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Guy Fieri Food: Cookin' It, Livin' It, Lovin' It, by Guy Fieri Ann Volkwein
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Amazon.com Review
Amazon Exclusive: Guy Fieri on Writing Guy Fieri Food: Cookin' It, Livin' It, Lovin' It The idea behind creating Guy Fieri Food was to pull together the stories and recipes that show how I got to where I am today. I’ve put everything into this book as if it was the last thing I will ever do. That’s a huge position to take, and everyone who participated, from family to friends to supporting teams, had the same attitude from beginning to end. It was Go Big or Go Home. With my Guy Fieri Knuckle Sandwich team, I developed recipes for the book by brainstorming on camping trips, on airplanes, through texts, over voicemails, on cocktail napkins, and by stepping into somebody’s kitchen while on the road. Every moment, all the time, the recipe machine was on. I can’t taste it, look at it, see it, smell it, want it, or be around it without thinking what more it could be, where it could be used and how it could be served. Creating new recipes is like playing on a giant culinary playground—as long as you bring a fearless attitude you’re in the game. This book has it all. Dozens and dozens of kickass recipes? Got ‘em. Stories of my younger days wrangling pigs, becoming Mr. Awesome Pretzel, and mastering flambé captain duties? Of course! But I’ll also give you the backstory behind starting my restaurants and the recipes that became my culinary foundation, and I’ll even lead you through a tour of vegetables with my go-to methods on when to get them and how to best cook ‘em up. This is a 360 experience, from my roots to my restaurants to my shows and all the great food in between. Guy Fieri Food will feed all your senses, and if we had a good scratch and sniff it would’ve been in there. From Guy Fieri Food: Cookin' It, Livin' It, Lovin' It: S’more Pizza Makes 2 pizzas Ingredients 2 store-bought 1-pound pizza dough balls 1/4 cup slivered almonds 3 tablespoons unsalted butter 1 sleeve graham crackers, crushed (about 1-1/4 cups crumbs) 1/2 teaspoon chili powder 1/4 teaspoon cayenne pepper 1/4 teaspoon fine sea salt 1/2 cup all-purpose flour 1/4 cup fine cornmeal 3 cups mini marshmallows Two 4-ounce dark chocolate bars, broken into 1⁄4- inch chunks Special Equipment: pizza peel and pizza stone (or pizza pan) I say it on Triple D all the time— everything has a “kicker.” It’s what it takes to make the dish outta bounds. The kicker here is chili and cayenne. . . . Ooooh yeahhhhhh! Directions 1. Preheat the oven to 400°F. 2. Form the pizza dough into two 12- to 14- inch rounds, 1/4-inch thick. Bake, preferably on a pizza stone, for 4 to 6 minutes, until just beginning to brown. (See page 157 for more help on shaping and baking pizza crusts.) Leave the oven on at 400°F. 3. While the pizza crust is baking, toast the almonds in a dry medium skillet over medium- high heat. Transfer the almonds to a plate to cool. 4. Melt the butter in the skillet. Add the graham cracker crumbs, chili powder, cayenne, and salt. Cook for 2 to 3 minutes, until the crumbs are well- coated. Remove from the heat and set aside. 5. For each pizza, top the crust with half of the marshmallows and scatter half of the chocolate over the marshmallows. Return to the oven for 3 to 5 minutes, until the marshmallows are puffed and lightly browned. Sprinkle the pizza with half of the graham cracker mixture and top with half of the almonds. Let rest 3 to 4 minutes, slice, and serve. Repeat to make the second pizza.
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From the Back Cover
If you've checked out my Diners, Drive-ins and Dives books or visited my restaurants, Johnny Garlic's and Tex Wasabi's, you know I'm down with all types of good food—and that I'll do what's required to track it down. In Guy Fieri Food, I'm cookin' it my way, from the perfect recipe for Pepper Jack Pretzels (from Mr. Awesome Pretzel himself—that's me) to how to pull together a Red Rocker Margarita Chicken sandwich to a full-on vegetable Guy'd (bet you didn't see that one comin'!). Before I'm finished I'll have you throwing parties with everything from Bacon-Jalapeno Duck appe-tapas to Chicago Beef Pizza to Johnny Garlic's Cedar Plank Salmon.Fact is, I've been cookin' it, livin' it, and lovin' it since I was just a kid, and it's a privilege to help you bring home some of my own classic, big, and bold flavors.
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Product details
Hardcover: 416 pages
Publisher: William Morrow Cookbooks; First Edition edition (May 3, 2011)
Language: English
ISBN-10: 0061894559
ISBN-13: 978-0061894558
Product Dimensions:
9 x 1.2 x 10 inches
Shipping Weight: 3.8 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
257 customer reviews
Amazon Best Sellers Rank:
#67,680 in Books (See Top 100 in Books)
My boyfriend and I are a big fan of Guy Fieri. We love watching his shows and the recipes always look so delicious and appetizing. Although I do like how the book is set up with pictures and it seems pretty organized and like a lot of work was put into it, I don't care for the recipes that much. None of the recipes really stand out to me or seem like anything I would want to try... I saw some recipes which include lamb, oyster and other ingredients that I dislike.. none of the photos of the food are colorful or eye catching. I honestly don't think my boyfriend would make any of the recipes, I bought it for him for father's day but I'm going to return it.. sadly... I still love Guy Fieri !!
I like this cookbook a lot. It's fun to read, lots of good stories, Guy's enthusiasm showing through on every page. It's the kind of cookbook where you look at every recipe and say "that sounds good, and I could make that". There's no mystery here, just straightforward ingredients combined in interesting ways to maximize the flavors.So far I've made two recipes. The French Pig pizza is brie, leeks, apples and pancetta. Guy writes "come on now, I could put pancetta, brie, leeks and apples on a flip-flop and you would love it". He's right, it was really good, and easy, and a nice table starter for a party. The Summer Grilled Pork which is four pork chops, pounded to 1/4", laid out across 10 strips of bacon, swathed with cream cheese and peppers, then rolled into a tin foil log and grilled both in the tin foil and over direct heat to crisp the bacon, then sliced cross-wise into medallions. Very smart technical, very delicious flavors, nice visual appearance too.There's many more great recipes I'm looking forward to trying. This is a "go-to" cookbook, when you need to quickly identify something great you can make quickly without too much fuss or hassle.
This is a fun cookbook. So many recipes...it just reminds me of family! We always cooked on the weekends together and this book is the spirit of that. It brings me back to those days, where my nose just barely reached the BBQ handle but I always held the sauce bowl for dad. I highly recommend it to your collection. I liked it so much I bought it for my other sister-in-law for the holidays. She really doesn't cook and this will help her "ease" into the kitchen!
This cookbook is the best cookbook I have ever owned and used. I love the way Guy's personality and passion permeates the book. The side stories and tidbits told in only a way that Guy can tell them only adds to the experience. This is the only cookbook that I have read from cover to cover and felt like I had been on a food vacation. I love to cook and I love to cook this kind of food. If you love experiences and experiences shared with food, friends, and family; this is the cookbook for you. I liked it so much that I also purchased the hard back version. This is definitely going to be my go to cookbook for the foreseeable future. Very well done. True to Guy's style -- Over The Top.
My brother in law is a big Guy Fiery fan so when I came across this book I knew I had to get it for him. It was the best decision ever because my brother in law started using the cookbook and making food from the book with his own twist. It was great!
This review is from a 40ish dad/husband who cooks for the family once a week (both as enjoyment and to give wife a break).PROS:1)The food from the recipes is "off the hook" and things that my son and I want to eat. I haven't made a single soup or salad but the meat, pasta dishes and sandwiches are awesome. Family favorites so far have been the cajun chicken alfredo (although the picture has the chicken sliced on top whereas the recipe has the chichen in the alfredo), the Tex Wasabi fish tacos (my favorite so far) and the goucho skirt steak with the four herb chimichrri (my 12 yo's fav). The shrimp dishes are uniformly excellent.2) He gives some good tips for cooking, kitchen set up and staples that might be new news (e.g., not rinsing pasta)3) Its not just a cookbook but a bit of history as well (Did you know Guy operated a pretzel cart as a teen?)4) The size of the dishes are perfect for a 4 person meal.Cons: 1) some of the recipes require stuff that you might not have on hand and might not use too frquently or a very small quantity of something that is not sold in such small amounts (usually the fresh herbs for example) but fortunately some of the items find their way into multiple recipes (tablespoons of white tequila for example - at least he didn't plug the Cabo Waba tequila of Red Rocker Sammy Hagar - who makes an appreance in the book).2) Some of the ingredients are like "WTF is that?" (e.g., mirin) and some ingredients I couldn't find in my local Publix supermarket (e.g., tempura flour or a certain type of crushed dried chili or good fresh sushi grade Ahi). But thats the point of this cookbook for the non-chef, you learn some new ingredients and techniques (nothing requiring special kitchen equipment (e.g., vacuum packers, etc) and food sources.3) The drink and the dessert section seems like an afterthought4) If you dont have a well stocked pantry, spice rack, and fresh herb garden some of the recipes are going to be more expensive than tuna helper....but they are so worth it.Treat yourself and your family with this great cookbook -there are enough diverse recipes to tempt your palate for months.
I would purchase this book again if for nothing other than the Hot Wings recipe. Delicious! My husband has already made several of the recipes out of this book and they have all been amazing. I love that there is so much personal information about Guy's journey also included in this book. It is interesting to read about his life also and gives you insight into him as a person. This is a great book to own the hardback of for your kitchen cookbook collection. Also makes a great gift for anyone who enjoys watching Guy's television shows.
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