Synopsis
Once considered humble fare, braised lamb shanks, richly flavored French Stew, and spicy Cajan gumbos have become cornerstones of sophisticated restaurant menus. At home, too, whether for family or company, few dinners are easier or more welcome than a one-pot meal, which can bubble along unattended and be served in the same dish.This mouthwatering collection by the James Beard Award-winning authors of the bestseller Onions, Onions, Onions contains over 200 stylish recipes for everything from appetizers to deserts.
Reviews
The secret to the success of one-pot dishes, say the Griffiths (Onions, Onions, Onions), is the cover, "the lid that keeps everything in, retains the heat, captures the steam, holds the aromas, and enhances the flavors." Demonstrating the versatility of this technique, this collection borrows from many sources, e.g., an old Southern cookbook or Old World Jewish holiday fare, and offers up such anything-but-humble dishes as Chicken Stew with Virginia Ham, Mushrooms, Peas & Cornmeal Dumplings or Beer-Braised Veal Brisket with Onions & Parsnips. Nor is the preparation necessarily simple. Employing a variety of techniques ranging from braising and roasting to poaching and smothering, some of the 200 recipes call for specialty ingredients from Middle Eastern and Asian markets, lengthy cooking times and close to 20 ingredients. The collection's extensive range is seen in recipes for as Tea-Smoked Scallops; Artichoke Barigoule; Braised Trout with Onions and Peppers; Creamy Polenta with Mascarpone; Maple-Braised Plums, Figs, and Blackberries; and Gingered Carrot Cake. When appropriate, the authors suggest a wine. With these versions of old-fashioned comfort foods prepared with respectful attention, the Griffiths refresh a rich culinary resource, making traditional family fare into food fit for company?and just in time for the cold winter months. Photos not seen by PW. BOMC main selection.
Copyright 1996 Reed Business Information, Inc.
The 1990s have seen a return to homey, nostalgic dishes, in restaurants as well as family kitchens, and the Griffiths (Onions, Onions, Onions, LJ 8/94) offer plenty of hearty soups, stews, and other traditional favorites. However, many of them are more sophisticated and elegant than "one-pot wonders" might imply, from Tea-Smoked Scallops to braised Salmon Teriyaki with Spinach & Scallions to Covered Risotto with Wild Mushrooms & Radicchio. A nice companion to Susan Wyler's Simply Stews (LJ 10/15/95), which also featured down-home and upscale versions of familiar comfort food, this is recommended for most collections.
Copyright 1996 Reed Business Information, Inc.
"About this title" may belong to another edition of this title.
