One Potato, Two Potato（ISBN=9780618007141）pdf/txt下载_在线阅读全文

内容简介

　　Everyone loves potatoes. This book transports cooks beyond the usual side dishes and introduces them to the secrets and specialties of great chefs and cooks the world over. Finamore shows how to prepare spectacularly simple appetizers, including dips, chips, and showstopping cocktail potatoes made from a few ordinary ingredients. He presents dozens of soups and salads, including rich Summer Vichyssoise and Herb Garden Potato Salad. There are more than fifty main-dish possibilities, such as Sunday Lamb with Proper Roast Potatoes and Chicken Stuffed with Potatoes and Shiitake Mushrooms not to mention a sophisticated rendition of Shepherd's Pie. The potato turns up as the hidden ingredient in such breads as Potato Cheddar Bread with Chives and in such desserts as moist Farmhouse Chocolate Cake. Finamore shows how to master crisp steak fries, silky mashes, and sumptuous gratins. A bonus feature of the book is the sweet potato, in dishes from a delightfully nostalgic Baked Sweet Potatoes with Marshmallow to an urbane Semifreddo with Chocolate Sauce.

作者简介

　　Roy Finamore is a leading editor of lifestyle books and cookbooks at Clarkson Potter, where his authors include Martha Stewart, Diana Kennedy, Anne Willan, and Ina Garten (The Barefoot Contessa).Molly Stevens a contributing editor to Fine Cooking, is the author of Williams-Sonoma New England and the coauthor of One Potato, Two Potato.~

目　　录

Introduction
Potato Principles
Notesfor the Co
Appetizers and First Courses
Soups
Salads
Main Dishes
Mashed Potatoes
Fried Potatoes
Baked and Roasted Potatoes
Gratins and Scalloped Potatoes
Braised Potatoes
Boiled Potatoes
Breads and Rolls

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媒体评论

　　If there were any doubt an ingredient as basic as the potatocould result in exciting cooking, this tribute to the humble spudshould dispel it. Cookbook editor Finamore and Fine Cookingmagazine's Stevens have paired up to produce an impressive,wide-ranging potato Bible which covers everything one could hope toknow about Solanum Tuberosum. The authors do a heroic job ofcategorizing the thousands of potato varieties, from waxy vs.starchy to news, blues, yellows and sweets.The 300-plus recipes areorganized by different cooking techniques - soups, gratins, baked,roasted, fried (29 recipes for mashed alone!); each begins with abrisk run-through of potato science and chemistry. Ambitious homecooks will delight in fussy offerings like "Venison and Potato StewCooked in a Pumpkin" and the infamously tricky Pommes Souffles(aptly subtitled "Heartbreak Disguised as a Potato"). But evensimple recipes (Basic Mashed Potatoes, Classic French Fries)havebeen carefully tested and scaled to yield consistent results.Traditional potato recipes from around the world - Vichyssoise,pierogi, samosas, shepherd's pie, red flannel hash, gnocchi, andlatkes - all make an appearance. The authors have also securedrecipesfor signature dishes by such celebrities as Martha Stewart,Tom Colicchio, Julie Sahni and Diana Kennedy. Although this is notthe first potato cookbook on the market, it is certainly the mostcomprehensive; written with heart and humor and as versatile as thepotato itself, this delightful volume should be at home on almostany cook's bookshelf. (9/10/01) (Publishers Weekly, Starred )"Inthis encyclopedic tribute to the glories of the lowly tuber,celebrated cookbook editor Roy Finamore deploys potatoes in anastonishing 300 recipes... french fries, mashed potatoes,shepherd's pie - make this a sort of all-potato ''Joy ofCooking"...it's destined to be manhandled for years to come, untilit turns into a spattered relic with a torn cover and crumbsbetween the pages. Such an inglorious but affectionate end will befitting enough for this loving tribute." (Boston Globe )"Here isthe one of the world's favourite foods enticingly presented for alloccasions, moods, and appetites. This will be my kitchencompanion." (Diana Kennedy )"A book to take you on a tuber trip fora lifetime. Potato potentate Roy Finamore is a master of invention.Ideas are one thing, written recipes that work are another, andthis splendid book has both." (Anne Willan )

<p>　　If there were any doubt an ingredient as basic as the potato
could result in exciting cooking, this tribute to the humble spud
should dispel it. Cookbook editor Finamore and Fine Cooking
magazine's Stevens have paired up to produce an impressive,
wide-ranging potato Bible which covers everything one could hope to
know about Solanum Tuberosum. The authors do a heroic job of
categorizing the thousands of potato varieties, from waxy vs.
starchy to news, blues, yellows and sweets.The 300-plus recipes are
organized by different cooking techniques - soups, gratins, baked,
roasted, fried (29 recipes for mashed alone!); each begins with a
brisk run-through of potato science and chemistry. Ambitious home
cooks will delight in fussy offerings like "Venison and Potato Stew
Cooked in a Pumpkin" and the infamously tricky Pommes Souffles
(aptly subtitled "Heartbreak Disguised as a Potato"). But even
simple recipes (Basic Mashed Potatoes, Classic French Fries)have
been carefully tested and scaled to yield consistent results.
Traditional potato recipes from around the world - Vichyssoise,
pierogi, samosas, shepherd's pie, red flannel hash, gnocchi, and
latkes - all make an appearance. The authors have also secured
recipesfor signature dishes by such celebrities as Martha Stewart,
Tom Colicchio, Julie Sahni and Diana Kennedy. Although this is not
the first potato cookbook on the market, it is certainly the most
comprehensive; written with heart and humor and as versatile as the
potato itself, this delightful volume should be at home on almost
any cook's bookshelf. (9/10/01) (Publishers Weekly, Starred )"In
this encyclopedic tribute to the glories of the lowly tuber,
celebrated cookbook editor Roy Finamore deploys potatoes in an
astonishing 300 recipes... french fries, mashed potatoes,
shepherd's pie - make this a sort of all-potato ''Joy of
Cooking"...it's destined to be manhandled for years to come, until
it turns into a spattered relic with a torn cover and crumbs
between the pages. Such an inglorious but affectionate end will be
fitting enough for this loving tribute." (Boston Globe )"Here is
the one of the world's favourite foods enticingly presented for all
occasions, moods, and appetites. This will be my kitchen
companion." (Diana Kennedy )"A book to take you on a tuber trip for
a lifetime. Potato potentate Roy Finamore is a master of invention.
Ideas are one thing, written recipes that work are another, and
this splendid book has both." (Anne Willan )</p>

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