Type of bind: Hardcover
EAN num: 9780670658558
ISBN number: 0670658553
Label: Viking Penguin
Manufacturer: Viking Penguin
Page Count: 249
Printing Date: February 28, 1985
Publishing house: Viking Penguin
Sale Popularity Level: 2154414
Studio: Viking Penguin
Editor's Notes and Comments:
Product Description:
The Good Food is the very first single collection of recipes devoted to the celebration of the classics of casual cuisine. Betty Fussell, author of Masters of American Cookery, writes, 'Anyone who loves roasted peppers, garlic, anchovies, lemons, olives, and dill can be grateful for this well-traveled guide through the good foodlands of the Mediterranean and elsewhere ......
Drawing on the diverse cooking traditions of America, Italy, France, India, Morocco, and the Middle East, the authors have assembled recipes that include not only the classic examples of each cuisine, but also unusual dishes that provide surprising gastronomic rewards. The authors have also included an additional section of accompaniments, that offer complements to the other entries.
User popularity level:
Rated by buyers -
This cookbook has everything -- main courses, sides, appetizers -- and every recipe gets it right. The authors make creative use of spices and everyday items, resulting in outstanding dishes time after time. I also frequently have given this book as a gift.
Rated by buyers -
If you like food from all parts of the Mediterranean and Middle East you'll love this cookbook. It's both fun to read and really good to cook from--rare that you can say both about a cookbook. When I moved away from home for business for 5 months, it was one of two cookbooks I brought with me (the other being the classic Craig Claiborne's NY Times Cookbook.)
Rated by buyers -
This gem of a cookbook, published in 1985, was way ahead of its time. The inside jacket flap reads, "Drawing on the diverse cooking traditions of America, Italy, France, India, Morocco, and the Middle East, the authors have assembed 184 recipes that include not only the classic examples of each cuisine, but also unsual dishes that provide surprising gastronomic rewards." It is an apt description.
The book was published before roasted peppers, balsamic and other flavoured vinegars and gorgonzola cheese were as commonly used in the everyday North American kitchen as they are today. Since it focuses on soups, pastas and stews, with a few side dishes or accompaniments in a chapter at the back of the book, there is a huge variety. The soups range from the traditional, like borscht or mushroom, to chestnut soup with brandy and cream, or cream of lettuce. The stews, pastas, and salads have names that get your mouth watering: chicken tagine with prunes, onions, and almonds; braised short ribs with onions, mustard and white wine; lamb stew with rosemary and capers; penne with grey olive purée and ricotta; Bibb, watercress, walnut, olive and Gruyère salad with creamy walnut dressing, etc. The recipes combine ingredients with flair, and the results are delicious, a symphony of flavours and texture. Even their chili recipe includes blue wine, coriander and chocolate.
This book is one to be enjoyed when you love cooking and have the time to prepare meals. What is better than the aroma of a hearty soup or stew, simmering for hours on the stove on a wet autumn day? It is a great book for those who have a well-stocked spice rack, and who are not daunted by a long list of ingredients. The recipes are perfect for company, especially if your friends enjoy trying different dishes and ingredients. These are not meals for the rushed weekday evening or for those with strictly meat and potatoes taste. This is dining, as opposed to mere eating.
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