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14 of 15 people found the following review helpful
VINE VOICEon March 10, 2012
If life could be full of sugarplums and endless possibilities, I think I'd pack my copy of the "Food & Wine Annual Cookbook" and spend the year eating only foods prepared from the recipes in this year's collection. An entire year of eating what Food & Wine thinks is the best. Seems like an appetizing idea to me.

The 700 recipes run the gamut from Apple Brown Betty to Zucchini-Ricotta fritters. My collection of the Food & Wine annual cookbooks goes back to 2004. There are a couple things that make the 2012 collection unique and a cook's compendium worthy of a special place on the kitchen shelf. A neat 100 of the recipes are from top chefs, Mario Batali, Rick Bayless, David Bouley, Jamie Oliver and even Jacque Pepin. Another 100 dishes are culled from the best cookbooks published in 2011.

Every food has a suggested wine (or beer) pairing and after trying a number of the recipes and their accompanying wine, you begin to feel like a sommelier ready to do the choosing for your dining companions.

The cookbook is liberally spiced with ingredient tips - cumin is best mixed with ginger and garlic and adds flair to Indian and Mexican fare. There are Do-It-Yourself instructions for making your own tofu and sidewalk vendor pretzels, for example.

The recipes are organized according to main ingredients, poultry, beef & lamb, pork & veal, fish as well as according type of food or meal, breakfast and brunch or breads, for example. Vegetables and vegetarian dishes, from Melissa Clark and others, take top billing in the 2012 edition. The vegetable chapter is nearly twice as large as last year's.

Back to my food odyssey: on Day One I think I'd start with "Eggs Baked Over Sautéed Mushrooms and Spinach." You should see the picture, caramelized leeks, dark green spinach, baked eggs with sunny yellow yolks all served up in a copper frittata pan. Looks very flavorful.

At the end of the first day, I think I'd finish up with a serving of "Apple Pie Sundae with Cheddar Crust Shards," tastes creamy and sharp with butter and sweet apples, all adding up to concoction that's decadent and delicious. And this is only day one, 364 more days of great eats to go. Tasty.

[Note: The publisher says the book will be available May 1, 2012.I pre-ordered the cookbook and it arrived in February; so it's apparently shipping now. Also the cookbook has a different cover than the one pictured on Amazon in March when I published this review. So there you go.]
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6 of 6 people found the following review helpful
on September 3, 2012
This is a great cookbook. The only bad thing about the cookbook is that the recipes sometimes call for ingredients that you do not have readily available. If you are looking to wow the people you are cooking for, this the book for you. If you want to do something different with the same old ingredients, this book is great for recipes and ideas.

If you have the time and ingredients you can create some showstopper recipes from this cookbook. It probably isn't a cookbook for everyday cooking for a family but it is great when you want to show off the friends or family. Special occasions will be remembered because the recipes are interesting and delicious.

They also give you wine paring suggestions and tell when you can make items ahead of time. Throughout the book they will give you tips, food explanations, alternatives to recipes, equipment tips and some do it yourself guidelines (like how to make your own tamales).

Use this book to show off your cooking skills and wow people.
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2 of 2 people found the following review helpful
on May 24, 2013
All the bests from the magazine. I think i will get the new addition of this book every year. Great photos. Great descriptions, Huge variety. I have made several recipes and continue to look at it for pre-grocery shopping inspiration. Well put together book.
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1 of 1 people found the following review helpful
on January 2, 2014
The recipes are good, the color pictures of the meal your cooking are very nice. I like that the recipes are one per page, rather than several recipes crammed into one page. This makes the process easier to see, more enjoyable to cook too
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2 of 3 people found the following review helpful
on June 7, 2013
I love the Food & Wine Annual cookbook I've gotten it every year since 1995 and consider them some of the best cookbooks I have for entertaining. I will say I was a little bit let down with the 2012 issue however. It seemed to have more than the normal mix of dishes with ingredients like Black Truffles, Hen of the Woods Mushrooms, Foie Gras, and Duck Confit all of which I love but they make the dishes a little too costly for routine consumption and experimentation. I do like a mix of these dishes in a cookbook for those special times when I want to step out of the box, I just thought this year went a bit heavy on these dishes. Over all I would recommend this cookbook for the cooks library but if you want a cookbook that you're going to dog-ear the heck out of and keep going back to time and time again I would say pass on this book.
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on November 12, 2013
Save space from all those Food and Wine magazines and get them all in a nice, easy to use, hardback book.
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on December 26, 2014
great variety of cuisine and recipes. If you buy the used editions its a great value for any home cook.
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on February 22, 2015
Great collections of the best recipes of 2012. And it is beautifully put together.
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on November 16, 2014
This was given as a gift and the recipient loved it.
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on February 26, 2015
Brand new & shipped well & fast! Good price.
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