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Food & Wine Annual Cookbook
Food & Wine Annual Cookbook: An Entire Year of Recipes 2004
Every recipe from every 2003 issue of Food & Wine, the top-selling cuisine magazine--all in one beautiful volume.
More than 800,000 subscribers heartily agree: there's always something delicious going on at Food & Wine. And now they're cooking up something a little different, too. As always, their annual cookbook will include every recipe published in the magazine during the year 2003--more than 650, accompanied by 170 scrumptious photographs. But that's not all--the design is being revised and refreshed, the volume will include all new kitchen tips, and every single main course will feature a wine suggestion. The contributors remain absolutely stellar, cuisine's finest: Jean-Georges Vongerichten, Jacques Pepin, Paula Wolfert, Marcella Hazan, David Rosengarten, and Daniel Boulud. Recipes are kitchen-tested on home-use equipment, making them easy to re-create. Here's real food that real people who want to eat well can actually prepare, dishes that reflect the many ways we cook today.
More than 800,000 subscribers heartily agree: there's always something delicious going on at Food & Wine. And now they're cooking up something a little different, too. As always, their annual cookbook will include every recipe published in the magazine during the year 2003--more than 650, accompanied by 170 scrumptious photographs. But that's not all--the design is being revised and refreshed, the volume will include all new kitchen tips, and every single main course will feature a wine suggestion. The contributors remain absolutely stellar, cuisine's finest: Jean-Georges Vongerichten, Jacques Pepin, Paula Wolfert, Marcella Hazan, David Rosengarten, and Daniel Boulud. Recipes are kitchen-tested on home-use equipment, making them easy to re-create. Here's real food that real people who want to eat well can actually prepare, dishes that reflect the many ways we cook today.
408 pages, Hardcover
First published May 28, 2004
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Displaying 1 - 2 of 2 reviews
August 8, 2019
I was in San Diego a few months ago and saw this for $1 at the library book sale. With fried chicken and mushrooms on the cover, it seems like a good year.
As usual, this is a solid collection; I have so far made four recipes from it:
Beef kefta with coriander and cumin which are basically coriander meatballs with an amazing hot pepper harissa sauce.
Fragrant fennel brittle which is just what the title says. Sugar made into a brittle with roasted fennel seeds instead of nuts. Very good if you like fennel, which I do. Makes me wonder if you could do the same thing with aniseed or cumin.
Glazed tofu-mushroom salad, a sort of barbecued tofu mixed with shiitake mushrooms, tomatoes, scallions, and bean sprouts with a very good dressing of sesame oil, lemon juice, and ketchup.
Potato and fennel gratin, potatoes, fresh fennel bulbs, and lots of cheese on top. Hard to go wrong with potato gratin; and fennel bulb makes for a unique flavor.
Fennel was apparently the in thing in 2003 (the title is the year after the recipes appeared in Food & Wine magazine). But there’s nothing wrong with that.
I have a more traditional recipe still bookmarked, butternut squash and leek soup.
As usual, this is a solid collection; I have so far made four recipes from it:
Beef kefta with coriander and cumin which are basically coriander meatballs with an amazing hot pepper harissa sauce.
Fragrant fennel brittle which is just what the title says. Sugar made into a brittle with roasted fennel seeds instead of nuts. Very good if you like fennel, which I do. Makes me wonder if you could do the same thing with aniseed or cumin.
Glazed tofu-mushroom salad, a sort of barbecued tofu mixed with shiitake mushrooms, tomatoes, scallions, and bean sprouts with a very good dressing of sesame oil, lemon juice, and ketchup.
Potato and fennel gratin, potatoes, fresh fennel bulbs, and lots of cheese on top. Hard to go wrong with potato gratin; and fennel bulb makes for a unique flavor.
Fennel was apparently the in thing in 2003 (the title is the year after the recipes appeared in Food & Wine magazine). But there’s nothing wrong with that.
I have a more traditional recipe still bookmarked, butternut squash and leek soup.
February 4, 2008
I love this one. It's also one of my favorite years of Food and Wine. It's got my favorite recipe for slow cooked Basque Asparagus, and crazy quick pastry dough. All the stuff that's NOT on their website, and in the magazines that I can no longer read because there covered in kitchen gunk.
Displaying 1 - 2 of 2 reviews