Food & Wine Annual Cookbook 2007: An Entire Year of Recipes
Among a crowded field, Food and Wine's annual cookbook is too perennial to stand out and too general to squeeze into any one niche; it is also, year in and year out, one of the best additions to any adventurous chef's kitchen. Featuring new takes on old favorites-a delicious Sweet Potato Souffle, for instance, enriched with a handful of gruyere-alongside exciting adventures in dining, like Patio Pig Pickin', an afternoon-long ham roast that serves 18. In between are international specialties like French celebrity chef Eric Ripert's Brazilian Feijoada, a rib-sticking mix of beans, sausage, and various cuts of pork, like a South American take on the French cassoulet. Other neat tricks include Beef Tenderloin "Dogs" with Corn Relish, featuring marinated slices of tenderloin wedged into crusty slices of baguette, and Shrimp Masala, which mixes big fresh shrimp with a panoply of Indian spices. Desserts are a high point: a Graham Cracker Pound Cake is simple but irresistible, as are Spiced Almond Tuiles, and anyone who sees the full-page glamour shot of the Chocolate Cookies-N-Cream Tower will race to the grocery store for bittersweet chocolate and heavy cream.Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.