Matters of Taste

Matters of Taste

by Nathalie Dupree
     
 
In her new book (and television series) Matters of Taste, Nathalie Dupree gives us recipes drawn from all over America, encompassing some of the diverse ethnic influences that make up today's melting-pot style of cooking. There are twenty-seven menus — something for every occasion — with recipes that are fresh, flavorful, varied, and often easy to prepare

Overview

In her new book (and television series) Matters of Taste, Nathalie Dupree gives us recipes drawn from all over America, encompassing some of the diverse ethnic influences that make up today's melting-pot style of cooking. There are twenty-seven menus — something for every occasion — with recipes that are fresh, flavorful, varied, and often easy to prepare ahead.

Coping with difficult dinner guests? Nathalie suggests a buffet-style dinner so that everyone can serve him- or herself — wrapping Charcoal Rib-eye Steaks in tortillas or pancakes and choosing from a variety of sauces and condiments — to help break down everyone's reserve.

Inviting friends who are on a diet? Try the elegant Zucchini and Red Bell Pepper Soup, Chinese-style Asparagus and Chicken Breast, and Tiny Meringues with Lemon Yogurt and Strawberries.

Planning a summer wedding feast for a crowd? A cool Spinach and Tortellini Salad, do-ahead Lemon-Roasted Cornish Hens, and a finale of Cream Puffs would be just the right thing.

Why not make a special breakfast that will bring the whole family together? Perfectly poached eggs, Maple-Glazed Ham Steak, Baked Cheese-Grits Casserole, and Nut Bran Muffins are what Nathalie recommends.

Knowing that the pleasures of food are invariably linked with moods and memories, Nathalie weaves around each menu a story taken from her popular newspaper column, which has been running in the Atlanta Journal/Constitution for the past two years. Above all, as a TV performer she has the gift of being direct, relaxed, and practical. She is the next-door neighbor sharing a recipe, offering advice and inspiration. And she is right here for us on every page of thisbeguiling book.

Editorial Reviews

Library Journal - Library Journal
Dupree is best known for her PBS series New Southern Cooking ; this book is the companion to a series that begins in March. There are 27 menus for a variety of occasions, both formal and informal, for family and for guests. Recipes are designed to be easy on the cook; many can be prepared ahead, and each menu is accompanied by a section on logistics and lots of variations and tips. Still, most of the recipes themselves are not particularly special; nevertheless, Dupree has lots of fans, and this is sure to be in demand.

Product Details

ISBN-13:
9780394578514
Publisher:
Knopf Publishing Group
Publication date:
03/03/1990
Edition description:
1st ed
Pages:
304
Product dimensions:
7.10(w) x 9.59(h) x 0.97(d)

Meet the Author

Nathalie Dupree has been one of the South's leading cooking authorities for more than a decade. She received an advanced certificate from the Cordon Bleu in London, cooked at a restaurant in Spain, and was then chef at her own restaurant in Social Circle, Georgia. She founded Rich's Cooking School in Atlanta, where she now lives, served as food editor of Atlanta magazine, and has written a weekly column on food for the Atlanta Journal/Constitution. Her first book, Cooking of the South, earned a Tastemaker Award, and her second, New Southern Cooking, received an International Association of Cooking Professionals award. Her public television series "New Southern Cooking with Nathalie Dupree" has been aired throughout the United States and has made her nationally known.

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