Over the past year
Food & Wine, the largest epicurean magazine, has published over 600 recipesâand they are all here in the
Food & Wine Annual Cookbook 2010: an entire year of 2009 recipes accompanied by over 250 scrumptious-looking photographs.
The contributors include the culinary world's fi nest, with such cookbook authors, chefs, and food luminaries as Jean-Georges Vongerichten, David Chang, and Bobby Flay. Mouthwatering dishes from Curtis Stone, François Payard, and Thomas Keller were tested on home appliances, making them easy to re-create. The exceptionally clear recipes will enable you to create impressive restaurant-style dishes in your own kitchen.
The recipes in
Food & Wine Annual Cookbook 2010 refl ect the many ways to cook today; real food that real people who want to eat well can actually prepare.
"synopsis" may belong to another edition of this title.
Dana Cowin, F&W editor in chief since 1995, has covered food, entertaining, style and design for over 20 years. She is on the board of directors of City Harvest, a New York City hunger-relief organization.
Kate Heddings is the editor of F&W Cookbooks and a senior editor at F&W Magazine. A graduate of the French Culinary Institute in New York City, she previously edited cookbooks at William Morrow Publishers.
"About this title" may belong to another edition of this title.
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