Food You Want To Eat (Paperback) by Allen, Ted
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Paperback; Published 10/6/2005; 192 Pages; ISBN 9781400080908
Queer Eye for the Straight Guy’s food-and-wine connoisseur, Ted Allen, presents a quick-reference cookbook—giving you the food you really want to cook and eat, and the know-how to pull it off with ease. With most cookbooks, you could plow through 134 pages of complicated hors d’oeuvres, salads, and... See complete description »
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Queer Eye for the Straight Guy’s food-and-wine connoisseur, Ted Allen, presents a quick-reference cookbook—giving you the food you really want to cook and eat, and the know-how to pull it off with ease.
With most cookbooks, you could plow through 134 pages of complicated hors d’oeuvres, salads, and the author’s philosophical musings about food before you get to the stuff you actually want to eat. Not here. I’m going to save you the trouble and get to the point right up front.” These first sentences of the book sum up what Ted Allen’s The Food You Want to Eat is all about—the tempting, delicious, satisfying fare you really want on your dinner table tonight, without the fuss and the formalities. Chapters include:
Ted also delves into chapters on an array of fantastic salads that are a far cry from rabbit food; pastas featuring Italian classics like a great ziti with sausage and your basic pasta with red sauce, as well as easy Asian adventures such as cold soba noodles with sesame-peanut sauce; seafood for everyone who’s afraid to cook fish; meats that range from an amazing marinated grilled pork tenderloin and killer chili to a classic pot roast and osso buco; vegetable recipes that will make you love broccoli in a whole new way; and desserts for after dinner—and breakfasts for after after dinner.
This is the debut cookbook from one of the most engaging, most entertaining people ever to wield a spatula, filled with the incredibly simple, delicious real-life recipes for The Food You Want to Eat. In a word, mmmm.
Ted Allen is the food-and-wine specialist on the Emmy Award–winning hit show Queer Eye for the Straight Guy, and one of the authors of the New York Times bestselling book of the same name. Ted also is a journalist and a contributing editor to Esquire, where he was a finalist for a National Magazine Award in 2001. Originally from Ohio, he cut his culinary teeth as a dining critic and editor at Chicago magazine. He lives in New York City.
This cookbook, just from my readings of the recipes, looks to be extremely usable. The instructions are clear and unambiguous and ingredients are familiar but used in creative cobminations. I always liked what the author did in the QE episodes, and now I have a chance to try his suggestions for myself. I also appreciate the plasticized cover -- it will be very easy to keep clean.
This is a very informative cookbook. Well written and easy to understand. I've only made one of the more simple recipes, but it was good. I would definitely recommend this to everyone. Would like more pictures of finished recipes.
My daughter has moved out on her own and going to college.She kept calling me for recipes that I really do not have a written recipe for.Ted's book has just what I needed. you can wipe the cover if it gets dirty so it is perfect for use in the kitchen.Also, she can get an education while learning to cook.I have not gotten a call for a recipe since I have her the book. He has everyday recipes as well as more gourmet recipes that are easy to make, but everybody doesn't need to know this.I plan on giving one to my other kids when they leave for college.
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It's always tough to keep track of recipes that you want to make from each cookbook. Instead of trying to remember recipe names, or filling each book with sticky notes, make a personal "index" on a piece of paper and store it in the inside front cover. That way, when you're browsing through a cookbook you can write down the name and page number of a recipe that catches your eye, and you can easily refer back to your index instead of flipping through the book to find it.