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This book follows a well worn plan for failure. It selects several famous chefs and gathers a few recipes from each of them, adding a few irrelevant interview questions and glamour shots for filler. Of course the chefs involved saved their better recipes for their own cookbooks, and have no reason to give attention to teaching technique. I would have given it a lower rating except for a few interesting recipes from Alton Brown, Wolfgang Puck and the Food Network staff.
I picked up a used copy of this book at Bookman’s while visiting Tucson, AZ, a week ago. I’ve already tried four recipes–each of which has met with success.
In the three days that we’ve been home, I’ve made (1) Dave Lieberman’s black bean soup (the cost of the book is worth it for this recipe alone!), (2) Lieberman’s roasted salmon with roasted plum tomatoes and caramelized lemons, (3) his Bow Tie Pasta with Pesto, Feta & Cherry Tomatoes and (4) Paula Deen’s Tennessee Banana-Black Walnut Ca
I used to love watching the Food Network, back when we had cable. Alton Brown and Rachael Ray were some of my favorites. And for drama, you can’t beat Iron Chef or the Food Network Challenges. So I thought I would have fun with this cookbook.
Well, it was kind of fun, but honestly, there’s only about 6-8 recipes in this book that I would make. The best ones are from the noted TV chef, Food Network Kitchens. That’s right – the support staff. I think I will try making English muffins from Alton Bro