Burt Wolf's Menu Cookbook

Overview

Burt Wolf's Menu Cookbook, the companion to his third series for public television, visits more than twenty locations in Europe, South America, the United States, Canada, and Asia. Along with his often irreverent, always informative reporting on food history and folklore, Burt offers a complete selection of recipes from some of the most talented 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 a complete and authentic ...
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Overview

Burt Wolf's Menu Cookbook, the companion to his third series for public television, visits more than twenty locations in Europe, South America, the United States, Canada, and Asia. Along with his often irreverent, always informative reporting on food history and folklore, Burt offers a complete selection of recipes from some of the most talented 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 a complete and authentic menu. There are more than fifty menus in all, and, as always, each of Burt's recipes is meticulously tested and simple to prepare with easily acquired ingredients.

America's most popular food reporter offers a delectable companion to his newest public television series. The intrepid journalist who reports on the quirks and customs of how and what we eat ventures to new locations both exotic and familiar--Aruba, northern California, Canada, Italy and Chile--offering a complete selection of recipes from the best chefs in every location. Photos.

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Editorial Reviews

Library Journal
Here is another readable cookbook/travelog from popular television "food reporter" Wolf, who recently won the first James Beard award given for television food journalism. The companion volume to Wolf's new PBS series, this presents recipes from exotic and more familiar locales throughout the world, along with entertaining but informative boxes and photographs that provide local color. Recipes are arranged by course, with menu suggestions (rather than intro menus), and most are fairly simple to prepare. Fun to read, this should appeal to fans, armchair travelers, and jaded cooks alike.
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Product Details

  • ISBN-13: 9780385472739
  • Publisher: Broadway Books
  • Publication date: 7/1/1995
  • Edition number: 1
  • Pages: 316
  • Product dimensions: 8.47 (w) x 9.63 (h) x 1.23 (d)

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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Read an Excerpt

CRAB CAKES WITH RED PEPPER SAUCE
CHILI


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.
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