« IF YOU BUILD IT, THEY WILL COME | Main | USING OUR 5 SENSES »
September 6, 2006
Cooking By the Book
As professionals in the Food Network Kitchens, we constantly get calls from little brothers, newly-married friends, or suddenly-single neighbor who never learned how to cook. They want shopping tips, menu advice and recipes, recipes, recipes. We’re always happy to help, but it is hard to describe how to cook a juicy, crispy-skinned roast chicken over the phone, or the difference between rough or finely chopped herbs via email. What they really need is a friend in their kitchen explaining things step by step. Since we all have busy lives (and jobs we love), we came up with a cookbook, How to Boil Water: Life Beyond Takeout, (http://store.foodnetwork.com/home.asp?department_code=5) to take our place as that expert friend teaching you essential techniques and helping the kitchen make sense.
Start with our Know-How section: everything from how to hold a knife to how to properly cut a mango cheek (and what that is!) from the pit. You’ll find pictures and illustrations that point out the difference between beef brisket and a chuck roast and exactly how to carve a turkey.
Then we take it one step further by giving you easy and delicious recipes fit for every day (like grown-up oatmeal) and every occasion (like roast turkey with gravy for Thanksgiving). We’ll help you make your table a gathering place full of flavors and friends. We want this to be a cookbook you'll use for a long time.
Long before the book was finished, these recipes had already begun to serve us well. From the iconic chocolate chip cookies that brightened our rainy days, to the buffalo chicken sub sandwiches that we serve at our Super bowl. We couldn’t wait to see the book in print, so when boxes arrived I gathered with Rupa (culinary writer), Mory (recipe developer) and Dave in the library to pour over the pages of our hard work - and our faces! We are the recipe developers, foods buyers, writers, food stylists, hand models, lasagna builders, meatball eaters, cake decorators and turkey carvers all over these pages, and we are proud to share our book with you.
Go grab a copy and start cooking by the book. And don’t forget to tell us what you think…….
--Sarah Copeland, Recipe Tester, and Dave Mechlowicz, Culinary Purchasing Manager; Food Network Kitchens
P.S. Become a friend of How to Boil Water on http://www.myspace.com/how2boilwater where you can find out about signings, demos and other news!
Posted by Food Network at September 6, 2006 4:29 PM
Comments
Can't find "How to Boil Water" on myspace. More clues please!
Posted by: Tom at September 7, 2006 7:16 PM
Hey! I tried to find you on myspace... but couldnt... can you post a link?? THANKS!! :)
Posted by: Jamie Renee at September 7, 2006 10:58 PM
Cool Blog! Thanks for the inside look at what happens behind the scenes. I think that it's a great thing for viewers who see so much of the hosts to find out about the hard work done by the chefs who do so much to make the shows look so great.
I just posted a link from my blog. You can check it out at www.TVFoodFan.com.
I'd love to talk to one of your bloggers about being a chef and writing for the web. Drop me a note at tvfoodfan@gmail.com!
Mike
TVFF.com
Posted by: TVFoodFan at September 8, 2006 10:09 PM
Congrats on the new blog. We will try and do a cover piece on http://www.EatingBritain.com very soon!
Also, good choice of book (how to boil water) ;)
David
Posted by: David at September 11, 2006 12:16 PM
I'm happy to say I'm one of THE first persons (outside the Food Network) to get this book. I've never come across such an easy to use cook book in my life. A lot off cookbooks call for ingredients that aren't commonly found here in the Midwest. However this makes shopping and cooking a breeze! Every household should have this book because it covers the basics AND kicks it up a notch to teach you a little more. Great job Food Network! Keep 'em comin'!
Posted by: Timmy at September 14, 2006 9:50 AM
How do I preserve sage, rosemary and thyme fresh grown herbs?
Posted by: Michael at October 2, 2006 11:07 AM
How do I preserve fresh grown herbs?
Posted by: Michael at October 2, 2006 11:10 AM