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5.0 out of 5 stars
Invaluable Reference,
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This review is from: Cooking at De Gustibus: Celebrating 25 Years of Culinary Innovation (Hardcover)
A great foodie cookbook with entries by numerous noted chefs. It includes basic recipes and information, as well as some very sophisticated recipes for more adventerous home chefs. The China Moon Chili-Orange Oil is easy to prepare and wonderful on many other dishes besides the Chili-Orange Cold Noodle recipe. I especially like it on shrimp and chicken. The Macaroni and Cheese with Virginia Ham and White Truffle is equally good using truffle oil in place of the shaved white truffles. Basic recipes include making flavored oils, curry paste, a variety of pasta sauces, The World's Best Quiche, one of the best white bean puree recipes I have used, polenta, salads, poultry, grains. Covering many styles and generations of cooking, it follows the evolution of food from the 1980's to today's food trends.
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Cooking at De Gustibus: Celebrating 25 Years of Culinary Innovation by Arlene Feltman-Sailhac (Hardcover - November 17, 2005)
Used & New from: $0.48
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