Best of the Best : The Best Recipes from the 25 Best Cookbooks of the Year

by The Editors of Food & Wine Magazine

• ISBN13: 9781932624007
• ISBN10: 1932624007
• Edition: 7th
• Format: Hardcover
• Copyright: 2004-09-01
• Publisher: American Express Publishing

Summary

From the experts at Food & Wine: one unequaled cookbook with all the best recipes, from the greatest chefs, published in the past 12 months. Almost 1 million subscribers heartily agree: Food & Wine is the unrivaled leader in the field, and every year their editors search tirelessly for the most delectable dishes from the cregrave;me de la cregrave;me of cookbooks. Here are their selectionsmore than 100 from 25 cookbooksall fully kitchen-tested. Each recipe will tantalize you on the page, just from the enticing photos and descriptions, and the chefs don't come better than this. From Emeril's Kitchens gives us a recipe for Shrimp and Coconut Milk Risotto. Nigella Lawson (Forever Summer) presents her Squid Salad with Lime, Cilantro, Mint, and Mazuna. David Bouley's contributions from East of Paris include a delicious Roast Chicken with Paprika Sauce. Paula Wolfert (The Slow Mediterranean Kitchen) offers Beef Short Ribs Simmered in Red Wine with Fennel, Black Olives, and Anchovies, while Jamie Oliver serves up Crispy Fried Salmon with Spring Vegetable Broth. Also represented: David Rosengarten, Alice Medrich, Annie Somerville, and many more.

Table of Contents

The American Boulangerie	p. 12
Gateau Fondant au Chocolat (Bittersweet Chocolate Cake)	p. 14
Financiers (Brown Butter Hazelnut Cakes)	p. 17
Macarons de Paris (Parisian Macaroons)	p. 19
BBQ USA	p. 22
The Ultimate Hamburger	p. 24
Maple Mustard Pork Chops	p. 28
Bourbon-Brined Chicken	p. 30
Bernard Clayton's New Complete Book of Breads	p. 32
Cinnamon Oatmeal Bread	p. 34
Blue Ribbon French Bread	p. 37
Roquefort Cheese Bread	p. 40
Fresh Strawberry Bread	p. 43
BitterSweet	p. 44
Marble Cheesecake	p. 46
Melting Chocolate Cookie Tartlets	p. 50
Tiger Cake	p. 52
Cocoa Nib Panna Cotta	p. 55
The Bread Bible	p. 56
Southwestern Corn Spoon Bread	p. 58
Big Banana Muffins	p. 61
Dutch Baby	p. 64
The Cakebread Cellars Napa Valley Cookbook	p. 68
Liberty Duck Breast with Dried Cranberry--Apple Bread Salad	p. 70
Pork Chops with Mushroom-Caper Pan Sauce	p. 74
Mushroom Caps Stuffed with Leeks and Fromage Blanc	p. 76
Wild Mushrooms, Butternut Squash, and Baby Spinach Salad	p. 78
Fennel-Crusted Ahi with Garden Herb Salad	p. 80
Cesar	p. 82
Portuguese-Style Fish Stew	p. 85
Chorizo and Apples in Hard Cider	p. 87
Spicy Tuna Salad	p. 88
Spinach Tortilla	p. 90
Come for Dinner	p. 92
Hearts of Romaine with Sherry-Basil Dressing	p. 94
Chicken Breasts Roasted with Honey, Pine Nuts, and Thyme	p. 96
Orzo "Risotto" with Roasted Tomatoes and Hot Sausage	p. 98
Lamb Chops with Provencal Tomatoes	p. 100
East of Paris	p. 102
Salt-Crusted Lamb with Green Tomato Jam	p. 104
Beet Salad with Caraway Seeds and Walnut Oil	p. 108
Roast Chicken with Paprika Sauce	p. 110
Rosti Potatoes with Smoked Salmon and Mustard Vinaigrette	p. 113
Everyday Greens	p. 116
Orecchiette with Broccoli Rabe, Almonds, and Manchego	p. 118
Couscous Salad with Cherry Tomatoes, Lemon, and Pine Nuts	p. 119
Potato, Spring Onion, and Sorrel Soup	p. 120
Food Network Kitchens Cookbook	p. 122
Shrimp Phad Thai	p. 124
Chicken Ragu with Farfalle	p. 128
Hoisin-Glazed Beef Tenderloin with Shiitake Mushrooms	p. 131
Veal Scaloppini with Greens & Radicchio	p. 132
Forever Summer	p. 134
Squid Salad with Lime, Cilantro, Mint and Mizuna	p. 136
Slow-Roasted Garlic and Lemon Chicken	p. 139
Baked Ricotta with Broiled Radicchio	p. 140
Chocolate Raspberry Pavlova	p. 142
French Food at Home	p. 144
Bacon and Hazelnut Leeks	p. 146
Pistou Zucchini Ribbons	p. 147
Parmesan Flatfish	p. 148
Tarragon Chicken	p. 149
From Emeril's Kitchens	p. 150
Shrimp and Coconut Milk Risotto with Summer Squash, Peas, and Roasted Red Pepper Sauce	p. 152
Kick-Butt Gumbo	p. 155
Homemade English Muffins	p. 159
Sliced Tomato Salad with Herb Vinaigrette, Red Onions, and Maytag Blue Cheese	p. 160
Good Food No Fuss	p. 162
Goats' Cheese Gougere	p. 164
Vodka and Sesame Salmon with Parsley Salad	p. 167
Winter Salad of Country Ham with Beets, Endive, and Lamb's Lettuce	p. 169
Vanilla Roasted Pineapple	p. 171
I Am Almost Always Hungry	p. 174
Halibut Fillet Baked in Parchment with Salsa Verde	p. 176
Watercress and Avocado Salad with Toasted Sesame Vinaigrette	p. 179
Risotto Verde	p. 180
Asparagus with Eggs, Parmigiano, and Shallot Vinaigrette	p. 182
It's All American Food	p. 184
Pasta Primavera	p. 186
Green Goddess Dressing	p. 189
Chilaquiles with Chicken and Green Sauce	p. 190
Pennsylvania Dutch Chicken Corn Soup	p. 192
Jamie's Kitchen	p. 194
The Proper French Side Salad	p. 196
Chinese Chicken Parcels	p. 198
Crispy Fried Salmon with Spring Vegetable Broth	p. 200
The King Arthur Flour Baker's Companion	p. 202
Chewy Chocolate Chip Cookies	p. 204
Lemon-Glazed Pound Cake	p. 206
S'more Granola Bars	p. 208
Open-Faced Rustic Berry Pie	p. 209
Land of Plenty	p. 212
Dry-Fried Green Beans	p. 214
Fish-Fragrant Eggplants	p. 216
Pock-Marked Mother Chen's Bean Curd	p. 218
Fish with Chiles and Sichuan Pepper	p. 222
The Maccioni Family Cookbook	p. 224
Ricotta and Spinach Ravioli	p. 226
Sausage Stew with White Beans	p. 229
Maccheroni al Sugo di Salsiccia (Pasta with Sausage Sauce)	p. 232
Farro Pesto del Menesini (Menesini's Farro with Pesto)	p. 233
The Slow Mediterranean Kitchen	p. 234
Slow-Cooked Duck with Olives	p. 236
Spicy Mussels with Herbs and Feta Cheese	p. 240
Glazed Carrots with Green Olives	p. 243
The Tante Marie's Cooking School Cookbook	p. 244
White Bean Crostini with Wilted Greens	p. 246
Penne with Roasted Eggplant, Tomatoes, and Smoked Mozzarella	p. 248
Roasted Whole Fish with Brown Butter Vinaigrette	p. 250
Roast Chicken with Spring Vegetables and Butter Sauce	p. 252
Tom's Big Dinners	p. 254
Mac and Cheese Salad with Buttermilk Dressing	p. 256
Crispy Shrimp Rolls with Sweet Chile Sauce	p. 259
Spring Chickens with Green Marinade	p. 262
The Vineyard Kitchen	p. 264
Grilled Hanger Steak with Lemon and Arugula	p. 266
Herbed Cheese Beignets	p. 268
Salt and Herb--Crusted Prime Rib with Horseradish Cream	p. 270
Slow-Roasted Pork with Fennel, Tomatoes, and Olives with Flat Bread	p. 273
Pan-Roasted Ling Cod with Sweet Red Peppers, Capers, and Lemon	p. 276
Table of Contents provided by Rittenhouse. All Rights Reserved.