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Food & Wine Best of the Best, Volume 9 (2006): The Best Recipes from the 25 Best Cookbooks of the Year by Food & Wine Magazine

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Notes about Recipes in this book

  • Cucumber salad with hot spiced mustard dressing

    • wester on June 05, 2018

      This had a lovely complex flavor. However, there was an astringent feel to it that I did not like at all. This may be because I didn't peel the cucumbers. I never do that, but maybe for this salad I should have. It also may be because I didn't read the recipe properly beforehand so I didn't realize it uses mustard OIL, not mustard or mustard seeds, so I improvised using mustard seeds. I will make this again and follow the recipe more closely.

  • Spaghetti with crab and jalapeños

    • Yildiz100 on May 02, 2017

      Meh. This wasn't any better than buttered pasta with red pepper flakes. The crab was completely lost in this recipe. We all ate it but would never use expensive crab in this again.

  • Moorish-style green salad with cumin and paprika (ensalada mora)

    • wester on May 22, 2018

      A very nice twist to give a Spanish touch to a vinaigrette. Will be repeated, but probably without the parsley - not sure it was needed.

  • Lemony broccoli and chickpea rigatoni

    • Yildiz100 on January 29, 2016

      Second time around I followed this recipe almost to the letter and thought it was meh. I think maybe lemon in a non-creamy pasta is not my favorite. (Love lemon cream sauce though.) First time around I followed this recipe very loosely, and completely forgot the lemon and I thought it was actually a better dish.

  • Peanut butter pie with a chocolate cookie crust

    • wester on May 28, 2018

      Nice flavor, easy to make, but not spectacular. I think the use of a food processor for the chocolate topping is superfluous- just a small pan and a spoon is enough.

  • Tarragon chicken breasts with buttered leeks

    • wester on May 24, 2018

      This was tasty, but with a very similar flavor profile I prefer Nigel Slater's Chicken with fennel and leek .

  • Fennel-crusted salmon braised with Pinot Noir

    • consortiumlibrary on February 06, 2010

      Light, low calorie, but with lots of flavor. The salmon and vegetable mix together are better than either alone. Recipe calls for cooking salmon 8 minutes after you brown it, I cooked it for 5 and it was still too much. Next time steam the veggies before adding the salmon, and then steam the salmon for only 4 minutes.

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  • ISBN 10 1932624147
  • ISBN 13 9781932624144
  • Published Sep 28 2006
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher American Express Food & Wine Magazine Corporation
  • Imprint American Express Food & Wine Magazine Corporation

Publishers Text

Almost one million subscribers heartily agree: Food & Wine is the unrivaled leader in the field, and every year their editors search tirelessly for the most delectable dishes from the crème de la crème of cookbooks. Here are their selections, along with an extra treat: some special and previously unpublished recipes. It comes to more than 100 fully kitchen-tested, temptingly photographed dishes in all. And the food doesn't come better than this: From Grilling for Life, Bobby Flay presents Smoky and Fiery Skirt Steak with Avocado-Oregano Relish. Paula Deen serves up some of her Southern-style Shrimp and Grits (Paula Deen and Friends), while Marc Meyer prepares Brunch (Baked Eggs Rancheros).

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