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The Chicago Tribune Good Eating Cookbook Hardcover – September 1, 2000
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The "Good Eating" section of the Chicago Tribune has developed a reputation for providing great-tasting, foolproof recipes. Six hundred of these are gathered in The Chicago Tribune Good Eating Cookbook, a wide-ranging collection for all occasions and cooks of every skill level. From French Toast Three Ways and Shrimp Po' Boys to Old-Fashioned Chicken Pot Pie and Vietnamese Beef and Mint Salad, the recipes cover classic and contemporary dishes, with a culinary nod to heartland favorites. Both reference work and source for up-to-date recipes for everyday and special-occasion cooking, this book should find a place in kitchen libraries from coast to coast.
Beginning with a survey of modern cooking trends (ethnic-derived recipes and foods are becoming mainstream, readers learn), the book then presents recipes in chapters that range from appetizers and breakfasts to salads, main dishes, desserts, and candies. Standouts among the vast assortment include Real McCoy Macaroni and Cheese, Plum-Glazed Roast Pork, and Grilled Tuscan Bread Salad. Sweets include the likes of Bourbon-Pecan Pumpkin Pudding, Kentucky Butter Cake, and Chocolate Peanut Butter Cookies. With complete nutritional information for the recipes, along with menus and wine suggestions, the book is a comprehensive tour of modern American cooking in all its satisfying diversity. --Arthur Boehm
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Chicago is fortunate to have some of America's best chefs: Gale Gand, Jean-George Vongerichten, Rick Tramonto, Jean Joho, and Paul Kahan. They, and their establishments, are nicely represented (although there is no mention of Rick Bayless).
The Chicago Tribune continues to instruct and delight with its better than average weekly food section. One can hope that a third edition of this volume will appear down the road to include favorites since this book was published: Chestnut Cheesecake, Grand Mariner Truffles, Pumpkin Lasagna, and Duck Breasts with Dried Cherry Sauce, among others. You've got to buy this book if you're from Chicago - but it's a welcome addition to any kitchen library. I'd give it 3.5 stars.