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Food & Wine Annual Cookbook
Food & Wine Annual Cookbook: An Entire Year of Recipes 2008
Almost one million subscribers heartily agree: there's always something delicious going on in Food & Wine. And it's all here in the annual cookbook, which includes every recipe published in the magazine during 2007 more than 600 of them accompanied by scrumptious-looking photographs. The contributors remain absolutely stellar, cuisine's finest, including such cookbook authors, chefs, and food luminaries as Jacques Pepin, Jean-Georges Vongerichten, Paula Wolfert, and Al Roker. Plus, this year's volume is organized seasonally, so it's even easier to find the right recipe for the right occasion. Mouthwatering dishes like Emeril Lagasse's Shrimp-and-Corn Bisque, Mario Batali's T-Bone Fiorentina with Sauteed Spinach, and Thomas Keller's Over-the-Top Mushroom Quiche were tested on home appliances, making them easy to re-create and delicious to eat. In addition, the volume includes 50 brand-new test-kitchen tips, as well as an extensive glossary of accessible wines. Here's real food that real people who want to eat well can actually prepare; recipes that reflect the many ways we cook today.
408 pages, Hardcover
First published April 1, 2008
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Displaying 1 - 2 of 2 reviews
January 2, 2021
This is a better-than-average installment of a generally very good series. Each of the three recipes I’ve tried has not just gone on my list of recipes to make again, but they’ve each been marked to make again soon.
The organization is weirdly different this time. Instead of organizing into chapter by kind of food—vegetables, poultry, beef, and so on—it’s organized by time of year and then time of eating. That is, winter, spring, summer, autumn and then starters & drinks, main courses, side dishes, desserts & brunch.
The first recipe I made was from winter’s desserts & brunch, and it’s a bit of a combination of the two: “granola with maple-glazed walnuts”. It’s oatmeal, brown sugar, butter, and cinnamon, mixed with glazed walnuts and dried cranberries (or cherries or raisins). It’s pretty much what I like in a breakfast cereal, which is dessert. It’ll make a great change of pace from the seventies-commune-era granola I’ve been using from Cooking for Consciousness.
Next, also from winter, “hot, buttered cauliflower puree”. Pretty much any vegetable would be great pureed with what is basically the equivalent amount of butter and cream, and then a little hot pepper added. And when it purees, it whips the cream a little, despite being pureed warm. It’s like a buttery cauliflower mousse. Phenomenal.
And from the winter starters, I tried “spinach and egg-drop pasta soup”, which chef Tom Valenti says is a variation of stracciatella. It’s made with small tubular pasta rings (kind of like spaghetti-os now that I think about it), and eggs stirred into simmering spinach, and then Parmigiano-Reggiano cheese. Hard to go wrong with that combo.
I also have bookmarked “farfalle with yogurt and zucchini” (spring) and “cumin-scented white rice” (autumn). The latter is not far different from ways I already make rice, but any recipe that starts with lard is a +1.
The organization is weirdly different this time. Instead of organizing into chapter by kind of food—vegetables, poultry, beef, and so on—it’s organized by time of year and then time of eating. That is, winter, spring, summer, autumn and then starters & drinks, main courses, side dishes, desserts & brunch.
The first recipe I made was from winter’s desserts & brunch, and it’s a bit of a combination of the two: “granola with maple-glazed walnuts”. It’s oatmeal, brown sugar, butter, and cinnamon, mixed with glazed walnuts and dried cranberries (or cherries or raisins). It’s pretty much what I like in a breakfast cereal, which is dessert. It’ll make a great change of pace from the seventies-commune-era granola I’ve been using from Cooking for Consciousness.
Next, also from winter, “hot, buttered cauliflower puree”. Pretty much any vegetable would be great pureed with what is basically the equivalent amount of butter and cream, and then a little hot pepper added. And when it purees, it whips the cream a little, despite being pureed warm. It’s like a buttery cauliflower mousse. Phenomenal.
And from the winter starters, I tried “spinach and egg-drop pasta soup”, which chef Tom Valenti says is a variation of stracciatella. It’s made with small tubular pasta rings (kind of like spaghetti-os now that I think about it), and eggs stirred into simmering spinach, and then Parmigiano-Reggiano cheese. Hard to go wrong with that combo.
I also have bookmarked “farfalle with yogurt and zucchini” (spring) and “cumin-scented white rice” (autumn). The latter is not far different from ways I already make rice, but any recipe that starts with lard is a +1.
September 21, 2010
I love this cookbook. My inlaws actually received this as part of some magazine reorder gift. They weren't using it so they gave it to me. The book is arranged according to season - which I love! This arrangement makes it REALLY easy to cook according to what's available seasonally. Think cooking according to what's available at your local farm market! Great photos, great recipes.
Displaying 1 - 2 of 2 reviews