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Best of the Best, Volume 10: The Best Recipes from the 25 Best Cookbooks of the Year
     

Best of the Best, Volume 10: The Best Recipes from the 25 Best Cookbooks of the Year

4.5 2
by Food & Wine Magazine (Editor), Dana Cowin (Editor)
 
Almost one million subscribers heartily agree: Food & Wine is the unrivaled leader in the field, and every year their editors search tirelessly for the most delectable dishes from the crème de la crème of cookbooks. Here are their selections, along with an extra treat: some special and previously unpublished recipes. It comes to more than

Overview

Almost one million subscribers heartily agree: Food & Wine is the unrivaled leader in the field, and every year their editors search tirelessly for the most delectable dishes from the crème de la crème of cookbooks. Here are their selections, along with an extra treat: some special and previously unpublished recipes. It comes to more than 100 fully kitchen-tested, temptingly photographed dishes in all. And the food doesn’t come better than this. There are recipes from Jamie Oliver’s Jamie’s Italy, Daniel Boulud’s Braise, Giada DeLaurentiis’s Giada’s Family Dinners, and Ina Garten’s Barefoot Contessa at Home, and many more. Along with the fantastic dishes, there are more than 20 bonus, never-before-published recipes from almost every author, plus great tips from the Food & Wine test kitchen.

Editorial Reviews

Library Journal - Library Journal
The editors at Food & Wine started with 250 cookbooks published last year from which they selected 25 titles. Then the best recipes from those particular cookbooks were chosen for the Best of the Best. Among the titles included in this ninth collection are Paula Wolfert's splendid The Cooking of Southwest France, Judith Sutton's delicious Sweet Gratitude, and Marc Meyer and Peter Meehan's captivating Brunch-a selection that results in an excellent balance between international and American cooking, as well as a practical assortment of both sweet and savory recipes. At least four different recipes from each cookbook are incorporated, and many of the contributing cookbook authors were also persuaded to provide a "never-before-published recipe." This work shares a similar focus with Frances Monson McCullough and Molly Stevens's The Best American Recipe Series, but by concentrating on individual cookbooks, the Food & Wine editors are able to offer readers a terrific taste of the distinctive flavor of each title that made the cut. Recommended for most public libraries.-John Charles, Scottsdale P.L., AZ Copyright 2006 Reed Business Information.

Product Details

ISBN-13:
9781932624212
Publisher:
Sterling Publishing
Publication date:
08/01/2007
Series:
Best of the Best: Best Recipes from the 25 Best Cookbooks of the Year Ser.
Pages:
288
Product dimensions:
8.00(w) x 10.00(h) x (d)

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Best of the Best, Volume 10 4.5 out of 5 based on 0 ratings. 2 reviews.
Anonymous More than 1 year ago
pinkb More than 1 year ago
I am an experienced home cook and love trying out new recipes for my family. I found most of the recipes in this book easy to follow and for the most part I had all of the ingredients in my pantry. I especially liked the little side stories included from each original cookbook (this is a compilation book). One negative aspect on the ease of use is that the pages could have been laid out in a better manner for some recipes, they would start the recipe on one page and finish it on another with a photo in between which made it a little cumbersome trying to flip back and forth. Overall, I have loved the recipe selection and all of the dishes that I have made from the recipes found in this book were delicious and a hit with my husband and children. A couple of our favorites were Puerto Rican Soupy Rice and the Chipotle Chicken.