The recipes are arranged by season and we commence with Winter, beginning with Starters & Drinks ~ chicken soup with rosemary matzo balls, spinach & egg drop pasta soup, mini brioche lobster rolls, warm leek & goat cheese dip, Spanish devils (dates stuffed with chorizo), red curry buffalo wings, fried baby artichokes, rosemary-maple cashews, champagne mojitos and sticky toffee pudding eggnog. A few of the Main Course include roasted salmon & tomato jam, ginger duck salad with green tea dressing, Basque chicken with sweet peppers, Thai chicken stew with potato chive dumplings, pork & wild mushroom daube, pork & ricotta meatballs, rack of lamb with rosemary butter, Thai grilled beef salad, a horseradish & herb crusted beef rib roast, slow braised osso bucco, sizzled clams with udon noodle & watercress, crispy tofu noodles and Carolina Gold pilau with shrimp.
Still in the Winter section, we move onto Side Dishes ~ roasted carrot & beet salad, roasted cauliflower with green olives & pine nuts, stir fried bok choy with miso, braised kale, coal roasted potatoes, golden Persian rice and a cheesy grits casserole, and end with Desserts and Brunch ~ chocolate chip Bundt cake, cardamon applesauce spiced crumb cake, a feta cheesecake with wine poached dates, sticky toffee pudding, bacon baklava, salted fudge brownies, cream puffs with chocolate sauce, churros, raisin rte bread, granola, popovers and baked eggs with chorizo & potatoes.
For Spring, there is lemony asparagus soup, a cucumber-grapefruit crab salad, two cheese enchiladas, scallop fritters, virgin strawberry Bellinis and ginger margaritas for the Starters and Drinks, with Main Courses pitching a lemony shrimp salad, Chinese chicken salad, soft pork tacos, swordfish spiedini, pizza Margherita, mahimahi coconut curry stew, mirin glazed halibut, Sichaun peppercorn shrimp, spicy red curry chicken, Cornish hens with challah stuffing, Asian baby back ribs with panko crusted mushrooms, grilled lamb shwarma, tandoori leg of lamb and creamy risotto with edamame.
Side Dishes for Spring consist of an endive, radish & lemon salad, fusilli with a creamy leek sauce, gazpacho salad, gnocchi, sweet & sour pickles, eggplant salad, sage polenta, baked beans and kimchi cucumbers, while Desserts and Brunch doles out dulce de leche Napoleons, easy vanilla bean Panna Cotta, lemon cake with a caramel glaze, pudding cakes, crepes, spicy Indian style scrambled eggs and a smoke salmon panini.
Moving onto Summer ~ we are treated to Starters & Drinks ~ homemade gazpacho, smoked bluefish pate, potato pancakes with smoked salmon, caviar & dill cream, corn & shiitake fritters, a summer squash & tomato tart, grilled veggie bruschetta, cucumber-basil martinis and Thai basil sangria. A large selection of Main Courses follows with lemongrass salad with mangoes, grilled squid & lettuce salad, Italian tuna melts, a soft shell crab sandwich, baked eggplant marinara, Indian pulled chicken sandwiches, fish curry with tamarind, a Nantucket clam bake, rock shrimp poke, rosemary grilled chicken, Caribbean jerk chicken, grilled pork chops with anchovies & Swiss chard, grilled steaks with a sweet-spicy hoisin suace, shellfish paella, saffron risotto with mussels and cold peanut noodles with tofu & red peppers.
Side Dishes encompass a fennel salad with tarragon, a tomato, cucumber & onion salad, a lemony rice parsley salad, Asian style spicy coleslaw, bread & butter pickles, Swiss chard souffle and four cheese stuffed portobellos. A few of the Summer Desserts &Brunch options are sour cherry turnovers, almond plum cake, blueberry lemon parfaits, apple pie granita, gooey walnut brownies, Chantarelle omelets and mushroom quiche.
Our last season, Autumn, pitches a few Starters and Drinks ~ Texas smoked salmon tartare, gingered butternut squash soup, mussel & spinach bisque, miso soup with shrimp & tofu, smoke mozzarella spread, stuffed fried sardines and Indian popcorn (sprinkled with curry), then delves into Main Courses ~ crunchy Vietnamese chicken salad, grilled beef rolls, steamed fish with mushrooms & noodles, Galacian fish stew, sweet & spicy chicken curry, lemon brined fried chicken, roasted turkey with a tangerine glaze, roasted capon with fig & prosciutto stuffing, sausages with grapes, pork & tomatillo stew, Iraqi lamb & eggplant stew, bison rib eye steaks and eggplant ravioli.
Rounding out the Sides Dishes, we are given a few choices, mashed potatoes with horseradish cream, sweet potatoes with apple butter, a mushroom shallot ragout, smoky kale & olives, cauliflower pilaf, butternut squash bread pudding and avocado relish with caramelized onions. The last of the Desserts and Brunch dishes consist of apricot kuchen, apple walnut roll-ups, chai spiced caramel fondue, a cranberry struesel cake, pumpkin cake with caramel cream cheese frosting, Gruyere souffles, caramel passion fruit sundaes, a date cake and a slow cooker sour cream cheesecake.
The last few pages are devoted to wine pairings.
Best of the Best, published in 2006. This is the 9th volume from Food & Wine magazine celebrating the "Best Recipes from the 25 Best Cookbooks of the Year", with a few new recipes thrown in for good measure. As with the prior book - this book looks unused and quite possibly had never been read before I bought it from a local thrift store (for 50 cents!).
Since the recipes are culled from specific cookbooks, I will employ a new format by stating the book's title with a notation on the type of cuisine or other morsel of information, followed by the recipes. An average of 3-5 dishes are presented in each chapter (sorted by cookbook).
Mangoes & Curry Leaves ~ written by a pair of Canadian travel writers and focusing on Asiain cooking from India, Pakistan, Bangladesh, Nepal and Sri Lanka ~ with spices grated carrots, Sri Lankan beef curry and Vietnamese subs.
Molto Italiano by Mario Batali ~ featuring baked pasta with ricotta & ham, snapper with olives and spaghetti with crab.
Mexican Everyday ~ by Rick Bayless ~ introduces quick (30 minutes or less) fare ~ green chili chicekn, jicama salad and melted cheese dip with tequila.
La Cochina de Mama ~ Spanish cooking ~ shrimp pancakes, Moorish style green salad with cumin & paprika and shrimp avocado phyllo triangles.
Chef Interrupted ~ a collection of recipes from 50 of the nation's best chefs ~ spice linguine with sauteed baby squid & chorizo, rack of lamb and a shredded Brussels sprout salad.
Everyday Italian ~ By Giada DeLaurentis ~ roasted pork loin with fig sauce and white bean dip.
Paula Deen & Friends ~ potato soup with shrimp and the perennial favorite - shrimp & grits.
Grilling for Life ~ Bobby Flay ~ red chili crusted sea scallops and grilled tuna salad sandwiches.
Eat This Book ~ Tyler Florence ~ peach & blueberry crostata and summer bean salad with lemon dressing.
Sunday Suppers at Lucques ~ recipes from eponymous restaurant ~ green goddess salad, lamb skewers and red cabbage salad.
Suppers at Richard's Place ~ another restaurant cookbook ~ seafood gumbo, crab meat dumplings and oatmeal pancakes.
Small Bites ~ recipes from an former caterer ~ five spice hoisin ribs, Vietnamese chicken in lettuce packets and an Arabian salad with dill.
Eating Korean ~ tofu hot pot and kim chee stuffing.
Brunch ~ recipes from a New York based eatery ~ baked eggs rancheros and baked banana French toast.
Chocolate Obsession ~ the author owns a popular confectionery in San Francisco ~ chocolate shortbread cookies and white cupcakes with a truffle cream topping.
Galatoire's Cookbook ~ dishes from the venerable New Orleans restaurant ~ crab meat au gratin and bread pudding with banana sauce.
Seasoned in the South ~ green Tabasco chicken, cashew cake with maple frosting and deviled eggs.
The Rustic Table ~ "peasant food" ~ Greek style orzo & shrimp salad, Normandy chicken and a macaroni & cheese custard.
Recipes ~ from the founding editor of Martha Stewart Living magazine ~ peanut noodles with mango, a roasted tomato tart and tandoori chicken salad.
Sweet Gratitude ~ desserts! ~ toffee thins, peanut butter pie and lemon mousse.
The Herbal Kitchen ~ recipes from the chef of the Herbalfarm Kitchen restaurant in Seattle ~ minted lentil & goat cheese strudel, penne with walnut pesto & eggplant and shrimp in garlic sage butter.
The Spanish Table ~ Catalan guacamole, Georgian cheese pie and creamy Basque smoked cheese risotto.
The New American Steakhouse Cookbook ~from the chef at the Wynn Hotel in Las Vegas ~ chopped vegetable salad, steamed littleneck clams and a crab & avocado salad.
The Cooking of Southwest France ~ autumn squash soup and ragout of duck legs.
Chocolate, Chocolate ~ layered blondie squares and giant chocolate chip coffee cake muffins.
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