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The Chopped Cookbook: Use What You've Got to Cook Something Great

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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 content 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.


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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 content 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.

30 review for The Chopped Cookbook: Use What You've Got to Cook Something Great

  1. 4 out of 5

    Ivonne Rovira

    I’d never heard of the Food Channel’s Chopped program. (OK, so I live in a cave! I’m too busy reading books to have time for TV. Don’t be a hater!) But you don’t have to be familiar with the show to love The Chopped Cookbook: Use What You’ve Got to Cook Something Great , which completely lives up to its name. The Chopped Cookbook has accomplished something I thought impossible: Every recipe is a winner. Every single one! Food Network staff have created lovely, offbeat recipes, many of which can b I’d never heard of the Food Channel’s Chopped program. (OK, so I live in a cave! I’m too busy reading books to have time for TV. Don’t be a hater!) But you don’t have to be familiar with the show to love The Chopped Cookbook: Use What You’ve Got to Cook Something Great , which completely lives up to its name. The Chopped Cookbook has accomplished something I thought impossible: Every recipe is a winner. Every single one! Food Network staff have created lovely, offbeat recipes, many of which can be thrown together in less than 30 minutes — everything from super-speedy Orecchiette with Garlic, Capers and Bread Crumbs to aromatic Spinach and Cheese Stuffed Chicken Breasts with Herbed Nuts to offbeat Philly-Style Garlicky Greens and Egg Sandwich to novel Blistered Cherry Tomatoes with Parmesan Sour Cream and Toasted Bread to scrumptious Mini Chocolate-Strawberry Cheesecakes. The authors frequently advise how to substitute ingredients so that salad recipes can be turned into soup, one vegetable can be substituted for another, vinegar can be substituted for wine, toasted sesame oil can be substituted for Parmesan cheese. That enables a cook to either make do with what’s on hand or flip the flavors for variety. And the bargain-basement price of $2.99 is just one more thing to love.

  2. 4 out of 5

    Bèbè ✦ RANT ✦

    Chopped is one of my favorite Food TV Shows out there. It always mesmerized me how the chefs could create something astonishing from just one basket filled with random ingredients. The Chopped Cookbook is just as amazing as the show. Filled with beautiful illustrations and variety of recipes, this is one cookbook to have in your kitchen. It also includes different sections which are extremely helpful. For example, The Chopped Pantry has a list of different ingredients and spices that chefs mostly Chopped is one of my favorite Food TV Shows out there. It always mesmerized me how the chefs could create something astonishing from just one basket filled with random ingredients. The Chopped Cookbook is just as amazing as the show. Filled with beautiful illustrations and variety of recipes, this is one cookbook to have in your kitchen. It also includes different sections which are extremely helpful. For example, The Chopped Pantry has a list of different ingredients and spices that chefs mostly use and are listed under categories. Baking Basics - Flour, Baking Powder, etc. I think one of my favorite things is the graphs that explain what goes with what. I'm one of those people who constantly has to buy something at the grocery store just for a recipe so this will be extremely useful to me. Absolutely love it!

  3. 4 out of 5

    Amy

    I'm a huge Chopped fan! It's one of my go-to cooking shows and I love seeing what the chefs are able to create with the baskets. So, when I saw that there was a Chopped cookbook, I was all in! This is a beautifully produced book - all of the photos are really great, very well designed graphics, and the overall graphic design of the cookbook is fantastic. I think the books is well designed with a focus on using what you have available to create amazing dishes (which is really the focus of Chopped I'm a huge Chopped fan! It's one of my go-to cooking shows and I love seeing what the chefs are able to create with the baskets. So, when I saw that there was a Chopped cookbook, I was all in! This is a beautifully produced book - all of the photos are really great, very well designed graphics, and the overall graphic design of the cookbook is fantastic. I think the books is well designed with a focus on using what you have available to create amazing dishes (which is really the focus of Chopped)! And I think this is a great cookbook for those with very little cooking experience and those that are more advanced since this is much more than just a bunch of recipes. There is a big focus on tips and ways to use what you might have on hand to make outstanding meals. Each section of the cookbook outlines new ways to use what you have! Which I think is why this cookbook is so successful! Some of my favorite things about this cookbook include - 1. the plethora of tips throughout the book - some from our favorite Chopped judges and others just to outline a specific use for something or a cool tip to try! 2.Sections such as Play with your Pasta which outline ways to make a number of pasta sauces or Have Fun with your Frittata which demonstrates interesting combos to make yummy frittatas! Another favorite was Ten Fun Pan Sauces! 3. There is an entire section on cooking vegetables with lots of different options and flavor combinations. I often struggle with finding new and interesting ways to make veggies for our family so I love this section since it's so useful! 4. As I am trying to include more grains in our family meals, I love that there is a whole section on cooking grains. I know that will come in handy. I have very few complaints about this cookbook but I'll share what did come to mind ... 1. I wish there was a photo for EVERY recipe in the book. I find that so helpful when I'm flipping through and trying to find something that strikes my interest. There are recipes here that I'd love to see a photo of before I decide if I want to make it. 2. I didn't see the nutritional information for any of the recipes which would have been a nice addition. All in all, I'm really impressed by this cookbook and can't wait to get into the kitchen and cook! If you are a fan of the Chopped TV show, I definitely think you'll enjoy this cookbook. But, if you aren't, you may well still enjoy this one! It's a new favorite of mine and I highly recommend it! NOTE: I received this book from the Blogging for Books program in exchange for this review. However, my feelings about this book are 100% genuine, regardless of receiving it for review.

  4. 5 out of 5

    Damona

    I found this book at the library today. While I LOVE the show (and I cook like that a LOT), I kind of rolled my eyes, since the whole idea of the show is to take a handful of unrelated ingredients and throw together something new and interesting. Having a cookbook with it all laid out for you seemed counterintuitive, but I decided to check it out, anyway. I'm very glad I did! Loads of ideas, a lot of creative, interesting recipes, and they encourage you to take the base recipe and play with it. I found this book at the library today. While I LOVE the show (and I cook like that a LOT), I kind of rolled my eyes, since the whole idea of the show is to take a handful of unrelated ingredients and throw together something new and interesting. Having a cookbook with it all laid out for you seemed counterintuitive, but I decided to check it out, anyway. I'm very glad I did! Loads of ideas, a lot of creative, interesting recipes, and they encourage you to take the base recipe and play with it. Add this instead of that, try these instead of those, and have fun with your food! I recommend this book for anyone who has stood staring into the fridge thinking, "what the heck do I do with this stuff?"

  5. 5 out of 5

    Meredith

    It's that time of year where I don't want to leave the house once I'm home because it's cold outside. And dark. Dark and cold. Please don't make me go to the store to pick up one ingredient for dinner! This book will show you what staples to have on hand in the kitchen and what to do with them when breakfast-for-dinner gets old. It's that time of year where I don't want to leave the house once I'm home because it's cold outside. And dark. Dark and cold. Please don't make me go to the store to pick up one ingredient for dinner! This book will show you what staples to have on hand in the kitchen and what to do with them when breakfast-for-dinner gets old.

  6. 5 out of 5

    Aaryan Bhandari

    This was a beautiful book and I loved the sidebars with insights from different judges. My favorite parts were spreads that explained how to mix and match different ingredients, the purpose of certain ingredients in a dish, and what can be substituted and what can’t. Having more of that kind of information and fewer actual recipes would have been more in line with the spirit of Chopped, but I still really enjoyed this book and was definitely inspired to create some new dishes!

  7. 5 out of 5

    Ionia

    It is really no surprise that this is a great resource for recipes, as in the land of the cookbook, Food Network is king. However, I was really surprised by how well-arranged and useful this book is overall. Instead of just being some of the random, crazy-fast recipes that came from the chopped kitchen hastily thrown into a book, you will find really good organisation as well as useful tips for how to buy vegetables and choose meat sources that work well for your dishes. This book covers the bas It is really no surprise that this is a great resource for recipes, as in the land of the cookbook, Food Network is king. However, I was really surprised by how well-arranged and useful this book is overall. Instead of just being some of the random, crazy-fast recipes that came from the chopped kitchen hastily thrown into a book, you will find really good organisation as well as useful tips for how to buy vegetables and choose meat sources that work well for your dishes. This book covers the basics, dinner meals and such, but also covers easy to prep desserts, drinks, salads and a lot of recipes that could be used as appetisers and party foods. There are also a lot of dressing ideas and information on how to choose the right grains for texture and flavour. This is a beautiful book, hardcover with excellent binding and heavy pages, so it would make an ideal gift for the cook in your life. There are many full-colour photos that give you a preview of what the completed recipes will look like. The tilapia tacos are awesome, by the way. Recipes from this book can be easily adapted to your own personal taste preferences and there are quite a few that could be easily converted to vegan. One more thing that impressed me, there are a lot of recipes that don't require odd ingredients that most of us don't have. I can easily find most of this stuff in my pantry or crisper, so not a lot of running back and forth to the shops required. I definitely recommend this book to those who love to cook and try new recipes, but don't have a lot of time to prepare. This review is based on a complimentary copy provided by Blogging for Books in exchange for an honest review. All opinions are my own.

  8. 4 out of 5

    ✦BookishlyRichie✦

    Going to try a few of these recipes soon.

  9. 5 out of 5

    OpenBookSociety.com

    https://openbooksociety.com/article/t... The Chopped Cookbook: Use What You’ve Got to Cook Something Great By Food Network Kitchens ISBN13: 9780770435004 Author’s Website: foodnetwork.com/food-network-kitchens... Brought to you by OBS reviewer Andra Summary: 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 Coo https://openbooksociety.com/article/t... The Chopped Cookbook: Use What You’ve Got to Cook Something Great By Food Network Kitchens ISBN13: 9780770435004 Author’s Website: foodnetwork.com/food-network-kitchens... Brought to you by OBS reviewer Andra Summary: 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. Review: I have been binging on the Food Network for the past little while and thinking, why can’t I make some of these dishes? How do they come up with the dishes they do from the ingredients in their baskets? Well lo and behold – while perusing cookbooks and much to my delight – I came upon The Chopped Cookbook. What could be better than a cookbook from one of the shows that I watch all the time? During these interesting times (the Pandemic of 2020), I needed some new material to bring to the dining room table. The instructions seemed easy to follow and (at least the three recipes I have tried to date) incorporated items that were already in my kitchen. The illustrations are beautiful, though I would have liked a picture for each recipe (I like to know what it is supposed to look like :). I quite enjoyed that there were a variety of recipes, from main meat dishes and breakfast fair to vegetables to finger foods and desserts. There were also suggestions from time to time by some of the Chopped judges. An easy to follow recipe book, with great illustrations and only requiring (for the most part) ingredients one would have on hand in their pantry and refrigerator already. A new staple in my cookbook collection that has been used and approved by everyone (even the kids!).

  10. 5 out of 5

    Jarrah

    I picked this cookbook up at a used book sale and was pleasantly surprised by how useful it is. If you know the premise of the show Chopped you might expect some really weird ingredients, but the approach is more about helping you make creative use of the items in your pantry, and learning what kinds of things go together. The book is broken down into sections about specific kinds of ingredients you might have lying around, from dried pasta to eggs to grains (also meat and seafood, though I'm no I picked this cookbook up at a used book sale and was pleasantly surprised by how useful it is. If you know the premise of the show Chopped you might expect some really weird ingredients, but the approach is more about helping you make creative use of the items in your pantry, and learning what kinds of things go together. The book is broken down into sections about specific kinds of ingredients you might have lying around, from dried pasta to eggs to grains (also meat and seafood, though I'm not sure who just has mussels lying around their house). There are also really handy charts to help you make tons of different sauces and dressings by combining various essential components. One pitfall of a lot of celebrity/TV show cookbooks is they often have a lot of content on the people or the show process while being light on actual recipes and lessons, but this book doesn't have that problem. There are a few quick Q&A sidebars with the Chopped judges but it's not intrusive in any way.

  11. 5 out of 5

    Bella

    I had never seen the show before i read this, And from the description I thought it would be a book about how to use whatever you had in your house to cook a decent meal. As it turned out it was specific recipes using bizarre ingredients that you would never have on hand. I thought it was going to be about technique but it is Recipes for dishes created on the show. If anyone else is out of the loop as I am, on the show they get a basket that contains four unusual ingredients And they get 20 minu I had never seen the show before i read this, And from the description I thought it would be a book about how to use whatever you had in your house to cook a decent meal. As it turned out it was specific recipes using bizarre ingredients that you would never have on hand. I thought it was going to be about technique but it is Recipes for dishes created on the show. If anyone else is out of the loop as I am, on the show they get a basket that contains four unusual ingredients And they get 20 minutes to think of something to make with them and make that. You might surmise that a recipe that you give a lot of thought to and then go buy the ingredients you need for it might turn out better. And this is pretty much true. If any of you have ideas about books that use the technique of making something nicer than average out of what you have around the house link me in.

  12. 4 out of 5

    Bethany

    It says on the cover: "Use what you've got to cook something great"...but every recipe calls for something that I can't imagine the average person having on hand: harissa, heart of palm, Asian fish sauce, cannellini beans... That said, the cookbook is very nicely laid-out and the photos and recipes look delicious. It says on the cover: "Use what you've got to cook something great"...but every recipe calls for something that I can't imagine the average person having on hand: harissa, heart of palm, Asian fish sauce, cannellini beans... That said, the cookbook is very nicely laid-out and the photos and recipes look delicious.

  13. 5 out of 5

    Dray

    I enjoyed this cookbook for several reasons. One, it deals with common ingredients but combines them in unusual ways, producing new tastes. Two you will not find these recipes anywhere else, they are novel and creative.

  14. 4 out of 5

    Mabel

    Really enjoyed this mix of very practical and more advanced/creative recipes. Plus great tips & info scattered throughout.

  15. 4 out of 5

    Arlene Mullen

    Loved the brownie recipe!

  16. 4 out of 5

    S

    Neat tricks, good ideas, and Chopped advice. I feel like I’m on Chopped every dinner time (‘What’s for dinner?!!’) and have just as picky judges eating my food. I’ll take any help I can get...

  17. 4 out of 5

    Pamela Emryes

    Test kitchen does it again. For the cook who likes to experiment. Lots n lots of ideas. Many of them quick. I especially liked the section if the pantry.

  18. 5 out of 5

    Amanda

    This was just a cookbook and not really anything to do with the show......

  19. 4 out of 5

    Mckinley

    Nice idea of using ingredients one can easily keep on hand, no crazy stuff here.

  20. 5 out of 5

    Rachel C.

    Also not a keeper for me. Also lacking pics for every recipe. For those that don't know the show, Chopped in a single-episode cooking competition where contestants are given a number of discordant ingredients that must be combined into a single dish - for example, broccoli, maple syrup and octopus. As you can imagine, the resulting recipes can get a little strange. So this is a good cookbook for people who get bored easily. The schtick here is to do a culinary cross - bringing Mexican flavors to s Also not a keeper for me. Also lacking pics for every recipe. For those that don't know the show, Chopped in a single-episode cooking competition where contestants are given a number of discordant ingredients that must be combined into a single dish - for example, broccoli, maple syrup and octopus. As you can imagine, the resulting recipes can get a little strange. So this is a good cookbook for people who get bored easily. The schtick here is to do a culinary cross - bringing Mexican flavors to spaghetti and meatballs; combining spinach artichoke dip with mac and cheese; shepherd's pie as a stew with potato dumplings; Black Forest dessert pizza. I took some notes. (Not for that last thing, though. I can do better than that.)

  21. 4 out of 5

    Heather

    Not long ago a friend convinced me to watch the Food Network show, Chopped. In case you aren’t familiar, the idea is that four chefs compete through three rounds–appetizer, entree, and dessert–using four ‘mystery ingredients’ in each round to create quick, creative, delicious, good-looking food. The idea of making do with what you have is compelling. As the subtitle shows: The Chopped Cookbook: Use What You’ve Got to Cook Something Great aims to teach us to do something a little bit similar. Thu Not long ago a friend convinced me to watch the Food Network show, Chopped. In case you aren’t familiar, the idea is that four chefs compete through three rounds–appetizer, entree, and dessert–using four ‘mystery ingredients’ in each round to create quick, creative, delicious, good-looking food. The idea of making do with what you have is compelling. As the subtitle shows: The Chopped Cookbook: Use What You’ve Got to Cook Something Great aims to teach us to do something a little bit similar. Thus, when I had the opportunity to review the cookbook, I just had to give it a shot. The divisions in the cookbook aim to teach you multiple ways to prepare single main ingredients. For instance, there are entire chapters for pasta, eggs, chicken, ground meats, salads, fish, and grains. There’s a short dessert chapter as well, and one for quick ways to prepare vegetables of all kinds. There are also a few charts spread throughout, such as a master recipe for salad dressing accompanied by an entire chart full of specific dressings. The chart is broken up into vinaigrettes vs. creamy dressings and includes things like a bacon-citrus vinaigrette, a spicy Asian vinaigrette, a buttermilk-herb dressing, and a blue cheese dressing, for a total of 17. There are also a few pages that give a four-ingredient ‘market basket’ selection and then show three quick separate recipes you can make from the ingredients. It’s a great way to show by example. I find the recipes to be very appealing. The ground meats chapter includes such delights as Cajun spiced burgers, pork and egg stir-fry with broccoli, pork barbecue meatball sandwiches, meat and collards pizza, and Turkish chicken tacos. In this chapter you’ll also find a page providing three easy ways to jazz up meatloaf. The “flash in the pan” chapter includes a page for making pot roast more interesting. Much like the market basket pages these include three different quick-and-easy recipes, and again they’re perfect for demonstrating what you can do to turn a handful of ingredients into something new and delicious. The chapter on vegetables is one of my favorites; each vegetable comes with three simple recipes (again), each of which is based on just a few main ingredients. There’s a cauliflower and cannellini bean mash. There’s a Moroccan carrot salad that has a surprisingly nuanced flavor, and refrigerated leftovers lasted much better than I expected. The only recipe that didn’t come out well was the salt-roasted beets with horseradish sour cream. The salt-roasting left the beets inedibly salty, but the sour cream sauce was so good that next time I’d just roast the beets normally and serve with that sauce, so it only half-counts as a failed recipe. I particularly enjoy the dessert chapter. In the spirit of the Chopped kitchen make-do-with-what-you-have attitude, we made the thin lemon pancakes with sweetened sour cream and blueberries with cherries instead, and it was lovely. We made the warm salted caramel banana pudding as stated, but then we made it again with blueberries. I didn’t expect that to work, but it turns out that it does as long as you only cook the blueberries in the caramel long enough to make them dark and plump, but not long enough to make them burst (maybe 30 seconds or so). Another wonderful resource is the list of useful ingredients to keep on hand that’s found in the front of the book. Normally I don’t get much out of these, but the secret here is how they’re organized. Need a touch of savory flavor in your dish, but not sure what to use? There’s a list of salty and savory additives to cover you. Other lists include tanginess, crunch, acidity, and richness. It’s a great way to help you balance your flavors. We fully intend to continue making use of the Chopped cookbook long after we’ve reviewed it, which is the mark of a truly good cookbook. I found it inspiring with regard to the ‘use what you’ve got’ mantra, which kind of surprised me. The folks who put together the cookbook clearly cared about more than cashing in on the show’s name. NOTE: Free review book provided by Blogging for Books. For a review that includes photos from my cooking, visit my site: http://www.errantdreams.com/2014/07/r...

  22. 4 out of 5

    Andra Weis

    https://openbooksociety.com/article/t... Brought to you by OBS reviewer Andra I have been binging on the Food Network for the past little while and thinking, why can’t I make some of these dishes? How do they come up with the dishes they do from the ingredients in their baskets? Well lo and behold – while perusing cookbooks and much to my delight – I came upon The Chopped Cookbook. What could be better than a cookbook from one of the shows that I watch all the time? During these interesting times https://openbooksociety.com/article/t... Brought to you by OBS reviewer Andra I have been binging on the Food Network for the past little while and thinking, why can’t I make some of these dishes? How do they come up with the dishes they do from the ingredients in their baskets? Well lo and behold – while perusing cookbooks and much to my delight – I came upon The Chopped Cookbook. What could be better than a cookbook from one of the shows that I watch all the time? During these interesting times (the Pandemic of 2020), I needed some new material to bring to the dining room table. The instructions seemed easy to follow and (at least the three recipes I have tried to date) incorporated items that were already in my kitchen. The illustrations are beautiful, though I would have liked a picture for each recipe (I like to know what it is supposed to look like :). I quite enjoyed that there were a variety of recipes, from main meat dishes and breakfast fair to vegetables to finger foods and desserts. There were also suggestions from time to time by some of the Chopped judges. An easy to follow recipe book, with great illustrations and only requiring (for the most part) ingredients one would have on hand in their pantry and refrigerator already. A new staple in my cookbook collection that has been used and approved by everyone (even the kids!).

  23. 5 out of 5

    Brenda

    Wow, The Food Network did an extremely fabulous job on this cookbook! I got it in the mail, when I opened it and turned a few pages, I told my husband, “Look at this! The pictures seem The CHOPPED Cookbook from the Food Network! Use What You've Got to Cook Something Great Written by Food Network Kitchen almost 3D! Don’t they make you hungry or excited to cook just by looking at them?” The pictures are fabulous. Being an avid fan of The Food Networks show “Chopped” I had no idea how they would put Wow, The Food Network did an extremely fabulous job on this cookbook! I got it in the mail, when I opened it and turned a few pages, I told my husband, “Look at this! The pictures seem The CHOPPED Cookbook from the Food Network! Use What You've Got to Cook Something Great Written by Food Network Kitchen almost 3D! Don’t they make you hungry or excited to cook just by looking at them?” The pictures are fabulous. Being an avid fan of The Food Networks show “Chopped” I had no idea how they would put together a cookbook but when I had the opportunity to review the book I of course said, “Yes send it to me please!” The cookbook is based on what a homemaker should have in their pantry on a regular basis and they give you a list. They work off that list, and they also tell you options for say, the acid ingredient in a recipe can be cider vinegar, lemon, balsamic vinegar, …..I’m going off my memory, but they do give you options of what you can swap out. They give several types of sauces that you can make for vegetables or pasta, etc., and how to easily make them. You have choices and you can follow recipes for quick dinners for your family with what you have in your pantry or refrigerator. This cookbook also has commentary from the judges I’ve come to feel as If I know and love them. They tell what their off the beaten path secret ingredient is that they like to keep in their pantry. What their favorite ingredient is to use in recipes. What their go to recipes or meals are that they like to put together on the fly. It’s very interesting to see their input in the book. The book makes everything simple, exciting and even propels you to get out, stock up your shelves, and start cooking! "I received this book for free from Blogging for Books for this review." : Synopsis 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. About the Authors: Food Network Kitchen FOOD NETWORK KITCHEN is the culinary engine behind the television shows, website, Food Network Magazine, entwines airport and stadium restaurants, a line of Kohl’s products, and more. Comprised of chefs, stylists, recipe developers, researchers, and all-around food nerds, the Food Network Kitchens team carefully selects every ingredient in the baskets for the hit show Chopped, ensuring that each combination, no matter how wacky, has many delicious potential outcomes

  24. 4 out of 5

    Marie

    I give The Chopped Cookbook two thumbs up! It's a really pretty cookbook (ya'll know I love cookbooks with big, beautiful photos) and it does exactly what it says it will do: it gives you recipes that won't require you to go out and purchase a billion ingredients. You should already have a majority of the ingredients on hand in your pantry. Confession: I've never seen a single episode of Chopped! I am familiar with the set-up on the show though. A couple of chefs are given access to a well-stocke I give The Chopped Cookbook two thumbs up! It's a really pretty cookbook (ya'll know I love cookbooks with big, beautiful photos) and it does exactly what it says it will do: it gives you recipes that won't require you to go out and purchase a billion ingredients. You should already have a majority of the ingredients on hand in your pantry. Confession: I've never seen a single episode of Chopped! I am familiar with the set-up on the show though. A couple of chefs are given access to a well-stocked "pantry" and then are given a surprise "market basket" with 4-5 fresh ingredients in it. They must use all the ingredients in the market basket in creation of a delicious meal. I believe sometimes the market basket could be really odd in it's combination of ingredients, such as fish and strawberries in there together. Now that I've read the cookbook and enjoyed it, I might try to watch an episode of the show! So far I've tried three recipes out of the cookbook: Moroccan Carrot Salad, Roasted Corn and Chickpea Salad, and Mocha Brownies. All three turned out fantastic! And they all got thumbs up from my slightly picky-eater hubby! In fact, he said I should make the Roasted Corn Salad as often as possible. That one was probably my favorite too. It's got roasted corn, roasted chickpeas, halved grape tomatoes, and chopped scallions all tossed in a dijon vinaigrette. YUM. The brownies were fantastic too, but they are so rich . I can only eat half of one in a sitting! I can eat a small bowl full of the corn salad in one sitting. :) Something that makes this cookbook a bit unique is that there are variations given to nearly every recipe. This goes along with the whole "use what you've got" subtitle. So the recipe on the page might call for ground beef, but there's a little "chef's note" at the end that tells you how to mix it up and adjust the seasoning if you use ground turkey or ground chicken instead. There are also two big two-page spread tables in the book that gives cooks a general idea of how to mix things for best results without being specific in the ingredients. One is for salad dressings and it tells you what type of base to mix with which kinds of herbs to serve on which kinds of salads. Personally, I loved how this cookbook explained variances and substitutions. The Food Network cooks' explanations just really "clicked" for me, and I now feel more confident making my own substitutions in recipes. I think this cookbook could potentially save me and my family some money!

  25. 4 out of 5

    Lisa

    When my husband and I first started cooking together, I was amazed at his ability to take common, seemingly unrelated pantry ingredients and turn them into a meal. It's a method he learned growing up in a house where he cooked a few dinners a week. Food Network's spin on that method is the show Chopped, where contestants open a basket of mystery ingredients and are tasked with making an edible appetizer, main dish or dessert out of them. It's addicting. Which is why when I found out Food Network When my husband and I first started cooking together, I was amazed at his ability to take common, seemingly unrelated pantry ingredients and turn them into a meal. It's a method he learned growing up in a house where he cooked a few dinners a week. Food Network's spin on that method is the show Chopped, where contestants open a basket of mystery ingredients and are tasked with making an edible appetizer, main dish or dessert out of them. It's addicting. Which is why when I found out Food Network was offering a Chopped cookbook, I pretty much freaked out. Because there are nights when I look in the pantry and I'm sure I don't have enough stuff to make something tasty. Now, I have no excuse. (And even though I received a free copy of the book in exchange for my review, I believe this cookbook is worth every penny you might pay for it.) The Chopped Cookbook is everything I've ever wanted in a cookbook: Tantalizing pictures, creative ideas and doable recipes. And did I mention flexibility? Most cookbooks want you to follow their instructions to a T. This cookbook emphasizes flexibility based on a basic knowledge of how foods work together. It gives you the building blocks and says, "Go, create." As of writing this post, I've paged through the entire book and tried two recipes from it. The first was Marinated Tilapia Tacos. I lacked some of the ingredients but improvised a bit and still turned out a tasty meal. Even the kids ate it! The second was Quick Skillet Kielbasa Pork and Beans, which again, I lacked some of the ingredients but was able to improvise. And it was good! (Seriously, my husband rarely raves when I experiment and both of these dishes gained his approval.) The instructions are easy to follow and some recipes look more complicated than others, but there are 188 recipes in this book and I want to try them all. A few of my favorite features: The pantry list at the beginning. It gives you a foundation on which to build. Many of the recipes assume that you have some basics on hand. But again, the emphasis is on flexibility. No points lost if you don't buy everything on the list. The theme. "Use what you've got to cook something great." It's a confidence builder and ought to be a theme for life in general. The variety. Scattered throughout the book are "go-to guides" for pan sauces, salad dressings and grains. This is where the creativity and versatility come in. It's been a long time since I was this excited about cooking.

  26. 4 out of 5

    Sherri

    I like most everything by the Food Network. Their magazines are cool to flip through and get ideas, many of their programs are fun to watch. Chopped is one of the programs I enjoy watching, just to watch their ideas of what to make from a basket of odds and ends. So when the opportunity arose to get this book, I took it. It arrived in the mail yesterday. It’s a nice hardcover book, you can tell money was not skimped on it. The graphics on the inside and the layout is very clean. The back of the b I like most everything by the Food Network. Their magazines are cool to flip through and get ideas, many of their programs are fun to watch. Chopped is one of the programs I enjoy watching, just to watch their ideas of what to make from a basket of odds and ends. So when the opportunity arose to get this book, I took it. It arrived in the mail yesterday. It’s a nice hardcover book, you can tell money was not skimped on it. The graphics on the inside and the layout is very clean. The back of the book describes the contents as “If you’ve ever looked in 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 appetizing possibilities, so, too do the contents of your refrigerator.” The parts I liked about the book were the Chopped Pantry and the explanation on what goes with what, and how if you wanted to substitute certain ingredients for something you might have on hand instead. Such as if you don’t have greek yogurt on hand, but love sour cream, then this book encourages you to do just that. Make the substitution for what you as the foodie prefers to eat. Of the recipes I’m most likely to try out, that would be pasta sauces (quick & easy marinara) and the mocha brownies with coffee and cinnamon. Not much I realize, but some of the recipes I’m sure would be quite delicious, they just were not calling out to my type of food. One would have to go beyond your comfort zone and try something totally different. Something out of the basket, per se. They are more involved than I want to spend on an unknown recipe. Samples of some of the recipes are: Stuffed Peppers with Wheat Berries, Connecticut-Cajun shrimp rolls, Philly-style garlicky greens and egg sandwich. I think for me, the pictures of the food just didn’t sell me. I wish it did. It may have prompted me to try a dish I totally wouldn’t have tried before. The food pictures just didn’t have the rich, clean feel that I expected from this book. Perhaps if the fonts and the style of the book had been different, then the photographs would have not disappointed me quite so much. At this point, I’d probably stick with the brownies and marinara sauce. They seemed easier and less involved. http://www.randomhouse.com/book/23234... http://www.randomhouse.com/author/225... I received this book for free from Blogging for Books for this review.

  27. 4 out of 5

    Michelle

    If I would have read the description rather than being so excited to see Chopped pop up on the cover of a cookbook, I would have known that this is a book about finding creative solutions to the ever present "what's for dinner?" question by using things you have on hand and making them exciting. The excitement comes from using vegetables, proteins and ingredients already kicking around in your pantry in a broader way. This book is great for helping you think outside the box and re-imagine common If I would have read the description rather than being so excited to see Chopped pop up on the cover of a cookbook, I would have known that this is a book about finding creative solutions to the ever present "what's for dinner?" question by using things you have on hand and making them exciting. The excitement comes from using vegetables, proteins and ingredients already kicking around in your pantry in a broader way. This book is great for helping you think outside the box and re-imagine common ingredients like peanuts or cream cheese into categories that help you bring unexpected changes to a dish and figure out ways things can work together to build new flavors. This is an approachable concept even for a relatively inexperienced cook like me. Reading the pantry list and seeing subcategories of "brothiness", "sweetness" and "crunch" and seeing loads of things I already had on hand and substitutes for things I might not made me feel as though this book is going to change dinner time into something really exciting for my family. Many times I read a pantry list for a cookbook and I think I could never afford to buy the expensive cuts of meat or specialty cheese or just plain old unpronouncable stuff they list. I would rarely, if ever have the items on hand. With the exception of fresh herbs many of the pantry items were in my home already and the slightly off beat items (toasted sesame oil, fish sauce) were things I had heard of and eaten before, and they weren't expensive or rare. There were also whole sections dedicated to ingredients like ground beef or pasta that had lots of fun, inspirational ideas and the recipes encouraged you to play and experiment by adding things you liked to make it your own. Hints, tips and tricks abound on the corners of pages about everything from how to choose and store produce (look for heavy bell peppers with smooth stems and remove the rubber bands from celery bunches before you pop it in your crisper drawer) to interesting ingredients (Geoffrey Zakarian likes to use preserved lemons and he is super hot - that last bit was from me, not from the book). I received this book from Blogging For Books for review and I am genuinely thankful that it is on my cookbook holder! If you'd like to check out my full blog post that has photos, I'd be ever so grateful http://thefinestdandelion.blogspot.co...

  28. 5 out of 5

    Dana Kamstra

    This is one of those cookbooks where the good far outweighs the bad. First of all, just flipping through the book, the pictures were quite drool-worthy. I found myself looking at those more than the recipes themselves. If I made fish that looked like some of those pictures I might actually eat it and forget it was fish (I detest seafood). Beyond the pictures though, the recipes were made up primarily of things that I either currently have in my pantry or commonly would at some point (some produc This is one of those cookbooks where the good far outweighs the bad. First of all, just flipping through the book, the pictures were quite drool-worthy. I found myself looking at those more than the recipes themselves. If I made fish that looked like some of those pictures I might actually eat it and forget it was fish (I detest seafood). Beyond the pictures though, the recipes were made up primarily of things that I either currently have in my pantry or commonly would at some point (some produce for example or other staples such as rice or particular kinds of meat). I can appreciate this in a cookbook. Since I enjoy trying to new recipes, it can get expensive to go out and buy things that I need for just one meal. But a cookbook that utilizes the same grocery list for most of it, that I can appreciate. One downside of the book, for my slightly pickier palate, it was hard to find a lot of recipes that look like they will appeal to me. That is something I have a hard time with a lot of cookbooks that might not be as true for other people, but this is one of those books that I wish had more recipes that would appeal to me. And after that one negative thought, here is another positive: There are a handful of recipes that seem as if they came straight from the show. There is a picture with a few items in it and following it are three easy recipes using those items. I loved these pages. I also found a couple of tables about sauces quite helpful as well as instructions on how to create your own. While I might not be cooking a lot of recipes out of this book, it had definitely earned a spot amidst my cookbooks. It met my expectations and has given me some new ideas to try out in my own kitchen. **I received a free copy of this book from Blogging for Books in exchange for my honest review**

  29. 5 out of 5

    Brianna

    I really really recommend this cookbook. For starters, it has beautiful pictures. Which is a great start. But most importantly, the recipes it contains are easy to make, and super delicious. Already there are a couple keeper recipes from this book. Most notably The saucy Moroccan chicken and lemon with date couscous. This recipe is amazing. I have had Moroccan before and didn't really like it because it just hit the wrong balance between sweet and savoury. This though, it hits it right on and it I really really recommend this cookbook. For starters, it has beautiful pictures. Which is a great start. But most importantly, the recipes it contains are easy to make, and super delicious. Already there are a couple keeper recipes from this book. Most notably The saucy Moroccan chicken and lemon with date couscous. This recipe is amazing. I have had Moroccan before and didn't really like it because it just hit the wrong balance between sweet and savoury. This though, it hits it right on and its a beautiful unique flavour. We substituted tofu for the chicken with great success. It may be my new favourite tofu recipe. My next favourite recipe from this book is the Greek-spiced wings and potatoes with yogurt dipping sauce. This recipe hits all the right notes. Its faster to make than souvlaki and tzatziki and you get nicely flavoured crunchy potatoes. It may be my new go-to Greek food. Successfully substituted tofu for chicken once again (pan-frying instead of baking) and it was super flavourful. Also successfully made this recipe with chicken thighs. Very tasty and the dipping sauce is absolutley delightful. I may prefer it over my previous tzatziki because it is a bit faster and isn't as garlicky. The other recipe in this book that we tried is the Chicken with quick mole sauce and cilantro rice. I'm not usually a fan of cilantro but this recipe was so well balanced that it wasn't its usual offensive self. The mole sauce was so uniquely flavoured and just a delight to eat. I have to say, I really recommend this book. Three great keeper recipes with unique flavours is rare from one book. I'm sure the other recipes that we haven't tried yet are equally as good.

  30. 5 out of 5

    Virginia Campbell

    The mischievous minds behind the popular Food Network Channel program, "Chopped", have put together a fun, user-friendly cookbook that makes the most of what you've got and offers suggestions for what you don't have. Carrying forward the spirit of the TV show, without the weird, way-out recipe ingredient combinations, the authors have come up with a handy, helpful, handsome volume of deliciously different dishes. While "The Chopped Cookbook: Use What You've Got to Cook Something Great" is smalle The mischievous minds behind the popular Food Network Channel program, "Chopped", have put together a fun, user-friendly cookbook that makes the most of what you've got and offers suggestions for what you don't have. Carrying forward the spirit of the TV show, without the weird, way-out recipe ingredient combinations, the authors have come up with a handy, helpful, handsome volume of deliciously different dishes. While "The Chopped Cookbook: Use What You've Got to Cook Something Great" is smaller in size than a typical cookbook, it is loaded with fabulous color photos of food that definitely looks good enough to eat. "The Chopped Pantry" section starts things off right by telling you which pantry staples will help you to achieve your culinary objectives like "Crunch", "Brothiness", or "Richness". There are helpful hints and cooking tips all throughout the book, but there are no nutritional breakdowns for the recipes. While I found much to like in every chapter, the vegetable recipes really caught my eye along with the short, simple guide to buying the pick of the crop. Here are some of the recipes that I found especially appealing: "Tortellini with Cream Cheese Alfredo and Peas"; "Grilled Chicken with Peach Pickle BBQ Sauce"; "Cumin Pork Steak with Grilled Savoy Cabbage and Apples"; "Moroccan Carrot Salad"; "Cremini Carpaccio"; "Tomato-Cheddar Gratin"; "Roasted Shrimp Cocktail Salad"; "Warm Salted Caramel Banana Pudding"; and "Mocha Brownies with Coffee and Cinnamon". Get "Chopped" now--what's in YOUR basket? Review Copy Gratis Amazon Vine

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