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Food & Wine Annual Cookbook 2005: An Entire Year of Recipes by Food & Wine Magazine and Dana Cowan

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Notes about Recipes in this book

  • Chicken stuffed with prosciutto, spinach and Boursin

    • Rutabaga on January 04, 2017

      This dish was greeted with much enthusiasm from both my husband and five-year-old. They give it rave reviews! Fortunately, it's also not difficult to prepare if you have the ingredients on hand. I didn't bother with adding cornstarch to the sauce, but just reduced the wine and stock on the stove before adding the remaining Boursin.

  • Creamy chicken stew

    • wkhull on October 10, 2018

      Simple but tasty meat and potato stew; good use of drumsticks. Did not stay true to the recipe. Used rendered duck fat for oil, then omitted heavy cream. Upped the mushroom, potato, and carrots content. Vegetables and drumsticks were not cooked through with recommended cooking time, so would simmer vegetables 15 minutes, then add chicken for 20 more minutes; or transfer to slow-cooker. Would have been nice with more broth, so adding 4 C next time. Also, would just use 6-8 drumsticks instead of trying to cook two different cuts of meat.

  • Moussaka with yogurt Béchamel

    • Rinshin on October 01, 2018

      The taste of filling is delicious and it fully marries all the ingredients together without any one ingredient being prominent. The top sauce came out with a subtle taste of onion throughout and it was at the perfect consistency for spreading and the amount was enough to fully cover the top. Where this recipe failed me was the eggplant itself. Mine was not cooked fully in 30 min baking at 350 F and 2 min broiling. This was after prebaking the slices for 10 min and broiling for 2 min. I had to cover with aluminum foil and bake additional 25 min at 375 F. Next time I am pan frying the slices in small amount of oil to make sure the pieces were cooked through before baking. Used ground turkey and it was a good substitue for ground lamb. Halved the recipe for about 5 servings.

  • Tuscan-style spareribs with balsamic glaze

    • Rinshin on February 15, 2017

      Followed the recipe completely. I used very meaty pork ribs which produced succulent textured ribs and although it was tasty, I thought the saltiness was too pronounced. I would halve the salt next time and add garlic. I missed the taste of garlic. The 2 hour baking time was perfect for the meaty ribs, but it may be too long for more common pork ribs. I like to repeat this recipe again with less salt, adding garlic, and watching the time in the oven depending on the thickness of ribs.

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  • ISBN 10 1932624015
  • ISBN 13 9781932624014
  • Published May 05 2005
  • Format Hardcover
  • Page Count 408
  • Language English
  • Edition 2nd Revised edition
  • Countries United States
  • Publisher American Express Food & Wine,U.S.
  • Imprint American Express Food & Wine,U.S.

Publishers Text

More than 900,000 subscribers heartily agree: there's always something delicious going on at Food & Wine. And it's all here in the annual cookbook, which includes every recipe published in the magazine during the year 2004--more than 500 dishes accompanied by scrumptious-looking photographs. But that's not all: the volume includes 50 all-new kitchen tips, as well as an extensive glossary of readily-available wines. The contributors remain absolutely stellar, cuisine's finest, including Jean-Georges Vongerichten, Jacques Pépin, and Paula Wolfert. Such recipes as the mouthwatering Fettuccine with Mushrooms and Prosciutto, Beef Tenderloin with Bacon and Creamed Leeks, and Double Dark Chocolate Cupcakes with Peanut Butter Filling are kitchen-tested on home equipment, making them easy to re-create. 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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