Tasty Get Great Food Finamore Guide
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Tasty: Get Great Food on the Table Every Day (Hardcover)
by Roy Finamore (Author)
Book Details
* Hardcover: 448 pages
* Publisher: Houghton Mifflin Harcourt (March 17, 2006)
* Language: English
* ISBN-10: 0618240330
* ISBN-13: 978-0618240333
* Dimensions: 9.2 x 7.4 x 1.5 inches
* Shipping Weight: 2.4 pounds
* Rating: 
Book Description
For the past twenty years, Roy Finamore has shaped America’s most popular cookbooks, publishing such influential authors as Martha Stewart, Ina Garten (the Barefoot Contessa), and Lee Bailey and working alongside chefs and other food authorities to help them streamline their recipes. Now, in Tasty, he shows you how to make the most of your time and have fun in the kitchen.
Tasty proves that a meal doesn’t need to be showoffy to be uncommonly good. When you serve food from this book, your family and friends will sit up and take notice, and you’ll be relaxed and smiling when you sit down at the table. Among the simple but exceptional dishes in Tasty:
- Buttermilk Pancakes with Hazelnut Butter: breakfast with a minimum of effort; unbelievably light and fluffy.
- Sicilian Spinach Pie: perfect for a lunch or picnic, with the easiest pastry you’ve ever made.
- Fresh Pea Soup: with three common ingredients, it’s ready in five minutes.
- Chicken Milanese: Crisp chicken and tart salad — the kind of food you crave when it’s hot out.
- Pork Roast with Fruit Stuffing: a fine company dish or Sunday supper.
- Chinois Noodles: Asian-inspired and equally good warm or cold.
- Chocolate Whipped Cream Cake: Whip cream, add eggs and a few dry ingredients, and you’ve got cake!
- As Roy says in his introduction, “Good simple food is meant to be shared and enjoyed. Cook often.”
Tasty Review
You’re sitting around a kitchen table on metal and vinyl chairs talking with your brother whom the family acknowledges to be the fancy cook in the family. Your brother relates to you his riffs on recipes from his famous friends or family and one thing is clear; this man knows how to cook. He knows how to kick classic recipes in the butt and give them new life. This is what it is like to read and use Roy Finamore’s “Tasty: Get Great Food on the Table Every Day.” Finamore lovingly acknowledges the contributions of his family and friends but kicks the recipes up a notch or two to make them his own. Check out the recipes for Roast Chicken and Cod-Puttanesca style. Finamore is funny and ingenious, and he torques classic recipes to a level one would not normally consider. The man knows his way around a kitchen and the book reads like a family recipe collection on fire. Clearly Mr. Finamore loves his family and cherishes the family gatherings he has experienced in the past. He is a blast to read and his food is amazing. My recommendation? BUY IT…NOW…AND USE IT DAILY.
This is easily the best cookbook we’ve ever purchased. Every recipe in here works and most are fairly light on the amount of effort works. Even better, we’ve enjoyed everything we’ve made–some of these items are outstanding. The dijon pork tenderloin is dead simple and one of our 2 or 3 favorite dishes. It’s well written in an entertaining style and much better value than any of the Contessa, Martha, Flay, etc. cookbooks we own. Most cookbooks yield a couple recipes that are keepers. We’ve yet to make something out of Tasty that isn’t worth making again (and again and again).
Having cooked out of this cookbook for about two months, I continue to be amazed by it. The recipes are clearly written and easy to prepare. Usually when this is the case, the authors have sacrificed flavor in an effort to entice people who don’t cook to learn to cook. The strategy backfires, of course, since who would want to learn to do something whose results consistently disappoint? Roy Finamore starts from the premise that regular people who have lives outside the kitchen can make really tasty food without depending on lots of sugar, salt, or fat to equal “taste.” As I have explored the book, I start almost every recipe thinking, “This doesn’t sound hard, how good can it be?” and am consistently–pleasantly–amazed by the results. The food is joyful and colorful, nourishing and comforting. What a great find!
This book is chock-full of delicious recipes! If you want to add some zesty sauces or spreads to these meals, try the pesto recipes in Mary El-Baz’s “Simply Elegant and Easy Pesto.”
Finamore is a cookbook editor who has worked with many important cookbook authors such as Garten, Martha Stewart, Tom Colicchio, Diana Kennedy, Anne Willan, and Gale Gand. This, I sense just a bit of the culinary `fellow traveler’s point of view I taste in the work of Alton Brown, with not quite as much humor and not quite as much circumspection with words as I appreciate from Brown. For example, Finamore grossly misuses the term `melt’ when referring to the breakdown of one ingredient into another as when mashing up anchovies or garlic into vinaigrette. Finamore is also not entirely rigorous in explaining all his terms, as when he uses the term gorgonzola `dolce’ cheese in a recipe with no explanation of the two different varieties of gorgonzola in his introductory glossary of ingredients.
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