A Reader's Cookbook
Choate, co-author of New American Classics and the French Culinary Institute's Fundamental Techniques of Classic Cuisine and Fundamental Techniques of Classic Pastry Arts (a James Beard award-winner), dumbs it down - way down - in this rote collection of regional recipes. Geared toward book clubs, Choate organizes her recipes by region, allowing clubs to create menus based on a book's setting or author's homeland. Recipes are scaled to accommodate large groups, enabling book-lovers to make enough Stuffed Mushrooms or Boston Baked Beans to feed an army, and enough of the Southern sweet Bourbon Balls to stock a store. Most of her American fare is as predictable as it is pedestrian (Buffalo Chicken Wings are par for the course), though the occasional international recipe surprises: Feijoada, a meaty Brazilian stew, perfect Turkish coffee, and the Russian drink Kvas lend an air of authenticity to clubs working their way through Anna Karenina. But not even a bottomless glass of Southwest Margaritas (serves 12) can save the book; its cheap layout, seemingly random quotes from famous authors, and the inclusion of dishes as basic as Deviled Eggs make this an easy one to skip.(c) Copyright PWxyz, LLC.  All rights reserved.