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Food & Wine Annual Cookbook 2006: An Entire Year of Recipes by Food & Wine Magazine and Dana Cowin and Kate Heddings

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Notes about Recipes in this book

  • Garlicky Caesar salad

    • Breadcrumbs on December 13, 2014

      p. 37 - This is a very good quick Caesar dressing. I still prefer Zuni as our house favourite but in a pinch, this does the trick!

  • Roasted goose with crispy skin [Jacques Pépin]

    • wodtke on January 02, 2017

      Made for my annual goose cooking extravaganza for New Years. Roasting goose whole is a difficult problem, as concluded in Jeffrey Steingarten's "Man who Ate Everything." This is the best solution so far. It uses a steaming-and-roasting technique similar to Julia Child's, isn't insanely difficult, and works well.

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  • ISBN 10 1932624090
  • ISBN 13 9781932624090
  • Published Mar 28 2006
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher American Express Food & Wine Magazine Corporation
  • Imprint American Express Food & Wine Magazine Corporation

Publishers Text

Every recipe from every 2005 issue of Food & Wine, America's top-selling cuisine magazine - all in one beautiful volume.


Almost one million subscribers heartily agree: there's always something delicious going on in Food & Wine. And it's all here in the annual cookbook, which includes every recipe published in the magazine during 2005 - more than 500 dishes accompanied by scrumptious-looking photographs.

The contributors remain absolutely stellar, cuisine's finest, including Jamie Oliver, Tyler Florence, Ferran Adria, Donna Hay, Daniel Boulud, Wolfgang Puck, Emeril Lagasse, Bobby Flay, Todd English, and Jean-Georges Vongerichten. Such mouthwatering recipes as Ina Garten's Chunky Guacamole, Bobo Surles' Sizzled Shrimp Provençale, and Grace Parisi's Dulce de Leche Bread Pudding were tested on home appliances, making them easy to re-create. In addition, the volume includes 50 brand-new test-kitchen tips, as well as an extensive glossary of accessible wines. Here's real food that real people who want to eat well can actually prepare; dishes that reflect the many ways we cook today.



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