In Praise of the Potato

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The potato--versatile and varied, yet elegantly simple--can be dressed to suit any culinary occasion. It marries perfectly with a vast array of herbs and spices to produce spectacularly different results, pleasing even the most demanding and sophisticated palates. This is the complete potato cookbook, covering all of the possibilities--boiled, steamed, mashed, roasted, sauteed, deep-fried, baked, and au gratin--with some wonderfully unexpected variations on these time-honored favorites. Filled with singular ...
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Skargon, Yvonne London 1998 Mass-market paperback New edition. New edition. Good. The book has been read but remains in clean condition. All pages are intact and the cover is ... intact. Some minor wear to the spine. B-format paperback. 320 p. Illustrations. *****PLEASE NOTE: This item is shipping from an authorized seller in Europe. In the event that a return is necessary, you will be able to return your item within the US. To learn more about our European sellers and policies see the BookQuest FAQ section***** Read more Show Less

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Overview

The potato--versatile and varied, yet elegantly simple--can be dressed to suit any culinary occasion. It marries perfectly with a vast array of herbs and spices to produce spectacularly different results, pleasing even the most demanding and sophisticated palates. This is the complete potato cookbook, covering all of the possibilities--boiled, steamed, mashed, roasted, sauteed, deep-fried, baked, and au gratin--with some wonderfully unexpected variations on these time-honored favorites. Filled with singular creations from far-flung corners of the world, In Praise of the Potato presents an amazing anthology of potato recipes from masters both old and new, from Elizabeth David's "Potatoes En Papillotes" to the Four Seasons' "Potato Soup with White Ruffled Petticoat." Packed with tasty and easy-to-follow recipes for appetizers, soups, salads, lunch and dinner dishes, In Praise of the Potato also offers ideas for using leftovers, stuffing, sauces, buns, cakes, breads, and even drinks. Loaded with information about the history, folklore, buying and storage of the potato, and complete with a guide to the many available varieties, this inspiring volume truly has something for every taste.
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Editorial Reviews

Publishers Weekly - Publisher's Weekly
The unassuming tuber receives the epic nod it deserves in this ``personal paean'' to the vegetable by London restaurant critic Bareham ( Mood Food ). Moving swiftly through the potato's history, she concentrates on the potato's use in hundreds of recipes collected from historical sources and such renowned British cooks as Arabella Boxer and Jane Grigson. Recipes are arranged by cooking method and type of fare (soups, salads, buns and cakes). British standards like ``bubble and squeak'' and shepherd's pie are included, as are lesser-known international offerings (the Hungarian stew gran o tas kocha and the Malaysian curry ubi kentag kari). There's no doubting the author's ``affection and respect'' for the potato: the research is massive, the organization thoughtful. Yet there is a distant, generic feel to some of the writing, whether about nutrition (``the potato has a vital role in providing a healthy, balanced diet'') or her personal experiences in cooking. The book leaves the reader wanting to stand at attention before the potato, not to welcome it as a trusted member of the family. Black endpapers and disturbing tuber sculpture on the back cover add to the distance. (Mar . )
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Product Details

  • ISBN-13: 9780140270938
  • Publisher: Penguin Group (USA)
  • Publication date: 2/28/1998
  • Pages: 320
  • Product dimensions: 7.81 (w) x 6.58 (h) x 0.83 (d)

Table of Contents

Acknowledgments
1 Introduction 1
2 The History of the Potato 3
3 The Nutritional and Calorific Content of the Potato 6
4 Buying and Storage Advice 8
5 Guide to Potato Varieties 9
6 Conversion Tables 14
Methods of Cooking
7 Boil and Steam 19
8 Mash 27
9 Roast 44
10 Saute 50
11 Deep Fry 59
12 Bake 69
13 The Gratin 82
The Recipes
14 Appetizers and Hors d'Oeuvres 93
15 Soups 114
16 Salads 133
17 Lunch, High Tea, and Supper Dishes 155
18 Using Leftovers 192
19 Dinner Dishes 207
20 Side Dishes 253
21 Sauces and Stuffings 269
22 Desserts 276
23 Buns and Cakes 284
24 Breads 291
25 Drinks 297
26 Folklore and Fascinating Facts 300
Bibliography 302
Index 305
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