Food & Wine America's Greatest New Cooks: Spectacular Recipes with Fresh Ideas from Tomorrow's Stars by Editors of Food & Wine and Dana Cowin
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Reviews about Recipes in this Book
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Homemade green chorizo tacos with kale & potatoes
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Serious Eats
Everything, from the chorizo-making process to the final taco assembly, worked like a dream and tasted like one too.
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Creamy Parmesan grits
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Serious Eats
The parmesan sauce was a revelation. I've always just stirred in grated cheese to hot grits, but making a sauce adds another layer of creaminess to the dish...
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Warm Brussels sprouts with honey, caraway & lime
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Serious Eats
Wouldn't have thought of it myself, but I'll certainly pair these flavors again. I thought the two massive serranos I included overpowered the other flavors a bit. Next time, I'll cut back to one.
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Smoked fish chowder
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Serious Eats
Adding smoked fish is a pretty marvelous tweak to a fairly standard chowder recipe, adding fragrant smokiness without overpowering the delicateness of the fennel, corn, and potatoes.
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Pasta with shiitake, peas & goat cheese [Justin Smillie]
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Serious Eats
Goat cheese, mint, and peas is guaranteed to be a winning combination; add in the delightfully crunchy bits from broiling pasta with parmesan and the meal is even better.
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- ISBN 10 1932624562
- ISBN 13 9781932624564
- Published Feb 01 2013
- Format Hardcover
- Page Count 256
- Language English
- Countries United States
- Publisher Food & Wine
- Imprint American Express Food & Wine Magazine Corporation
Publishers Text
Food & Wine shares recipes from America's next food superstars: the 10 men and women chefs, professional cooks and bakers they are proud to have discovered. Contains 10 fantastic signature dishes (all photographed) from each of these extraordinary talents.Other cookbooks by this author
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