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Cooking for Comfort: More Than 100 Wonderful Recipes That Are as Satisfying to Cook as They Are to Eat Hardcover – April 1, 2003

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Editorial Reviews Review

In Cooking for Comfort, New York Times food-columnist and cookbook writer, Marion Burros, brings her sure taste and rock-solid technique to revisit simple dishes like linguine with red clam sauce, fried chicken, and quiche Lorraine. Burros knows when a good thing isn't quite good enough, tweaking some recipes (her shortbread features blueberries and lemon curd); upgrading ingredients (a Cobb salad made with arugula); or simply doing a major overall (introducing wine to her cream of tomato soup). As someone concerned about health matters, she's also "streamlined" a number of recipes, like coleslaw and potato salad, which can be made with light mayonnaise without compromise. (She also knows when to leave well enough alone, as with her classic coconut cake recipe.) The 100-plus recipes--all approachable--range from breakfast and brunch dishes to desserts, and includes an extended selection on cookies, cobblers, cakes, puddings, and delicious refrigerator sweets like Apricot Mousse and Terrine of Summer Fruit. With chatty recipe introductions and short-take formulas for the likes of Toasted Cheese Sandwiches and Make Ahead Risotto, the book is a welcome addition to the everything-old-is-new-again canon. --Arthur Boehm

From Publishers Weekly

We live in "a time of enormous uncertainty," writes Burros (The New Elegant But Easy Cookbook; Eating Well Is the Best Revenge) in the introduction to her latest cookbook, but "dinner can help us forget about that." After September 11, Burros says, people reevaluated the pleasures of homey comforts, and they longed for old-time favorite foods like Sloppy Joes, Chicken Cacciatore, Twice-Baked Potatoes and Lemon Meringue Pie. The veteran chef and New York Times columnist polled family, friends and foodies to offer recipes for cozy carb-filled foods to remind us of simpler days. Even finicky cooks will delight in dishes long on the Grandma-factor with a dash of nouvelle cuisine for good measure-chives instead of onions in the Matzo Balls; portobellos or shiitake in Mushroom Barley Soup, phyllo crust for the Chicken Pot Pie. The slim volume is packed with stick-to-your-ribs dishes, and while Burros does take care to include ways to lighten some of the recipes ("streamlined versions," she calls them) this is not a book for dieters. It's too bad the book has no pictures, but blithe prose detailing each recipe largely makes up for the lack. (In addition to dishes for which she provides actual recipes, she also gives directions sans ingredients lists-for Toasted Cheese Sandwiches, Cheese Omelet, the Perfect BLT, etc.) A giddy collection of appetizers, entrees and desserts, this book includes dishes destined to cheer up chefs or armchair culinary enthusiasts, no matter how world-weary. Wine suggestions and a sources list round out the offerings.
Copyright 2003 Reed Business Information, Inc.

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Product Details

  • Hardcover: 224 pages
  • Publisher: Simon & Schuster; First Edition edition (April 1, 2003)
  • Language: English
  • ISBN-10: 0743236815
  • ISBN-13: 978-0743236812
  • Product Dimensions: 9.5 x 7.6 x 0.8 inches
  • Shipping Weight: 1.2 pounds
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #218,873 in Books (See Top 100 in Books)

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Most Helpful Customer Reviews

28 of 28 people found the following review helpful By Leslie Newman on September 25, 2003
Format: Hardcover
Cooking for Comfort by Marian Burros is one of the most well thought out, incredibly written cookbooks I have ever read, cooked from or salivated over! Typically the word "Comfort Food" strikes up the notion of large amounts of fat, not in this cookbook. While you can find hints of luxurious fattening recipes scattered throughout her cookbook-- it is for all the right reasons. These recipes conjure up memories of grandma, mom, or maybe your Uncle Bill who would lovingly create homey comfort foods for you as a child. Her trip down memory lane about particular recipes reminded me of my favorites as well. As a native Tennessean I always thought that pimiento cheese spread was a distant cousin of cheese whiz not something you could make in your own kitchen! Burros also gives alternative ingredients for those who want a lower fat recipe, but all of her recipes are the real deal, recipes you have been probably making yourself but in a watered down version that never quite tasted as good as mom's.

Burros' anecdotes and recipe history notes prove that she is a born writer and editor with thorough research and appropriate accreditation with the added style of her own familial stories.
The help notes, step by step instructions and substitution sidebars can turn any kitchen neophyte into a chef! She even shares restaurant secrets (these are the secrets & hints restaurant chefs won't even write in their own cookbooks.)
Having a party and want easy, delicious recipes that have your guests humming or just a good old fashioned dinner that reminds you of Grandma? Cooking for Comfort is your answer.
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13 of 13 people found the following review helpful By rodboomboom HALL OF FAMEVINE VOICE on September 13, 2003
Format: Hardcover
These are great traditional recipes that people always yearn for and like. Start at the front with Blueberry Panckakes all the way to the back with Stirred Rice Pudding, and you will find just exceptionally great comfort food without strain of shopping for weird stuff in the supermarket aisles or techniques beyond your patience, skills and equipment.
This has all that covered in addition to clear instructions, aids and source helps if needed.
The selection is sure to deliver many of your favorites and then some from a wide selection of ethnic groupings, course offerings, and tastes. There are some Tex-Mex, Italian, Hungarian, etc.
Personally, those for "Cocktail Sauce for Shrimp; Maryland Crab Cakes; Lobster Roll; Jim Brady's Prize-Winning Goat Gap Chili; Chicken Potpie with Phyllo Crust; Lemon Meringue Pie; Caramel Apple Tart and Pineapple Upside Down Cake" got my comfort attention and appetite to come um up.
This is down to earth cookbook to benefit all who want to cook up some pleasing recipes that will not strain wallet or cooking skills, yet provide bounteous, good food.
Nice to have had some photos, but recipes themselves conjure up great mental feasting.
Would make great gift for new bride or college bound.
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20 of 24 people found the following review helpful By Thomas W. Snook on June 10, 2003
Format: Hardcover
Although we have yet to prepare any of the recipes, it was a joy just leafing through the book and seeing the recipes included. It is not a large book and is the first cookbook I read cover to cover as soon as it arrived. Memories of my mother's cooking flashed through my mind. It even includes a recipe for the first thing I remember cooking: Oatmeal cookies (although I did not include raisins). I heard the author on the Diane Rehm show and had to buy this book. It had at least a dozen recipes of dishes I had forgotten about, but tasted wonderful. I have learned that the best recipes are the simple ones. There is nothing fancy about these recipes.
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