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Bursting with personality, fun, and flavor, Guy Fieri Food is the first-ever cookbook from the Food Network superstar, host of NBC’s popular game show “Minute to Win It,” and #1 New York Times bestselling author of Diners, Drive-ins & Dives and More Diners, Drive-ins & Dives. Filled with more than 150 original recipes, gorgeous full-color photos, and loads of great cooking tips, Guy Fieri Food is an absolute must for any Fieri fan!
- Sales Rank: #95878 in Books
- Brand: Harper Collins Publishers
- Published on: 2011-05-03
- Released on: 2011-05-03
- Original language: English
- Number of items: 1
- Dimensions: 10.00" h x 1.25" w x 9.00" l, 3.80 pounds
- Binding: Hardcover
- 416 pages
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.
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.
About the Author
Guy Fieri is the culinary rock star of Food Network, hosting the top-rated Diners, Drive-Ins and Dives, Guy's Grocery Games, Guy's Big Bite, and Rachael vs. Guy Celebrity Cook-Off. His four books—Diners, Drive-Ins and Dives; More Diners, Drive-Ins and Dives; Diners, Drive-Ins, and Dives: The Funky Finds in Flavortown; and Guy Fieri Food—were major New York Times bestsellers. Guy is the co-owner of Johnny Garlic's California Pasta Grill, Tex Wasabi's, Guy's American Kitchen and Bar, Guy's Burger Joint, and GFOC (Guy Fieri on Campus). He lives in Northern California with his wife, Lori, and their two boys, Hunter and Ryder.
Ann Volkwein is a food and lifestyle writer based in New York City and Austin, Texas, who also collaborated with Guy on his four previous books.
Most helpful customer reviews
91 of 93 people found the following review helpful.
One of the best cookbooks around!
By Rich Mcguire
I collect cookbooks of ALL types and I collect signed editions. Anywhere from Gordon Ramsay to Bobby flay. I decided to write a review because I've seen a lot of dumb ones being made about this book. One guy gave a 1 star review because of how Guy dresses...as if he were going to go on a date with him. That has nothing to do with a cookbook review. Guy is actually a really funny guy and great to listen to. Thats like saying you're not going to buy a cookbook because you don't like fat people..or you don't buy books from people with blue eyes. C'mon.
For the actual book, the construction is great and the pages are thick. I personally hate cook books that are built like novels..the ones with flimsy pages, no pictures of the finished product, and all around, poor binding. You will not find this with Guy's book.
The recipes are great. A couple people have said his recipes require too many things or are expensive. All of the ingredients are mostly cheap items you will re use for other recipes in the book. And I hate to say it, but most great recipes do require a lot of ingredients. Look at any book from Bobby Flay for an example. If you want a recipe with 4 ingredients where you just mix them into a bowl and bake it, then you probably shouldn't be in the kitchen. This is a cookbook for cooks.
On that same note, the recipes actually look and taste good. Many of my other cookbooks, especially ones from Gordon, I can only find a couple recipes I think most people would like. In guy's book, its hard to find one I DON'T like.
The last thing I like about this book is how it makes you feel. It's very welcoming and the pictures are great. There are stories, how to stock your pantry, health code tips, and tips for all around culinary techniques. For example, with pasta, it talks about never rinsing your noodles under cold water or cooking them with oil in the water. This, of course, is because rinsing the noodles off also rinses the starch off so the binding for the sauce is gone.
All around, great cook book.
68 of 72 people found the following review helpful.
This cookbook is a MUST buy!
By Karen J Ives
Let me first say that I love cookbooks! I can sit and read one just like a novel. I know, my family smiles whenever I get one out of the bookcase, but they all know that my little 'reading' session ends in a great meal. This cookbook is absolutely the best of both worlds; a great story and recipes that will knock your socks off! I literally spent a whole weekend with this book picking out a weeks worth of recipes to try out and OMG, did I pick good! The Penne with Cajun Hot Links and Chipotle Shrimp, Linguine and Clams, Rhode Island Calamari, and Guido's Loma Saltado were some of the best dishes I've ever prepared! Next on the ride will be Spicy Steamed Mussels. Guy gets spices and his use of them in this book couldn't be better. There is something for everyone who loves flavor in their food. This is the BEST book of the year.
47 of 51 people found the following review helpful.
Now This is a Cookbook
By Rapid Reader
I love and collect cookbooks, but I find that these days any ol' body will throw some recipes together, call it a cookbook and charge $35 to $40 for it. This is the real deal! For those of us who really enjoy reading a fresh, new cookbook...This is what cookbooks were before the hype. Unique, original recipes, great photos, informative, entertaining, substantial hard bound book with lots of recipes. And, the book is very reasonably priced. It has the size and feel of a coffee table book. This is not pamphlet. You can tell that Guy put a lot of work into staying true to himself in this book. Great job!
I have been dying to make the Jambalaya Sandwich every since I saw it on tv. I'll be having that this weekend. :)
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