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Michael Symon's Live to Cook: Recipes and Techniques to Rock Your Kitchen
Hometown boy turned superstar, Michael Symon is one of the hottest food personalities in America. Hailing from Cleveland, Ohio, he is counted among the nation’s greatest chefs, having joined the ranks of Mario Batali, Bobby Flay, and Masaharu Morimoto as one of America’s Iron Chefs. At his core, though, he’s a midwestern guy with family roots in old-world traditions. In Mi...more
Hardcover, 256 pages
Published
October 13th 2010
by Clarkson Potter
(first published November 3rd 2009)
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It's not often anymore that I read a cookbook and actually learn something. But that's just what happened in Live to Cook.
For example, I learned quite a bit about balancing flavors and that "when a dish fails, it's usually not because the flavors are bad, but rather because the flavors and textures are not balanced." You need to have a variety of flavors and textures in order to make a dish work. Ever since I learned this, I've been working on trying to make this happen mo...more
For example, I learned quite a bit about balancing flavors and that "when a dish fails, it's usually not because the flavors are bad, but rather because the flavors and textures are not balanced." You need to have a variety of flavors and textures in order to make a dish work. Ever since I learned this, I've been working on trying to make this happen mo...more
I was given this book as a gift by a male friend. This is important because it's not the kind of book 1) that I would ever buy for myself or 2)that a woman would buy for another woman. It has lots of meat. It is not interested in healthy food in the least. It has recipes for things like pig's ears and deep-fried brussels sprouts. It is by a Food Network personality of dubious likability (that laugh -- uuuuuurrrrggghh). It has not one dessert recipe!
BUT, I have to say, it has actually i...more
BUT, I have to say, it has actually i...more
Delilah
is currently reading it
This is a pretty cool book in that it's half cook book, half autobiography. Michael Symon is Cleveland's own local hero and Iron Chef. We grew up in the same area and are about the same age. It's amazing that he was just a little wrestler guy growing up in North Olmstead, going to St. Ed's. Worked at Gepetto's in high school then later at Player's in Lakewood when he was fresh out of cullinary school in NYC. He is Greek, Italian and Hungarian. I attended the book signing at Borders and bought tw...more
Michael Symon and Michael Ruhlman, Michael Symon's Live to Cook: Recipes and Techniques to Rock Your Kitchen (Clarkson Potter, 2009)
If you follow Michael Symon online at any of the various social networking sites, you know he can be kind of abrasive. I can rationalize it all I want, but in the end, “it's all about the passion for the food” and “well, he DID grow up in Cleveland” are just excuses. Hell, I grew up in Pittsburgh, and if you want somewhere less tactful than Cleveland... ...more
If you follow Michael Symon online at any of the various social networking sites, you know he can be kind of abrasive. I can rationalize it all I want, but in the end, “it's all about the passion for the food” and “well, he DID grow up in Cleveland” are just excuses. Hell, I grew up in Pittsburgh, and if you want somewhere less tactful than Cleveland... ...more
I didn't think the tips were all that useful, but maybe they would be if I ate meat. Only a few of the recipes intrigued me but I'll have to try them. And I didn't like the book design - some of the font choices didn't jive to my eye and one of the recipes didn't start at the top of the page, which I think is ridiculous. But that's a designer for you - you can't turn it off.
I wrote just after starting it that I loved it was more than a cookbook of recipes, it was a slice of Michael Symon's life in the most real sense. There are family pictures and family recipes along with tales of his life along the way of reaching national fame. Some amazing and interesting recipes that reflect his ethnic heritage and the proud tradition of the Midwest. Read it and rock on....
Chef Symon is a hometown guy. I enjoyed his take on growing up & living in this area. While I don't think most of his recipes are my cup of tea exactly, I understand his approach to expanding the palate of such a culturally diverse city, as Cleveland (and the Midwest for that matter). I did enjoy his technique tips & can say I learned a few things.
Great book, lots of pork recipes.
Another cook book of complex recipes - what do you expect from an iron chef?
He's a great character on the series, and it comes through int he book, you can almost hear his giggle as you read this.
There are many recipes in here that I will never try, but there are some that I will.
If you read cookbooks for entertainment and inspiration as well as to figure out what to make for dinner, this is a very good book.
Another cook book of complex recipes - what do you expect from an iron chef?
He's a great character on the series, and it comes through int he book, you can almost hear his giggle as you read this.
There are many recipes in here that I will never try, but there are some that I will.
If you read cookbooks for entertainment and inspiration as well as to figure out what to make for dinner, this is a very good book.
I loved this cookbook. It is more of a teaching cookbook than just recipes. It is filled with stories, techniques, and reasons why he cooks the way he does. I read it cover to cover in one sitting and I closed the book starved. A must read for anyone who enjoys food.
I know it's a cookbook BUT his bio is contained between the chapters and it's pretty amazing. I've already selected 4-5 recipes to make. My goal this year is to eat at one of his restaurants since he's our local celeb!
Cathy
rated it
A great cookbook that's also fun to read. Symon shares a lot of his personal story, professional tips and cooking advice along with the recipes. Some recipes would be easy enough for beginners. Others only vets would probably tackle, but tips or ideas could be derived from even the most exotic. My only criticism is some design elements. The font used for the recipe list at the beginning of each chapter is cool-looking, kind of tattoo-like, but nearly impossible to read. Some of the stories are a...more
Stories from MS's childhood and early chef career in CLE very interesting. Recipes unrealistic for average cook.....boil a pig head? Really? But MS fan in general.
Michael Simon is a stud! I can really relate to his cooking style. Anyone that has been raised in the rust belt should check this book out.
My review for this book can be found here: http://philosophyexists.tumblr.com/post/...
LOVE this man and book
Symon is a man who's passionate about food, and it shows. The ginger-sage breakfast sausage is truly outstanding.
Marnie
marked it as to-read
Kate
added it
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marked it as to-read
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Fatima Zaki
marked it as to-read
Chelsea
marked it as to-read
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| Cook Book | 1 | 1 | Dec 09, 2009 06:47pm |
