Young & Hungry

March 28, 2005
"Some of my favorite memories of all time come from sitting around a table with friends or family, savoring not only the good food but also the peacefulness that comes from slowing down and giving all the time in the world to enjoying the pleasures of good food and good company." This would hardly be a groundbreaking statement coming from a typical Italian-American grandmother. But Lieberman is just out of Yale and the newest face on the Food Network (his show airs April 16). He was portrayed in the New York Times
in 2003 as a skilled college chef with his own public access cooking show. Here, he makes good on the promise that was apparent in that article. He offers a variety of appealing, easy, budget-conscious dishes for various occasions, including casual and romantic dinners, brunches, barbecues, tail-gate parties and buffets. Lieberman has a solid grasp on technique, and he passes along what he knows in a succinct, down-to-earth way bound to appeal to young people whose tastes exceed their know-how. With simple and approachable recipes, he nudges readers toward a more sophisticated appreciation of the nuances of taste and color while keeping the cozy, collegiate touches—hence Dill-Rubbed Salmon with Caramelized Lemon Slices mingles with Nuked Nachos. Photos. Agent, Lisa Queen at IMG.

March 15, 2005
While a senior at Yale University, Lieberman, who has been cooking for his family and friends since the age of seven, put together a cable television cooking show that attracted the attention of the national media. Now working as a personal chef in New York City, he has a Food Network show called "Young and Hungry" starting in April. His first cookbook, a companion volume to the show, provides an introduction to the basics of equipment, stocking the pantry, and techniques, then offers 100 or so easy recipes organized by theme, from "Casual Sit-Downs" to "Dinner for Two" to "Happy Hour!" Lieberman has a relaxed, agreeable style that should appeal to novice cooks, and his television show will ensure demand. A good companion to Francine Maroukian's "Esquire Eats: How To Feed Your Friends and Lovers", this is recommended for most collections.

Copyright 2005 Library Journal, LLC Used with permission.