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Fine Cooking Comfort Food: 200 Delicious Recipes for Soul-Warming Meals Paperback

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Product Details

  • Paperback: 256 pages
  • Publisher: Taunton Press (November 8, 2011)
  • Language: English
  • ISBN-10: 1600854087
  • ISBN-13: 978-1600854088
  • Product Dimensions: 10.8 x 8.8 x 0.7 inches
  • Shipping Weight: 1.9 pounds (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Best Sellers Rank: #762,473 in Books (See Top 100 in Books)

Editorial Reviews


Any day of the year can be the right time to make a favorite, warm-the-cockles-of-your-heart dish. But the winter season, inclement weather or not, is the time when our taste buds often crave the hearty and homey. A one-source compendium of such coziness is the softcover "Fine Cooking Comfort Food "(The Taunton Press, $19.95), from the editors of "Fine Cooking "magazine. Liberally scattered color photographs call attention to recipes from the Soups and Chowders section to Desserts. The book is geared for home cooks looking for flavor variations on old-fashioned favorites such as Rustic Bean and Farro Soup or something different, like Lamb Tagine With Honey, Prunes, Onions & Toasted Almonds, or Transylvanian Goulash. Although this isn't a "how-to-cook" book, there are the added "Fine Cooking "series' cooking tips (Making the Perfect Omelet) and interesting ingredient asides. --The Los Angeles Times

This is the kind of book you lazily skim through, pausing on things that make your mouth water like mashed sweet potatoes with mango chutney, or things you'd just like to try, like an Italian souffle called a cauliflower sformato. The book contains lots of comfort casseroles and one-pot meals, and selections run the gamut from classic chicken pot pie to slow cooker osso buco and Brazilian chicken and shrimp stew. With spring parsnips now available, the parsnip risotto with pancetta and sage would be a good choice. The breakfast and brunch items alone will make you want to run to the kitchen. Warm maple and cinnamon bread pudding? Baked cheddar grits with bacon? Remind me to pull this book out next winter, when frost is on the window pane and hibernation is the only plan for the day. -Meredith Goad, Portland Press Herald (ME)

About the Author

"Fine Cooking "features friendly, hands-on advice written by America's culinary experts and provides reliable recipes, inspiration, and trusted advice for cooks of all skill levels.

More About the Author

Fine Cooking is created for anyone with a desire to become a more talented cook. It combines a distinct editorial point of view that celebrates the soul of cooking, with more (and more realistic) entry points for all levels of cooks, conceptionally rich features, skills and techniques no cook can succeed without, plus bigger, bolder photos and fresh graphics that connect the kitchen to the table.

Fine Cooking is unique in its 100% focus on food and its mission to give today's cooks -- no matter what their level of cooking skill -- the knowledge and confidence to become more talented cooks and enhance their pleasure in all things food. It's the only epicurean title completely dedicated to cooking. No wonder our brand-loyal readers agree, Fine Cooking is:

* Pure fun! -- an ongoing celebration of the enjoyment of cooking and entertaining
* Everything cooking -- the sources, tools, tips, and advice that make readers the best in the kitchen ... and in the company of their friends
* Packed with invaluable how-to's -- the highest quality, best explained cooking
* The key to kitchen success -- the most thoroughly tested and creative recipes
* Full of real insights -- from ingredients to shopping and buying
* The perfect fit for any lifestyle -- offering tips for every day, special days, and everything in-between.

Customer Reviews

4.2 out of 5 stars
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See all 9 customer reviews
I also love the hints and tips dotted throughout the book which are very useful.
This is an outstanding cookbook with a great balance of recipes ranging from very easy to gourmet level!
C. Hill
Additional cooking tips and beautiful color photos are generously offered throughout the book.
Virginia Campbell

Most Helpful Customer Reviews

4 of 4 people found the following review helpful By wogan TOP 100 REVIEWER on November 19, 2011
Format: Paperback
This is a good book for those who wish to have the everyday recipes that can become standards in many households. The types included are; soups and chowders, stews and chilis, one pot meals, casseroles, breakfast and brunch, sandwiches, sides, desserts. None of the dishes are that difficult to prepare or have exotic ingredients. If your pantry is well stocked, you probably have most already in your kitchen.

There are tips about freezing, preparation techniques and information about the ingredients interspersed with the recipes. There are pictures for most and each recipe has per serving calories, protein, carbs and other nutritional information. There is a chart for metric equivalents and an index.

Our family has enjoyed several of these dishes, especially the sides and desserts have been successful, such as the sour cream coffee cake with brown sugar streusel. None of the recipes seem that challenging and would be suitable for beginning cooks and even those more experienced who wish to have some good wholesome everyday recipes in their collection.
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6 of 7 people found the following review helpful By Jo on November 19, 2011
Format: Paperback
As someone who is not a great lover of cooking but who likes good food, 'Fine Cooking Comfort Food' is an absolute must. It offers a great range of exciting meals which wouldn't be out of place in a good restaurant. The recipes are easy to follow and simple to prepare.

The book offers a wide selection of recipes which are colourful and tasty. I feel it would even be suitable for vegetarians as there are quite a number of meat-free dishes. I also love the hints and tips dotted throughout the book which are very useful. Thankfully for my husband, it is likely to turn me into a good cook.

This is quickly becoming my main cookbook. I have also recommended it to my friend who is an excellent cook to help extend her repertoire.
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1 of 1 people found the following review helpful By I. Darren on February 15, 2013
Format: Paperback
Often it feels that nearly all food is, in fact, comfort food. After all, it invariably makes us feel happy until. perhaps, we stand on the weighing scales!

In any case here is an interesting book that promises a couple of hundred recipes that should help "prop up the spirits" and act as a comfort. Perhaps of particular use within the colder, more inclement times of the year but many of the recipes can also be of interest year-round.

Split into several sections - soups & chowders, stews & chills, pasta & grains, one-pot meals, casseroles & more, breakfasts & brunch, sandwiches, sides and deserts, the reader is able to flip through the book with ease and find something of inspiration. A sub-index may be found at the start of each section.

Each recipe is simply laid out and accompanied by a nice picture of the finished dish to help you get an idea of how it should look and, perhaps, provide an additional means of inspiration during times of indecision. The cooking instructions are factual and to the point and do not labour any point through flowery or overly-complex text. This is a good thing.

For those who care about this sort of thing, each recipe includes nutritional and calorific information for every serving.

It was pleasing to note that the book is full of additional tips, hints and guides that are not specific to the recipe to which they accompany. The reader who just picks this book up and skips through it might miss a lot of otherwise useful information. The selection of recipes seems to be quite broad so that one should not tire of a particular style of food easily. The quality of the recipes can be applauded as well.
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2 of 3 people found the following review helpful By C. M. Truxler on January 3, 2013
Format: Paperback
Since I have not had the opportunity to review many cookbooks, I must warn readers that I fully intend to treat each, and every, book that I review the same, i.e. reviewing on its literary merit, format, and presentation. That said, this work has both good and not-so-good points. Some of the shortcomings come in the way of formatting.

The illustrations within this work are clear and well-done photos, although some of the chosen illustrations could be a bit larger to aid the full affect each dish. There is no set format size of the photos at all. Where other cookbooks might choose one of two sizes for a collection's illustrations, such a rule is not followed within this text. The fact is, many of the internal photos would have been more appetizing looking than the one chosen for the cover of the collection.

The text itself is too small for either digital or print formats in many cases and fairly good in others. Some recipes maintain a devoted page, and others share with another recipe. However, parts of the collection cover half a page and are set alone. Again, such formatting issues show a lack of attention on the creators' part and just as little on the publishers' part for not catching such problems. Such a lack of attention to a work tells readers that the project was either a last-minute project or a try at an idea that was not felt to warrant much attention.

The sad fact is that with a name like "Fine Cooking Comfort Food," and brag of "200 delicious recipes" the book fails to produce the welcoming presentation, which every cook knows is of high importance. Frankly, it looks as if it is a conglomeration of recipes pulled from the magazine and not even reformatted to fit the larger publication needs. The other problem is the "200 delicious recipes".
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