From Publishers Weekly
Part fanzine, part cookbook, this volume will appeal to the anyone who tunes into Top Chef each week to see contestants out-cook each other, using vending-machine ingredients to make appetizers or preparing lunch for the cast of a telenovela. Replete with dozens of glamour shots of contestant/contributors and sweetly old-fashioned profiles of the judges (host Padma Lakshmi is “a no-nonsense kind of gal”), this volume feels like a guide to a strange, food-obsessed cult. The author sighs over pretty, eccentric Betty Fraser, “it was always hard to know what to make of Betty,” and notes that season two winner Ilan Hall was “good at falling into the kind of cliquish drama you might find in a high school cafeteria.” The recipes themselves, taken directly from the show’s “quickfire” and elimination challenges, are dauntingly involved, much more suited to cooking competitions than the average home kitchen: they never use one ingredient when three will do, nor do they shy away from expensive options like foie gras, truffles and abalone. Even simple-sounding dishes like Chiles Rellenos are accented with complicated sauces and garnishes. It’s hard to imagine anyone consulting this book to whip up dinner, but it’s easy to see how a Top Chef obsessive would get much satisfaction out of it, if not necessarily a full stomach.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
From Booklist
Bravo’s hit culinary reality show now has a companion cookbook, though to be fair it is as much of a fan book as it is a recipe book. Sure, there’s a generous array of recipes, ranging from the simple (Sara M.’s Eggs in a Hole) to the somewhat more involved season-three winner Hung’s Sous-Vide Duck with Truffle-Scented Broth), and fans will get a kick out of seeing just what all goes into these winning creations and then trying to match their culinary skills to the task. At the same time, nonfans of the show will likely find a heavy amount of distracting detritus in these pages. Episode guides, personality profiles, and other cultish reminiscences all reserve this handsome, high-quality book pretty much exclusively to the large number of viewers already under the spell of the show. Perhaps most appealing for such fans will be the introductory essays describing the behind-the-scenes reality of the reality show, how the contest was dreamed up, and such priceless revelations as the show almost making it to air with the name Grillers in the Mist. –Ian Chipman
Buy Top Chef The Cookbook (Hardcover) at Amazon
Review
“The first step to getting in shape is finding a nutrition plan that you can stick with, and you’ve just found it! Devin is the master of creating healthy recipes that won’t sabotage your weight loss goals!” —Kim Lyons, Red Team trainer, NBC’s The Biggest Loser
Product Description
Devin Alexander, author of the New York Times bestseller, The Biggest Loser Cookbook, lets you have your cake and lose weight, too, with sinfully tempting — yet amazingly healthy — recipes for America’s all-time favorite foods.
Chef and former L.A. caterer Devin Alexander has maintained a fifty-five-pound weight loss for over sixteen years by transforming the dishes she and millions of other Americans love best into guilt-free (yet still outrageously mouth-watering) indulgences–Rigatoni with Meat Sauce, BBQ Bacon Cheeseburgers, Eggplant Parmesan, Sinless Yet Sinful Sticky Buns, and even Dark Chocolate Layer Cake with Chocolate Buttercream Frosting.
These simple-to-prepare recipes for the kind of delectable dishes people crave but feel they can’t eat when trying to be healthy and trim, actually can be the basis of a personal weight-loss plan. They can also be a way to add “off-limit” foods back into an already successful diet. Or they can simply be part of an exciting new way to eat healthfully — and with pleasure.
In The Most Decadent Diet Ever! Devin Alexander proves that even the most decadent dishes — Chipotle Chili with Blue Cheese Crumbles, “Fried” Jumbo Shrimp, Super-Stuffed Steak Soft Tacos, Fettu-Skinny Alfredo, Godiva Brownie Sundaes, and Chocolate Chip Pancakes — can lead to weight loss, good health, and carefree enjoyment.
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During 2009, Böker offered every month a special edition knife (except the first one they were limited to 140 pieces) to celebrate their anniversary. This is the november one: a perfectly finished high-tech tactical/utility folder. |
From:
MrDagon007
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| Time: 09:01 | More in Entertainment |
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For thoses that enjoy holiday cooking this book is a great book for the sabbat holidays to share food and drinks with friends and family over the witches sabbats. |
From:
edster1973
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| Time: 03:28 | More in Education |
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This is not to be confused with 'The Anarchist Cookbook' This is the collective of people who are interested in fighting to make the world a better place, not to destroy it. |
From:
girlongirlonme
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| Time: 03:01 | More in Education |
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In my previous clips, we already had a look at the lovely traditional knives by Carl Schlieper (German Eye) and Otter (who make the classic Mercator K55K, amongst others). Here are two special models that each company made for a recent knife fair in the German cutlery city Solingen, where both brands originate from. |
From:
MrDagon007
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| Time: 09:01 | More in Entertainment |
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Karen Josephson, from New Haven sent me this great cookbook she wrote. Even though it chronicles the foods and stories of one family in today's United States, there is no typical family. The first chapter has recipes and stories from three kitchens of a previous generation.Each generation cooks differently, yet builds upon the palate that was developed in childhood.The stories behind each receipe adds to the personality of this cookbook. |
From:
CookBooksLive
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| Time: 08:03 | More in Education |
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