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Publishers WeeklyBowles (The Year of Eating Dangerously) offers up some of his most-loved dishes to whip up at home in this engaging collection. A likeable writer who easily conveys his passion for fat, eggs, cocktails, and chilis, Bowles eagerly guides readers through 140 of his "best" recipes. Though the book has a decidedly (and understandably) British feel with dishes like roast woodcock, mushrooms on toast, and treacle tart, his take on smoked ribs with homemade barbecue sauce and pulled pork are classic American-he even includes a recipe for East Carolina Vinegar Sauce for pork. Mexico (ceviches and mole), India (Rogan Josh, yellow dhal) and the Philippines (Filipino pork) are also included, making for a rather eclectic collection. Measurements have been converted to the imperial system for ease of use, but no effort is made to bring Yanks up to speed on ingredients like tomato passata or suggestions on stand-ins for particular ingredients like undyed smoked haddock, Thai shallots, or red currant jelly. Still, it's an engaging and eclectic approach to comfort food for cooks of all skill levels and tastes. Agent: Grainne Fox, Fletcher & Co.
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