Eat This Book: Cooking with Global Fresh Flavors
Format: PDF / Kindle (mobi) / ePub
While traveling the globe as the host of Food Network’s hit TV shows Tyler’s Ultimate and Food 911, Tyler Florence developed a unique perspective on how Americans like to eat and cook today—and on how to help them with their daily cooking challenges. In Eat This Book, Tyler draws inspiration from kitchens around the world to enliven America’s favorite foods in more than 150 new real kitchen recipes for everyday occasions.
Now you can wake up tired weeknight chicken with the zing of North African spices. Turn Sunday’s same old spaghetti dinner into an authentic Italian abbondanza with Pappardelle Bolognese and Veal Saltimbocca alla Romana. Hit a home run on game day with Fresh Tortilla Chips, Guacamole, and Farmstand Salsa. Each recipe zeroes in on the bright notes of fresh, global fare and a handful of readily available ingredients that engage the senses and spark the palate, and all are as easy to prepare as they are flavorful.
From the simple pleasures of midnight fridge raids to the exotic and sophisticated, Eat This Book satisfies an array of hunger pangs in chapters that truly speak to the way we eat today:
Eating introduces pantry basics with a twist, like Lemon-Caper Mayonnaise and Ginger-Soy Vinaigrette;
Devouring presents snacks and cocktail bites such as Toasted Almonds in Chile Oil and Sautéed Feta Cheese;
Noshing offers crowd-pleasing fare for impromptu gatherings like Cold Sesame Noodles and Grilled Pizza with Mozzarella di Bufala;
Consuming lays out easy dishes for weeknight suppers, including Roasted Chicken Stuffed with Lemon and Herbs and Pan-Seared Tuna with Avocado;
Tasting harvests ideas from the summer garden such as Spanish Gazpacho and Roasted Corn with Parmesan and Cayenne;
Savoring serves up hot pots for cold nights, like Braised Brisket and Buttery Turnips; and
Licking the plate clean showcases irresistible desserts, including Peach and Blueberry Crostata and Chocolate Tart.
Packed with the excitement of a culinary wanderlust fulfilled and all the comforts of coming home again, Eat This Book proves there’s really no reason to eat out when the food from your own kitchen can be so delicious.
potatoes are crispy, brown, and tender. Let the potatoes cool slightly. Then take a potato half and, holding it cut side up, spread it with about � teaspoon crème fraîche and then � teaspoon caviar. Do the same for the rest of the potatoes, divide them among 6 plates, and serve warm. (Or serve the potatoes in a large bowl, with bowls of caviar and crème fraîche alongside for self-service.) WAIT UNTIL YOUR FRIENDS TASTE THE CAVIAR WITH THE CRISP POTATOES. IT’S GOING TO KEEP THEM TALKING FOR
vegetables get pulpy. Pour in the stock, season with salt and pepper, and simmer for 20 to 25 minutes. Meanwhile, heat 1 inch of canola oil in a skillet over medium-high heat. When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides. Remove with a slotted spoon to a paper-towel–lined platter and sprinkle with salt while they are still hot. Divide the shredded chicken among 4 soup bowls. Ladle the hot soup over the meat. Top with the diced
roll the dough through again, two or three times. Continue tightening and rolling, one setting at a time, until the machine is at the thinnest setting. Roll out the remaining chunks of dough. Bring a big pot of lightly salted water to a boil for the ravioli. Dust a baking sheet with cornmeal. Beat the egg with 1 tablespoon of water to make an egg wash. Dust the counter and dough with flour, lay out a long sheet of pasta, and brush the top surface with the egg wash, which acts as a glue. Drop
(refrigerate it, covered). Preheat the oven to 300˚F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170˚F., but basically, what you want to do is roast it until it’s falling apart. While the pork is going, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, kosher salt, cayenne pepper, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for
Coconut, 4.1, 4.2 Y Yogurt, Greek, with a Fig, Date, and Honey Swirl, 7.1, 7.2 Z Zucchini, Crisp Striped Bass with Zucchini, Raw, Carpaccio of, 5.1, 5.2 Zucchini Blossoms, Fried LATER >> BABY BEETS, AVOCADO, GRAPEFRUIT, QUINOA, AND SORREL SERVES 4 BEETS 2 bunches assorted baby beets (such as red, golden, Chioggia) 2 tablespoons extra-virgin olive oil Kosher salt and freshly cracked black pepper RED QUINOA 1½ cups red quinoa Kosher salt 1 teaspoon fresh lemon juice CRUSHED