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.
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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.
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