon low-sodium soy sauce
    Juice of 1/2 lime
    2 pounds baby spinach

    1 pear or Asian pear, sliced into thin wedgesLay several layers of paper towels on a cutting board, then place the tofu squares on top, side by side. Cover the tofu with more paper towels and place a plate on top. Add a can or two to press down and drain out some of the water in the curd. This makes the tofu denser and meatier.

    In a large skillet, heat the peanut and sesame oils just to the smoking point. Fry the tofu on both sides, flipping occasionally with the spatula, until golden, about 8 minutes total. Remove the tofu from the pan and drain it on a plate lined with paper towels.

    Using the same pan, sauté the ginger, garlic, chile, star anise, and peanuts-your kitchen will smell amazing! In a small bowl, mix the hoisin sauce, soy sauce, and lime juice together. Briefly toss the spinach in the pan, stirring just to wilt, no more than 30 seconds. Remove the spinach to a bowl, scraping the peanut mixture in there also. Put the pan back on the heat and heat the hoisin mixture. Combine the sauce with the spinach and divide between 2 bowls. Lay the pear slices and tofu on top.

    Spaghetti with Peas and Pancetta

    1 hour

    The flavor of peas and bacon takes me back to my childhood; that's why I like this pasta dish so much. I feel like a little kid wolfing this down. It 's even good cold!

    Serves 2

    1/2 pound spaghetti
    Extra-virgin olive oil
    6 ounces pancetta or thick-cut bacon, diced
    1 onion, minced
    1 bay leaf
    1 cup sweet peas, frozen or fresh (see Note, page 52)
    1 ounce goat cheese
    1/2 cup freshly grated Parmigiano-Reggiano
    1/4 cup chopped fresh flat-leaf parsley
    Juice of 1 lemon
    Freshly ground black pepper
    1/4 cup fresh basil, hand-torn

    In a large stockpot, cook the spaghetti in plenty of boiling salted water for about 10 minutes; it should still be a little firm.

    At the same time, heat a 2-count drizzle of olive oil in a large skillet over medium-low heat. Add the pancetta, and stir it around. When the fat starts to render, after about 3 minutes, add the onion and bay leaf. Cook and stir until the onion caramelizes, about 10 minutes. Now add the peas and cook for 2 minutes just to heat them through.

    Drain the pasta, reserving 1 cup of the starchy water for the sauce. Fold the goat cheese into the hot pasta and give it a toss so it melts. Scrape the pancetta, onions, and peas into the pasta pot...

About the Author-
  • TYLER FLORENCE is a Food Network star, author of twelve books, product designer, and the chef-owner of Wayfare Tavern in San Francisco and El Paseo in Mill Valley, California. He also produces wines under his California Crush label. He lives in California with his family.
    JOANN CIANCIULLI discovered her love of food growing up in the kitchen of her father's Italian restaurant in Queens. She has worked as a producer on numerous Food Network productions and lives in New York City.
Reviews-
  • Publisher's Weekly

    March 17, 2003
    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 Soufflé with Chamomile-Fig Compote that requires creation of a béchamel sauce, not to mention the notoriously tricky soufflés 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.

  • Library Journal

    February 15, 2003
    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 Library Journal, LLC Used with permission.

  • Booklist

    May 15, 2003
    Tyler Florence's cooking show on television's Food Network, where he rescues people from stovetop disasters, has an avid following. These fans will snap up copies of "Tyler Florence's Real Kitchen," where their master shares his own recipes. Florence's recipes range widely from Chinese dim sum to rich, cheese-laden lasagna. He pleases vegetarians with a pan-fried tofu "steak" and a high-piled muffuletta sandwich with layers of roasted vegetables. Florence's prosciutto-wrapped, cheese-stuffed figs can easily be the hit of any cocktail party. His recommendations for stocking a pantry call for so many staples that only those with substantial storage space can possibly stock them all. (Reprinted with permission of Booklist, copyright 2003, American Library Association.)

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