Food & Wine Magazine's 2001 Cookbook: An Entire Year's Recipes (Hardcover)

by Food & Wine Magazine (Editor)

Editorial Reviews

From Publishers Weekly
Food & Wine magazine's annual recipe compilation is richly packed with contributions from cookbook authors, restaurant owners, chefs, cooking instructors and others, including such well-known stars as Emeril Lagasse, Maida Heatter, Jacques P‚pin and Jean-Georges Vongerichten. Many of these recipes are ambitious and challenging: the Cinnamon Financiers (French tea cakes) with Figs Poached in Port, for example, or the intricate Poached Chicken with Tarragon. Yet recipes for such classics as Coq au Vin or Country Cake with Strawberries and Whipped Cream, as well as for simple dishes like Grilled Tuna with Artichokes and Aioli or Huevos Rancheros, make this cookbook as invaluable for less experienced cooks as it is for seasoned chefs. Just in time for summer entertaining, the book offers a fabulous drink section and a wide array of hors d'oeuvre recipes. Interspersed throughout are complete meal menus and informative side bars describing, for instance, the health benefits of certain nuts or plugging cutting-edge kitchen gadgetry (e.g., new pannino presses). The book also includes extensive indexes, including one that lists recipes in categories like "quick" or " health conscious." Color photographs capture the spirit of the plated food, and the smart layout and content of the book will appeal to a wide range of cooks, especially those with a taste for contemporary internationally inspired cooking. (May) Forecast: The Food & Wine brand name, combined with this cookbook's broad appeal and unusually high quality, guarantees its commercial success. And it's much tidier than saving back issues of the magazine.

Copyright 2001 Cahners Business Information, Inc.

Product Description

More than 800,000 subscribers heartily agree: there's always something delicious going on at Food & Wine. It's the unrivaled leader in the field, and serves up recipes, menus, advice on cooking gourmet travel, sophisticated entertaining tips, wine reviews, ideas on pairing wine and food, and articles on the hottest chefs and innovations in the culinary world. And here, all in one place, is every recipe published in the magazine during the year 2000--more than 500 of them! Each is kitchen-tested on everyday (not industrial) equipment, especially so you can recreate them in your own home. Here's real food that real people who want to eat well can actually prepare (unlike the too-complicated dishes in other cooking magazines, which seem to require a year spent at the Cordon Bleu!). Put these on your plate: Picadilo-Stuffed Mushrooms, Goat Cheese and Pepper Empanadillas, Fresh Herb Soup, Sicilian Eggplant Stuffed with Garlic and Melting Cheese, Spicy Crawfish Salad on Brioche, Snapper in Chile-Lime Sauce, Rack of Lamb with Cabernet Sauce, and Hazelnut Meringue Ice Cream Sandwiches. For the most innovative menus and wine pairings--whether you entertain every night or just for the holidays-Food & Wine is the authority.

Product Details

• Hardcover: 440 pages
• Publisher: American Express Publishing (June 30, 2001)
• Language: English
• ISBN-10: 091610365X
• ISBN-13: 978-0916103651
• Product Dimensions: 10.1 x 8.1 x 1.1 inches
• Shipping Weight: 2.8 pounds
• Average Customer Review: 5.0 out of 5 stars See all reviews (1 customer review)
• Amazon.com Sales Rank: #886,948 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

6 of 6 people found the following review helpful:

5.0 out of 5 stars Contemporary Cuisine, July 2, 2002

By	Rebecca Johnson "SeasonedwithLove.com" (Washington State) - See all my reviews (TOP 10 REVIEWER)    (REAL NAME)    (COMMUNITY FORUM 04)

Food & Wine Magazine is well known for their unique recipe selections. Now you can purchase an entire year's worth of recipes in one elegant book. Each year they publish a marvelous collection of the tastiest recipes from all 12 issues of the magazine in the previous year.

This book contains the recipes from the year 2000. There are over 700 recipes in this volume. Everything from hours d'oeuvres and cocktails to main dishes, side dishes and delicious desserts.

All of the recipes have been tested to perfection in the Food & Wine test kitchens, so they have clear, easy step-by-step directions. They also include kitchen hints and many inspirational color photographs.

There are some special symbols in this book. They have marked the "quick, health-conscious and winners" with cute symbols. Each chapter starts with a full list of recipes in that chapter.

The Contents Include:

Hors d'oeuvres - Impress your guests with a colorful Roasted Red Pepper dip or elegant Mushroom and Goat cheese Phyllo Triangles. They also include ceremonial foods like "haroset" which is a fruit-and-nut mixture used to symbolize parts of the Passover story.

First Courses - If you have yet to taste seafood and eggs, the Seafood and Scallion Pancakes on pg. 40 are a good introduction. Who knew shrimp and eggs could taste so good together.

Salads - Balsamic Caesar Salad, Endive and Grapefruit Salad with Smoked Trout, Asparagus Salad with Herbs and Parmesan.

Soups - Curried Butternut Squash and Cauliflower soup is so exotic! If you love cooking with beans, they really have quite a few winter bean soup recipes. If you love seafood, don't miss the smoky seafood chowder.

Eggs - Spinach, Ham and Parmesan Souffle, Omelets and Frittatas

Pasta - Saffon Linguine with Herb Oil and Shaved Manchego Cheese, Mushroom and Tomato Lasagna, Brown Butter Potato Gnocchi.

Fish & Shellfish - Grilled Fish with Sauce au Chien, Grilled Sea Bass with Lemon-Mind Dressing, Baked Turbot with Herbed Hollandaise, Miso-Glazed Salmon and Grilled Tuna with Coriander Seeds and Cilantro.

Chicken and Other Birds - Cumin-Garlic Chicken and Beet Kebabs, Coconut Curry Chicken, Spicy Chicken Salad with Papaya, Chicken Baklava with Spices and Dried Fruit, Chicken Masala..(complete with a list for an Indian pantry), Fried Chicken, Coq au Vin, Jambalay, Thai Green Curry Chicken, Lemon and Garlic Roast Chicken (I must say this is the best recipe in the book).

Pork & Veal - Barbecued Pork Loin, Passion Fruit and Ginger Glazed Pork Tenderloin, Standing Pork Roast with Fresh Herbs, Pork Burgers with Sage, Saltimbocca di Vitello, Grilled Veal Chops with Tasso, Foie Gras and Sorrel, Roasted Rack of Veal. Impressive.

Beef, Lamb & Game - Now we are talking Dinner! Beef Tenderloin with Roasted Garlic Crust with Winter Vegetable Pan Roast, Miami Cuban-Style Steak with Mojo, Beef Stew with Red Wine, Braised Brisket with Rosemary, Shallots and Red Wine, Kalahari Venison Medallions with Plum Sauce, Lamb Tagine with Prunes and Carrots, Spicy Lamb and Bulgur Meatballs. I don't know about you, but this is making me really hungry.

Breads, Pizzas, Sandwiches & Tortillas - A unique chapter for sure. You will find recipes for Cornmeal Crackers with Pumpkin Seeds, Squash and Stilton Biscuits, Corn Bread, White Bread, Garlic and Thyme Croutons, Pumpernickel waffles, Four Cheese Panini, Cuban Roast Pork Sandwiches with Mojo Sauce, Grilled Fish Tacos.

Vegetables - If you have been looking for a creamed spinach recipe, this one has shallots and parmesan cheese. There are recipes for the cutest stuffed zucchini with pecorino sauce that are a visual delight. White Asparagus with Pitachio Polonaise is most elegant. Do you want a few "lentil" recipes. Here they have a lentil salad and a fragrant Toor dish with Garlic and Tomato.

Potatoes & Grains - If you love potato gratin, here are a few delicious variations. Then there are potato cakes and even a potato soufflé. The Tomato Risotto is on my list of dishes to make with fresh vine ripened tomatoes.

Sauces & Condiments - Everything from a garlic vinaigrette to a Fourth-of-July Firecracker Salsa. They also have some sauces and chutneys like Tamarind and Date Chutney for serving with curry.

Cakes, Tarts & Cookies - If you are looking for new ideas for "semolina" there is a cake complete with a cherry sauce. Then you have gingerbread, a country cake with strawberries and whipped cream (my husband's favorite recipe in this book) and a rather interesting "Giraffe-Spot" Cake for the adventurous. Looking for a recipe for those soft chocolate cakes? The Custard-Filled Crostat with Amaretti looks incredible. Now, what I was really enticed by was the idea of adding "passion fruit" to a Lemon Meringue Pie.

Fruit Desserts - Summer Bliss! Apricots in Vanilla Cardamom Syrup, Warm Apple Charlottes, Golden Strawberry Gratin, Honey-Carmelized pears with Orange-Vanilla Flan, Banana-Bread-and-Butter Pudding, Frozen Lime Souffle.

Other Desserts - Chocolate Fonue with Fresh Fruit, Chocolate-Filled Bomboloncino, the cutest "chocolate sweethearts," Coconut Flans with Rum, Molasses-Cinnamon Cake Doughnuts, Hazelnut Meringue Ice Cream Sandwiches and Coffee Granita with Lemon Cream.

Beverages - Lemonade, Hot Chocolate with Whipped Cream, Masala Chai, Smoothies, Punch, etc.

This is almost a guide to what the top chefs were doing in the past year so you can keep up on food trends. Dana Cowin is the wonderful magazine editor who also serves on the board of directors of Women Chefs and Restaurateurs, so she knows where to find all the tasty food secrets. Judith Hill was once the director of publications for La Varenne Ecole de Cuisine in Paris and this book has a rather French appeal in the design.

There is a unique "quick" guide to special recipes. The Index is very easy to use and the entire book format is very organized and appealing.

Sensual exoticism to delicious traditional American food.

These Cookbooks are worth collecting!

~The Rebecca Review