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brick red hardcover ~ 4to ~ 4º (quarto ~ 9"x10"). large "coffee table" book, international or priority shipping will cost extra. dustwrapper in protective plastic book jacket cover. very fine cond. looks new. like new. as new. binding square & tight. covers clean. edges clean. contents free of markings. dustwrapper in very fine cond. as new. not worn or torn or price clipped. nice clean copy. no library markings, store stamps, stickers, bookplates, no names, inking, underlining, remainder markings etc~. first edition. first printing (#1 in # line). 255p. glossy pages throughout. almost every page photo illustrated in full color. many full page presentation photos. index. table of equivalents. cookbooks. cucina. culina. cocina. international cuisine. asian cuisine. continental cuisine. latin american cuisine. ethnic cuisine.~ The editors of SAVEUR, the award~winning food magazine, have always believed that home cooking is the cornerstone of great cuisine, no matter where on Earth home happens to be. Bold, straightforward flavors, simple techniques, and honest ingredients~these are the building blocks of our most soul~satisfying meals. In this extraordinary, beautifully illustrated volume, SAVEUR editor~in~chief James Oseland has brought together a rich compendium of more than a hundred of the world's most beloved home~style dishes and drinks, from regional American classics like Texas~style barbecued brisket and luscious New York cheesecake to authentic renditions of other countries' cherished specialties: Thai tom yum goong soup, Mexican chiles rellenos, a rustic Tuscan tomato tart, Hungarian chicken paprikash with made~from~scratch dumplings, and much more. Most require just a few readily available ingredients, and virtually all are easy to make. Accompanied by first~person stories from some of SAVEUR's most acclaimed writers, as well as helpful ingredient glossaries and images by regular SAVEUR contributors like Landon Nordeman, Penny De Los Santos, Michael Kraus, and Andre Baranowski, the recipes in this book demonstrate how marvelously eclectic the world's notion of comfort food has become. Now this is food to satisfy the soul: slow~braised Provençal~style leg of lamb, tagliatelle with a rich ragù bolognese, crunchy Thai spring rolls with a tangy chile~garlic sauce, gooey mac and cheese, silky Chinese stir~fried noodles, deep~fried catfish, sumptuous dulce de leche cake. Sure, we still love the American classics, but today our notion of comfort food is more eclectic than ever. For proof, look no further than the delicious entrées, appetizers, side dishes, desserts, and drinks in this gorgeously illustrated collection of more than a hundred authentic home~style recipes from around the world. Compiled by the editor~in~chief of SAVEUR, the country's most critically acclaimed culinary magazine, The New Comfort Food is based on the simple premise that home cooking is the foundation of all great cuisines, no matter where on Earth home happens to be.
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