- Paperback: 416 pages
- Publisher: HYPERION; Original edition (19 April 2012)
- Language English
- ISBN-10: 1401310745
- ISBN-13: 978-1401310745
- Product Dimensions: 22.9 x 18.3 x 3 cm
- Amazon Bestsellers Rank: 389,593 in Books (See Top 100 in Books)
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Product Description
Product Description
Food Network Magazine serves up another helping of fantastic easy to follow recipes, tips and more than 300 amazing colour photographs. Based on the signature pull-out booklets of 50 extra-short always fun recipes, Food Network Magazine has created the ultimate cookbook for busy parents full of family favourites like pancakes, nachos, brownies, healthy soups and ideas for great weekend get togethers, like instant appetisers, party dips and cocktails.
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Customer Reviews
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
9 reviews
10 of 11 people found the following review helpful
Pretty Meh
13 April 2012
Format:Paperback|Amazon Verified Purchase
If you're looking for hamburger recipes then this is the book for you, however I found that there was very little variety to the main entrees. I can honestly say I never wanted 30 pages of hamburger recipes.
I should have looked at the table of contents before picking up the book...I was really let down by the lack of variety in the main dishes section.
On the plus side the recipes are very simple, I just struggle to find one I would be excited to make.
I should have looked at the table of contents before picking up the book...I was really let down by the lack of variety in the main dishes section.
On the plus side the recipes are very simple, I just struggle to find one I would be excited to make.
7 of 7 people found the following review helpful
Beautiful pictures but...
26 April 2012
Format:Paperback
Check it out of the library for some ideas and don't waste your money! I was very disappointed because the concept is so nice (i.e. how can I take my boring basic pasta salad recipe and "jazz it up" a dozen ways? Oh, use Orzo, lemon, oregano and feta cheese and call it Greek! or use tortellini, pepperoni and cubed mozzarella with vinagrette and call it "Pizza Style") but the recipes leave a lot to be desired.
Pros:
Great pictures
Easy to read through
Good ideas for "variations on a theme" as stated above of pasta salad, mashed potatoes, burgers, no bake desserts
Cons:
Even as a somewhat experienced home cook, I needed a few more words in the recipe instruction. This is the actual recipe for Pizza Pissaladiere: "Stretch dough into pan; scatter with carmelized onions and anchovies; bake 15 minutes at 450 until crust is golden". How many onions? Yellow or red onions? How many anchovies? Do I dice or slice the onion? Dice or leave anchovies whole? How about a quick "carmelizing onions" lesson, without sacrificing the precious "tweetable" nature of the recipes? Even though I'm somewhat experienced, I still find it hard to judge how much of a vegetables to use between the cooked and raw state.
Same thing with the "basic recipe" for skewers (lamb, chicken, beef). It just calls for marinating the meat of choice, skewering and "grilling until desired doneness"...Not helpful! How long for medium, rare, etc? And we all know chicken is "until you're sure it won't poison anyone" which is about how long? A few extra words here and there and it would have been a fun and useful find to pull out before parties or potlucks.
Pros:
Great pictures
Easy to read through
Good ideas for "variations on a theme" as stated above of pasta salad, mashed potatoes, burgers, no bake desserts
Cons:
Even as a somewhat experienced home cook, I needed a few more words in the recipe instruction. This is the actual recipe for Pizza Pissaladiere: "Stretch dough into pan; scatter with carmelized onions and anchovies; bake 15 minutes at 450 until crust is golden". How many onions? Yellow or red onions? How many anchovies? Do I dice or slice the onion? Dice or leave anchovies whole? How about a quick "carmelizing onions" lesson, without sacrificing the precious "tweetable" nature of the recipes? Even though I'm somewhat experienced, I still find it hard to judge how much of a vegetables to use between the cooked and raw state.
Same thing with the "basic recipe" for skewers (lamb, chicken, beef). It just calls for marinating the meat of choice, skewering and "grilling until desired doneness"...Not helpful! How long for medium, rare, etc? And we all know chicken is "until you're sure it won't poison anyone" which is about how long? A few extra words here and there and it would have been a fun and useful find to pull out before parties or potlucks.
5 of 6 people found the following review helpful
Unique presentation but mediocre content
24 April 2012
Format:Paperback
I got excited when I first flipped through this cookbook because the design and layout is very unique. Large beautiful photos accompany tiny recipes that sound simple. The introduction describes the recipes as "tweets". A typical one reads like this: "Smoked Mozzarella Pizza: Stretch 1 pound dough into a 15-inch round. Top with olive oil, salt, chopped thyme and oregano, 1 minced garlic clove and 6 ounces sliced smoked mozzarella. Bake until crisp. Top with 1/4 cup ricotta and grated parmesan; bake until melted." There are about 6-8 recipes per page in large print with a photo of one of them featured. I could not decide who this cookbook is intended for. It will appeal to beginner cooks , however, I just don't see how an inexperienced cook would find enough information in these "tweets" to understand how to do them. As for more experienced cooks, there is not much of interest unless you want 50+ recipes for various kinds of burgers. The book is good, perhaps, for getting ideas for various ways to prepare a certain dish. The kinds of recipes covered in the book are "Appetizers and Desserts" (dips, tea sandwiches, nachos, potato skins), "Breakfast and Brunch" (smoothies, pancakes, eggs), "Main Dishes" (soups, kebabs, burgers, pizza, panini), "Salads & Sides" (green, potato, pasta, beans), "Drinks & Desserts" (cold, hot, cocktails, brownies, cookies, no-bake). The book is fun to look through - I just don't think I will be using it that often.
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