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| The Food You Want to Eat: 100 Smart, Simple Recipes | 
 enlarge | Author: Ted Allen
Publisher: Clarkson Potter
Category: Book
List Price: $27.50
Buy Used: $9.99
You Save: $17.51 (64%)
New (25) Used (21) Collectible (1) from $9.99
Avg. Customer Rating:  26 reviews
Sales Rank: 19216
Media: Paperback
Number Of Items: 1
Pages: 192
Shipping Weight (lbs): 1.8
Dimensions (in): 10.1 x 7.6 x 0.9
ISBN: 1400080908
Dewey Decimal Number: 641.5
EAN: 9781400080908
ASIN: 1400080908
Publication Date: October 11, 2005
Availability: Usually ships in 1-2 business days
Condition: signed by author, like new condition xlnt, first edition, stated
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| Customer Reviews:
 Not for a Chef; Great for a Beginner November 19, 2007
11 out of 13 found this review helpful
If you are a great cook, and you've cooked for 20 years and can whip up a gourmet meal with your eyes closed in the middle of a tornado with only one spatula and a rabbit ...this is not the book for you.
It is, however, a GREAT book for a beginner cook--like my son who will graduate from college this year and probably starve for not knowing how to cook the kinds of meals he gets at home.
Allen does not try to impress or intimidate: he tries to make it easy. He tries to make it taste good. This is not Betty Crocker-dull basics, this is the next step up.
Yep, this will be a graduation gift for sure.
 Great book for a new cook November 9, 2006
10 out of 11 found this review helpful
I bought this book for my son and he has really enjoyed it. The recipes not the usual hamburger and mac/cheese. These are good recipes for people who like more sophisticated food but can get intimidated by long recipes.
 Ted Allen is TOPS! October 19, 2005
6 out of 14 found this review helpful
This book is a must for those wishing to learn to cook without being overwhelmed. The recipes are precise and quite easy to follow. Ted Allen has fashioned a cookbook with directions that even the most insecure connoisseur can attempt! I also have Queer Eye's "Guide to Looking Better...", Kyan Douglas' "Beautified" and Carson's "Off the Cuff". Ted's book makes a wonderful third addition to my "Queer Eye" library!
Well-rounded Cookbook March 29, 2007
6 out of 6 found this review helpful
Ted Allen, one of the Fab Five from "Queer Eye" on Bravo, specializes in food and wine. He's released a cookbook of delicious recipes that aren't impossible to reproduce. I'm basically the worst cook ever, but my husband and I successfully navigated through recipes for burgers, parmesan crisps, and new age floats. Ted includes social tips as well. At a cocktail party, put food and drinks on opposite sides of the party to encourage movement. I love this cookbook!
nice cookbook with a few flaws November 2, 2007
6 out of 6 found this review helpful
First off, I should say I had no idea who Allen was before I purchased this cookbook a few months ago. I bought it based on two recipes of Ted Allen's I saw in Food & Wine Magazine, both of which were quite good, and both of which appear in this cookbook.
Allen's approach to cooking is a bit fussier than I normally like, and I don't know if you could call it "simple". For example, when salting both sides of meat, Allen suggests putting parchment paper down on a large cookie sheet, placing the meat on the paper, mixing up salt and pepper in a small bowl, and then sprinkling that mixture over both sides of the meat. That's just unnecessarily complicated. After trying several recipes I streamlined the directions beforehand, and it worked great on the Pasta en Brodo recipe.
Many recipes are more complicated than what I usually cook for a weeknight dinner. My personal guideline on a "simple" recipe is that anything which takes more than 30 minutes to prep and finish (not including cooking time) is not simple. Since many recipes in the book take a bit of skill, I don't know why there were so many beginner basics included, such as explaining how to cook certain meats. The tips were easy to understand and helpful, but they seemed out of place compared to the recipes themselves.
Also, a few of Allen's recipes just haven't turned out well for me. The two vinaigrettes I attempted were completely inedible. A couple of the recipes were more a list of ideas than recipes, especially in the salad section.
My final nitpicky complaint is that I wish there had been conversions for dried herbs. The recipes all use fresh herbs, which is nice when you can get them, but as you know that's not always possible.
Despite all that, the book gets some major props from me for several reasons. First is the plastic cover and the thicker, coated pages. Most of my cookbooks have covers that don't stand up to use in the kitchen, but this one will, and I love that. Second is the vegetable section, which has a lot more thought and care put into it than many other cookbooks where veggies are treated like an afterthought. The variations on recipes is a great touch as well, and I do like the focus on foods that are just a bit different than what you find in other cookbooks. Also, as superficial as this is, I love the color scheme.
I'd recommend this book to anyone who is looking for variety in their current cookbook collection.
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