Tyler Florence Fresh: A Cookbook

There's not much more I can add to what's already been said about this book. I'm a HUGE Tyler Florence fan and own all of his previous cookbooks. In each one, I found dozens of far more practical and approachable recipes that turned out great. Though I understand the "angle" of this book being geared on "fresh" ingredients (and bravo to him for it), the average joe won't find many of the necessary ingredients locally.I imagine the target demographic was primarily cooks in his home state of California, given the somewhat proprietary necessities. Unfortunately, I'm a victim to my location in MN where supplies of quality seafood, lamb, truffles, and the like are in short supply, if available at all. The other drawback is that if you're like me -- a moderately good cook but on a very fixed budget -- you'll find that it's just not in the cards, financially, to afford what's called for in these recipes.On the bright side, the book is very well put together (as usual). His viewpoints are well-written and researched thoroughly. The pictures really are gorgeous and it's enjoyable to flip through and think how nice it would be to have access to a lot of these items. Ah well. Thanks anyways, Tyler.

First off: the pictures are amazing and the recipes really look good... BUTThe sample pages available for view before purchase are really deceiving. The ingredients were simple and widely available. Not the case with the rest of the book. Once we received the book we were disappointed to find expensive and hard to find ingredients for Minnesota at least. Many ingredients we wouldn't cook with like Sea Urchins, Squid, and Octopus.My wife got excited about the book when she saw Tyler on "The View". She immediately went here to look at the book's sample pages and found the recipes included simple and fresh ingredients.We're returning the book because it's largely unusable for us due to the more expensive and for our location, we wouldn't be able to find them fresh (having been previously frozen for shipping).

I mainly liked his introduction, he had researched the subject and writes a very concisely about it. I agree with him 100%. The reason I give 4 stars is that a lot of the recipes are just not easy to make with simple ingredients. The main idea however, is that any recipe should really be a guide for the creation of your own recipe and that is where this book is great.I hope to make the majority of the recipes on my own creation and enjoy the new ideas he has in this book.

I just received my new cookbook. I have loved Tyler Florence cookbooks and have made so many of the recipes from Eat This Book and Tylers Ultimate. I found those books so inspiring. While I appreciate the photography and the direction Tyler has taken this book, I was somewhat disappointed as I read the text and leafed through the pages. With the two other books, I could not wait to get started on many of the recipes or to create a spice mix or try a new twist on a vinagrette. While I believe in using organic products when available and in supporting sustainability, I found the text of this book a little preachy, and I found the recipes not as approachable as those in previous books.

Overall an excellent cookbook. I have tried several of the recipes and I have had to adjust some of them because I felt it needed more seasoning then called for. Also on a few of the recipes with sauces, I needed to double it so everyone got enough sauce. This could just be my family and their taste.

This is the second cook book I've purchased by Tyler Florence. I like the concepts of the recipes but many are not practical for the home cook. Who has the extra money to buy a professional quality vacuum sealer to make pickled foods? I have a vacuum sealer and tried several of his recipes but it would not work. He gives elaborate descriptions of how to make pearls of flavor and then you only use about 8 pearls per dish. It's a lot of effort for the average cook. I love the flavor combinations he brings together and the photographs are inspiring. Maybe this book is just above my skill level!

Dear Tyler,Your cookbook is amazing. I plan on being in NYC in late October early November to try out Gato. As I am writing this I am thinking of making something from this book. My better have bought this book for me the same day I told her I wanted it. So we ended up with 2 copies. I gave a copy to one of my foodie friends. If you ever feel the need to open a restaurant or food truck, please do it in Utah. Have a rockin day!D.T.

I love this cookbook. It is at once inspiring, informative, sexy and beautifully simple. If you are passionate about food -- the taste, the technique, the presentation, and even the socio-economic and health values of the same -- you will love this cookbook.I hope that Tyler's approach to eating fresh, sexy food will inspire both the home-cook and the professional chef, alike. It has done so for me. It reminds me of the foundations set by similar chefs and food advocates -- like Waters & Pollan -- and builds upon them with a beautiful, creative touch.

I don't understand the negative reviews, re: ingredients. I consider myself a pretty basic cook. There are wonderful ideas in here that really make an impact. There are a few things that I would not have on hand...like black truffles...but, next time I see them in the market, I will know how to use them. I did not plant marigolds in my planter boxes this year...but I will next year to try the curry! Did not know you can eat pea tendrils...my neighbour would share, I'm sure. You can tell by my spelling of 'neighbour' that I am Canadian. I live in a small town, but did not find these ingredients exotic. I love the tutorials on things like sugars, chlorophyll, etc. Very informative and thoughtful.If I could give a higher # of stars for my review, I would. A great read, a wonderful cookbook.

I bought this book for my wife for her birthday. All the recipes she cooked turned out just fantastic. This book sits next to Martha on the top book shelf. Thank you Amazon.ca !!!

I'm glad I didn't pay much for this book. The recipes call for ingredients I would never have on hand, and wouldn't bother buying. I was very disappointed with this.

Too "out there" to be useful