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

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(More customer reviews)I've tried recipes from virtually every cook/chef on the Food Network but Tyler's recipes are the only recipes that have consistently turned out good, if not great. His show Food 911 has provided several staples in our household which are very easy to cook and prepare, due to the nature of the show.
With that in mind, I decided his book would be an excellent idea to buy and quite frankly, it is. The recipes are wonderful, savory and enjoyed by everyone - even kids. But I do have to agree with what some of the reviewers are saying, which is that you do need to have a little cooking know-how with this one to make it effective. I can see how someone who isn't very comfortable in the kitchen can make mistakes - perhaps Tyler's logic was that since it's the printed page, he could afford to make it a little more complicated as opposed to a tv show.
All in all though, if you're comfortable with your kitchen skills, by all means, this is a GREAT recipe book to keep in your kitchen.

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Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore Review

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(More customer reviews)Chef Robert Danhi's passion for Asian cuisine and culture is obvious in this first rate book. More than just a cookbook, the reader learns about the culinary identity of Thailand, Vietnam, and Malaysia, and how to build authentic flavor combinations. His section on the Asian pantry is the best product identification I have seen to date on these authentic ingredients. The book is beautifully illustrated so the reader can visualize not only the ingredient, but what the finished dish should look like. Danhi inserts frequent educational blurbs about "How and Why" to explain the science and art behind the cooking, which is tremendously helpful to the reader. His unbiased assesment of monosodium glutamate is provocative, as well as the more general idea of glutamates and umami flavor. This book is a work of art, and a must for anyone interested in Asian cuisine.

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Demystifying Southeast Asia’s cuisine, this cookbook translates years of photography, culinary training, education, and resulting expertise into an adventure of recipes, stories, and practical advice on cooking. Regardless of exotic flavors, foreign ingredients, and unfamiliar techniques, the guide demonstrates how cooking remains universal and the science of food holds fast. Including more than 100 recipes, 700 photographs, and vivid anecdotes, this is the perfect book for anyone seeking to learn about the flavors of Southeast Asian cuisine or just looking for a unique, recreational read.

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Charlie Trotter's Review

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(More customer reviews)When I first encountered Charlie Trotter's books, I actually laughed - how could even the most dedicated home chef even hope to create these dishes? Some recipes even required ingredients that were in season at different times of the year!
Since then, the book has grown on me, and I've grown with it. His approach to food has opened a new chapter in my efforts to become an excellent chef, and his vision has gripped me with a mania that borders on the religious. Coming up to speed with his culinary style takes a lot of work and a lot of money, but once I found sources for the necessary ingredients, and stocked up my freezer with preparations like fennel oil, pinot noir reduction, and cubes of sauteed black chanterelle mushrooms, I am able to whip up a three-course Trotteresque dinner in just a few hours. Notably, I have never followed one of his recipes literally; it is impossible. Instead, you must draw from his techniques and improvise, using whatever excellent ingredients are available in your area at that time.
In short, this is a landmark book that has completely changed the way I approach food. It is NOT for the casual chef, however. His cuisine should be approached with the kind of practice and discipline one might apply to, say, learning to play the piano. The path is long and hard, but the results are worth it.
If you care - REALLY care - about becoming a truly great chef, then buy this book. If not, it's still worth it just to drool over the pictures.

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This is the book that helped to launch a thousand taste sensations. By now widely acknowledged as one of the hottest chefs of the nineties, Chicago\'s award-winning Charlie Trotter is noted for his inventiveness and imagination in the preparation and presentation of food. This stunning feat of culinary artistry first presented Trotter\'s unique cuisine in what has become his trademark opulent style.

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