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Food & Wine Magazine's 2002 Cookbook: An Entire Year's Recipes
More than 800,000 subscribers heartily 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 2001--more than 700 of them, accompanied by over 250 scrumptious photographs! The top-name contributors include such culinary stars as Bobby Flay, Emeril Lagasse, Wolfgang Puck, Julia Child, Jacques Pépin, Jamie Oliver, and Paula Wolfert. Each recipe is kitchen-tested on everyday (not industrial) equipment, so you can re-create them in your own home. Here's real food that real people who want to eat well can actually prepare, dishes that reflect how we cook today. Many are fast, healthy, can be prepared ahead of time (so you won't go crazy on the day of your dinner party), and have category symbols to make each type easy to find. Put these on your Shrimp and Corn Chowder, Simple Roasted Chicken and Buttermilk Mashed Potatoes, Scallops wrapped in Kaffir Lime Leaves, Lamb Chops with Lavender Salt, Pasta Arrabiata, and Floating Island with Coconut Milk and Mango Chutney. And, that's only the beginning! For the most innovative menus and wine pairings--whether you entertain every night or just for the holidays-- Food & Wine is the authority.
- GenresCookbooks
439 pages, Hardcover
First published March 28, 2002
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Displaying 1 of 1 review
May 24, 2021
This is the second of the Food & Wine annuals that I picked up at a thrift store in Elgin. The black and white photos from the 2001 annual remain, but now they’re given semi-random squares to block them like 70s pop art.
The food, however, was pretty amazing. Everything I tried while testing this book was simple. It was also all quickly added to my favorites list. The first recipe I tried was Marcia Kiesel’s “Jalapeño-Garlic Sauce”. It’s marked as great with steak, but I found it to be a perfect accompaniment to the polenta I made from the 2001 book. A lot of jalapeños and garlic, some cilantro leaves, and a little lime and olive oil, all blended together. It’s surprisingly good just spooned out on its own, but added to eggs or polenta, well, it probably means I’ll be buying a lot less salsa from now on.
The second recipe I tried was the “Gascon Walnut Bars” from Jean Calviac. They are walnuts ground with sugar and beaten with egg yolks and butter, mixed with egg whites, baked, and then topped with more ground walnuts, confectioners’ sugar and butter.
If you’re thinking “how can that go wrong?”, the answer is, it can’t, and I tried. I made it in a hurry on Sunday morning while still blind-tired, screwed up the butter amount and probably other things I didn’t notice; it came out partly undone, which I didn’t notice until I’d already frosted it. And it still was amazing. I ate the whole pan in two days. I’m a little afraid to do it right—I’d probably eat the whole thing in one sitting.
Finally, yesterday, and to help counteract the sweetness of the walnut bars, I made Jamie Oliver’s “Spice-Seared Shrimp”. This is a very quick recipe. Take “lightly crushed” fennel, coriander, and cumin seeds, mix with some salt and crushed red pepper, and add them to a hot wok (I used a cast-iron skillet) until fragrant. Then, toss in the shrimp and keep tossing for about five minutes until “their shells are beginning to char”.
Again, amazing. But when I make a new recipe, I try to make a little extra so that I can see how the recipe does as leftovers; so I had some leftover for lunch today. These are brilliant finger foods when cold—possibly even better than fresh out of the pan.
Also bookmarked: Jalapeño Slaw, Crispy Saffron Noodle Cake (I have this one on the short list), Foil-Baked Sea Bass with Spinach, Roast Salmon with Lime Salsa, Scallops with Mushrooms and Whiskey Sauce, Garlicky Shrimp with Lemon (not exactly a difficult recipe—it’s pretty much what it says in the title), and Grilled Szechuan Chicken with Hoisin Barbecue Sauce.
It’ll take me a while to get to the bottom of this book; and as you can see, there are far more savories than I normally have on my list. Partly that’s because I’ve been going through more vintage books where the best recipes are always the sweets, and that’s left me less susceptible to more cakes and pies. But it’s also because there are a lot of very good-looking, very simple recipes in this installment.
If you’re not a collector, but you still think an installment or two of this series would be a good addition to your repertoire, this is a great choice for your shelf.
The food, however, was pretty amazing. Everything I tried while testing this book was simple. It was also all quickly added to my favorites list. The first recipe I tried was Marcia Kiesel’s “Jalapeño-Garlic Sauce”. It’s marked as great with steak, but I found it to be a perfect accompaniment to the polenta I made from the 2001 book. A lot of jalapeños and garlic, some cilantro leaves, and a little lime and olive oil, all blended together. It’s surprisingly good just spooned out on its own, but added to eggs or polenta, well, it probably means I’ll be buying a lot less salsa from now on.
The second recipe I tried was the “Gascon Walnut Bars” from Jean Calviac. They are walnuts ground with sugar and beaten with egg yolks and butter, mixed with egg whites, baked, and then topped with more ground walnuts, confectioners’ sugar and butter.
If you’re thinking “how can that go wrong?”, the answer is, it can’t, and I tried. I made it in a hurry on Sunday morning while still blind-tired, screwed up the butter amount and probably other things I didn’t notice; it came out partly undone, which I didn’t notice until I’d already frosted it. And it still was amazing. I ate the whole pan in two days. I’m a little afraid to do it right—I’d probably eat the whole thing in one sitting.
Finally, yesterday, and to help counteract the sweetness of the walnut bars, I made Jamie Oliver’s “Spice-Seared Shrimp”. This is a very quick recipe. Take “lightly crushed” fennel, coriander, and cumin seeds, mix with some salt and crushed red pepper, and add them to a hot wok (I used a cast-iron skillet) until fragrant. Then, toss in the shrimp and keep tossing for about five minutes until “their shells are beginning to char”.
Again, amazing. But when I make a new recipe, I try to make a little extra so that I can see how the recipe does as leftovers; so I had some leftover for lunch today. These are brilliant finger foods when cold—possibly even better than fresh out of the pan.
Also bookmarked: Jalapeño Slaw, Crispy Saffron Noodle Cake (I have this one on the short list), Foil-Baked Sea Bass with Spinach, Roast Salmon with Lime Salsa, Scallops with Mushrooms and Whiskey Sauce, Garlicky Shrimp with Lemon (not exactly a difficult recipe—it’s pretty much what it says in the title), and Grilled Szechuan Chicken with Hoisin Barbecue Sauce.
It’ll take me a while to get to the bottom of this book; and as you can see, there are far more savories than I normally have on my list. Partly that’s because I’ve been going through more vintage books where the best recipes are always the sweets, and that’s left me less susceptible to more cakes and pies. But it’s also because there are a lot of very good-looking, very simple recipes in this installment.
If you’re not a collector, but you still think an installment or two of this series would be a good addition to your repertoire, this is a great choice for your shelf.
Displaying 1 of 1 review