A popular cooking channel unveils an eclectic collection of quick and simple meals.
Food Network Magazine launched in 2008, offering tasty, easy-to-make food, tips on entertaining and commentary from the channel’s on-air celebrity chefs. This debut volume collects the best and brightest of the magazine’s kitchen-tested, “foolproof” recipes. Sprinkled among the uncomplicated dinner items are useful extras like the “Mix and Match” feature pairing classic dishes like macaroni and cheese, chicken soup, pizza and stir-fry dinners with enticing ingredient substitutions. For Food Network fans, six short profiles reveal the kitchen secrets of culinary personalities like Guy Fieri, Ted Allen and the Neelys. Recipe pages feature precise cooking times, serving sizes and nutrition information alongside low-calorie options and helpful hints like alternative cooking techniques, side-dish suggestions, intriguing flavor combinations (think microwave “tomato jam”) and ideas for leftovers. In “Soups and Stews,” Vietnamese Noodle, Pistou (French pesto) and Thai Corn Chowder add international flare. The “Poultry,” “Pasta,” and “Fish and Seafood” sections are jazzed up with recipes like “Inside Out Chicken Cordon Bleu,” “Curried Salmon Cakes” and “Skillet Lasagna,” all prepared in under an hour. A section on “10-Minute Desserts” is not as impressive, however, with most ideas feeling overly simplistic. Perhaps most unique and helpful are the thumbnail “finished-product” photographs fronting the book, providing readers a useful tool when they need to quickly plan a meal.
Eye-pleasing, well-balanced compilation of accessible recipes and cooking guidelines for on-the-go home chefs.
Privately published by Strunk of Cornell in 1918 and revised by his student E. B. White in 1959, that "little book" is back again with more White updatings.
Stricter than, say, Bergen Evans or W3 ("disinterested" means impartial — period), Strunk is in the last analysis (whoops — "A bankrupt expression") a unique guide (which means "without like or equal").
Noted jazz and pop record producer Thiele offers a chatty autobiography. Aided by record-business colleague Golden, Thiele traces his career from his start as a ``pubescent, novice jazz record producer'' in the 1940s through the '50s, when he headed Coral, Dot, and Roulette Records, and the '60s, when he worked for ABC and ran the famous Impulse! jazz label. At Coral, Thiele championed the work of ``hillbilly'' singer Buddy Holly, although the only sessions he produced with Holly were marred by saccharine strings. The producer specialized in more mainstream popsters like the irrepressibly perky Teresa Brewer (who later became his fourth wife) and the bubble-machine muzak-meister Lawrence Welk. At Dot, Thiele was instrumental in recording Jack Kerouac's famous beat- generation ramblings to jazz accompaniment (recordings that Dot's president found ``pornographic''), while also overseeing a steady stream of pop hits. He then moved to the Mafia-controlled Roulette label, where he observed the ``silk-suited, pinky-ringed'' entourage who frequented the label's offices. Incredibly, however, Thiele remembers the famously hard-nosed Morris Levy, who ran the label and was eventually convicted of extortion, as ``one of the kindest, most warm-hearted, and classiest music men I have ever known.'' At ABC/Impulse!, Thiele oversaw the classic recordings of John Coltrane, although he is the first to admit that Coltrane essentially produced his own sessions. Like many producers of the day, Thiele participated in the ownership of publishing rights to some of the songs he recorded; he makes no apology for this practice, which he calls ``entirely appropriate and without any ethical conflicts.'' A pleasant, if not exactly riveting, memoir that will be of most interest to those with a thirst for cocktail-hour stories of the record biz. (25 halftones, not seen)