Food and Wine Presents Best of the Best: The Best Recipes from the Year's 25 Best Cookbooks - Hardcover

Hardcover

ISBN 10: 0916103617 ISBN 13: 9780916103613

Publisher: Food & Wine, 2000

Synopsis

A collection from a respected magazine of the culinary arts gathers more than one hundred of the best recipes from the year's best cookbooks, including recipes from Julia Child and Martha Stewart, and offering cooking tips, a recipe index, and more. Original. 20,000 first printing.

About this title

Review

The third edition of Food & Wine magazine's The Best of the Best furthers a smart tradition. Like its predecessors, it presents the best recipes from the year's 25 best cookbooks, as chosen by the magazine. These include a stellar assortment culled from restaurant cookbooks, books by TV cooks, dessert books, and a miscellaneous gathering of other favorites. The range is wide and encompasses such dishes as Emeril Lagasse's Garlic Meatball Poorboys, Julia Child's Pot Roast, B. Smith's Jerked Roast Turkey, and Ming Tsai's Spicy Black Bean Mussels with Rice Stick Noodles. (Full disclosure: this reviewer coauthored Tsai's book Blue Ginger.) Readers searching for dishes of proven taste and workability should welcome this collection.

Including dozens of recipes for hors d'oeuvres and first courses through main dishes of all kinds and desserts, Best offers its selections with informative notes that reveal why the book was written, its special dishes, and why it was chosen for the collection, among other data. Thus readers discover, for example, that Learning to Cook with Marion Cunnigham, whose books include the complete revision of The Fannie Farmer Cookbook, was selected because it offered "basics in a way so calm, comforting, and complete that even the most skittish newcomer will be lulled into competency." Cunningham's recipe for Almond Butter Cake is a sure winner, as are other end-of-meal inclusions like François Payard's Warm Chocolate Tart and Alice Medrich's Apricot Lemon Bars. With a list of editor's choices (their year's best recipe is Café Boulud Cookbook's luscious Potato Gratin Forestier), color photos throughout, and a guide to the recipes' publishers, the book makes it easier than ever to cook the very best. --Arthur Boehm

About the Author

Judith Hill is the editor in chief of Food & Wine Books. Previously she was the editor in chief of Cook's Magazine and before that the director of publications for La Varenne Ecole de Cuisine in Paris, from which she earned a Grand Diplome. She lives in New York City.

Edition details

• Publisher: Food & Wine
• Publication date: 2000
• ISBN 10: 0916103617
• ISBN 13: 9780916103613
• Binding: Hardcover
• Language: English
• Number of pages: 283
• Editor: Hill Judith