Food & Wine Best of the Best Cookbook Recipes, Volume 14 (2011): 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

  • Shrimp in green sauce

    • Avocet on March 30, 2019

      We thought this was okay, but nothing special.

    • chawkins on November 10, 2016

      Delicious and easy week night meal. I used three quarter pound of peeled shrimp to serve two, but I did not halved the sauce based on the the comments in the New York Times, I also used wine instead of stock. This is a Mark Bittman recipe.

  • Spicy meat gumbo

    • nicolepellegrini on March 05, 2016

      This was tasty and, for a gumbo, not too difficult or labor intensive to make. However, an easy gumbo is going to lack some of the depth of a really great gumbo, as I felt was the case here. I also thought it was far more sweet than spicy and I needed to up the heat levels (and salt) to balance out the flavors. Might be a dish I'd make again, with some adjustments and tweaking.

  • Chocolate dump-it cake

    • aeader on May 31, 2022

      Love this cake. Didn't have a tube pan so baked in a (glass) 9x13 pan at 350 for 30 min and it was done perfectly. Didn't bother with the frosting, a great snacking cake. Will definitely make this again.

  • Provençal-style stuffed zucchini

    • chawkins on March 07, 2017

      Very good, the zucchini was cooked just right for me, but my husband thought it was a bit underdone. The stuffing was very flavorful and the topping added extra flavor and crispness. The only down side is the amount of chopping required.

  • Beef & carrots in stout with parsley & horseradish dumplings

    • infotrop on May 04, 2020

      I had my doubts about the "horseradish dumplings," but they were delicious -- not too hot, added just the right level of zip

  • New York-style crumb cake

    • Frogcake on November 05, 2016

      I've made this cake several times and would not change a thing. Delicious! As noted, the best part of the cake is that it's mostly crumb.

  • Cashew chicken

    • Frogcake on November 05, 2016

      Good recipe that is part of our dinner rotation. I have been doubling the sauce and as EYB suggested, I use sherry in place of wine.

  • Salmon rillettes

    • pattyatbryce on January 03, 2022

      I wish there were a few measurement specifics, but this has been my go-to for a long time without a miss.

    • Acarroll on January 02, 2022

      This exceeded my expectations! The result was salmony, buttery, lemony. Excellent on crackers.

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  • ISBN 10 160320203X
  • ISBN 13 9781603202039
  • Published Dec 12 2011
  • Format Hardcover
  • Page Count 280
  • Language English
  • Countries United States
  • Publisher Time Inc Home Entertaiment
  • Imprint Time Inc Home Entertaiment

Publishers Text

Every year, the "Food & Wine Test Kitchen" evaluates over 150 cookbooks to select the 25 finest ones, single out the most exciting, and fail-safe recipes from each. This year's "Best of the Best" collection celebrates these winning dishes from superstar authors such as Giada DeLaurentiis, Jamie Oliver, Alice Waters and Eric Ripert. To round out the collection, there is also a never-before-published bonus recipe from each author plus easy, accessible wine pairings. The wide variety of dishes includes Crispy Fried Salt-and-Pepper Shrimp, Roast Chicken with Ricotta and Sage, Green Garlic Souffle, Roasted Vegetable Enchiladas, and Milky Way Tart.

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