Jim Fobel's Big Flavors: 400 Taste-Intensive Recipes for Everyday Cooking and Special Occasion Entertaining

Jim Fobel's Big Flavors: 400 Taste-Intensive Recipes for Everyday Cooking and Special Occasion Entertaining

by Jim Fobel
     
 

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Jim Fobel's Big Flavors is the big (more than 500 recipes and variations), exuberant result of award-winning author Jim Fobel's lifelong search for flavors that are bold, complex, aromatic, assertive, and always tantalizing. Every recipe is clearly presented and simple for the novice cook, and sidebars convey lots of information about buying, storing, andSee more details below

Overview

Jim Fobel's Big Flavors is the big (more than 500 recipes and variations), exuberant result of award-winning author Jim Fobel's lifelong search for flavors that are bold, complex, aromatic, assertive, and always tantalizing. Every recipe is clearly presented and simple for the novice cook, and sidebars convey lots of information about buying, storing, and using all the essential big flavor ingredients.

Editorial Reviews

Library Journal
Chiles, garlic, bacon, dried mushrooms, lots of herbs and spices-these are some of the "big flavors" that show up in Fobel's 500 recipes: in Slash-and-Burn Chicken, Cajun Succotash, and other zesty, assertive dishes. Some call for long lists of ingredients, but the instructions are clear and concise, and variations suggest substitutions for harder-to-find ingredients. There are also variations for lower-fat versions, for more elaborate presentations, and for additions to turn a side dish into a meal. And dozens of boxes on ingredients are scattered throughout. A lively and, yes, flavor-packed collection, this book from the author of Beautiful Food (LJ 9/1/83) is highly recommended.
Barbara Jacobs
Fobel emphasizes the spice, the herb, the ingredient, or whatever is necessary to achieve a strong, deliberate taste. Fresh foodstuffs, of course, are one technique for "big flavor." Yet, he has no aversion to dealing with packaged or prepared foods. Most of the 500 recipes will sound familiar, but he adds a new twist or two to old favorites. Variations for taste and to lower a recipe's cholesterol content, as well as sidebars on ingredients from feta cheese to Worcestershire sauce, make this a page-turner for moderately experienced chefs.

Product Details

ISBN-13:
9780517176382
Publisher:
Random House Value Publishing, Incorporated
Publication date:
02/15/1995
Pages:
405

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