Food & Wine 2000: An Entire Year's Recipes from America's Favorite Food Magazine [Hardcover]

Book Description

Publication Date: May 1, 1900

With more than 500 recipes by culinary stars and the editors of Food & Wine Magazine, this is the cookbook of cookbooks. The reader will discover page after colorful page of wonderful, kitchen-tested ways to create magnificent dishes.

All of the recipes from January through December issues of Food & Wine are here in one easy-to-use book. Photographs, wine recommendations, menu plans, and tips from some of the world's finest chefs complete this comprehensive package. The recipes include hor d'oeuvres, first courses, salads, soups, main dishes, side dishes, desserts, and even sandwiches.

Contributors include: Jacques Pepin Marcella Hazan Wolfgang Puck Charlie Trotter Jean Georges Vongerichten Daniel Bouland Plus many, many more!

Editorial Reviews

About the Author

Dana Cowin, Food & Wine Magazine's Editor-in-Chief, was formerly the Managing Editor of Madamoiselle, the Managing Editor of HG, and an Associate Editor at Vogue. She serves on the board of directors both of Women Chefs and Restauranteurs and of City Harvest, a New York City hunger-relief organization.

Judith Hall is the Editor-in-Chief of Food & Wine Books. Previously she was the Editor-in-Chief of Cook's Magazine and before that the Director of Publication for La Varenne Ecole de Cuisine in Paris, from which she earned a Grand Diplome.

Product Details

• Hardcover: 200 pages
• Publisher: Amer Express Food&Wine Corp (May 1, 1900)
• Language: English
• ISBN-10: 0916103609
• ISBN-13: 978-0916103606
• Product Dimensions: 10 x 8.1 x 1 inches
• Shipping Weight: 2.8 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #1,050,708 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

1 of 1 people found the following review helpful:

5.0 out of 5 stars Wonderful recipes and ideas for wine pairings, April 10, 2008

By 

Geoffrey M. Lucas (Minot, ND) - See all my reviews
(REAL NAME)   

This review is from: Food & Wine 2000: An Entire Year's Recipes from America's Favorite Food Magazine (Hardcover)

I love these recipes either directly from the book or using them for ideas and modifying them accordingly. This particular year, 2000, has some of the best soups I've seen from these books over the years. My girlfriend loves them and requests them again and again.

Personally, I think dishes, if made from a recipe, should be made as closely as possible to the original the first time (of course altering certain ingredients if you can't eat them or stand them), that way you are more likely to find new and interesting taste combinations that you otherwise probably wouldn't have discovered. After that, as far as I'm concerned, it's open season on modifying it to your taste.