The Good Food A Cookbook of Soups, Stews, and Pastas

An enduringly popular collection of beloved dishes from around the world featuring classic and easy-to-cook recipes When it was first published in 1985, The Good Food was one of the first cookbooks devoted to the celebration of the best-loved and most satisfying essentials of casual cuisine and, more than thirty years later, it has remained a classic in its genre. Drawing on the diverse cooking traditions of the Americas, Italy, France, India, Morocco, and the Middle East, Daniel Halpern and Julie Strand bring together almost two hundred recipes, including not only the quintessential examples of each cuisine, but also unusual dishes that provide surprising gastronomic rewards. The book features international staples such as Gazpacho and Jambalaya, as well as unexpected delights--Bobotie; Lamb Stew with Eggplant, Saffron, and Ginger; and Penne with Black Olive Puree and Ricotta. The Good Food puts the emphasis where it belongs: on the pleasure of preparing--and eating--excellent and timeless dishes.

Dettagli sul prodotto

• Autori: Daniel Halpern, Daniel Strand Halpern, Halpern Daniel, Dan Halpern, Julie Strand
• Editore: Ecco Press
• Contenuto: Libro
• Forma del prodotto: Tascabile
• Data pubblicazione: 31.01.2019
• Categoria: Guide e manuali > Mangiare e bere > Libri di cucina generici, tecniche e ricette di ba
• EAN: 9780062879691
• ISBN: 978-0-06-287969-1
• Numero di pagine: 320
• Dimensioni (della confezione): 15.2 x 22.9 x 2 cm
• Categorie: Carbonara, Bolognese, Risotto, minestrone, baking, Chutney, fish, Chili, Hummus, Ravioli, Linguine, Pappardelle, boeuf bourguignon, recipes, Gazpacho, COOKING / Entertaining, COOKING / Courses & Dishes / Soups & Stews, Stock, pozole, Middle East, bucatini, fettucine, fusilli, Cucumber, Short Ribs, pastas, salads, Masala, Paella, Moussaka, International cuisine, Panzanella, Caponata, Comfort Food, Crostini, National & regional cuisine, Soups, cauliflower, goulash, meat, United States of America, USA, Asparagus, Mole, tabbouleh, Instant Pot, Tagine, Comfort food and food nostalgia, Coq au vin, National and regional cuisine, Vegetarian Cookery and vegetarianism, Cooking for parties and special occasions, Parties, etiquette and entertaining, General cookery and recipes, Holidays and celebrations, Cookery dishes and courses: desserts, Cookery dishes and courses: main courses, Cookery dishes and courses: soups and starters, US South, Seasonal interest, COOKING: Entertaining, COOKING: Regional & Ethnic / International, COOKING: Courses & Dishes / Soups & Stews, Borscht, Relating to African American / Black American people, TV / Celebrity chef / eateries cookbooks, Jambalaya, Gumbo, COOKING: Regional & Cultural / Soul Food, COOKING / Regional & Cultural / International, appetizers, home cooking, amatriciana, potato salad, college cookbook, International cooking, tomato, corn chowder, stews, crock pot recipes, mussels, Eggplant, veal, meatball, artichoke, fresh pasta, shepherd's pie, butternut squash, lasagna, fish stew, casual cooking, beef stroganoff, painted books, salt cold, 0 1 hardcover, soups & stews, puttanesca, 2 0nowhere, rabbit stew, baba ghanouj, 0 z decide, International cookbooks, saag gosht, baked penne, pork stew, casual recipes, lentil soup, home cookbook, 0 house, braised beef