Tyler Florence's Real Kitchen: An Indispensable Guide for Anybody Who Likes to Cook

Tyler Florence's Real Kitchen: An Indispensable Guide for Anybody Who Likes to Cook | Tyler Florence | my most-used cookbook.

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Tyler Florence's R...

	Tyler Florence's Real Kitchen: An Indispensable Guide for Anybody Who Likes to Cook Tyler Florence Clarkson Potter, 2003 - 304 pages average customer review:based on 48 reviews view larger image
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highly recommended

Bold. Unfussy. Irresistible. Real.

That?s the kind of food that comes out of Tyler Florence?s kitchen. 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 long-awaited first cookbook stays true to his cooking philosophy?use great, simple ingredients and then 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 and rely on 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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This Book Is A Huge Surprise!

To me, next to Ina Garten's Barefoot Contessa, Tyler's Ultimate is the best show on FOOD NETWORK. Don't know why it took me so long to purchase one of his cookbooks. But really worth the wait! You see a young Tyler in the photos, but the recipes are mature, well thought out, and beautifully photographed. This little treasure has something for everyone's tastebuds. The beauty of this book is that almost every one of the recipes are easy enough for me to make. And believe me, that is saying something. While Mr. Florence and I hail from the South, I will never know my way around food, cooking and the kitchen the way he does. I wish I had purchased this book earlier. As soon as the temperature drops below 100 degrees this week here in NYC, (not soon it appears) I am hittin' the kitchin' (Southern for kitchen) for some terrific Tyler recipes! BUY THIS BOOK!!!

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my most-used cookbook.

We've all got a bunch of cookbooks, but how many do you keep coming back to? How many are getting so beat up from use that you've got to handle it carefully to keep it from falling apart? For me, it's this book. This is great food you can count on. Some reviewers seem to think it's too advanced or uses hard-to-find ingredients. Huh? I bought this book when it first came out and I'm telling you, it's never let me down - better structure than his next one, easier to get around in. We just made the chicken pot pies - my only criticism is Tyler's use of puff pastry - try using a lard/butter crust and you'll happier; more flavor - but his chicken tastes great.

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Beautiful and Useful

Tyler Florence is one of my favorite celebrity chefs. I was able to see him at a live demonstration and booksigning, and he is just as approachable as he seems on the show. This book is a beautiful book with impressive yet doable recipes.
I had his grape and blue cheese truffles at a party and believe me they are incredible. They are rolled in ground pistachios for a delightful crunch on the outside with the creaminess of the blue cheese and a burst of sweetness from the green grapes. They are sure to become a favorite. The Cuban Mojito recipe is wonderful and refreshing.
The recipes are arranged by events and dinners like Table for 2, Dinner with Friends, Cocktail Party, One Pot Wonders, and Weekend Brunch. Delightful to look at and delicious to enjoy.

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While I love Tyler and his cooking...

This book was a little too advanced for me. I enjoy all of Tyler's shows and the recipes he presents on the Food Network - I have made several. This book, while written beautifully, uses too many rare ingredients that I simply can't FIND in my town! The concept of the recipes is fine - he explains all techniques perfectly, but even at our "gourmet" supermarket here in town, I know I can't find lemon grass or foie gras.

However, like I said, this book is presented beautifully. The introduction alone would make a great book. Tyler goes through important cookware to have, different price ranges of said cookware, different spices that you should have to create Spanish, Italian, Asian, etc recipes and other very basic guidelines to get your kitchen stocked and ready to cook! So, he still deserves four stars for this part of the book.

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know how to cook first

Echoing many of the sentiments already stated, I would say that it is almost a must that you have some experience in the kitchen before trying most of these recipes. Some of them are indeed wondeful and tasty, but Tyler's very informal way of communicating ("counts" of oil, no exact times for some preparations: "until it's perfumy") may leave your recipe ruined. For instance, if you don't know before hand that cooking crab cakes in a non-stick skillet (Tyler doesn't specify, he just says "skillet") is an absolute must, your $30 worth of lump crabmeat might just go into the garbage. Given that Tyler is a "celebrity" chef, and purchasers of this book will probably consist of a certain number of novice chefs, the shorthand communication style of the book is a massive oversight.

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