Food & Wine Magazine's 2001 Cookbook: An Entire Year's Recipes

Front Cover
Judith Hill, Food & Wine Magazine
American Express Publishing Corporation, 2001 - Cooking - 437 pages
More than 800,000 subscribers heartily agree: there's always something delicious going on at Food & Wine. It's the unrivaled leader in the field, and serves up recipes, menus, advice on cooking gourmet travel, sophisticated entertaining tips, wine reviews, ideas on pairing wine and food, and articles on the hottest chefs and innovations in the culinary world. And here, all in one place, is every recipe published in the magazine during the year 2000--more than 500 of them! Each is kitchen-tested on everyday (not industrial) equipment, especially so you can recreate them in your own home. Here's real food that real people who want to eat well can actually prepare (unlike the too-complicated dishes in other cooking magazines, which seem to require a year spent at the Cordon Bleu!). Put these on your plate: Picadilo-Stuffed Mushrooms, Goat Cheese and Pepper Empanadillas, Fresh Herb Soup, Sicilian Eggplant Stuffed with Garlic and Melting Cheese, Spicy Crawfish Salad on Brioche, Snapper in Chile-Lime Sauce, Rack of Lamb with Cabernet Sauce, and Hazelnut Meringue Ice Cream Sandwiches. For the most innovative menus and wine pairings--whether you entertain every night or just for the holidays-Food & Wine is the authority.

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Warm Feta with Sauteed Greens
Seafood and Scallion Pancakes
Chopped Salmon with Capers
Fresh Herb Soup
Creamy Cucumber Veloute
St Johns Club Bean and Kale Soup
Smoky Seafood Chowder
chapter 4
Summer Fruit Salad
Golden Strawberry Gratins

About the author (2001)

Hill is the editor-in-chief of Food & Wine Books.

Bibliographic information