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Tyler Florence Fresh, by Tyler Florence
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Tyler turns ingredients into superstars in Tyler Florence Fresh, a new look at easy and sophisticated cuisine.
Tyler Florence shows off his bold side with a celebration of fresh everyday foods prepared in innovative and delicious ways. Using each fresh ingredient as a launching pad, Tyler builds innovative dishes flavor by flavor, showing you how to put easy-to-find ingredients to work in unexpected ways.
Tyler’s approach is grounded in the alchemy of ingredients, giving each recipe a twist by casting an unexpectedly delicious ingredient as its superhero. For those ingredients that call out to be celebrated—the first bunch of spring asparagus or the freshest scallops at the fish market—Tyler’s recipes are chances for each flavor to stand out. Ripe summer blueberries transform a frisée salad when tossed with whipped blue cheese and candied pecans; fresh basil makes for a delicious ice cream paired with honey, balsamic vinegar, and sliced figs; winter limes and oranges are a zesty side for smoke-roasted chicken. Contrast is key, as Tyler plays with sweet, sour, tangy, tart, and spicy flavors to surprise the palate. Once you’ve tasted halibut with watermelon, peaches with prosciutto, and zucchini with grapefruit, you’ll never look at your market the same way again.
Filled with recipes that will surprise and delight everyone at your table, Tyler Florence Fresh is Tyler’s most showstopping, delicious book yet.
- Sales Rank: #129814 in Books
- Brand: Clarkson Potter
- Published on: 2012-12-04
- Released on: 2012-12-04
- Original language: English
- Number of items: 1
- Dimensions: 11.29" h x .97" w x 8.42" l, 2.50 pounds
- Binding: Hardcover
- 256 pages
Amazon.com Review
Featured Recipe from Tyler Florence: Smoky Roasted Chicken and Citrus Salsa
Serves 2-4
Chicken- 1 whole (3-1/2-pound) free-range chicken
- 1/2 cup smoked olive oil
- Kosher salt and freshly cracked black pepper
- 1-1/2 pounds baby creamer potatoes in assorted colors
- 2 limes
- 1 navel orange
- 1 grapefruit
- Extra-virgin olive oil
- Kosher salt and freshly cracked black pepper
- 6 breakfast radishes
- 3 tablespoons finely chopped fresh chives
- Flowering cilantro buds
- Fleur de sel
Roast the chicken. Preheat the oven to 375°F. Using a sharp knife or kitchen shears, cut along both sides of the backbone and discard it. Flatten the chicken and cut it in half through the breast so you have two halves—each with a leg and breast. Rub all over with some of the smoked olive oil, ensuring it gets in all the crevices. Season all over with salt and pepper.
Set the chicken in a large roasting pan over two burners and heat over medium-high heat. When the pan is hot, add the chicken halves skin-side down and sear for 4 to 5 minutes. Turn the chicken over, add the potatoes to the pan, and drizzle with more smoked olive oil. Season with salt and pepper. Roast in the oven for 45 minutes, or until an instant-read thermometer inserted in the joint between the thigh and drumstick reads 160° to 165°F. The potatoes should be golden on the outside and tender in the middle. Remove from the oven and allow the chicken to rest for 5 minutes.
Make the citrus salsa. Use a sharp knife to cut away the rind and pith from each of the citrus fruits. Holding the fruit over a bowl, carefully cut between the membranes to free the segments. Let the juices and segments fall into the bowl. Add about cup extra-virgin olive oil to the bowl and season with salt and pepper. Cut the radishes into very fine matchsticks on a mandoline or with a sharp knife. Fold them into the citrus salsa, and add the chives.
Serve the roasted chicken with the potatoes and citrus salsa, and garnish with flowering cilantro. Season with fleur de sel.
About the Author
TYLER FLORENCE is a Food Network star and one of America’s brightest culinary voices. He is the author of six cookbooks and is a regular guest on the Today show, CNN, The View, and more. He is the chef-owner of Wayfare Tavern in San Francisco; El Paseo in Mill Valley; and three outposts of Tyler Florence Wine and Rotisserie in Napa and San Francisco. He lives in California with his family.
Most helpful customer reviews
0 of 0 people found the following review helpful.
Well-Intentioned Book, But Not Quite Practical (unfortunately)...
By Steven Grigal
There's not much more I can add to what's already been said about this book. I'm a HUGE Tyler Florence fan and own all of his previous cookbooks. In each one, I found dozens of far more practical and approachable recipes that turned out great. Though I understand the "angle" of this book being geared on "fresh" ingredients (and bravo to him for it), the average joe won't find many of the necessary ingredients locally.
I imagine the target demographic was primarily cooks in his home state of California, given the somewhat proprietary necessities. Unfortunately, I'm a victim to my location in MN where supplies of quality seafood, lamb, truffles, and the like are in short supply, if available at all. The other drawback is that if you're like me -- a moderately good cook but on a very fixed budget -- you'll find that it's just not in the cards, financially, to afford what's called for in these recipes.
On the bright side, the book is very well put together (as usual). His viewpoints are well-written and researched thoroughly. The pictures really are gorgeous and it's enjoyable to flip through and think how nice it would be to have access to a lot of these items. Ah well. Thanks anyways, Tyler.
12 of 12 people found the following review helpful.
Not user friendly for casual cooks
By G. Uhl
My mother specifically asked me to buy her this cookbook for Christmas after she saw Tyler talking about it on TV. She watches cooking shows and baseball and that's it.
She did not like the book at all. It was way to 'fancy' for her. She feels intimidated by many of the ingredients.
8 of 8 people found the following review helpful.
Nice presentation but...
By Kathy
This is the second cook book I've purchased by Tyler Florence. I like the concepts of the recipes but many are not practical for the home cook. Who has the extra money to buy a professional quality vacuum sealer to make pickled foods? I have a vacuum sealer and tried several of his recipes but it would not work. He gives elaborate descriptions of how to make pearls of flavor and then you only use about 8 pearls per dish. It's a lot of effort for the average cook. I love the flavor combinations he brings together and the photographs are inspiring. Maybe this book is just above my skill level!
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