From Publishers Weekly
Among a crowded field, Food and Wine's annual cookbook is too perennial to stand out and too general to squeeze into any one niche; it is also, year in and year out, one of the best additions to any adventurous chef's kitchen. Featuring new takes on old favorites-a delicious Sweet Potato Souffle, for instance, enriched with a handful of gruyere-alongside exciting adventures in dining, like Patio Pig Pickin', an afternoon-long ham roast that serves 18. In between are international specialties like French celebrity chef Eric Ripert's Brazilian Feijoada, a rib-sticking mix of beans, sausage, and various cuts of pork, like a South American take on the French cassoulet. Other neat tricks include Beef Tenderloin "Dogs" with Corn Relish, featuring marinated slices of tenderloin wedged into crusty slices of baguette, and Shrimp Masala, which mixes big fresh shrimp with a panoply of Indian spices. Desserts are a high point: a Graham Cracker Pound Cake is simple but irresistible, as are Spiced Almond Tuiles, and anyone who sees the full-page glamour shot of the Chocolate Cookies-N-Cream Tower will race to the grocery store for bittersweet chocolate and heavy cream.
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This most recent compilation of a year of Food & Wine magazine's recipes delights the eye and captures the present state of upmarket domestic cuisine. The current crop of recipes bears the imprints of chefs whose work in restaurants has been featured not only in the magazine's pages but also in the increasing numbers of television cooking shows crowding the nation's airwaves. Pasta recipes abound, from comforting macaroni and cheese to noodles dressed with salmon caviar. Seafood plays a major role with all manner of garnishes and enhancements. Popular glazed bacon stars at breakfast. Desserts still rely heavily on chocolate, but a unique fennel cake made from bulb fennel in addition to fennel seed, anise seed, and star anise proves compelling. Asian ingredients beyond simple soy sauce find more and more uses in American cooking. Numerous sidebars throughout the text offer ingredient and equipment evaluations and include Web addresses. Knoblauch, Mark Copyright © American Library Association. All rights reserved