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45 of 46 people found the following review helpful
5.0 out of 5 stars "Best of the Best" Gets Even Better
I own all of the previous editions of Food & Wine Magazine's Best of the Best Cookbook Recipes and have enjoyed reading them. 2010 is the best yet.

*PLEASE NOTE THE PHOTO POSTED AS OF SEPTEMBER 23RD IS NOT OF THIS EDITION. It is a cropped version of Volume 11 from 2008.*

This year's book benefits from two new features: wine pairings for each recipe...
Published on September 24, 2010 by S. D. Fischer

versus
1.0 out of 5 stars Not at all what it said it was
The ad for this book said it included a recipe that I have longed searched for. It DID NOT! Very disappointing! Now I have a book that has a lot of nonsense recipes that call for ingredients that only a seasoned chef would keep on hand. This book will go into a yard sale this Spring. Thumbs down on this deal.
Published 10 months ago by Nancy W.


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45 of 46 people found the following review helpful
5.0 out of 5 stars "Best of the Best" Gets Even Better, September 24, 2010
By 
S. D. Fischer (Washington, DC USA) - See all my reviews
(VINE VOICE)   
This review is from: Best of the Best Cookbook Recipes, Vol. 13: The Best Recipes from the 25 Best Cookbooks of the Year (Food & Wine Books) (Hardcover)
I own all of the previous editions of Food & Wine Magazine's Best of the Best Cookbook Recipes and have enjoyed reading them. 2010 is the best yet.

*PLEASE NOTE THE PHOTO POSTED AS OF SEPTEMBER 23RD IS NOT OF THIS EDITION. It is a cropped version of Volume 11 from 2008.*

This year's book benefits from two new features: wine pairings for each recipe as well as information on how to learn more about each author online (website, Facebook and/or Twitter).

Like previous editions, nearly every cookbook author provides an exclusive recipe (with only two exceptions this year). Many of the recipes have tips from the author (such as what type of bread to use for the chocolate bread pudding and the best method to reheat it). There were 58 full-page, color photos of finished dishes plus eight full-page, color photos of the chefs and/or scenery.

The book is well-organized and makes it really easy to find what you need. The 25 featured cookbooks are divided into one of six chapters (Comfort Food, Seasonal & Healthy, Grilling, Latin Tapas, World Food, and Italian). There is an index in which recipes are listed by the following categories (with the number of recipes for each category in parenthesis): Hors D'Oeuvres (7); First Courses (14); Pasta, Risotto & Vegetarian Main Courses (14); Fish & Shellfish (13); Poulty (16); Meat (20); Vegetables & Sides (15); and Desserts (14). There is also a traditional index which includes listings by ingredients (avocado, bacon, herbs, yogurt, etc.) as well as finished dishes (cakes, pasta, pies, soups, etc.).

The first chapter, Comfort Food, includes recipes from:
* DamGoodSweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style: Lemon Icebox Pie; Chocolate Bread Pudding; Banana Pudding with Vanilla Wafer Crumbs; Café au Lait Crème Brulee; and Creole Brownies (exclusive).
* Ad Hoc at Home: Buttermilk Fried Chicken; Sauteed Chicken Breasts with Tarragon; Leek Bread Pudding; Brownies; and Duck with Mushrooms & Cranberry Sauce (exclusive).
* Real Cajun: Rustic Home Cooking from Donald Link's Louisiana: Chicken Sauce Piquant; Chicken & Dumplings; Cheesy Spoonbread; and Chicken Leg Confit with Lemon-Olive Vinaigrette (exclusive).
* Down Home with the Neelys: A Southern Family Cookbook: Florida Coast Pickled Shrimp; Cheesy Corkscrews with Crunchy Bacon; Broccoli Cheddar Cornbread; Pimento Cheese Melts; and Sweet Potato Pancakes (exclusive).
* New Classic Family Dinners: Radish & Cucumber Salad in Yogurt Vinaigrette; Roasted Tomato Soup; Chocolate Pudding with Whipped Cream; Roast Chicken with Herb Butter; and Rumaki (exclusive).

The next chapter, Seasonal & Healthy, includes recipes from:
* Earth to Table: Seasonal Recipes from an Organic Farm: Blueberry Upside-Down Cake; French Onion Soup; Roasted Potatoes with Horseradish Dressing; Korean-Cut Ribs with Honey & Soy Sauce; and Honey Walnut Bread (exclusive).
* Hudson Valley Mediterranean: The Gigi Good Food Cookbook: Hudson Valley Salad with Horseradish Dressing; Wiltbank Farm Mushroom Ragu; Winter Pasta Salad with Chicken & Radicchio; and Onion-Marinated Flank Steak (exclusive).
* Whole Grains for Busy People: Fast, Flavor-Packed Meals and More for Everyone: Macaroni & Cheese with Ham & Spinach; Bulgur Salad with Tuna, Olives & Feta; Quinoa Paella with Chicken & Chorizo; and Farro Risotto with Winter Squash & Sage (exclusive).
* Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More: Cranberry Buckle with Vanilla Crumb; Gingered Pear & Raspberry Pandowdy; Stone Fruit Slump; and Spring Vegetable Soup with Pasta (exclusive).

The third chapter, Grilling, includes recipes from:
* Bobby Flay's Burgers, Fries, and Shakes: Salmon Burger with Hoisin Barbecue Sauce; Toasted Marshmallow Milkshake; Caesar Salad Burger; and Roasted Tomatoes with Ancho Bread Crumbs (exclusive).
* Emeril at the Grill: A Cookbook for All Seasons: Greek-Style Lamb Kebabs; Squash Ribbon Salad with Goat Cheese; Chipotle-Deviled Eggs; and Filipino-Inspired Adobo Chicken Thighs.
* Seven Fires: Grilling the Argentine Way: 7 ˝ Hour Lamb Malbec with Rosemary & Lemon; Burnt Carrots with Goat Cheese & Arugula; Pork with Brown Sugar, Orange Confit & Thyme; and Burnt Summer Figs with Burrata & Arugula (exclusive).
* Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking: Beer & Caraway Braised Bratwurst; Marinated Skirt Steak with Garlic & Cilantro; and Marinated Tenderloin with Smoked Paprika.

The next chapter, Latin Tapas, includes recipes from:
* Simply Mexican: Chile-Smothered Spareribs; Crab Tostadas; Chilled Shrimp & Lime Salad; Shredded Pork Stew with Chipotle Tomato Sauce; and Chorizo Sliders (exclusive).
* Pintxos: Small Plates in the Basque Tradition: Caramelized Onions with Idiazabal Cheese; Basque Clam Chowder; Chicken Thighs with Spicy Basque "Ketchup"; Spiced Butterflied Quail Elcano; and Pineapple Clafoutis (exclusive).
* Tacos: Maui-Style Snapper; Green Chile Pork Mondong; Portobello Mushrooms with Chipotle; and Pork Tenderloin with Fig Mole (exclusive).

The fifth chapter, World Food, includes recipes from:
* Pure Simple Cooking: Effortless Meals Every Day: Pork Chops with Plums & Chinese Spices; Roast Cod with Anchovies & Bean Puree; Swedish Baked Beets with Onions, Sour Cream & Dill; Turkish Baked Eggplant with Chile, Feta & Mint; and Vietnamese Grilled Chicken Salad (exclusive).
* Falling Cloudberries: A World of Family Recipes: Shrimp with Lemon, Peri-Peri, Garlic & Feta; Pan-Fried Veal Chops with Lemon, Sage & Mascarpone; Coddled Egg & Anchovy Salad; Cinnamon & Cardamom Buns; and Roasted Lemon & Oregano Chicken with Potatoes (exclusive).
* Mediterranean Hot and Spicy: Tunisian Carrot Salad; Spicy Bulgur with Nuts & Tomato Paste Dressing; Swordfish with Wine, Tomato, Chile & Capers; Yogurt, Spinach & Parsley Salad with Walnuts (Borani); and Crustless Zucchini Pie (exclusive).
* Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share: Chicken with Red Wine Vinegar, Tomato & Shallots; Straw & Hay al Forno; Tian of Eggplant, Tomato & Fresh Cheese; and Lamb Tangine Smothered in Baby Spinach (exclusive).
* Mastering the Art of Chinese Cooking: A Simple Fried Rice; Stir-Fried "Beef" with Broccoli; Clams Stir-Fried with Black Beans; Baked Duck Breasts; and Stir-Fried Beef Tenderloin with White Asparagus (exclusive).

The final chapter, Italian Food, includes recipes from:
* Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes: Spicy Calamari; Chicken with Giardiniera; Chicken with Olives & Pine Nuts; Pasta with Baked Cherry Tomatoes; and Fresh Pear & Pecorino Ravioli (exclusive).
* Salt to Taste: The Key to Confident, Delicious Cooking: Pasta e Fagioli; Chicken Soup with Farro & Dumplings; Corn & Pancetta Risotto; Striped Bass al Cartoccio; and Roasted Fennel Soup with Hazelnuts (exclusive).
* Seafood alla Siciliana: Recipes and Stories from a Living Tradition: Asparagus with Tomato-Olive Garnish; Seared Tuna with Sweet-Sour Onions; Pizza Panino with Anchovies & Tomatoes; and Veal Stew with Mushrooms & Peas (exclusive).
* Stir: Mixing It Up in the Italian Tradition: Seared Sea Bass with Spicy Soffrito; Butcher Shop Bolognese; Orecchiette with Cauliflower; Lamb Stew with Sweet Potatoes & Barley; and Gnocchi Parisienne (exclusive).

This is a fun way to preview some of the top cookbooks of the past year. My only suggestion for improvement would have been to include more vegetarian recipes, but that is not likely to be an issue for most readers.

I am sorry there aren't links to all of the cookbooks. Apparently you can only include 10 links for each review.

NOTE: I purchased this from another bookseller and have no tie to the publisher or the authors.
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4 of 5 people found the following review helpful
4.0 out of 5 stars Good way to collect recipes from great chefs, February 7, 2011
By 
S. Campbell (Philadelphia, PA) - See all my reviews
(REAL NAME)   
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This review is from: Best of the Best Cookbook Recipes, Vol. 13: The Best Recipes from the 25 Best Cookbooks of the Year (Food & Wine Books) (Hardcover)
This book has a good amount of photos (which I always find inspiring) and recipes from noteworthy chefs whether celebrity, restaurant or both. They also have wine pairing recommendations. I will probably buy every year that is published. I would also enjoy a Food & Wine Cookbook: Recipes from the magazine.
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2 of 3 people found the following review helpful
4.0 out of 5 stars Good cookbook, September 20, 2011
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I got this for someone as a gift and they really liked it. It's a great versatile cookbook for anyone.
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1.0 out of 5 stars Not at all what it said it was, March 28, 2014
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This review is from: Best of the Best Cookbook Recipes, Vol. 13: The Best Recipes from the 25 Best Cookbooks of the Year (Food & Wine Books) (Hardcover)
The ad for this book said it included a recipe that I have longed searched for. It DID NOT! Very disappointing! Now I have a book that has a lot of nonsense recipes that call for ingredients that only a seasoned chef would keep on hand. This book will go into a yard sale this Spring. Thumbs down on this deal.
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1 of 2 people found the following review helpful
5.0 out of 5 stars Great Gift!, August 30, 2011
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This review is from: Best of the Best Cookbook Recipes, Vol. 13: The Best Recipes from the 25 Best Cookbooks of the Year (Food & Wine Books) (Hardcover)
I bought this book for a friend that loves to cook and she just loved it since the recipes were from all of the best chefs. She was so happy with it that she took it to bed with her to read.
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0 of 2 people found the following review helpful
1.0 out of 5 stars NOT WHAT I THOUGHT IT WAS ! :(, November 24, 2012
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This review is from: Best of the Best Cookbook Recipes, Vol. 13: The Best Recipes from the 25 Best Cookbooks of the Year (Food & Wine Books) (Hardcover)
not what I thought, just because somebody else rates these as recipes of the year doesn't mean they are my favorite; and/or any I would consider making with strange, expensive ingredients.
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0 of 2 people found the following review helpful
5.0 out of 5 stars Yummy, November 15, 2011
By 
jayneeq (seattle, wa) - See all my reviews
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A wonderful, yummy compilation of the year's best recipe's. If you only buy one cookbook this year, this is the one. Every recipe I've tried has been a success. Lots of variety, something for everyone.
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0 of 3 people found the following review helpful
3.0 out of 5 stars not bad, November 21, 2012
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This review is from: Best of the Best Cookbook Recipes, Vol. 13: The Best Recipes from the 25 Best Cookbooks of the Year (Food & Wine Books) (Hardcover)
Good ideas for paring wines with menu items, like most of the recipes, and how they were separated into regions.
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Best of the Best Cookbook Recipes, Vol. 13: The Best Recipes from the 25 Best Cookbooks of the Year (Food & Wine Books)
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