The Chicago Tribune Good Eating Cookbook

Introduces six hundred tested recipes originally features in the "Good Eating" section of the Chicago Tribune, presenting a wide variety of dishes that emphasize fresh ingredients and simple preparation, accompanied by suggested menu plans for special occasions, complete nutritional information, and sixty-four pages of full-color photography.

The "Good Eating" section of the Chicago Tribune has developed a reputation for providing great-tasting, foolproof recipes. Six hundred of these are gathered in The Chicago Tribune Good Eating Cookbook, a wide-ranging collection for all occasions and cooks of every skill level. From French Toast Three Ways and Shrimp Po' Boys to Old-Fashioned Chicken Pot Pie and Vietnamese Beef and Mint Salad, the recipes cover classic and contemporary dishes, with a culinary nod to heartland favorites. Both reference work and source for up-to-date recipes for everyday and special-occasion cooking, this book should find a place in kitchen libraries from coast to coast.

Beginning with a survey of modern cooking trends (ethnic-derived recipes and foods are becoming mainstream, readers learn), the book then presents recipes in chapters that range from appetizers and breakfasts to salads, main dishes, desserts, and candies. Standouts among the vast assortment include Real McCoy Macaroni and Cheese, Plum-Glazed Roast Pork, and Grilled Tuscan Bread Salad. Sweets include the likes of Bourbon-Pecan Pumpkin Pudding, Kentucky Butter Cake, and Chocolate Peanut Butter Cookies. With complete nutritional information for the recipes, along with menus and wine suggestions, the book is a comprehensive tour of modern American cooking in all its satisfying diversity. --Arthur Boehm