Remember getting those type notebooks for school? Composition books, that’s what they were called. I love the style of this book. There are notes written on the sides of the recipes so it reminds me a working kitchen diary. There isn’t too much bling going on so you aren’t distracted from the main focal point – the photos and recipes.
Great photography and layout. The front cover features a photo of Tyler sporting some facial hair and glasses. While it’s a cookbook and one would not normally comment on the physical appearance of the chef I have to say it’s an eye catching photo. Not the usual clean cut image as if he’s a catalogue model. Like I said, nothing to do with his cooking or recipes.
120 recipes packed into this book features some old classics vamped up as well as new dishes. I am looking forward to trying his version of Shrimp and Grits Risotto, Pork Carnitas Tacos with Tomatillo Salsa Verde, and California Avocado Eggs Benedict.
Overall this is a trendy cookbook that makes a good collection piece for fans of Tyler Florence. I wouldn’t recommend it to the beginner in the kitchen. Lots of good recipes but some are a wee more complicated than your basic recipes.
Salad Nicoise Carpaccio (adapted to cook eggs in ramekins) saves time and dishes by combining on one baking sheet.
*I received this book from Blogging for Books for this review. All opinions, nice and no-so-nice are my own 🙂
Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog’s home page. For more information, see the welcome post.