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Kitchen Life: Real Food For Real Families -- Even Yours! download ebook

by Art Smith

Kitchen Life: Real Food For Real Families -- Even Yours! download ebook
ISBN:
1401307736
ISBN13:
978-1401307738
Author:
Art Smith
Publisher:
Hyperion; 1st Edition edition (October 6, 2004)
Language:
Pages:
288 pages
ePUB:
1737 kb
Fb2:
1353 kb
Other formats:
txt rtf mobi lrf
Category:
Cooking Methods
Subcategory:
Rating:
4.7

Kitchen Life by Art Smith is a great resource for anyone who is trying to develop a serious relationship with food, cooking, and their kitchen

Kitchen Life by Art Smith is a great resource for anyone who is trying to develop a serious relationship with food, cooking, and their kitchen. I appreciated the pre-quiz, Art's Kitchen Life Quiz, at the front of the book that asks the novice chef questions like, What type of shopper are you?, What are your time challenges?, What kind of cook are you?, Are you eating right?, and What are your food preferences?

Life' is personal chef Art Smith's second book, having won a James Beard award for his first, & to the Table'.

Life' is personal chef Art Smith's second book, having won a James Beard award for his first, & to the Table'. The most important feature of this book is that it is about much more than just recipes. It would not be at all inappropriate to call this & Your Kitchen for Dummies', as it touches a bit on just about every aspect of ingredients, kitchen management, cooking equipment, pantries, techniques, and recipes. A paragraph on this book in a & York Times' article on new cookbooks attracted me to the work in that it said the author wrote that you really don't need dumbed down recipes for cooking with kids.

In his new book, Kitchen Life, Smith shows today's busy families an altogether new approach to everyday .

In his new book, Kitchen Life, Smith shows today's busy families an altogether new approach to everyday dining by staying ahead of the mealtime jam while learning to prepare simpler, more satisfying meals. This is a Practical, indispensable book that America's busy families can turn to every day of the year. Kitchen Life's unique organization and tools teach readers to identify what type of cook they are, based on how they eat, shop, and manage their hectic schedules. Divided into helpful sections, it demonstrates how to

In his new book, Kitchen Life, Smith shows today's busy families an altogether new approach to everyday dining by staying ahead of the mealtime jam while learning to prepare simpler, more satisfying meals. At the heart of Kitchen Life are more than 150 of Smith's delicious and easy-to-prepare recipes from snacks, soups, and salads to casseroles and desserts, including: Art's Macaroni and Cheese Soup, Taverna Pasta Salad with Roast Lamb, Curry-Crusted Cornish Hens with Red Peppers, Chili Shepherd's Pie, and Carrot Cupcakes with Cream Cheese Frosting.

The agency has been conducting studies on the prevalence of PFAS-a common chemical ingredient in nonstick pans-in various food and water sources. 20 Authentic Mexican Recipes for Cinco de Mayo - The Other Side of the Tortilla.

Kitchen Life: Real Food for Real Families-Even Yours! Authors: Smith, Art. We hope you enjoy your book and that it arrives quickly and is as expected. Read full description. See details and exclusions

Kitchen Life: Real Food for Real Families-Even Yours! Authors: Smith, Art. See details and exclusions. 8% positive FeedbackContact seller.

Kitchen Life: Real Food For Real Families - Even Yours! . Booking fees for Art Smith, or any other speakers and celebrities, are determined based on a number of factors and may change without notice.

Kitchen Life: Real Food For Real Families - Even Yours! Back to the Table: The Reunion of Food and Family. First Look: Chef Art Smith's Homecoming Florida Kitchen & Southern. Pricing often varies according to the circumstances, including the talent's schedule, market conditions, length of presentation, and the location of the event. In some cases, the actual quote may be above or below the stated range.

The indispensable new cookbook for today's busy families from the New York Times bestselling author of Back to the Table.

From James Beard Awardwinning chef Art Smith comes a book that gives readers more than 150 simple and delicious ways to feed -- and enrich -- their families.

in Back to the Table, Art Smith, the New York Times bestselling author and personal chef to Oprah Winfrey, showed readers how to gather at the table to celebrate special occasions with food. In his new book, Kitchen Life, Smith shows today's busy families an altogether new approach to everyday dining by staying ahead of the mealtime jam while learning to prepare simpler, more satisfying meals. This is a Practical, indispensable book that America's busy families can turn to every day of the year.

Kitchen Life's unique organization and tools teach readers to identify what type of cook they are, based on how they eat, shop, and manage their hectic schedules. Divided into helpful sections, it demonstrates how to:

--Create more efficient and comprehensive kitchen pantries--Simplify and organize for cooking efficiently--Create weekly menus

It also offers solutions to "real-life" family case studies based on actual examples drawn from people in everyday situations -- from working, stay-at-home, and single parents to families with teenagers or a new baby in the house.

Interactive questionnaires will help readers evaluate their own individual cooking style and then tailor recipes and meal plans to make their kitchen life easier than ever.

At the heart of Kitchen Life are more than 150 of Smith's delicious and easy-to-prepare recipes from snacks, soups, and salads to casseroles and desserts, including: Art's Macaroni and Cheese Soup, Taverna Pasta Salad with Roast Lamb, Curry-Crusted Cornish Hens with Red Peppers, Chili Shepherd's Pie, and Carrot Cupcakes with Cream Cheese Frosting.

Reviews:
  • Broadcaster
Cannot wait to try some of the recipes. Saw the chef on The View at Disneyworld. Have made his grits with shrimp and sauce. OOOh so good.
  • Bradeya
I had high hopes for this book but sadly I will be selling this in my garage sale. I will not make a single thing out of this book.
  • Capella
`Kitchen Life' is personal chef Art Smith's second book, having won a James Beard award for his first, `Back to the Table'. The most important feature of this book is that it is about much more than just recipes. It would not be at all inappropriate to call this `Knowing Your Kitchen for Dummies', as it touches a bit on just about every aspect of ingredients, kitchen management, cooking equipment, pantries, techniques, and recipes. An experienced cook may easily find much in this book a little too basic, but for the average person who wants to improve their return their investment in refrigerator, oven, range, sink, and tableware in their kitchen, this is the book for them!

A paragraph on this book in a `New York Times' article on new cookbooks attracted me to the work in that it said the author wrote that you really don't need dumbed down recipes for cooking with kids. I had just finished reviewing some books on cooking with kids where I was put off by the cutsey tone adapted to appeal to kids. So, I suspected that Art Smith had something to say to me.

It turns out that people with a lot of culinary experience will probably find little that is new in this book, but a newbie in the kitchen will find a whole lot to orient them to what is essential and what is fluff. I can find no statements in this book with which I would argue; although there are several small differences in opinion which should have no impact on the value of the book to its best audience. For example, Smith does the novice a great service by providing a lot of very useful top five lists for pantry items. A symptom of how good these lists are is the fact that I have almost all these items in my pantry. Their biggest weakness is that his lists violate one of his best principles, which is to always shop with a shopping list based on recipes you will actually cook that week. For small households, there is a lot of potential waste in stocking up on things like bell peppers, fresh thyme, frozen shrimp, sweet potatoes, chocolate chips, and ice cream. Bell peppers are a really common ingredient but if they languish for a week in the crisper, you may end up with slime. I really find the cost of fresh thyme to be not worth the money, as dried thyme is an excellent product with a very long shelf life. As I buy a new bottle of dried thyme every three months, I have no problems with the herb's loosing its potency. And so on with the rest of these ingredients. Smith is not suggesting we run out and buy all these ingredients, but he is not warning against it either.

On kitchen equipment, the same rule should apply. Don't buy anything, no matter how strongly recommended, unless you actually plan to use the stuff. To those who will benefit from this book, I would amend Smith's recommendations with the recommendation to get BIG pots and pans. It is less of a problem to have a cook pot that is too big than to have one which is too small. Where Smith recommends both a skillet and a saute pan, I would trade in the skillet for an 8-quart Dutch oven and use sure to get the 10 or 12 inch saute pan. Get an 8-inch saute pan only if you definitely plan to make omelets or crepes.

On almost every point, I believe Smith is on the side of the angels. He warns against buying sets of pans, recommends washing prewashed produce, and makes excellent suggestions on when to use and when not to use the microwave oven. If I were to suggest any one thing he should be including would be a primer on knife skills. I believe good knife skills and a $100 premium quality knife will outperform a $300 food processor for every operation that uses a knife. And, it is so incredibly easier to clean a knife than to clean a food processor.

Smith's very best and most unusual suggestion is to keep a journal for menus, recipes, running shopping lists, and references to interesting cooking tidbits. While most of the audience for this book may be hard pressed to just bring their family together for a meal, let alone have the time to write things down, I really think this is a good idea, especially if it can be done on a laptop. Tying this into access to recipes from Internet sources creates a great synergy. The local newspaper simply cannot compete with the 50,000 recipes available from web sites such as foodnetwork.com and epicurious.com. Another good but uncommon suggestion is to simply label one's pantry shelves, so it is easier to see what you need and where your bottles and cans go when you get home from the grocery.

Until I saw the blurb in the `New York Times', I avoided Smith's books for the same reason I avoid books by Patty LaBelle, Al Roker, and Pat Conroy. I am sure these folks are all devoted foodies, but I prefer getting my expert advice from people who are culinary experts, not literary or TV celebrities. The fact is that Art Smith is a culinary expert who is actually paid to cook well and he has been doing it for quite a long time. So, there should be no surprise that he has a lot of very good ideas for a successful life in the kitchen.

This book does not cover everything, but it is the very best kitchen orientation I have seen for those who would like a basic roadmap for what to do in the kitchen.
  • Black_Hawk_Down
This is my 3rd copy, after i bought myself one, I bought 2 more for other family members. All the recipes are easy and delicious.
  • Orevise
I first picked up this book more out of curiosity than anything else. Many of you may know the author, Art Smith, as Oprah Winfrey's personal chef. So I thought, I wonder how complicated these recipes really are and will they have family appeal? As I began paging through the book the answer was a resounding yes!

The first part of the book talks about challenges busy families face today and some tips and trick to streamline our time in the kitchen and while shopping. Throughout the cookbook, there are "Ask Art" tips that relate to the recipe but apply to so much more. Things like " How do I pound a chicken breast?" or "Can I freeze a casserole that contains rice or pasta?" But the real gems of this cookbook are the spin-off recipes he provides for many of the recipes. For example, the Chunky Beef Chili has spin-off recipes like Soft Beef Tacos, Chili Shepard's Pie with Buttermilk Potato Topping or Chili and Macaroni Casserole. That's like getting four meals in one (when you make extras for the spin-off recipes that is!)

Each chapter has a description of the section and a handy index of all the recipes in that section. This is neat because if you want a chicken recipe you can just go to that section and not have to flip to the front of the book to find the one you were looking for or look it up in the back index. At the the end of the book, he has included a section that categorizes all the recipes. That way if you're looking for something to fit your family's needs or time constraints you can plan accordingly--categories like Make Ahead and Freeze or Food for Picky Kids or Very Easy Lunches.

I can't wait to try more of the recipes in this book and I bet you will too!
  • Hrguig
I'm an Art Smith fan and enjoy his down home and warm conversations as I read through this book. Ive tried a few recipes and they turned out as good as I'd hoped for. No hype, just good food.
  • Samut
This is a fantastic book for learning more about cooking, the kitchen and great recipes in general.

The best thing about this book is that there is a lot of extra knowledge that is very helpful, like tips on when to use regular garlic or garlic powder and other hints on what you should and should not do.

I've been cooking seriously for only about a year and I have to say that this book is teaching me a lot and I really enjoy it. Get a copy for yourself!
I've made cauliflower and penne gratin, and I also made it with broccoli instead of cauliflower. I made tuna noodle casserole and balsalmic vinaigrette dressing. I love each one. I am going to check out his other book, too.