For the serious home cook, The COOK'S Magazine is the publication to turn to for the bright new ideas in contemporary American cookery. Bimonthly, the magazine delivers comprehensive information on fabulous new ingredients, food science, and professional techniques that guarantee success in the home kitchen. The contributors to COOK'S are among our best-known and respected food writers, chefs, and cooking teachers: Larry Forgione and Alice Waters write regularly on ingredients for COOK'S.
The COOK'S Magazine Cookbook is the magazine's first cookbook -- a collection of recipes for marvelous American dishes. Such dishes as Mussels in Red Pepper Mayonnaise, Bay Scallops with Lime and Mint, and Cornish Game Hens Stuffed with Leeks reflect the current American trend toward streamlined, distinctly flavored dishes. Definitive recipes for fried chicken and corncakes, gumbo, and divinity appeal to our ongoing love for the most traditional American dishes. And Fresh Pea Soup with Orange, Lamb Chili with Jalapeño Hominy, and Gingered Shortcake with Honey-Poached Pears are delightful variations on old themes.
The recipes are written in a crisp, easy-to-follow style, and many are further amplified by clear step-by-step illustrations. Throughout, a wide-ranging text explores -- among other subjects -- the important early influence of restaurants on home dining; how and why different leavening agents work; the fascinating, purely American invention, the cocktail party; ice cream machines; and regional types of fish and shellfish.
