inside the test kitchen

Over the past few years, we have only seen Tyler Florence attached to cooking reality shows. It is easy to forget that he began his career as an actual chef whose shows taught people how to cook. In his new book he is back to his roots, showing us the how and the why of good cooking.

Inside The Test Kitchen: 120 New Recipes, Perfected by Tyler Florence is the kind of book that every new cook will appreciate, and even veterans in the kitchen will learn a few things. I know I did.

The cover of the book resembles a Moleskine notebook, complete with the black elastic band to hold it closed. If you are a lover of Moleskin, as I am, you will recognize the first page.

The pages are pleasantly thick and there are photos everywhere. The pictures are not just of finished dishes, but of steps along the way. New cooks will especially appreciate the attention to detail.

Mr. Florence not only gives you the recipe, he gives you the hows and whys that led to the final recipe. I love a book that tells me why, it keeps me from improvising something I should not and then being disappointed. It is so helpful to learn from other people's mistakes.

The recipes are not fussy, or loaded with strange, difficult to find ingredients, but they lead to good food. The kind of food you want to come out of your kitchen on a regular basis. The kind of food that makes people say, "Man, that woman can cook."

The first section, Barbecue, has seven recipes. Seven may not seem like a lot, but these are recipes you will actually use. If you took a 400 page book devoted to barbecue and marked the recipes that you were most likely to cook for your family, these are the recipes you will use.

A short list of perfectly curated dishes is found in every section. Dishes you won't just dream about cooking one day, when you have tons of free time and a maid, but will be whipping up on a weeknight.

Introduction, Barbecue, Burgers & Meatloaf, Cheese, Fresh Cheese, & Cheesecake, Chicken & Turkey, Eggs & Soufflés, The Five-In-One-Baking Mix, Pasta, Pork Chops, Pork-Larger Cuts, Pork Carnitas Tacos, Potatoes, Risotto, and Sides & Vegetables.

I am really looking forward to bringing this book into the kitchen. The section on Risotto is where I will begin. Risotto is one of my all time favorite things to eat. Seriously, if I were stranded on a dessert island you would find me trying to figure out to make risotto with the ingredients at hand before trying to rig up a radio.

There is one recipe, the very last in the book, that is kinda genius. Fronions, onion rings coated with french fries. What!? Wrap your brain around that and then lay in supplies to make a batch. I will be giving that one a try the next time I have a full house. Fronions. Genius.

 

 

 

 

 

 

**This book was provided to me by the publisher. No money changed hands and my opinions are my own.**

 

 

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