Food & Wine Magazine's 2001 Cookbook: An Entire Year's Recipes

By Judith Hill

More than 800,000 subscribers heartily agree: there's always something delicious going on at Food & Wine. It's the unrivaled leader in the field, and serves up recipes, menus, advice on cooking gourmet travel, sophisticated entertaining tips, wine reviews, ideas on pairing wine and food, and articles on the hottest chefs and innovations in the culinary world. And here, all in one place, is every recipe published in the magazine during the year 2000--more than 500 of them! Each is kitchen-tested on everyday (not industrial) equipment, especially so you can recreate them in your own home. Here's real food that real people who want to eat well can actually prepare (unlike the too-complicated dishes in other cooking magazines, which seem to require a year spent at the Cordon Bleu!). Put these on your plate: Picadilo-Stuffed Mushrooms, Goat Cheese and Pepper Empanadillas, Fresh Herb Soup, Sicilian Eggplant Stuffed with Garlic and Melting Cheese, Spicy Crawfish Salad on Brioche, Snapper in Chile-Lime Sauce, Rack of Lamb with Cabernet Sauce, and Hazelnut Meringue Ice Cream Sandwiches. For the most innovative menus and wine pairings--whether you entertain every night or just for the holidays-Food & Wine is the authority.

• Format: Hardcover
• Language: English
• ISBN: 091610365X
• ISBN13: 9780916103651
• Release Date: January 2001
• Publisher: American Express Food & Wine Magazine Corpora
• Length: 440 Pages
• Weight: 2.90 lbs.
• Dimensions: 0.9" x 8.3" x 10.3"

Customer Reviews

Contemporary Cuisine

Food & Wine Magazine is well known for their unique recipe selections. Now you can purchase an entire year's worth of recipes in one elegant book. Each year they publish a marvelous collection of the tastiest recipes from all 12 issues of the magazine in the previous year. This book contains the recipes from the year 2000. There are over 700 recipes in this volume. Everything from hours d'oeuvres and cocktails to main dishes, side dishes and delicious desserts. All of the recipes have been tested to perfection in the Food & Wine test kitchens, so they have clear, easy step-by-step directions. They also include kitchen hints and many inspirational color photographs. There are some special symbols in this book. They have marked the "quick, health-conscious and winners" with cute symbols. Each chapter starts with a full list of recipes in that chapter. The Contents Include: Hors d'oeuvres - Impress your guests with a colorful Roasted Red Pepper dip or elegant Mushroom and Goat cheese Phyllo Triangles. They also include ceremonial foods like "haroset" which is a fruit-and-nut mixture used to symbolize parts of the Passover story. First Courses - If you have yet to taste seafood and eggs, the Seafood and Scallion Pancakes on pg. 40 are a good introduction. Who knew shrimp and eggs could taste so good together. Salads - Balsamic Caesar Salad, Endive and Grapefruit Salad with Smoked Trout, Asparagus Salad with Herbs and Parmesan. Soups - Curried Butternut Squash and Cauliflower soup is so exotic! If you love cooking with beans, they really have quite a few winter bean soup recipes. If you love seafood, don't miss the smoky seafood chowder. Eggs - Spinach, Ham and Parmesan Souffle, Omelets and Frittatas Pasta - Saffon Linguine with Herb Oil and Shaved Manchego Cheese, Mushroom and Tomato Lasagna, Brown Butter Potato Gnocchi. Fish & Shellfish - Grilled Fish with Sauce au Chien, Grilled Sea Bass with Lemon-Mind Dressing, Baked Turbot with Herbed Hollandaise, Miso-Glazed Salmon and Grilled Tuna with Coriander Seeds and Cilantro. Chicken and Other Birds - Cumin-Garlic Chicken and Beet Kebabs, Coconut Curry Chicken, Spicy Chicken Salad with Papaya, Chicken Baklava with Spices and Dried Fruit, Chicken Masala..(complete with a list for an Indian pantry), Fried Chicken, Coq au Vin, Jambalay, Thai Green Curry Chicken, Lemon and Garlic Roast Chicken (I must say this is the best recipe in the book). Pork & Veal - Barbecued Pork Loin, Passion Fruit and Ginger Glazed Pork Tenderloin, Standing Pork Roast with Fresh Herbs, Pork Burgers with Sage, Saltimbocca di Vitello, Grilled Veal Chops with Tasso, Foie Gras and Sorrel, Roasted Rack of Veal. Impressive. Beef, Lamb & Game - Now we are talking Dinner! Beef Tenderloin with Roasted Garlic Crust with Winter Vegetable Pan Roast, Miami Cuban-Style Steak with Mojo, Beef Stew with Red Wine, Braised Brisket with Rosemary, Shallots and Red Wine, Kalahari Venison Medallions with Plum Sauce, L