The Cook's Magazine Cookbook

The Cook's Magazine Cookbook

by Judith Hill

Editorial Reviews

Publishers Weekly - Publisher's Weekly
In its relatively short existence (five years), Cook's magazine has built up a sizable readership of serious cooks who are eager to try the newest in culinary fashions while retaining older, proven techniques. In their first collection of recipes from the magazine, the authors (Judith Hill is editor-in-chief of Cook's) present an all-American cookbook: Southern gumbos and jambalayas and Southwestern chilis appear in the soup chapter along with New England clam chowder and split pea soup. The first recipe sets the mood for favorites with modern fillips: potato chips made of pumpkin or sweet potato. Other tasty recipes are beef brisket flavored with fresh herbs, shallots, white wine and heavy cream; roast goose stuffed with wild rice and cranberries; and, for the outdoor grill enthusiast, a ``piquant prodigal lamb'' served with cold cucumber sauce and spicy mint sauce. Illustrations not seen by PW. BOMC Cooking & Crafts Club main selection.November

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Simon & Schuster Adult Publishing Group
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