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Home    Books    In Praise Of The Potato: Recipes From Around The World
In Praise Of The Potato: Recipes From Around The World...
In Praise Of The Potato: Recipes From Around The World
 
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Author : Lindsey Bareham
Publisher : Overlook TP
ISBN# : 9780879514976
Pages : 320
Price :INR 797
Offer Price:INR 709
 
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Book Description

The potato--versatile and varied, yet elegantly simple--can be dressed to suit any culinary occasion. It marries perfectly with a vast array of herbs and spices to produce spectacularly different results, pleasing even the most demanding and sophisticated palates. This is the complete potato cookbook, covering all of the possibilities--boiled, steamed, mashed, roasted, sauteed, deep-fried, baked, and au gratin--with some wonderfully unexpected variations on these time-honored favorites. Filled with singular creations from far-flung corners of the world, In Praise of the Potato presents an amazing anthology of potato recipes from masters both old and new, from Elizabeth Davids "Potatoes En Papillotes" to the Four Seasons "Potato Soup with White Ruffled Petticoat." Packed with tasty and easy-to-follow recipes for appetizers, soups, salads, lunch and dinner dishes, In Praise of the Potato also offers ideas for using leftovers, stuffing, sauces, buns, cakes, breads, and even drinks. Loaded with information about the history, folklore, buying and storage of the potato, and complete with a guide to the many available varieties, this inspiring volume truly has something for every taste.

Editorial Reviews

The unassuming tuber receives the epic nod it deserves in this ``personal paean to the vegetable by London restaurant critic Bareham ( Mood Food ). Moving swiftly through the potatos history, she concentrates on the potatos use in hundreds of recipes collected from historical sources and such renowned British cooks as Arabella Boxer and Jane Grigson. Recipes are arranged by cooking method and type of fare (soups, salads, buns and cakes). British standards like ``bubble and squeak and shepherds pie are included, as are lesser-known international offerings (the Hungarian stew gran o tas kocha and the Malaysian curry ubi kentag kari). Theres no doubting the authors ``affection and respect for the potato: the research is massive, the organization thoughtful. Yet there is a distant, generic feel to some of the writing, whether about nutrition (``the potato has a vital role in providing a healthy, balanced diet) or her personal experiences in cooking. The book leaves the reader wanting to stand at attention before the potato, not to welcome it as a trusted member of the family. Black endpapers and disturbing tuber sculpture on the back cover add to the distance. (Mar . )

 

 
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