Most helpful positive review
13 of 13 people found the following review helpful
Serving up a year's worth of things delectable and good tasting, too
on May 8, 2011
Everyone I know has more cookbooks than kitchen space to store them. So why add another one to the collection?
I have eight years of the "Food & Wine Annual Cookbook," going back to 2004. And every April I order the newest edition. As with the other seven, the 2011 recipe round-up stays within easy reach in my kitchen.
I like the way the cookbook is organized. As always, all the recipes from a year's worth of "Food & Wine" Magazine are collected into the same 17 food categories, from "Starters" to soups and salads, to pasta, poultry, beef & lamb and down the chapter headings to "Breakfast & Brunch" and "Pies & Fruit Desserts."
This year, the editors have added a new category, which I especially like, "50 Healthy & Fast Favorites." All 50 recipes have less than 5 grams of saturated fat and can be prepared from grocery store ingredients in 45 minutes or less.
I like the photography. The food shots are sumptuous, and the photos are of delicious-looking food but also happy people out gathering and preparing food and obviously enjoying great eats. The recipes shown are presented plated in a way that's not only visually appetizing, but also in a manner that illustrates how all the ingredients come together.
I like the variety of recipes. When I added things up I had counted more than 700 recipes. And each of the dishes has something, whether it's the list of ingredients or the mix of flavors or texture, that makes that particular serving something special.
I like culinary advice such as "Perfecting Hummus" or "Perfecting Ravioli" or the kitchen tips and information such as "A Lesson in Grains," or "How to Make Tortillas."
I like the fact that the book is comprehensive. It is all-encompassing in a manner that cookbooks restricted to one cuisine, such as Italian or one type of food, such as "Everything Chicken" are not.
I like the beverage pairings offered for every dish. I learn a lot about serving a complementary type and vintage of wine.
What I really like is that in every one of my eight years of "Food & Wine" there is least one - and sometimes as many as four or five - recipes that make it onto my favorites list, those dishes that I come back to time and again when I want to make something that is sure to please the appetites of the people I care about. This year "Grilled Trout with Lemon-Caper Mayonnaise" gets the nod - simple, satisfying to look at and always a taste treat.
For all the reasons listed, I think the annual "Food & Wine Annual Cookbook" in general, and the 2011 edition in particular, should find a special place on your kitchen shelf.