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Descripción de editorial
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 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 Souffl with Chamomile-Fig Compote that requires creation of a b chamel sauce, not to mention the notoriously tricky souffl s 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").