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300 Best Potato Recipes: A Complete Cook's Guide Paperback – September 8, 2011


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Product Details

  • Paperback: 448 pages
  • Publisher: Robert Rose (September 8, 2011)
  • Language: English
  • ISBN-10: 0778802787
  • ISBN-13: 978-0778802785
  • Product Dimensions: 7 x 0.9 x 10 inches
  • Shipping Weight: 1.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Best Sellers Rank: #66,849 in Books (See Top 100 in Books)

Editorial Reviews

From Booklist

Potatoes are just about every American’s favorite side dish, be they presented as an unadorned baked potato or in their most popular guise: the french fry. Sloan-McIntosh has scoured the world and dug up dozens of recipes that introduce the potato in every ethnic variation and in every part of a meal from breakfast through appetizer, main course, and even dessert. Americans used to take potatoes pretty much for granted, but recent interest in locavorism has introduced all manner and all colors of potatoes in sizes ranging from pebbles up through softball-sized examples.The author provides a detailed guide to the wealth of potato varieties and to their many uses. Recipes lean toward Sloan-McIntosh’s own Irish heritage, but she overlooks scarcely a tradition and includes many Indian recipes. Even potatoes’ South American roots are acknowledged with a Peruvian casserole of potatoes, cheeses, and chile pepper. --Mark Knoblauch

Review

Sloan-McIntosh has scoured the world and dug up dozens of recipes that introduce the potato in every ethnic variation and in every part of a meal from breakfast through appetizer, main course, and even dessert.... The author provides a detailed guide to the wealth of potato varieties and to their many uses. Recipes lean toward Sloan-McIntosh's own Irish heritage, but she overlooks scarcely a tradition.... Even potatoes' South American roots are acknowledged with a Peruvian casserole of potatoes, cheeses, and chile pepper. (Mark Knoblauch Booklist 2011-12-15)

More About the Author

I have been writing about the world of food and drink for more than 25 years, lots of newspaper and magazine articles, reviewing restaurants, travelling as much as time would allow. Research for one of my books, Simply the Best: Food and Wine from Ontario's Finest Inns (Whitecap Books) brought my husband and I to the village of Bayfield, Ontario, a lovely historic village perched on the shores of magnificent Lake Huron. We fell in love with an old building (circa 1850) situated on the main street of this town - and grew very excited when we learned it was for sale. Throwing caution and words of advice from family and friends to the wind, we sold our Toronto house and, after a few months of renos and refurbishment (no Restaurant Makeover crew!), we opened our doors and introduced the town and the world to The Black Dog Village Pub & Bistro. Having written about chefs, restaurants and the industry for many years, I then found myself working "the line" pumping out dishes, making soups, baking cakes, vinaigrettes and much more. Nothing new there -- I had been cooking forever for family and friends, for TV demos and cookbook photos. What was new was preparing food within a busy restaurant environment. These days, while my husband oversees the "front of house" and all that entails, I am the executive chef of our very popular establishment, revamping the menu each season, working with our kitchen staff to make sure they interpret my passion for good food, carefully and respectfully prepared. I enjoy passing on the knowledge gleaned from many years of, well, eating (!) and cooking, travelling and experimenting. We are now five years old and going strong. Who knows, there may be a Black Dog cookbook in the works one day!
In the meantime look out for my latest book, 300 Best Potato Recipes to be published by Robert Rose in Fall 2011. A fantastic collection of recipes including many that are firm favourites at the Black Dog.

Customer Reviews

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Most Helpful Customer Reviews

6 of 7 people found the following review helpful By Spudman TOP 100 REVIEWERVINE VOICE on September 28, 2012
Format: Paperback
Sloan-McIntosh's potato book makes as nice a presentation as the eclectic mix of tater dishes will make on one's table. She begins her book with a little potato history flavored with interesting tater tidbits. At one time, for example, some believed that the potato had aphrodisiac qualities.
Also before the main show begins, there's plenty of interesting information about growing potatoes and potato types. The International Potato Center in Peru has a collection of over 4,000 potato varieties. Four to Five hundred varieties are actually produced around the world with China being the number one producer.

There are so many potato types, most of which are unfamiliar to me like: Ambo, Anna, Chieftain, Granola, Epicure, Shannon, Red Rooste, Smile, Ajax, and Cupids.

The recipes include classics, soups, salads, appetizers, side dishes, main courses, breads, biscuits, and desserts. The recipes are easy to follow; with many are included tips and optional variations. Note that the recipes do not include suggested times or calorie counts. There are only a couple sections of colored photographs, but they look real enough to make a potatophile drool.

Looking for a good recipe book for this universally popular and versatile vegetable? This one won't disappoint many.
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Format: Paperback
I love love love potatoes ... especially red potatoes!

So how could I resist a cookbook of recipes of potatoes??!!

The book begins with an introduction of the author and her family's love of potatoes. Then comes the history of potatoes ... did you know that as early as 750BC, the Incas were cultivating this new food source? There is also a lesson about buying and cooking potatoes and growing your own. There are 400 to 500 varieties of potatoes in active production around the world and there are 20 pages describing them (what kind, where available, uses, etc.)!

And then comes the best part ... the recipes!

* Top twenty classics
* A bowl of soup
* Salads
* Appetizers
* Snacks, small plates & light meals
* Sensational spuds on the side
* Main courses with meat, poultry, fish & seafood
* Vegetarian mains to satisfy
* Breads, biscuits, scones, griddle cakes & more
* Desserts & confections

With each recipe (which look easy to follow), there is a description, the amount of servings and tips. What's missing, though, is the nutritional content ... it would be nice to know the calories, fibre, etc.
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Format: Paperback
After feeling like my improv was in a rut, I picked this book up after it was recommended to me. All I can say is Sloan-McIntosh is a improv genius. Some of her points really resonated with me. You might start out with a boring potato, but there is limitless possibilities - fries, latkes, wedge fries - the list goes on and on. So with an audience get, you might start out with something bland and boring, but soon you and your audience will be dining on delicious, delicious scalloped potatoes.
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By Kyle Baker on November 9, 2013
Format: Paperback Verified Purchase
Bought because I really wanted to learn what to do with potatoes instead of the same old mashed potatoes or baked….and it is okay, but wish they hadn't included all the dessert recipes and had focused on the appetizers and meals.
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0 of 1 people found the following review helpful By vkramer on May 26, 2013
Format: Paperback Verified Purchase
every recipe has potatoes as one of the main ingredients!! I haven't tried a recipe yet but am looking forward to when I get a chance!!!
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