One Potato, Two Potato: 300 Recipes from Simple to Elegant - Appetizers, Main Dishes, Side Dishes, and More

One Potato, Two Potato: 300 Recipes from Simple to Elegant - Appetizers, Main Dishes, Side Dishes, and More

by Roy Finamore, Molly Stevens
     
 


Everyone loves potatoes. This book transports cooks beyond the usual side dishes and introduces them to the secrets and specialties of great chefs and cooks the world over. Finamore shows how to prepare spectacularly simple appetizers, including dips, chips, and showstopping cocktail potatoes made from a few ordinary ingredients. He presents dozens of soups and…  See more details below

Overview


Everyone loves potatoes. This book transports cooks beyond the usual side dishes and introduces them to the secrets and specialties of great chefs and cooks the world over. Finamore shows how to prepare spectacularly simple appetizers, including dips, chips, and showstopping cocktail potatoes made from a few ordinary ingredients. He presents dozens of soups and salads, including rich Summer Vichyssoise and Herb Garden Potato Salad. There are more than fifty main-dish possibilities, such as Sunday Lamb with Proper Roast Potatoes and Chicken Stuffed with Potatoes and Shiitake Mushrooms — not to mention a sophisticated rendition of Shepherd’s Pie. The potato turns up as the hidden ingredient in such breads as Potato Cheddar Bread with Chives and in such desserts as moist Farmhouse Chocolate Cake. Finamore shows how to master crisp steak fries, silky mashes, and sumptuous gratins. A bonus feature of the book is the sweet potato, in dishes from a delightfully nostalgic Baked Sweet Potatoes with Marshmallow to an urbane Semifreddo with Chocolate Sauce.

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Editorial Reviews

From the Publisher

If there were any doubt an ingredient as basic as the potato could result in exciting cooking, this tribute to the humble spud should dispel it. Cookbook editor Finamore and Fine Cooking magazine's Stevens have paired up to produce an impressive, wide-ranging potato Bible which covers everything one could hope to know about Solanum Tuberosum. The authors do a heroic job of categorizing the thousands of potato varieties, from waxy vs. starchy to news, blues, yellows and sweets.The 300-plus recipes are organized by different cooking techniques - soups, gratins, baked, roasted, fried (29 recipes for mashed alone!); each begins with a brisk run-through of potato science and chemistry. Ambitious home cooks will delight in fussy offerings like "Venison and Potato Stew Cooked in a Pumpkin" and the infamously tricky Pommes Souffles (aptly subtitled "Heartbreak Disguised as a Potato"). But even simple recipes (Basic Mashed Potatoes, Classic French Fries)have been carefully tested and scaled to yield consistent results. Traditional potato recipes from around the world - Vichyssoise, pierogi, samosas, shepherd's pie, red flannel hash, gnocchi, and latkes - all make an appearance. The authors have also secured recipesfor signature dishes by such celebrities as Martha Stewart, Tom Colicchio, Julie Sahni and Diana Kennedy. Although this is not the first potato cookbook on the market, it is certainly the most comprehensive; written with heart and humor and as versatile as the potato itself, this delightful volume should be at home on almost any cook's bookshelf. (9/10/01) Publishers Weekly, Starred

"In this encyclopedic tribute to the glories of the lowly tuber, celebrated cookbook editor Roy Finamore deploys potatoes in an astonishing 300 recipes... french fries, mashed potatoes, shepherd's pie - make this a sort of all-potato ''Joy of Cooking"...it's destined to be manhandled for years to come, until it turns into a spattered relic with a torn cover and crumbs between the pages. Such an inglorious but affectionate end will be fitting enough for this loving tribute." Boston Globe

bn.com
The Barnes & Noble Review
The last few times I've made potatoes for guests, they fell on the dish as if it were chocolate, going for seconds and thirds and finally scraping out the little crusty bits from the baking dish with their forks. I have to conclude that people are potato-starved, which makes this all-spud cookbook all the more valuable.

Roy Finamore and Molly Stevens went through 1,500 pounds of potatoes (more than 20 varieties) on the way to testing and developing 300 potato recipes. There are recipes for dips, chips, soups, salads, main dishes, breads, and desserts. There are recipes for potatoes in their stand-alone glory -- baked and roasted, gratinéed and scalloped, mashed, fried, braised, and boiled. There are 31 (count 'em, 31!) recipes for potato salad alone, and the chapter on fried potatoes just may convince me that it's finally time to buy a mandoline.

Finamore has also done some excellent archival work, digging up great potato recipes from the files of such great cooks as Richard Olney, Diana Kennedy, Paula Wolfert, Tom Colicchio, Martha Stewart, and Jean Anderson. (Olney's Potatoes in Beer sounds particularly interesting.) He's drawn on the various ethnic classics -- potato kugel, potato gnocci, Swedish hasslebacks, potato pancakes, colcannon, Tunisian potato turnovers, and the Alasatian fluetters, or potato dumpling. (Take away the potato and it's clear that most of the world's cuisines, excepting Asian, would be severely damaged.) He also pays proper respect to the sweet potato, not a relative, botanically speaking, but certainly a kitchen cousin when it comes to gratins, mashes, and such.

One Potato, Two Potato also does a good job as a potato primer, explaining all the varieties, herbal soul mates, and storage principles. At last, I can figure out the difference between low-starch and high-starch potatoes, thanks to this tip from the book: "A simple test is to cut a raw potato in half with a large chef's knife; if there is a lot of white residue on the blade and if the potato seems to cling to the knife, it's starchy. If the potato leaves little residue without clinging, it's most likely waxy." Couldn't be simpler. (Ginger Curwen)

Publishers Weekly
If there were any doubt an ingredient as basic as the potato could result in exciting cooking, this tribute to the humble spud should dispel it. Cookbook editor Finamore and Fine Cooking magazine's Stevens have paired up to produce an impressive, wide-ranging potato Bible which covers everything one could hope to know about Solanum Tuberosum. The authors do a heroic job of categorizing the thousands of potato varieties, from waxy vs. starchy to news, blues, yellows and sweets. The 300-plus recipes are organized by different cooking techniques soups, gratins, baked, roasted, fried (29 recipes for mashed alone!); each begins with a brisk run-through of potato science and chemistry. Ambitious home cooks will delight in fussy offerings like "Venison and Potato Stew Cooked in a Pumpkin" and the infamously tricky Pommes Souffl s (aptly subtitled "Heartbreak Disguised as a Potato"). But even simple recipes (Basic Mashed Potatoes, Classic French Fries) have been carefully tested and scaled to yield consistent results. Traditional potato recipes from around the world Vichyssoise, pierogi, samosas, shepherd's pie, red flannel hash, gnocchi, and latkes all make an appearance. The authors have also secured recipes for signature dishes by such celebrities as Martha Stewart, Tom Colicchio, Julie Sahni and Diana Kennedy. Although this is not the first potato cookbook on the market, it is certainly the most comprehensive; written with heart and humor and as versatile as the potato itself, this delightful volume should be at home on almost any cook's bookshelf. (Oct.) Copyright 2001 Cahners Business Information.

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Product Details

ISBN-13:
9780618007141
Publisher:
Houghton Mifflin Harcourt
Publication date:
10/28/2001
Pages:
592
Product dimensions:
9.30(w) x 10.88(h) x 1.77(d)

Related Subjects

Read an Excerpt


Classic French Fries Serves 4 to 6 This is as much a technique as it is a recipe. Two pounds of russets will give you enough fries for 4 to 6 people, but you can just cut up as many fries as you feel like eating. We do. Remember: this isn’t a last-minute side dish.
While we don’t say no to ketchup, we also like dipping our fries in mayonnaise.

2 pounds russet potatoes, peeled Oil for frying (peanut or a neutral vegetable oil) Coarse salt

Cut the potatoes lengthwise into 1/4-inch sticks. A mandoline is the tool you want to be using here, but if you don’t have one, here’s a good system: trim off a slice so the potato will lie tat on the cutting surface. Cut the potato into 1/4-inch-thick slices, then make manageable stacks of the slices and cut again, this time into sticks. Drop the potatoes into a big bowl of cold water as you cut them. Leave the potatoes to soak for at least 2 hours. If you’ve got room, pop the bowl into the refrigerator; if not, and you’ve got the bowl out on the counter, add ice cubes to keep it cold.
Pour at least 3 inches of oil into a large pot; do not Tll the pot more than half full. Heat the oil to 325 degrees. While the oil heats, drain the potatoes, lay them out on clean towels, and blot them completely dry with paper towels. Heat up a skimmer or slotted spoon for the stirring and retrieval of the fries (just put it in with the oil).
Grab a handful of potatoes and drop them into the oil. Not too many, so you don’t lower the temperature. Cook for 3 to 4 minutes, stirring once in a while for even frying. The spuds will be beginning to go limp and will show just the slightest hint of gold. Lift them out with your handy heated skimmer and drain them on paper towels.
Once you’ve prefried all the fries, spread them on trays and refrigerate for 2 hours.
Come dinnertime, heat the oil to 375 degrees and heat up that skimmer. Drop in the fries, again by handfuls and again not crowding them, and fry, stirring for even browning, until they are perfectly golden and crisp, 3 to 4 minutes. Drain on paper towels, sprinkle with salt, and serve hot.

Variations

Steak Fries These sturdy hand-cut fries sit so nicely next to a juicy, thick steak. They’ll never be as crisp as classic fries, but we love their creamier, potato-ier tavor. Leave the peels on for these, but scrub the spuds well.

Follow the method above, cutting the potatoes by hand into 1/2-inch sticks. The prefrying will take longer, 5 to 7 minutes. The second fry should be about the same, 3 to 4 minutes.

Herbed French Fries Follow the method above, but while the potatoes chill, prepare 1 cup mixed herb leaves (a combination of parsley, thyme, basil, and oregano is nice). Wash and dry the leaves thoroughly. After you’ve fried the last handful of potatoes, drop the herbs into the oil. Attention: they will spatter wildly, so stand back. Scoop out the herbs with the skimmer as soon as they crisp, which will take a mere 30 to 45 seconds. Scatter the herbs over the fries and serve.

Copyright © 2001 Roy Finamore. Reprinted by permission of Houghton Mifflin Company.

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Meet the Author


ROY FINAMORE has worked as a cookbook editor for thirty years, most recently at Clarkson Potter. Among the authors he has published are Martha Stewart, Ina Garten, Tom Colicchio, Diana Kennedy, Anne Willan, Gale Gand, and Lee Bailey. A cooking teacher, as well as a sought-after cookbook collaborator and food and prop stylist, his books include Tasty, which won a James Beard Award, and One Potato, Two Potato.

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