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 2001--more than 700 of them, accompanied by over 250 scrumptious photographs! The top-name contributors include such culinary stars as Bobby Flay, Emeril Lagasse, Wolfgang Puck, Julia Child, Jacques Pépin, Jamie Oliver, and Paula Wolfert. Each recipe is kitchen-tested on everyday (not industrial) equipment, so you can re-create them in your own home. Here's real food that real people who want to eat well can actually prepare, dishes that reflect how we cook today. Many are fast, healthy, can be prepared ahead of time (so you won't go crazy on the day of your dinner party), and have category symbols to make each type easy to find. Put these on your plate: Shrimp and Corn Chowder, Simple Roasted Chicken and Buttermilk Mashed Potatoes, Scallops wrapped in Kaffir Lime Leaves, Lamb Chops with Lavender Salt, Pasta Arrabiata, and Floating Island with Coconut Milk and Mango Chutney. And, that's only the beginning! 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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Presenting the magazine's annual compilation of recipes published in 2001, this full-color volume includes more than 700 recipes, taken from either their test kitchen or one of the many celebrity chefs. Containing contributions from such notables as Jacques P‚pin, Wolfgang Puck, Bobby Flay and the Naked Chef, the recipes are alike in that they are tried and tested, full of flavor and provide something for every level of cook. With such dishes as the quick Foil Baked Sea Bass with Spinach and the Easy Ratatouille aimed at the beginner or the Auberge Ravoux's Braised Leg of Lamb for those with more experience, the book has depth and breadth. From hors d'oeuvres through salads, sauces and mains to dessert, this high-quality volume covers every interest and taste with emphasis on contemporary international healthy cuisine. At the end of many recipes are helpful make-ahead tips, notes and wine recommendations in a layout and design that makes each dish easy to locate.
Copyright 2002 Cahners Business Information, Inc.
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Book Description American Express Publishing. Hardcover. Book Condition: New. 0916103722 Ships promptly. Bookseller Inventory # Z0916103722ZN
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