Book Review: The Chopped Cookbook

Review: The Chopped Cookbook


Never again let the question, “What's for dinner?” stump you. The Chopped Cookbook features secrets for combining pantry staples to make exciting meals.

If you’ve ever looked into your fridge, hoping for inspiration to strike, let The Chopped Cookbook help you shake up weeknight dinners. Just as each basket on Chopped has many tasty possibilities, so, too, do the contents of your refrigerator. By showing you how to spin your favorite ingredients into 188 fun, doable, and delicious recipes—including go-to guides for making salad dressings and pan sauces, four-ingredient market baskets that can go in many tasty directions, and ideas for ways to reinvent pasta dinners—the culinary masterminds at Food Network set you up for mealtime victory every night.

 The Friday 56

"Jerk seasoning (a combo of allspice, thyme, and hot pepper) and spicy andouille sausage bring the heat to this flavorful chicken skillet. Use the inner stalks of celery here - they cook quickly and end up melting into the sauce."  -- Jerk chicken, Sausage, and Celery Fricassee

Glimpse Inside

I'm a fan of Chopped and I enjoy listening to the judges critique the contestants food preparation and I especially like seeing what's hidden in the baskets. Here are a few quotes from the book and the dedication:

"To all the chef's who have passed through our kitchen throughout the many years of Chopped: thank you for your creativity and fearlessness. You inspire our cooking daily."

Q: What is your most off-the-beaten path pantry ingredient?

A: "I love preserved lemons." -- Judge Geoffrey Zakarian

Q: What is your dream Chopped basket?

A: "My dream Chopped basket probably won't ever happen: New York strip steak and potatoes."
-- Host  Ted Allen

Q: What is your most indispensable kitchen tool?

A: "My Microplane. I use it for everything from spices to ginger, garlic, lemon zest: it's a small tool that has the power to unleash big flavors." -- Judge Maneet Chauhan.


 My Review


When I picked up this book, I was expecting a cookbook with stylish, entertaining recipes. Then I kept reading, mainly because I was more interested in knowing if  there were practical meals offered. I really enjoyed how it all came together. I was not disappointed to find tasty Rigatoni and Linguine with Bell Pepper Marinara for the family. Many of the recipes take about 20-30 minutes to prepare. I had to try the yummy Marinated Tilapia Tacos and the delicious Greek-Spiced Wings and Potatoes with Yogurt Dipping Sauce. Vegetarians will devour the Moroccan Carrot Salad, along with the Green Bean and Coconut Stir-Fry. All in all, the ingredients and cooking time are proportioned nicely. The book is well worth the money. Looking forward to trying the Thin Lemon Pancakes next. Enjoy!

 5/5 stars. Recommend.




The Chopped Cookbook

Use What You've Got to Cook Something Great Written by Food Network Kitchen

Peek inside at

Many bell peppers

"I received this book for free from Blogging for Books for this review."

 “You can’t get a cup of tea big enough or a book long enough to suit me." C. S. Lewis

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