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Food & Wine Annual Cookbook 2010: An Entire Year of Recipes by Food & Wine Magazine

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Notes about Recipes in this book

  • Heirloom tomato salad

    • Bloominanglophile on January 11, 2015

      This is good, but if you have beautiful heirloom tomatoes, you're basically gilding the lily.

  • Watermelon salad with feta and mint [Jacques Pépin]

    • chawkins on June 18, 2017

      Jacques Pepin recipe. Excellent version of watermelon, feta and mint salad. The addition of kalamata olives and sweet onions and the use of lemon juice in the dressing tones down the sweetness of the watermelon, makes for a more savory version of this usually too sweet salad. Don't skip the kalamata olives even though they are optional.

  • Crab, avocado and asparagus salad

    • danibattle on May 25, 2014


  • Chilled zucchini soup with purslane

    • Bloominanglophile on July 28, 2014

      This soup looked so cool and refreshing and was so beautifully presented in the accompanying picture that I just had to try it. Unfortunately it didn't live up to the hype I created in my mind. The taste just didn't wow me. I also halved the recipe, which should have made 6 servings in what looks like a regular-sized shallow soup bowl. I got only 4 servings. Regardless, I would like to try it again and play around with it to develop a deeper tasting soup--I really want to like this recipe! I could imagine it served in those chichi small glasses they sell nowadays for hors d'oeuvres.

  • Fried chicken liver, bacon and tomato salad with ranch dressing

    • sosayi on January 16, 2019


  • Grilled Niçoise tuna steaks

    • Aggie92 on September 03, 2016

      This marinade is quick, easy and oh so good. Only cooking for two, so I cut the marinade in half. Didn't have any ground fennel so I used fennel seeds. Whizzed up the marinade my mini chopper and it bruised the seeds enough to release a pleasant fennel flavor. Would be good with swordfish or wild salmon.

  • Scallops with chestnut sauce and crisp sage

    • apattin on January 19, 2014

      The sauce is not much to look at, but it is very tasty. Gets better with time (sweeter). Used it over turkey tenderloins.

  • Quinoa salad with sugar snap peas

    • eliza on April 14, 2016

      This recipe is available on Food and Wine website. http://www.foodandwine.com/recipes/quinoa-salad-sugar-snap-peas

  • Basil vinaigrette

    • nicolepellegrini on July 13, 2015

      Simple, tasty vinaigrette. I used crispy browned garlic instead of raw as called for (I can't eat raw garlic) which gave it a nutty flavor without the heaviness of a pesto. Nice over a mixed summer salad of chopped tomatoes, green beans and corn.

  • Café Cubano

    • Bloominanglophile on October 26, 2015

      Stumbling on this recipe started the whole Cuban-themed breakfast for my husband. He spent the last year in Florida, and often talks about the Cuban coffee he had, or "rocketfuel" because it has so much sugar! I made a half recipe, and it wasn't bad for my first attempt. I think more espresso needs to be added to the sugar to dissolve it a bit more, as quite a bit of it was left in the bottom of the espresso cups. It was fun to make, and is a change from the usual cup of coffee, cappuccino or latte! BTW, the Cook Cuban authors recommend Bustelo or Pilon brand coffee for an authentic Café Cubano.

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  • ISBN 10 1603201203
  • ISBN 13 9781603201209
  • Published Apr 05 2010
  • Format Hardcover
  • Page Count 424
  • Language English
  • Countries United States
  • Publisher Time Inc Home Entertaiment
  • Imprint Time Inc Home Entertaiment

Publishers Text

The contributors include the culinary world's finest, with such cookbook authors, chefs, and food luminaries as Jean-Georges Vongerichten, David Chang, and Bobby Flay. Mouthwatering dishes from Curtis Stone, Francois Payard and Thomas Keller were tested on home appliances, making them easy to re-create. The exceptionally clear recipes will enable you to create impressive restaurant-style dishes in your own kitchen. The recipes in "Food & Wine Annual Cookbook 2010" reflect the many ways to cook today; real food that real people who want to eat well can actually prepare.

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