Burt Wolf's Menu Cookbookby Burt Wolf
Burt Wolf's Menu Cookbook, the companion to his third series for publictelevision, visits more than twenty locations in Europe, South America, theUnited States, Canada, and Asia/i>
With programs airing on public television, The Travel Channel, and CNN,prize-winning broadcast journalist Burt Wolf is one of America's best-known andmost trusted food reporters.
Burt Wolf's Menu Cookbook, the companion to his third series for publictelevision, visits more than twenty locations in Europe, South America, theUnited States, Canada, and Asia.
Along with his often irreverent, always informative reporting on food historyand folklore, Burt offers a complete selection of recipes from some of the mosttalented cooks in each location. And for the first time in any of his books,Burt has paired each main course dish with complementary recipes to create acomplete and authentic menu. From Santiago, Chile, for example, comes ChileanSeafood Soup, Roast Chicken with Garlic, Ginger and Thyme, Spicy MashedPotatoes, Lima Beans with Lemon, and Glazed Applesauce Cake. A typicallyItalian menu includes Ribollita (Tuscan Vegetable Soup), Roast Pork withRosemary and Garlic, and Chocolate Biscotti.
There are more than fifty menus in all, and, as always, each of Burt's recipesis meticulously tested and simple to prepare with easily acquired ingredients.Whether or not you have accompanied Burt on his television travels, a journeythrough the pages of Burt Wolf's Menu Cookbook will fill your kitchenwith great aromas, colorful sights, and fascinating information.
BURT WOLF's most recent series for public television, "Burt Wolf'sTable," was the recipient of the first James Beard Award ever given for BestTelevision Food Journalism. When Burt is not filming in Singapore, Patagonia,or some other exotic location, he makes his home in New York City.
- Broadway Books
- Publication date:
- Product dimensions:
- 8.47(w) x 9.63(h) x 1.23(d)
Read an Excerpt
CRAB CAKES WITH RED PEPPER SAUCE
MAKES 6 SERVINGS
FOR THE SAUCE:
1 large red bell pepper
1/2 cup olive oil
2 tablespoons red wine vinegar
1 clove garlic, minced
1/4 teaspoon salt
FOR THE CRAB CAKES:
1 pound lump crabmeat, cleaned
1/4 cup cracker crumbs
1 egg, lightly beaten
2 tablespoons low-fat mayonnaise
1/2 teaspoon salt
1 tablespoon chopped fresh parsley
1/2 teaspoon cayenne pepper
2 tablespoons vegetable oil
1. Preheat the oven to 375 degrees F.
2.To prepare the sauce: Place the pepper on a baking sheet and bake for 25 minutes, turning every 5 minutes until the skin is browned. Remove the pepper from the oven and put it immediately into a paper or plastic bag, closing it tightly. When the pepper is cool enough to touch, take it out of the bag and peel off the skin. Discard the stem and the seeds. Cut the pepper into large chunks and place them in a blender or food processor. Add 2 tablespoons of the oil and puree until smooth. Add the remaining oil, vinegar, garlic, shallots, andsalt to the blender. Process until well blended. Set the dressing aside.
3. To prepare the crab cakes: In a bowl. combine the crabmeat and cracker crumbs. Stir in the eggs, mayonnaise, salt, parsley and cayenne pepper. Form the mixture into 6 cakes, about 3 inches in diameter and 1 inch thick.
4. In a large non-stick saute pan over medium heat, heat the oil. Add the crab cakes and cook for 5 minutes per side, or until lightlybrowned.
5. Place a little of the sauce on a dinner plate and top with the crab cakes. Serve any extra sauce on the side.
Meet the Author
BURT WOLF's most recent series for public television, "Burt Wolf's Table," was the recipient of the first James Beard Award ever given for Best Television Food Journalism. When Burt is not filming in Singapore, Patagonia, or some other exotic location, he makes his home in New York City.
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