One Potato Two Potato Cookbook

The One Potato Two Potato Cookbook features over 300 recipes that showcase the potato. You'll find all the greats inside from potato salad to samosas filled with potatoes. This is a huge nearly 600 page cookbook. 


Format: Hardcover with dust jacket, 590 pages. 

Copyright: 2001 

Publisher: Houghton Mifflin 

Author: Roy Finamore and Molly Stevens 

ISBN: 9780618007141

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Description: Here at last are the definitive versions of the great potato dishes of the world, from all-American potato salad to classic vichyssoise, from tender gnocchi to savory knishes -- more than 300 recipes in all. 

With this book, you'll learn the best methods for making the silkiest mashed potatoes, the crispiest fries, the fluffiest baked potatoes, and the most sumptuous gratins. In addition to providing superlative basic recipes. One Potato, Two Potato gives you dozens of different versions to choose from, so you'll never serve a humdrum side dish again. 

Included as well is the potato's culinary cousin, the sweet potato, in dishes ranging from delightfully nostalgic Baked Sweet Potatoes with Marshmallows to spicy Vietnamese fritters served with a fiery dipping sauce. 

One Potato, Two Potato takes you far beyond accompaniments. You'll find fantastically simple appetizers, including several varieties of potatoes to serve with cocktails. You can choose from a wealth of soups, from luxuriously smooth starters to hearty one- dish meals such as Kale, Potato, Bean, and Linguica. Entire chapters are devoted to salads and mashes. The potato is the foundation for some of the best-loved main dishes in the world, and Roy Finamorc and Molly Stevens have lovingly re-created their favorites, from Sunday Lamb with Proper Roast Potatoes to Chicken with Potatoes Grandma-Style to Dilled Cod with Duchess Potatoes. They've also provided recipes for breads, pizza, sticky buns, and biscuits that owe their superb texture to this secret ingredient. The potato even turns up in desserts, contributing its moistness and flavor to Farmhouse Chocolate Cake and doughnuts. 

Not sure when to use a red potato and when to use a russet? Finamore and Stevens clearly explain which kind to choose for which dishes and why. They discuss and give recipes for the heirloom varieties that are the choice of potato connoisseurs. The authors share tips gleaned from years of experience, including how to store potatoes, which peelers work best, and much more, ensuring that the next time you serve the humble potato, everyone will rave. 


Condition: One page's edge (449) is slightly buckled due to minor water spill. Further good condition. 

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