 |
 |
Sign in/joinLanguage: English [ others ]
Over forty million books on members' bookshelves.
|
Loading... Food 2.0: Secrets from the Chef Who Fed Googleby Charlie Ayers
LibraryThing recommendationsMember recommendationsLoading...
won't like
will probably not like
will probably like
will like
will love Sign up for LibraryThing to find out whether you'll like this book. spyderella | Oct 13, 2008 |   The author was remarkably obnoxious. (  )Tam_Lin | Jun 5, 2008 | Don’t read Food 2.0’s subtitle -- “Secrets from the Chef Who Fed Google” -- and assume there will be secrets about food or about Google. And don’t read the book’s descriptions and flap copy and expect discussions of brainfood or “how eating the right foods can transform your mind and body.” I found none of it. Rather, the first 100 pages contain mostly common reminders (choose foods locally and organically grown, minimally packaged and processed; keep nutritious snack foods readily available). Then there are ~100 recipes for smoothies, snacks, salads and sandwiches, main dishes and desserts -- about half accompanied by photographs. They include a couple dozen dishes I might sample if set before me in the Google cafe. But with most involving 10-20 ingredients, there are few recipes that tempt me enough to prepare them myself. I love Dorling Kindersley (DK) books, but the graphic design of Food 2.0 disappointed me. As shown in the cover image, the photography is somewhat dull (washed-out) rather than DK’s usual glossy images in sharp focus. Black text on dark-colored pages provided too little contrast, and reading the text on bright-red pages burned my retinas. I requested this book through Early Reviewers but when I didn’t snag a copy, I excitedly turned to my library. In the end, I disliked the non-substantive content. Disliked the graphic design. Disliked the recipes. Yikes! -- I have a new-found respect for the almighty ER algorithm!! ( )detailmuse | May 11, 2008 | 1  This is a DK book, so there's the expected large type and plentiful images surrounded by lots of white space. Sometimes it is nice to have more text and explanation instead of caption-like quotes taken from the text on the page. At times, this reads more like a magazine. The first part of the book is about Charlie Ayers's food philosophy; the first recipe pops up on page 108. Not to say there's a lot to wade through (see above-mentioned white space + large type). Like another reviewer, I would have preferred the philosophy to be mixed into the recipe portion, relating specific advice as the ingredients and cooking methods dictate. Commentary, such as suggestions for alternate ingredients, locating special ones (we don't all live in bountiful California), companion dishes, etc. would have been helpful. The whole Google bit is a gimmick but there is a nice range of recipes in here with some great flavor combinations. Regardless, I don't plan on giving up my microwave any time soon, despite Charlie's advice. Sarahsponda | May 5, 2008 | Part recipe book, part insight into Google Culture, part solid advice on cooking, eating, and living with food, Food 2.0 is a fine addition to any foodie's shelf. Charlie Ayers shows a remarkable talent for combining ingredients together into dishes that fire my imagination, and sound like they burst with flavors. I haven't had a chance to try many of the recipes yet, but I look forward to trying more of them. Not having any books on California Style Cuisine, nor having much experience with it, being from the New England region, the layering of textures and tastes is inspiring. Although the recipes are enticing, they are only part of the book, and equally appealing is the sound recommendations on buying, storing, and using ingredients. I don't think any of this advice is unique or earth shattering, but the author's casual conveyance is more conversational and less didactic. Just because you may have heard it before doesn't mean it isn't good to hear it again. The advance reader's copy does suffer from one overwhelming flaw, and that is that the contents of the book are entirely in black and white, but it is abundantly clear that the final edition is expected to be in color. There are places where the contrast between the text and the background makes this obvious, and as well, the very large quantity of photographs of fresh fruits, vegetables, grains, and dishes beg and plead to be in high quality glossy color. (  )laurion | Apr 12, 2008 | 0.053 seconds to build listing  no reviews | add a review
Amazon.com Book Description (ISBN 0756633583, Hardcover)In a cutting edge cookbook for the Internet generation, Google’s legendary founding super-chef, Charlie Ayers, tells you everything you need to know about the newest nutrition buzzword: brainfood. He outlines the basics on how the right foods can transform your mind and body, and then teaches you how to stock your kitchen with the healthiest foods available. Raw, organic, and fermented is Charlie’s mantra, which is reflected in more than 90 easy-to-prepare recipes, whether it’s a Kick-start Breakfast, a Power Lunch, or a Light, Bright Dinner. And, following the world-famous formula Charlie used at Google headquarters, the meals and snacks are designed to feed your brain exactly what it needs at different points throughout the workday. From hipsters looking to think more creatively to high-fliers who need that extra edge for success to new moms and dads, looking to repair the damage of myriad sleepless nights, Food 2.0 has the recipe for delicious food for sharper thinking no matter who you are or what you do.From Food 2.0: Secrets from the Chef Who Fed Google: Lamb Burgers with Tzatziki Sauce Serves 4
Cook Time: 68 minutes 1 lb (450g) good-quality ground lamb 1 tsp minced garlic ½ tsp ground cloves 1 tsp ground cumin Kosher salt and freshly ground black pepper 1 tbsp olive oil 4 artisan-style hard rolls 4 small handfuls of baby spinach leaves For the marinated onions ½ red onion, thinly sliced 1 tbsp red wine vinegar 1 tsp unrefined light brown sugar For the sauce 2 inch (5cm) piece of English cucumber, coarsely grated ¼ cup Greek-style plain yogurt ¼ tsp minced garlic 2 tbsp chopped fresh mint leaves Put the lamb in a bowl and add the garlic, cloves, cumin, and plenty of freshly ground black pepper. Mix with your hands until well combined, then shape into four burgers. Chill until ready to cook. Mix the red onion with the vinegar and sugar. Let marinate while you prepare the sauce. Squeeze the cucumber to remove excess moisture, then mix with the yogurt, garlic, mint, and a little salt and pepper. Chill. When ready to eat, heat a ridged cast-iron grill pan. Sprinkle burgers with a little kosher salt and brush with olive oil. Cook the burgers until browned and cooked through, 3-4 minutes on each side. Meanwhile, split the rolls and toast them. When the burgers are cooked, assemble your creation with baby spinach leaves, tzatziki sauce, and the drained marinated onions. (retrieved from Amazon Fri, 24 Apr 2009 07:58:18 -0400) The first test round has been closed. Visit the Open Shelves Classification group for details. |
Abebooks |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Alas, _Food 2.0_ is a recipe book, and it doesn't do much to distinguish itself. (