Tak­ing a fresh look at our diet

Chef Florence links de­clin­ing health in U.S. to our food choices.

Austin American-Statesman - - FOOD & LIFE - Byad­die Broyles abroyles@states­man.com Florence contributed Dough­nuts for Hanukkah can be made at home and filled with vanilla bean pas­try cream, Nutella, or seed­less rasp­berry jam. ri­cardo b. brazziell pho­tos / amer­i­can-states­man The suf­ganiyot, jelly do

Tyler Florence’s new book re­minds us the 16-year veteran of the Food Net­work isn’t just a TV host and en­tre­pre­neur­ial fa­ther of three who founded an or­ganic baby food com­pany.

“This is who I am as a chef,” Florence said in an in­ter­view last week ahead of the book’s re­lease. “This is the ffrst book that doesn’t have a Food Net­work fflter at­tached to it.”

Sure, he still hosts “Tyler’s Ul­ti­mate” and “The Great Food Truck Race” on the pop­u­lar ca­ble net­work, but when he’s not trav­el­ing for events or tap­ing shows, he is very much hands-on at his up­scale San Fran­cisco restau­rant Way­fare Tav­ern.

Un­like his pre­vi­ous seven cook­books, “Tyler Florence Fresh” (Clark­son Pot­ter, $35) doesn’t try to sell you on how

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