The All New Good Housekeeping Cook Book
With its 1,500 recipes, this encyclopedic collection offers a snapshot of today's middle-American kitchen. Recipes that were all but unknown a few years back are now officially part of the mainstream. An international flair can be detected quite frequently, although the flavors are sometimes subdued. Easy Aioli, the Provencale condiment, for example, calls for store-bought mayonnaise and garlic its "harshness" reduced by cooking. Soups include miso as well as chowders, minestrone, and South-of-the-Border Chicken Soup perked up with cilantro and garnished with tortilla chips. There are dozens of recipes for beef, poultry, pork and veal. Fish and shellfish get their due, as well, with recipes that will appeal to the shyest of cooks. Rolled Sole Stuffed with Crab vies with all variety of simpler fish cakes. Portuguese-Style Monkfish calls for simmering chunks of fish in a spicy sausage-tomato sauce. Keeping up with the latest trends, there's a section devoted to serving a cheese course, as well as recipes for fondue and those delicious Italian grilled cheese sandwiches, Mozzarella in Carrozza, although traditionalists will wonder about the part-skim mozzarella. Baked goods range from real comfort food to elaborate dinner party concoctions, such as Molten Chocolate Cakes. The introduction offers suggestions on everything from proper food storage to setting a proper table. Chatty in tone with an encouraging attitude, this cookbook will appeal to fans of the magazine and serves as an introduction for the less experienced cook.Copyright 2001 Cahners Business Information, Inc.