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Inside the Test Kitchen: 120 New Recipes, Perfected
Tyler Florence does updated comfort food like no one else, but comfort food’s never been updated like this. Join him as he perfects, simplifies, and totally re-invents your favorite dishes in surprising, spectacular ways.
Have you ever wondered which cheese, exactly, will make the stretchiest, cheesiest mac and cheese? Or if you can make Hollandaise sauce without fear, a double boiler, or even a whisk? Or if, instead of having to choose between onion rings or French fries, you can make onion rings crusted with French fries? Tyler Florence has. These are the kinds of questions he obsesses over when he thinks about how to make cooking both easier and more exciting.
For years, while shuttling between his restaurants and TV shoots, Tyler's kept a notebook of ideas to push his own recipes out of their comfort zone. Now, for the first time in his career, he’s established a culinary lab where he can dive deep into the hows, whys, and why-nots of his cooking. He brings you Inside the Test Kitchen to see his experiments, the wins and the fails, and of course, the delicious, foolproof, and surprising recipes that come out of it.
Go from tricks to make basics brilliant—like saucing Double-Creamed Spinach with pureed spinach, or using boiling-hot brine to make a Super-Crisp Roast Chicken— to simpler ways to make the classics, like a nearly no-stir Time Saver Risotto and a Three-Minute Hollandaise, to pure reinvention, like Fronion Rings and almost-instant Modern Burger Buns.
Through these 120 recipes, Tyler invites you to question culinary sacred cows, push your skills to the next level, and make food more delicious than they would have thought possible.
Have you ever wondered which cheese, exactly, will make the stretchiest, cheesiest mac and cheese? Or if you can make Hollandaise sauce without fear, a double boiler, or even a whisk? Or if, instead of having to choose between onion rings or French fries, you can make onion rings crusted with French fries? Tyler Florence has. These are the kinds of questions he obsesses over when he thinks about how to make cooking both easier and more exciting.
For years, while shuttling between his restaurants and TV shoots, Tyler's kept a notebook of ideas to push his own recipes out of their comfort zone. Now, for the first time in his career, he’s established a culinary lab where he can dive deep into the hows, whys, and why-nots of his cooking. He brings you Inside the Test Kitchen to see his experiments, the wins and the fails, and of course, the delicious, foolproof, and surprising recipes that come out of it.
Go from tricks to make basics brilliant—like saucing Double-Creamed Spinach with pureed spinach, or using boiling-hot brine to make a Super-Crisp Roast Chicken— to simpler ways to make the classics, like a nearly no-stir Time Saver Risotto and a Three-Minute Hollandaise, to pure reinvention, like Fronion Rings and almost-instant Modern Burger Buns.
Through these 120 recipes, Tyler invites you to question culinary sacred cows, push your skills to the next level, and make food more delicious than they would have thought possible.
256 pages, Hardcover
First published April 15, 2014
51 people are currently reading
95 people want to read
About the author
Tyler Florence
32 books42 followersTyler Florence is an American chef and television host of several Food Network shows.
He graduated from the College of Culinary Arts at the Charleston, South Carolina, campus of Johnson & Wales University in 1991. He was later given an honorary doctorate from the university for his culinary success. He is the owner and executive chef of Wayfare Tavern in San Francisco.
He graduated from the College of Culinary Arts at the Charleston, South Carolina, campus of Johnson & Wales University in 1991. He was later given an honorary doctorate from the university for his culinary success. He is the owner and executive chef of Wayfare Tavern in San Francisco.
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Displaying 1 - 21 of 21 reviews
August 22, 2015
I've had some definite disasters following the recipes of "famous" cooks. My record with Martha Stewart is particularly bad; now, I just look at the pictures in her books. This collection from Tyler Florence (I will admit I've never seen his show) held up quite well. I did a baked and rolled omelet as well as a "5-in-1" recipe for waffles/pancakes/cakes/muffins/cookies. And, I'll try more from this collection.
The 5-in-1 was better for the cake than the waffles, which didn't crisp up as much as I would want. But, of course, anything with two sticks of butter is going to taste good. (I personally didn't try the recipe, but my family gave it a ringing endorsement.) The omelet is one that I'll definitely do again, as it required very little effort, looked pretty and fed a crowd.
Some of the things in this book, however, are quite hilarious, like the grilled hamburger buns, which are yeast-free but require carbon dioxide to be injected into the batter with an iSi siphon. Check out the additional instructions regarding that: "Make sure you are using an iSi siphon that makes whippped cream, not a soda siphon. You will need CO2 chargers, not the NO2 chargers that come with the iSi gun, which you can get at specialty food stores or hardware stores." That sounds like quite a bit of effort for a home cook.
In general, though, it was interesting to read restaurant techniques adapted for my far-less-equipped kitchen. I'm not buying an iSi gun any time soon.
The 5-in-1 was better for the cake than the waffles, which didn't crisp up as much as I would want. But, of course, anything with two sticks of butter is going to taste good. (I personally didn't try the recipe, but my family gave it a ringing endorsement.) The omelet is one that I'll definitely do again, as it required very little effort, looked pretty and fed a crowd.
Some of the things in this book, however, are quite hilarious, like the grilled hamburger buns, which are yeast-free but require carbon dioxide to be injected into the batter with an iSi siphon. Check out the additional instructions regarding that: "Make sure you are using an iSi siphon that makes whippped cream, not a soda siphon. You will need CO2 chargers, not the NO2 chargers that come with the iSi gun, which you can get at specialty food stores or hardware stores." That sounds like quite a bit of effort for a home cook.
In general, though, it was interesting to read restaurant techniques adapted for my far-less-equipped kitchen. I'm not buying an iSi gun any time soon.
April 20, 2015
I enjoy Tyler’s cooking show. I was curious about the 120 recipes he perfected. That’s why I was thrilled to receive a review copy of a cook book that is just as much fun as watching Tyler’s show (maybe a little more exciting because I get to eat the final results).
This cook book screams fun from the very first page. The hard back book is designed in a notebook style with a black rubber band to hold down the page you are working on and/or to mark your place; that is very thoughtful just like the rest of the book. There are yummy pictures throughout and the recipes are a mix of simple to those that require a little more time and attention to make. I felt confident I could make the meal with Tyler’s guidance and his personal notes on each page to give me pointers and confidence. I like how the ingredients were listed, easy to read and most of them easy to find in the grocery store.
I was hooked from the first page as it had 13 squares with delicious pictures of a food featured from the sections it represented. Tyler hand printed in a fine marker the title of each section with the page it starts on below the picture. Tyler also hand printed a paragraph or two giving readers a personal and informative look at how he started working in the restaurant business.
I liked knowing the philosophy behind creating these amazing dishes and how they were chosen. Their attitude in the test kitchen was, “We can’t be afraid to take chances. We had to try again if the first attempts didn’t work…no bad ideas in the test kitchen.”
Then they described the process in how they picked the dishes to perfect. Tyler went to his twitter and instragram followers and asked, “What do you want to learn how to cook?...My followers inspired me while asking for everything from homemade bacon to pancakes to French onion soup. In truth this book was born on social media.”
Their “mission was to find a way to make each recipe the best possible, in the most time – efficient way…..The Basics, our goal for inside the test kitchen was to empower you, the home cook, with the confidence to put even a simple dinner on the table. We wanted to equip you with the information that restaurant chefs have had but also info and methods that we were discovering for the first time, or even inventing – our general principle of letting the main ingredient shine is what drove this entire cook book.”
I do believe Tyler and his team accomplished that. Being a visual learner I appreciated the step by step pictures provided along with Tyler’s hand written notes and tips sprinkled throughout the book. I felt like I was receiving special insight and cooking lessons from the Chef himself. Yes, it did boost my confidence in the kitchen.
I found the Burger and Meatloaf section interesting and informative. Most recipes do not require special equipment except for the amazing hamburger bun Tyler makes for his perfect burger (maybe a few others). He uses an isisiphon to add carbon dioxide to the bread without yeast. He says you can find this at specialty food stores and hardware stores. (I’ve added this to my Christmas list. Grin!) I really want to make those buns and burgers. They look amazing.
I enjoyed how Tyler virtually takes you through the testing process including fun pictures of their food testing and creative journey in the process to build a better burger blend. “They tried different ratios of fat to lean for optimal juiciness…they tested each cut and scored it….In the end, we came upon a ratio of short rib and chuck…it hits every note of flavor, texture and juiciness yon could ever want for a burger.”
I felt the same way they did about the burger “hitting every note of flavor” when I tasted the California Avocado Eggs Benedict. My youngest son (16) said, “The herbs popped in his mouth on the first bite” It was such a surprise to hear this from my whole family. They loved it as much as I did. If the Eggs Benedict was that wonderful I can’t wait to try some more of these perfected recipes.
I received a free copy of this book from the Blogging for Books program in exchange for this review. There was no obligation to give a positive review, and if you read my blog, you know I'm a tell-it-like it is kind of girl. I mean what I say and say what I mean, that holds true for my review.
Nora St Laurent
TBCN Where Book Fun Begins! www.bookfun.org
The Book Club Network blog www.psalm516.blogpsot.com
Book Fun Magazine www.bookfunmagazine.com
This cook book screams fun from the very first page. The hard back book is designed in a notebook style with a black rubber band to hold down the page you are working on and/or to mark your place; that is very thoughtful just like the rest of the book. There are yummy pictures throughout and the recipes are a mix of simple to those that require a little more time and attention to make. I felt confident I could make the meal with Tyler’s guidance and his personal notes on each page to give me pointers and confidence. I like how the ingredients were listed, easy to read and most of them easy to find in the grocery store.
I was hooked from the first page as it had 13 squares with delicious pictures of a food featured from the sections it represented. Tyler hand printed in a fine marker the title of each section with the page it starts on below the picture. Tyler also hand printed a paragraph or two giving readers a personal and informative look at how he started working in the restaurant business.
I liked knowing the philosophy behind creating these amazing dishes and how they were chosen. Their attitude in the test kitchen was, “We can’t be afraid to take chances. We had to try again if the first attempts didn’t work…no bad ideas in the test kitchen.”
Then they described the process in how they picked the dishes to perfect. Tyler went to his twitter and instragram followers and asked, “What do you want to learn how to cook?...My followers inspired me while asking for everything from homemade bacon to pancakes to French onion soup. In truth this book was born on social media.”
Their “mission was to find a way to make each recipe the best possible, in the most time – efficient way…..The Basics, our goal for inside the test kitchen was to empower you, the home cook, with the confidence to put even a simple dinner on the table. We wanted to equip you with the information that restaurant chefs have had but also info and methods that we were discovering for the first time, or even inventing – our general principle of letting the main ingredient shine is what drove this entire cook book.”
I do believe Tyler and his team accomplished that. Being a visual learner I appreciated the step by step pictures provided along with Tyler’s hand written notes and tips sprinkled throughout the book. I felt like I was receiving special insight and cooking lessons from the Chef himself. Yes, it did boost my confidence in the kitchen.
I found the Burger and Meatloaf section interesting and informative. Most recipes do not require special equipment except for the amazing hamburger bun Tyler makes for his perfect burger (maybe a few others). He uses an isisiphon to add carbon dioxide to the bread without yeast. He says you can find this at specialty food stores and hardware stores. (I’ve added this to my Christmas list. Grin!) I really want to make those buns and burgers. They look amazing.
I enjoyed how Tyler virtually takes you through the testing process including fun pictures of their food testing and creative journey in the process to build a better burger blend. “They tried different ratios of fat to lean for optimal juiciness…they tested each cut and scored it….In the end, we came upon a ratio of short rib and chuck…it hits every note of flavor, texture and juiciness yon could ever want for a burger.”
I felt the same way they did about the burger “hitting every note of flavor” when I tasted the California Avocado Eggs Benedict. My youngest son (16) said, “The herbs popped in his mouth on the first bite” It was such a surprise to hear this from my whole family. They loved it as much as I did. If the Eggs Benedict was that wonderful I can’t wait to try some more of these perfected recipes.
I received a free copy of this book from the Blogging for Books program in exchange for this review. There was no obligation to give a positive review, and if you read my blog, you know I'm a tell-it-like it is kind of girl. I mean what I say and say what I mean, that holds true for my review.
Nora St Laurent
TBCN Where Book Fun Begins! www.bookfun.org
The Book Club Network blog www.psalm516.blogpsot.com
Book Fun Magazine www.bookfunmagazine.com
April 5, 2021
This book doesn't seem to be geared too much to the home cook. A good home cook is all I am and all I pretend to be, so I can't get into overly fancy stuff.
I only marked two recipes to try in the whole book, the rest seemed complicated and some even appeared to need restaurant equipment to do them properly. Like a big deep fat fryer for his whole chicken dish. No way am I making this at home...even though I have a fryer, it is not big enough for a whole chicken!
I only marked two recipes to try in the whole book, the rest seemed complicated and some even appeared to need restaurant equipment to do them properly. Like a big deep fat fryer for his whole chicken dish. No way am I making this at home...even though I have a fryer, it is not big enough for a whole chicken!
April 26, 2018
Pictures of Recipes? Yes.
Commentary on Recipes? Yes, tons.
Nutrition Facts? No
Recipe style? Experimental twists on classics.
Any keepers? One or two.
This was fun to read, and it is bound quite nicely. Some of the recipes are fairly simple, and some require specialized equipment that I know I'm never going to own. Still, I enjoyed flipping through it.
Commentary on Recipes? Yes, tons.
Nutrition Facts? No
Recipe style? Experimental twists on classics.
Any keepers? One or two.
This was fun to read, and it is bound quite nicely. Some of the recipes are fairly simple, and some require specialized equipment that I know I'm never going to own. Still, I enjoyed flipping through it.
November 2, 2020
Boy did I enjoy this book!!! He takes some spins on recipes and makes them new!! There’s a lot that I can’t wait to try. I love the straightforward and down to earth tone of the book. It’s like Tyler is talking right with you and that’s awesome! I love the idea of this book and am very happy to own it!
August 14, 2017
introduced to this cookbook through the North Regional Library Cookbook Club
.
particularly interested in 5 ingredient mix
.
particularly interested in 5 ingredient mix
April 6, 2019
Good but high maintenance recipes
February 6, 2020
A fine cookbook. There were some unique approaches, but it wasn't exceptionally remarkable.
February 10, 2021
As far as a cookbook goes, there are many thing I liked here (graphics, pictures, easy to read/skim, good writing). Just a bit overwhelming as a culinary novice.
November 13, 2014
Tyler Florence, Food Network Star, Chef, and Author… has added a new edition to his family of cookbooks. His newest edition “Inside The Test Kitchen” made its debut on October 28, 2014, and this cookbook has taken comfort food… to infinity and beyond.
That’s right…This journal style cookbook, with amazing food photography…has no limits. And trust me it’s the next best next thing to having Tyler Florence in your kitchen…
This is one cookbook you will definitely want to get close and personal with…it’s like reading a diary. This journal style cookbook almost encourages you to write your notes next to Tyler’s notes, and those amazing recipes… and amazing and unique food photography…. photographs that Tyler Florence took himself.
I guess I shouldn’t be surprise his newest cookbook would be inspired by a journal, after all, Tyler Florence has kept a notebook of ideas in order to push his recipes out of their comfort zone…And trust me…mission accomplished!
When it came time to kitchen test this cookbook, it was a no brainer which recipe would be tested first… the “Frionion”.
That’s right…French Fry coated…. slap your momma delicious…finger licking…French Fry coated Onion Rings. I can never…ever…go back to an ordinary French Fry or Onion Ring…Again. This “Frionion” recipe is worth its weight in gold and I’m in love.
But this love story just doesn’t not stop here…Tyler Florence comes up with another recipe I call heaven in a bowl…the “Stretchy Mac and Cheese.” Tyler Florence has figured out how to provide us with the cheesiest…stretchy…yummy….macaroni and cheese recipe without the long baking time.
This foodie definitely enjoyed her time with Tyler Florence…ok...ok…I know Tyler Florence wasn’t really in my kitchen. However, with the unique food photography and simple to follow instructions I felt like Tyler and I had a moment…a moment of culinary perfection...right here in my kitchen.
If you are looking for a new way to bring excitement to your comfort food…then this book is definitely for you.
MY BOOKREVIEW:http://myohosisters.webs.com/apps/blo...-
That’s right…This journal style cookbook, with amazing food photography…has no limits. And trust me it’s the next best next thing to having Tyler Florence in your kitchen…
This is one cookbook you will definitely want to get close and personal with…it’s like reading a diary. This journal style cookbook almost encourages you to write your notes next to Tyler’s notes, and those amazing recipes… and amazing and unique food photography…. photographs that Tyler Florence took himself.
I guess I shouldn’t be surprise his newest cookbook would be inspired by a journal, after all, Tyler Florence has kept a notebook of ideas in order to push his recipes out of their comfort zone…And trust me…mission accomplished!
When it came time to kitchen test this cookbook, it was a no brainer which recipe would be tested first… the “Frionion”.
That’s right…French Fry coated…. slap your momma delicious…finger licking…French Fry coated Onion Rings. I can never…ever…go back to an ordinary French Fry or Onion Ring…Again. This “Frionion” recipe is worth its weight in gold and I’m in love.
But this love story just doesn’t not stop here…Tyler Florence comes up with another recipe I call heaven in a bowl…the “Stretchy Mac and Cheese.” Tyler Florence has figured out how to provide us with the cheesiest…stretchy…yummy….macaroni and cheese recipe without the long baking time.
This foodie definitely enjoyed her time with Tyler Florence…ok...ok…I know Tyler Florence wasn’t really in my kitchen. However, with the unique food photography and simple to follow instructions I felt like Tyler and I had a moment…a moment of culinary perfection...right here in my kitchen.
If you are looking for a new way to bring excitement to your comfort food…then this book is definitely for you.
MY BOOKREVIEW:http://myohosisters.webs.com/apps/blo...-
January 6, 2015
About the Book:
Go from tricks to make basics brilliant—like saucing Double-Creamed Spinach with pureed spinach, or using boiling-hot brine to make a Super-Crisp Roast Chicken— to simpler ways to make the classics, like a nearly no-stir Time Saver Risotto and a Three-Minute Hollandaise, to pure reinvention, like Fronion Rings and almost-instant Modern Burger Buns.
Through these 120 recipes, Tyler invites you to question culinary sacred cows, push your skills to the next level, and make food more delicious than they would have thought possible.
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, and will open the Tyler Florence Test Kitchen, a culinary laboratory, think tank, and event space, in late 2014. He lives in California with his family.
My Review:
I have always liked Tyler Florence, mainly because with each recipe he shares he tells you why he does things not just the how behind it all. He realizes that there are many of us out there that don't have a clue so he really tries to educate us. And Inside the Test Kitchen, he once again takes you under his wing and teaches you the basics. Before long you will be cooking, just like he does. I found the section really fascinating on how to build a better burger blend.
Tyler and his team, tested each recipe out and brought their findings back to us in the way of this cookbook. Each recipe is simplified and complete with pictures. And of course we have Tyler's helpful hints included. This book is the perfect one for a beginner or the experienced foodie.
**Disclosure** This book was sent to me free of charge for my honest review from Blogging For Books.
Go from tricks to make basics brilliant—like saucing Double-Creamed Spinach with pureed spinach, or using boiling-hot brine to make a Super-Crisp Roast Chicken— to simpler ways to make the classics, like a nearly no-stir Time Saver Risotto and a Three-Minute Hollandaise, to pure reinvention, like Fronion Rings and almost-instant Modern Burger Buns.
Through these 120 recipes, Tyler invites you to question culinary sacred cows, push your skills to the next level, and make food more delicious than they would have thought possible.
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, and will open the Tyler Florence Test Kitchen, a culinary laboratory, think tank, and event space, in late 2014. He lives in California with his family.
My Review:
I have always liked Tyler Florence, mainly because with each recipe he shares he tells you why he does things not just the how behind it all. He realizes that there are many of us out there that don't have a clue so he really tries to educate us. And Inside the Test Kitchen, he once again takes you under his wing and teaches you the basics. Before long you will be cooking, just like he does. I found the section really fascinating on how to build a better burger blend.
Tyler and his team, tested each recipe out and brought their findings back to us in the way of this cookbook. Each recipe is simplified and complete with pictures. And of course we have Tyler's helpful hints included. This book is the perfect one for a beginner or the experienced foodie.
**Disclosure** This book was sent to me free of charge for my honest review from Blogging For Books.
February 17, 2015
Growing up, I learned to cook early. Working in the care home took knowing how to put together three full square meals a day and for so many people at once. At the time I can honestly say… I hated it! Now, I realize my mom taught me soooo much!
This Thanksgiving our house hosted for my fiancés family. Everything was going great! We did all preparations the night before, like cutting the veggies, boiling eggs, those types of things, so most everything was easy. While I was sitting at our dinning room table reading my latest book, I heard what sounded like water boiling over, I’m not ashamed to say that it happens sometimes in our house, I look back to the kitchen and see smoke billowing out of the top of our stove! Our oven caught fire due to way way WAY to much butter! And it happened a couple times before we realized what the problem was. Everything turned out fine though and we had a wonderful dinner. Afterwards I made some much needed family calls!
My latest Blogging For Books addition is In The Test Kitchen by Tyler Florence. In this book Tyler Florence aims to create better versions of old classic recipes. I love the idea behind this book. When I first opened it I thought this kind of reminds me of a journal, I mean honestly how cool would it be to own a 5 star chefs personal cookbook!? Tyler Florence gives so many ways to make comfort foods, holiday foods, and just plain family dinner foods so much more enjoyable! I think to anyone who loves to cook or anyone who goes to potluck style gathering often this would be a great book to have laying around your kitchen. I can bet any recipe you introduce to people from this book will start a great conversation! Don’t forget, as always, the buying link will be below. Check it out, you just might like it. And of course Happy Reading Loves!
http://www.amazon.com/Insiade-Test-Ki...
This Thanksgiving our house hosted for my fiancés family. Everything was going great! We did all preparations the night before, like cutting the veggies, boiling eggs, those types of things, so most everything was easy. While I was sitting at our dinning room table reading my latest book, I heard what sounded like water boiling over, I’m not ashamed to say that it happens sometimes in our house, I look back to the kitchen and see smoke billowing out of the top of our stove! Our oven caught fire due to way way WAY to much butter! And it happened a couple times before we realized what the problem was. Everything turned out fine though and we had a wonderful dinner. Afterwards I made some much needed family calls!
My latest Blogging For Books addition is In The Test Kitchen by Tyler Florence. In this book Tyler Florence aims to create better versions of old classic recipes. I love the idea behind this book. When I first opened it I thought this kind of reminds me of a journal, I mean honestly how cool would it be to own a 5 star chefs personal cookbook!? Tyler Florence gives so many ways to make comfort foods, holiday foods, and just plain family dinner foods so much more enjoyable! I think to anyone who loves to cook or anyone who goes to potluck style gathering often this would be a great book to have laying around your kitchen. I can bet any recipe you introduce to people from this book will start a great conversation! Don’t forget, as always, the buying link will be below. Check it out, you just might like it. And of course Happy Reading Loves!
http://www.amazon.com/Insiade-Test-Ki...
November 15, 2014
Written in a casual, "up close and personal" style, "Tyler Florence's Test Kitchen: Tyler's Ultimate Guide to Making the Dishes YOU Love to Eat" is an entertaining epicurean adventure. The popular chef and TV host takes readers into his "Man Cave", but people-friendly, test kitchen located in Mill Valley, California. With family, friends, and culinary compadres milling about, a good time is had by all as classic foods and new favorites are given a fresh spin. The appealing notebook format is filled with hand-printed notes and lots of bright color food photos. Tyler Florence's food philosophy is simple: "Always let the ingredients tell their own truth". Here's a sampler of the delicious recipes which tickled my taste buds: "Parker House Rolls with Parsley-Garlic Butter"; "Bourbon Peach Cobbler"; "Meatloaf with Tomato Relish"; "Cheddar-Black Pepper Crackers"; "California Avocado Eggs Benedict"; "Pork Chops with Roasted Apple, Brussels Sprouts, and Bacon"; and "Garlic-Herb Potato Chips". A fun, fabulous treat for foodies from Chef Tyler Florence.
Review Copy Gratis Clarkson Potter Publishers via Blogging for Books
Review Copy Gratis Clarkson Potter Publishers via Blogging for Books
December 18, 2014
Continuing our "Almost Week of Cookbook Reviews," we have the new Tyler Florence cookbook. Laid out as his personal journal, I loved the look of this cookbook immediately. Inside, you see his own handwriting with jotted notes. On the outside, it includes a great band to keep your book closed or to mark your recipe. The recipes all scream yummy! I will, however, warn you that quite a few seemed a bit advanced for things my children might eat. I do intend on working them up to them though because I can't wait to eat more from this book! If I had one complaint, it's that the pages are standard (though heavy) paper and not glossy so if anything gets on them, they will get stained. There won't be anything preventing absorption. That's one minor complaint though for a cookbook that I'm dying to dive further into.
November 16, 2014
Awesome job on this one!
Tons of helpful tips and fabulous, easy to follow recipes. And I adore the format of this, like a journal. Makes you feel like you're taking a peek inside Tyler's own personal notebook.
Time yummily spent.
*FTC Disclosure: I received this book free from the publisher in exchange for my review. The opinions in this review are my own.
Tons of helpful tips and fabulous, easy to follow recipes. And I adore the format of this, like a journal. Makes you feel like you're taking a peek inside Tyler's own personal notebook.
Time yummily spent.
*FTC Disclosure: I received this book free from the publisher in exchange for my review. The opinions in this review are my own.
December 3, 2014
Florence's cook book really caught my eye. Some of the ideas within are really ingenius, while others one wouldn't think of in a million years. The photos are amazing and the formatting makes it seem like one is looking directly at the man's notebook.
I received this book for free from Blogging for Books in return for an honest review.
I received this book for free from Blogging for Books in return for an honest review.
January 8, 2017
I really like this cookbook even if many of the recipes have ingredients I'm trying to avoid these days. Mostly, I love the pictures (lots of helpful ones) and the casual workbook-like layout. I won't be afraid to set this cookbook in the kitchen and really USE it, although I won't want to get it dirty.
October 29, 2015
Fun format without being too cute--notebook style with handwritten notes and iPad photos. Good tips and techniques and just enough food science explanations to keep it informative without being boring. Looks like a lot of fun was had researching and testing this book!
February 3, 2015
Though this had a fun format, none of the recipes grabbed my attention.
March 29, 2017
I was expecting so many more recipes that I could use from a cookbook by Tyler Florence. Love his recipes, usually. This book called for many things that I was unable to find in my local Kroger (potato flour?). Should I rush out and buy an ISi whipped cream siphon for a recipe I might not enjoy? His caramelized brussels sprouts are something I might try but it uses the oven and two pans on the stove. How could I use that for a holiday dinner as suggested? There is not enough room in MY kitchen. The format was it interesting and the information was very well presented. I will not use this cookbook very often.
April 2, 2017
There is a lot of good background info in here, but these are not every day recipes. He has a lot of good ideas, but some of this is pretty creative cooking (like I don't have co2 canisters in my kitchen). I especially liked his take on thanksgiving classics, and the cheese chapter. Also, the pickles with cheese look great.
Lots of good ideas here but I don't see most of them making it into heavy rotation.
Lots of good ideas here but I don't see most of them making it into heavy rotation.
Displaying 1 - 21 of 21 reviews