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Almost one million subscribers heartily agree: there’s always something delicious going on in Food & Wine. And it’s all here in the annual cookbook, which includes every recipe published in the magazine during 2006—more than 500 dishes accompanied by scrumptious-looking photographs. The contributors remain absolutely stellar—cuisine’s finest—including such cookbook authors, chefs and food luminaries as Jacques Pepin, Jean-Georges Vongerichten, Paula Wolfert, and Eric Ripert. Mouthwatering recipes like Smokey Spiced T-Bone Steaks with Chilean Salsa (from Stephen Raichlen, author of Barbeque Bible), Spring Pea Falafel with Marinated Radishes and Minted Yogurt (from personal chef Nicki Reiss), and Fluffy, Buttery Cinnamon Rolls (Deborah Racicot of New York’s Gotham Bar & Grill) were tested on home appliances, making them easy to re-create. In addition, the volume includes 50 brand-new test-kitchen tips, as well as an extensive glossary of accessible wines. Here’s real food that real people who want to eat well can actually prepare; dishes that reflect the many ways we cook today.
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Among a crowded field, Food and Wine's annual cookbook is too perennial to stand out and too general to squeeze into any one niche; it is also, year in and year out, one of the best additions to any adventurous chef's kitchen. Featuring new takes on old favorites-a delicious Sweet Potato Souffle, for instance, enriched with a handful of gruyere-alongside exciting adventures in dining, like Patio Pig Pickin', an afternoon-long ham roast that serves 18. In between are international specialties like French celebrity chef Eric Ripert's Brazilian Feijoada, a rib-sticking mix of beans, sausage, and various cuts of pork, like a South American take on the French cassoulet. Other neat tricks include Beef Tenderloin "Dogs" with Corn Relish, featuring marinated slices of tenderloin wedged into crusty slices of baguette, and Shrimp Masala, which mixes big fresh shrimp with a panoply of Indian spices. Desserts are a high point: a Graham Cracker Pound Cake is simple but irresistible, as are Spiced Almond Tuiles, and anyone who sees the full-page glamour shot of the Chocolate Cookies-N-Cream Tower will race to the grocery store for bittersweet chocolate and heavy cream.
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This most recent compilation of a year of Food & Wine magazine's recipes delights the eye and captures the present state of upmarket domestic cuisine. The current crop of recipes bears the imprints of chefs whose work in restaurants has been featured not only in the magazine's pages but also in the increasing numbers of television cooking shows crowding the nation's airwaves. Pasta recipes abound, from comforting macaroni and cheese to noodles dressed with salmon caviar. Seafood plays a major role with all manner of garnishes and enhancements. Popular glazed bacon stars at breakfast. Desserts still rely heavily on chocolate, but a unique fennel cake made from bulb fennel in addition to fennel seed, anise seed, and star anise proves compelling. Asian ingredients beyond simple soy sauce find more and more uses in American cooking. Numerous sidebars throughout the text offer ingredient and equipment evaluations and include Web addresses. Knoblauch, Mark
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