An eight-year veteran of TV's Food Network (with stints on How to Boil Water
, Food 911
and other programs), charismatic Manhattan chef Florence (Tyler Florence's Real Kitchen
) presents his second cookbook featuring the "culinary honesty" premise: global flavors in uncomplicated recipes for average cooks. He opens with a chapter that includes recipes for North African and Turkish spice mixes, and zesty flavors continue to take center stage throughout in dishes like Swedish Meatballs with Lingonberry Sauce; Scallop Ceviche with Melon, Chile, and Mint; Steamed Black Bass in Miso Soup with Udon and Shiitakes; and Basil Ice Cream with Wine-Poached Cherries. Florence clearly has a penchant for internationally inspired dishes and draws on the cuisines of Argentina, China, India, Portugal and Thailand, among other countries. He does include recipes for such familiar fare as Chicken Parmesan; Potato Pancakes (which he spices up with cinnamon apples and fresh thyme); Grilled Pizza with Mozzarella di Bufala
, Sausage, and Fresh Tomatoes; and Braised Brisket. Florence's vast culinary knowledge translates well to the page, as nearly every entry includes practical, and often charming, personal commentary based on his excursions to foreign locales and his experiences living in New York's Chinatown. Photos. (On sale Apr. 12)
Florence's first cookbook was one of the fastest-selling cookbooks of 2002. A seven-city tour should help this one attain similar sales.