Straight Up Tasty
Meals, Memories, and Mouthfuls from My Travels: A Cookbook
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- ¥1,200
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- ¥1,200
発行者による作品情報
The much anticipated first cookbook from Adam Richman, the irrepressible host of Man vs Food and NBC’s Food Fighters, delivers what his fans have been waiting for: a heaping helping of over-the-top flavors with a side order of the erudite humor that is his trademark.
Having eaten his way from coast to coast and around the globe, Adam Richman has learned more than a little bit about what makes food taste good. He draws on all that knowledge and his lifelong dedication to seeking out memorable flavors and eating experiences in this high octane collection of dishes that are, quite simply, straight up tasty.
The more than 100 diverse, dazzling, and downright delectable recipes reflect the flavor combinations, techniques, and ingredients Adam has encountered in his nonstop travels, all translated into easy-to-use recipes perfect for the home cook, and all given a distinctive Richman spin. But Straight Up Tasty is much more than a scrapbook of Adam’s culinary expeditions; it offers the perfect foodie flavor bomb for every occasion from a crowd-pleasing spread for game day to a turbocharged holiday feast.
Along the way he holds forth on topics as diverse as where to encounter the nation’s best burgers and why the best thing on a restaurant menu isn’t always what you might think; delivers helpful advice on kitchen prep in haiku form; and recounts the history of chocolate in rhyming couplets. And did we mention Candied Bourbon Bacon? You’ll find those delectable tidbits and oh so much more in Straight Up Tasty, a cookbook that could only have come from the passionate palate and irrepressible enthusiasm of America’s ambassador of flavor, Adam Richman.
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Richman is best known for hosting the Travel Channel's Man v. Food, where he attempts to ingest oversized delicacies like a three-pound cinnamon roll and a 48-ounce chicken-fried steak. With no formal cooking or restaurant experience, and a writing style somewhere between playful and confused (burgers are "meaty masterpieces," appetizers are "smelling salts for our taste buds"), Richman fills his debut cookbook with lots of cheese and ground beef. His biggest boast is that he has "tried breakfast burritos from Indianapolis to Denver," and he serves up a flavorful version here, with red pepper, avocado, and pepper jack. There are numerous attempts at adding international flair. Some are great, in an overwhelming kind of way, such as a banh mi burger with Canadian bacon, p t , ground pork, and Asian spices; while others, like the reuben maki (sauerkraut, cheese, and Russian dressing inside rolled-up slices of corned beef), are more of a mess. Richman also has a strange preoccupation with placing sandwiches not alongside, but inside, bowls of soup. His "frawnch" onion soup has a grilled roast beef panini at its bottom, and his tomato soup is topped with grilled cheese sandwich dumplings. For dessert there's chocolate cake, with an ingredient list of eggs, mayonnaise, and one box of chocolate cake mix; Richman tells the reader that "mayonnaise is only oil and eggs," but this may not be a sufficient excuse for such an odd choice.
