Food & Wine Best of the Best, Volume 7 (2004): The Best Recipes from the 25 Best Cookbooks of the Year by Food & Wine Magazine

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Tiger cake

    • chawkins on February 06, 2015

      I halved the recipe for 1 loaf cake, used 2 extra large eggs for the 21/2 large eggs. It turned out beautifully, with distinct stripes, quite attractive, more appealing than swirling. It is a moist cake with a nice crumb. I can detect the extra olive oil in taste but not the white pepper, may be my pepper is old but 1/4 tsp in a 9x5x3 loaf pan isn't much. For my next try, I'll use fresh ground white pepper, see if that make a difference.

  • Chicken ragù with farfalle

    • chawkins on July 02, 2012

      I used a 14.5 oz can of diced tomato instead of the 4 canned plum tomatoes called and used 1/2 lb of farfalle instead of the whole pound of pasta. The sauce to pasta ratio seemed okay to me. Fairly simple steps and tasted okay.

  • Slow-roasted garlic and lemon chicken

    • chawkins on September 19, 2013

      My go-to lazy day chicken recipe. Great flavor with minimum effort. This time, I halved the recipe and used 4 thighs, the high heat blast at the end of the cooking period really crisped the skin and we fought for the cloves of garlic.

  • Vodka and sesame salmon with parsley salad

    • chawkins on June 20, 2014

      We really enjoyed this. I'll definitely cut down on the amount of butter used next time, but even with all that butter, it was not greasy at all when served with the lime wedges and the parsley salad. I did not lit the last bit of vodka added as suggested by Anne Willan, it just seemed too dangerous with all that butter still in the pan.

  • Lemon-glazed pound cake

    • Yildiz100 on December 23, 2021

      A really nice cake. Texture was perfect. Use the hand mixer, not the stand mixer. I didnt have lemon oil so I subbed a tsp of limoncello and about a tsp of lemon zest.

  • Chicken breasts roasted with honey, pine nuts, and thyme

    • Yildiz100 on December 29, 2013

      I found this to be too sweet, and the honey aroma was too intense for my taste. It was an acceptable dinner, but I wouldn't repeat it.

  • Maple mustard pork chops

    • wodtke on April 29, 2015

      Very tasty recipe. I made the Maple Mustard barbecue sauce as a dipping sauce as well, which was exceptional. As one doesn't actually eat all that much of it, it probably wasn't quite as unhealthy as would first appear. I had much thicker pork chops than specified (can't stand dried out meat), so I made a two-level fire, browned the chops directly over it, then covered and charcoal-roasted until 135 degrees. BTW, recipe says to cook to 160, but USDA has lowered safe temp to 145, and with resting, pork taken off my fire will reach 145.

  • Squid salad with lime, cilantro, mint and mizuna

    • Acarroll on October 12, 2021

      The dressing was the best part of the recipe. When everything was put together it was fine, but underwhelming.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1932624007
  • ISBN 13 9781932624007
  • Published Aug 01 2004
  • 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

From the experts at Food & Wine: one unequaled cookbook with all the best recipes, from the greatest chefs, published in the past 12 months.

Almost 1 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 crcme de la crcme of cookbooks. Here are their selections - more than 100 from 25 cookbooks - all fully kitchen-tested. Each recipe will tantalize you on the page, just from the enticing photos and descriptions, and the chefs don't come better than this. From Emeril's Kitchens gives us a recipe for Shrimp and Coconut Milk Risotto. Nigella Lawson (Forever Summer) presents her Squid Salad with Lime, Cilantro, Mint, and Mazuna. David Bouley's contributions from East of Paris include a delicious Roast Chicken with Paprika Sauce. Paula Wolfert (The Slow Mediterranean Kitchen) offers Beef Short Ribs Simmered in Red Wine with Fennel, Black Olives, and Anchovies, while Jamie Oliver serves up Crispy Fried Salmon with Spring Vegetable Broth. Also represented: David Rosengarten, Alice Medrich, Annie Somerville, and many more.

Other cookbooks by this author