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Food Network Kitchens Cookbook: Fresh Ideas, Bold Flavors, Tips & Techniques
The team of kitchen professionals who work behind the scenes on the cooking programs of the Food Network shares recipes for breakfasts, soups, salads, main and side dishes, breads, and desserts, and offers cooking tips.
Hardcover
First published January 28, 2003
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64 people want to read
About the author
Food Network Kitchens
8 books4 followersFood Network Kitchens is a unique group of talented food professionals who cook, taste, shop, prep and write recipes while having a whole lot of fun along the way.
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Displaying 1 - 10 of 10 reviews
January 29, 2019
3.25 Stars
July 17, 2022
Either I’m burnt out on cookbooks or I saw nothing that really wowed me in this book. There were interesting recipes and great pictures but I just wasn’t impressed. The tips were a thoughtful bonus though.
October 1, 2024
I love trying new recipes, and Food Network Kitchens Cookbook has a bunch of tasty ones. You can always use a new cookbook, right? Enjoy your meal!
December 24, 2024
Nice cookbook. A couple good recipes. Looking forward to the gazpacho soup.
January 27, 2015
Purchased From: Check Out From Library
I checked this book out at the library because I saw "Food Network" and a beautiful bold cover. I had to know. I love watching food network and trying their recipes. However, I wasn't prepared for this book to be only things written by the Test Kitchen staff, and not things from the shows. I could understand some recipes from shows not being in a book because they are from another chef's publication (sometimes), but I was disappointed.
The Recipes are not that bad, but they are gourmet and no things to try at home. Most of the pictures are pointless, they off the staff doing things that don't relate to the recipes, and have captions about shipping or interactions between chefs. I wouldn't call this a traditional cookbook, it is more like something they published to make the hidden faces behind the magic of Food TV feel better. When, really, they should feel good already because they test the recipes of other chefs and improve them or okay them or deny them. That is so important to doing food TV.
The food pictures where really amazing, the photographer and food stylists did a good job. I really wanted to eat what I saw, but I don't want to make it. Gourmet is just to much work for a home dinner, I'd rather just pay for it instead. So this is more of a pleasure read for home cooks, unlike top notch home recipe books.
There where a lot of things you wouldn't normally make at home, or items you wouldn't find at most stores. Like fresh vanilla beans, grape leaves, or specialty cuts of chicken. Well, unless they go to the butcher or ethnic food stores often.
I don't think I'll read it again - and about food network that isn't normal. However, it wasn't an unpleasant read. I mean, I learned out to core a vanilla bean, how to butcher some meats, and that Food Network ships in items overnight the day before a food that looks the prettiest and tastes the best, no matter where it has to come form.
If you like to read cookbooks just for the sake of reading one, you'll find this a good afternoon read through or flip through. I wouldn't suggest purchasing it new because it isn't worth the price tag, but if you see it at a thrift store or at the library give it a look through. It is a nice lazy day skimmer.
I checked this book out at the library because I saw "Food Network" and a beautiful bold cover. I had to know. I love watching food network and trying their recipes. However, I wasn't prepared for this book to be only things written by the Test Kitchen staff, and not things from the shows. I could understand some recipes from shows not being in a book because they are from another chef's publication (sometimes), but I was disappointed.
The Recipes are not that bad, but they are gourmet and no things to try at home. Most of the pictures are pointless, they off the staff doing things that don't relate to the recipes, and have captions about shipping or interactions between chefs. I wouldn't call this a traditional cookbook, it is more like something they published to make the hidden faces behind the magic of Food TV feel better. When, really, they should feel good already because they test the recipes of other chefs and improve them or okay them or deny them. That is so important to doing food TV.
The food pictures where really amazing, the photographer and food stylists did a good job. I really wanted to eat what I saw, but I don't want to make it. Gourmet is just to much work for a home dinner, I'd rather just pay for it instead. So this is more of a pleasure read for home cooks, unlike top notch home recipe books.
There where a lot of things you wouldn't normally make at home, or items you wouldn't find at most stores. Like fresh vanilla beans, grape leaves, or specialty cuts of chicken. Well, unless they go to the butcher or ethnic food stores often.
I don't think I'll read it again - and about food network that isn't normal. However, it wasn't an unpleasant read. I mean, I learned out to core a vanilla bean, how to butcher some meats, and that Food Network ships in items overnight the day before a food that looks the prettiest and tastes the best, no matter where it has to come form.
If you like to read cookbooks just for the sake of reading one, you'll find this a good afternoon read through or flip through. I wouldn't suggest purchasing it new because it isn't worth the price tag, but if you see it at a thrift store or at the library give it a look through. It is a nice lazy day skimmer.
October 31, 2009
There are lots of great recipes in here -- it's well organized, visually appealing and turns out some really excellent dishes. The one I return to the most is the chicken-mushroom quesadillas -- so good!
August 19, 2011
One of the best cookbooks I have ever encountered. The authors took the time to provide meaningful tips and offer additional explanations/information that make the recipes easier to follow and improve technique.
March 20, 2008
5 stars for this great cookbook including my favorite appetizer, grape leaf wrapped spicy seasoned asian beef--Yummy
July 16, 2008
Great addition to any kitchen library! Lots of great recipes and wonderful pictures too...always helps to see what your food might look like when you finish...something to strive for!
May 6, 2013
Maple granola to go is a must make for snacks. Lemon sugar cookies - mmmm good. But most recipes require time & have lots of steps...not for the new cook.
Displaying 1 - 10 of 10 reviews