Food & Wine Best of the Best Cookbook Recipes: The Best Recipes from the 25 Best Cookbooks of the Year Hardcover – Sep 14 2010
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Food & Wine is the modern, stylish, trend-spotting, talent-seeking epicurean magazine. It has an overall audience of 7 million readers with a passionate interest in, and an adventurous approach to cooking, wine, entertaining, restaurants and travel.
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*PLEASE NOTE THE PHOTO POSTED AS OF SEPTEMBER 23RD IS NOT OF THIS EDITION. It is a cropped version of Volume 11 from 2008.*
This year's book benefits from two new features: wine pairings for each recipe as well as information on how to learn more about each author online (website, Facebook and/or Twitter).
Like previous editions, nearly every cookbook author provides an exclusive recipe (with only two exceptions this year). Many of the recipes have tips from the author (such as what type of bread to use for the chocolate bread pudding and the best method to reheat it). There were 58 full-page, color photos of finished dishes plus eight full-page, color photos of the chefs and/or scenery.
The book is well-organized and makes it really easy to find what you need. The 25 featured cookbooks are divided into one of six chapters (Comfort Food, Seasonal & Healthy, Grilling, Latin Tapas, World Food, and Italian). There is an index in which recipes are listed by the following categories (with the number of recipes for each category in parenthesis): Hors D'Oeuvres (7); First Courses (14); Pasta, Risotto & Vegetarian Main Courses (14); Fish & Shellfish (13); Poulty (16); Meat (20); Vegetables & Sides (15); and Desserts (14). There is also a traditional index which includes listings by ingredients (avocado, bacon, herbs, yogurt, etc.) as well as finished dishes (cakes, pasta, pies, soups, etc.).
The first chapter, Comfort Food, includes recipes from:
* DamGoodSweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style: Lemon Icebox Pie; Chocolate Bread Pudding; Banana Pudding with Vanilla Wafer Crumbs; Café au Lait Crème Brulee; and Creole Brownies (exclusive).
* Ad Hoc at Home: Buttermilk Fried Chicken; Sauteed Chicken Breasts with Tarragon; Leek Bread Pudding; Brownies; and Duck with Mushrooms & Cranberry Sauce (exclusive).
* Real Cajun: Rustic Home Cooking from Donald Link's Louisiana: Chicken Sauce Piquant; Chicken & Dumplings; Cheesy Spoonbread; and Chicken Leg Confit with Lemon-Olive Vinaigrette (exclusive).
* Down Home with the Neelys: A Southern Family Cookbook: Florida Coast Pickled Shrimp; Cheesy Corkscrews with Crunchy Bacon; Broccoli Cheddar Cornbread; Pimento Cheese Melts; and Sweet Potato Pancakes (exclusive).
* New Classic Family Dinners: Radish & Cucumber Salad in Yogurt Vinaigrette; Roasted Tomato Soup; Chocolate Pudding with Whipped Cream; Roast Chicken with Herb Butter; and Rumaki (exclusive).
The next chapter, Seasonal & Healthy, includes recipes from:
* Earth to Table: Seasonal Recipes from an Organic Farm: Blueberry Upside-Down Cake; French Onion Soup; Roasted Potatoes with Horseradish Dressing; Korean-Cut Ribs with Honey & Soy Sauce; and Honey Walnut Bread (exclusive).
* Hudson Valley Mediterranean: The Gigi Good Food Cookbook: Hudson Valley Salad with Horseradish Dressing; Wiltbank Farm Mushroom Ragu; Winter Pasta Salad with Chicken & Radicchio; and Onion-Marinated Flank Steak (exclusive).
* Whole Grains for Busy People: Fast, Flavor-Packed Meals and More for Everyone: Macaroni & Cheese with Ham & Spinach; Bulgur Salad with Tuna, Olives & Feta; Quinoa Paella with Chicken & Chorizo; and Farro Risotto with Winter Squash & Sage (exclusive).
* Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More: Cranberry Buckle with Vanilla Crumb; Gingered Pear & Raspberry Pandowdy; Stone Fruit Slump; and Spring Vegetable Soup with Pasta (exclusive).
The third chapter, Grilling, includes recipes from:
* Bobby Flay's Burgers, Fries, and Shakes: Salmon Burger with Hoisin Barbecue Sauce; Toasted Marshmallow Milkshake; Caesar Salad Burger; and Roasted Tomatoes with Ancho Bread Crumbs (exclusive).
* Emeril at the Grill: A Cookbook for All Seasons: Greek-Style Lamb Kebabs; Squash Ribbon Salad with Goat Cheese; Chipotle-Deviled Eggs; and Filipino-Inspired Adobo Chicken Thighs.
* Seven Fires: Grilling the Argentine Way: 7 ½ Hour Lamb Malbec with Rosemary & Lemon; Burnt Carrots with Goat Cheese & Arugula; Pork with Brown Sugar, Orange Confit & Thyme; and Burnt Summer Figs with Burrata & Arugula (exclusive).
* Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking: Beer & Caraway Braised Bratwurst; Marinated Skirt Steak with Garlic & Cilantro; and Marinated Tenderloin with Smoked Paprika.
The next chapter, Latin Tapas, includes recipes from:
* Simply Mexican: Chile-Smothered Spareribs; Crab Tostadas; Chilled Shrimp & Lime Salad; Shredded Pork Stew with Chipotle Tomato Sauce; and Chorizo Sliders (exclusive).
* Pintxos: Small Plates in the Basque Tradition: Caramelized Onions with Idiazabal Cheese; Basque Clam Chowder; Chicken Thighs with Spicy Basque "Ketchup"; Spiced Butterflied Quail Elcano; and Pineapple Clafoutis (exclusive).
* Tacos: Maui-Style Snapper; Green Chile Pork Mondong; Portobello Mushrooms with Chipotle; and Pork Tenderloin with Fig Mole (exclusive).
The fifth chapter, World Food, includes recipes from:
* Pure Simple Cooking: Effortless Meals Every Day: Pork Chops with Plums & Chinese Spices; Roast Cod with Anchovies & Bean Puree; Swedish Baked Beets with Onions, Sour Cream & Dill; Turkish Baked Eggplant with Chile, Feta & Mint; and Vietnamese Grilled Chicken Salad (exclusive).
* Falling Cloudberries: A World of Family Recipes: Shrimp with Lemon, Peri-Peri, Garlic & Feta; Pan-Fried Veal Chops with Lemon, Sage & Mascarpone; Coddled Egg & Anchovy Salad; Cinnamon & Cardamom Buns; and Roasted Lemon & Oregano Chicken with Potatoes (exclusive).
* Mediterranean Hot and Spicy: Tunisian Carrot Salad; Spicy Bulgur with Nuts & Tomato Paste Dressing; Swordfish with Wine, Tomato, Chile & Capers; Yogurt, Spinach & Parsley Salad with Walnuts (Borani); and Crustless Zucchini Pie (exclusive).
* Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share: Chicken with Red Wine Vinegar, Tomato & Shallots; Straw & Hay al Forno; Tian of Eggplant, Tomato & Fresh Cheese; and Lamb Tangine Smothered in Baby Spinach (exclusive).
* Mastering the Art of Chinese Cooking: A Simple Fried Rice; Stir-Fried "Beef" with Broccoli; Clams Stir-Fried with Black Beans; Baked Duck Breasts; and Stir-Fried Beef Tenderloin with White Asparagus (exclusive).
The final chapter, Italian Food, includes recipes from:
* Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes: Spicy Calamari; Chicken with Giardiniera; Chicken with Olives & Pine Nuts; Pasta with Baked Cherry Tomatoes; and Fresh Pear & Pecorino Ravioli (exclusive).
* Salt to Taste: The Key to Confident, Delicious Cooking: Pasta e Fagioli; Chicken Soup with Farro & Dumplings; Corn & Pancetta Risotto; Striped Bass al Cartoccio; and Roasted Fennel Soup with Hazelnuts (exclusive).
* Seafood alla Siciliana: Recipes and Stories from a Living Tradition: Asparagus with Tomato-Olive Garnish; Seared Tuna with Sweet-Sour Onions; Pizza Panino with Anchovies & Tomatoes; and Veal Stew with Mushrooms & Peas (exclusive).
* Stir: Mixing It Up in the Italian Tradition: Seared Sea Bass with Spicy Soffrito; Butcher Shop Bolognese; Orecchiette with Cauliflower; Lamb Stew with Sweet Potatoes & Barley; and Gnocchi Parisienne (exclusive).
This is a fun way to preview some of the top cookbooks of the past year. My only suggestion for improvement would have been to include more vegetarian recipes, but that is not likely to be an issue for most readers.
I am sorry there aren't links to all of the cookbooks. Apparently you can only include 10 links for each review.
NOTE: I purchased this from another bookseller and have no tie to the publisher or the authors.