Synopsis
This collection of recipes reflects current food fashion and features as well updated versions of old-fashioned American foods, including spoonbreads, cobblers, and stews, and contemporary classics such as grilled trout with horseradish-parsley sauce
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Reviews
In its relatively short existence (five years), Cook's magazine has built up a sizable readership of serious cooks who are eager to try the newest in culinary fashions while retaining older, proven techniques. In their first collection of recipes from the magazine, the authors (Judith Hill is editor-in-chief of Cook's) present an all-American cookbook: Southern gumbos and jambalayas and Southwestern chilis appear in the soup chapter along with New England clam chowder and split pea soup. The first recipe sets the mood for favorites with modern fillips: potato chips made of pumpkin or sweet potato. Other tasty recipes are beef brisket flavored with fresh herbs, shallots, white wine and heavy cream; roast goose stuffed with wild rice and cranberries; and, for the outdoor grill enthusiast, a "piquant prodigal lamb" served with cold cucumber sauce and spicy mint sauce. Illustrations not seen by PW. BOMC Cooking & Crafts Club main selection.November
Copyright 1985 Reed Business Information, Inc.
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The Cook's Magazine Cookbook
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The Cook's Magazine Cookbook
Published by
Simon & Schuster, 1985
ISBN 10: 0671554816
ISBN 13: 9780671554811
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The Cook's Magazine Cookbook
Published by
Simon & Schuster, 1985
ISBN 10: 0671554816
ISBN 13: 9780671554811
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First Edition
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The Cook's Magazine Cookbook
Published by
Simon & Schuster, New York, 1985
ISBN 10: 0671554816
ISBN 13: 9780671554811
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The Cook's Magazine Cookbook
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