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Food & Wine Best of the Best, Volume 6 (2003): The Best Recipes from the 25 Best Cookbooks of the Year by Food & Wine Magazine

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Notes about this book

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Notes about Recipes in this book

  • Parmesan roasted asparagus

    • Yildiz100 on November 11, 2017

      Most of the parm ends up on the pan. Would be just as good and less wasteful grated on to the plated asparagus. Will not repeat. Also not sure I love the combo of parm and asp.

  • Tuna with tomatoes (Thon à la tomate)

    • Yildiz100 on September 27, 2018

      Very good. Subbed lemon zest for preserved lemon, and this contributed a nice flavor. Omitted the optional capers. Made a half recipe of the book's chermoula and used the whole thing in this, though some of the chermoula did not make it out of the marinading bowl. The six year old thought this looked scary but ended up loving it, Serve over couscous.

  • Pasta ribbons with pesto, green beans, and potatoes (Trenette conpesto alla Genovese)

    • Yildiz100 on February 07, 2018

      I used a different recipe for the pesto but I used this recipe as a guide for the ratio of pasta to sauce, potatoes and green beans. I thought it was a little low on potatoes and green beans. Reduced the pasta to 300 grams and left the potatoes and beans the same and it was about right.

  • Roast duck breast with apple purée

    • wkhull on February 18, 2019

      Page 64. I decided to make a less fatty sauce, with good results. Substituted 3 T butter and 1 T cornstarch for the 1/2 C butter. We were craving something sweet potato to accompany this dish.

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  • ISBN 10 0916103838
  • ISBN 13 9780916103835
  • Published Sep 15 2003
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher American Express

Publishers Text

Buy only one cookbook this year, and still get all the best recipes 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 creme de la creme of cookbooks. Here are their selections--more than 100 from 25 cookbooks--all fully kitchen-tested. And the chefs don't come better than this: Mario Batali (Babbo Cookbook), Daniel Boulud (Chef Daniel Boulud), Wolfgang Puck (Live, Love, Eat!), Alice Waters (Chez Panisse Fruit), Eric Ripert (A Return to Cooking), and Marcel Desaulniers (Celebrate with Chocolate). Cheryl Alters Jamison & Bill Jamison show how to start the day with A Real American Breakfast, including Blueberry Turnovers and Corned Beef Hash. David Thompson provides a luscious introduction to Thai Food, with such delicious meals as Stir-Fried Minced Beef with Chilies and Holy Basil. Nick Malgieri explains how to bake Perfect Cakes: try a Chocolate Chiffon or Zuccotto alla Ricotta. Go vegetarian with Charmaine Solomon's Eggplant Lasagne; Mediterranean with Annisa Helon's Chick Pea Fritters; or Spanish with Janet Mendel's Flamenco Potato Salad with Lemon Dressing. Each recipe will tantalize you on the page, just from the enticing photos and the descriptions. Imagine what they will really taste like on your palate.

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