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Food & Wine Annual Cookbook
Food & Wine 2009 Annual Cookbook
Almost one million subscribers heartily there's always something delicious going on in Food & Wine. And it's all here in the annual cookbook, which includes an entire year of 2008 recipes--more than 600 of them--accompanied by over 250 scrumptious-looking photographs. The contributors remain absolutely the culinary world's finest, including such cookbook authors, chefs, and food luminaries as Jacques Pepin, Jean-Georges Vongerichten, Paula Wolfert, and Al Roker. Mouthwatering dishes from Emeril Lagasse, Mario Batali, and Thomas Keller were tested on home appliances, making them easy to re-create. In addition, the volume includes 50 brand-new test-kitchen tips, as well as an extensive glossary of accessible wines. Here are recipes that reflect the many ways we cook today; real food that real people who want to eat well can actually prepare. These exceptionally clear recipes will enable you to create impressive, restaurant-style dishes in your own kitchen.
440 pages, Hardcover
First published April 1, 2009
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Displaying 1 - 2 of 2 reviews
April 22, 2020
This year they moved back to the standard format where each chapter is a kind of food—starters, salads, soups, pasta, poultry, etc. Which generally makes it easier to browse than the time-of-year organization of 2008.
The three recipes I tried first were all somewhat sweet. The “apple pie bars” were good; the “maple-cranberry butter” a little better, and the “orange-cardamom date bars with a nutty crust” very good but also involved, requiring cleaning the food processor bowl twice for three uses. On the plus side, there is no baking involved. It’s very much like a date-nut roll. Very heavy.
The maple-cranberry butter was part of a recipe for cornmeal pancakes; I used it on pumpernickel.
I also have bookmarked “Israeli hummus with paprika and whole chickpeas”, “herb-and-lemon-roasted chicken”, and “Wine bar nut mix”. The latter involves baking pecans, almonds, and walnuts with maple syrup, rosemary, sage, and thyme. (No parsley.)
There was generally more chocolate in recipe titles, but I did not see as much that jumped out at me as must-try recipes.
The three recipes I tried first were all somewhat sweet. The “apple pie bars” were good; the “maple-cranberry butter” a little better, and the “orange-cardamom date bars with a nutty crust” very good but also involved, requiring cleaning the food processor bowl twice for three uses. On the plus side, there is no baking involved. It’s very much like a date-nut roll. Very heavy.
The maple-cranberry butter was part of a recipe for cornmeal pancakes; I used it on pumpernickel.
I also have bookmarked “Israeli hummus with paprika and whole chickpeas”, “herb-and-lemon-roasted chicken”, and “Wine bar nut mix”. The latter involves baking pecans, almonds, and walnuts with maple syrup, rosemary, sage, and thyme. (No parsley.)
There was generally more chocolate in recipe titles, but I did not see as much that jumped out at me as must-try recipes.
May 18, 2020
Great listing of recipes for the year of 2009. The downside is each listing is small and very few visuals (unless you read the magazines). Some of those recipes are good, others could be better, and some were not a hit. It's good to have if starting out or need an idea on what to make for dinner, lunch, parties, and special occasions.
Displaying 1 - 2 of 2 reviews