PDF Ebook The Good Food: A Cookbook of Soups, Stews, and Pastas, by Daniel Halpern
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The Good Food: A Cookbook of Soups, Stews, and Pastas, by Daniel Halpern
PDF Ebook The Good Food: A Cookbook of Soups, Stews, and Pastas, by Daniel Halpern
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Review
“The Good Food is like having a humble companion who not only cooks well, but has incredible taste too. Best of all, every nurturing recipe lives up to the book’s title.” (Danny Meyer)“A wonderful collection of traditional and unknown recipes, to be kept right at hand in the kitchen by all those who love to cook.” (Paula Wolfert)“Good Food, good eats! With all the food looniness going on these days, a sensible book is welcome.” (Michael McCarty, chef/owner of Michael’s Restaurant)“What a wonderful patchwork of culinary surprises! They extend our gastronomic horizons far beyond current provincial fads with each dish, familiar or exotic, dedicated to the old-fashioned proposition that food should, first of all, taste good.” (Jeffry Fiskin)“The Good Food is full of good flavors and good ideas, carefully executed and explained.” (Betty Fussell, author of Masters of American Cookery)“The authors’ enthusiasm and originality are evident on every page of this enterprising collection. The recipes are tempting, unpretentious, and indeed The Good Food.” (Helen Hecht, author of Cuisine for All Seasons)“The Good Food is just what we need to remind us all of home comforts, happy times, and relaxed meals among friends. I love the book.” (Jonathan Waxman)“A forthright, practical--and enthusiastic--book, it will please anyone who has ever traveled through Morocco or Tuscany, or who simply can’t remember when they last enjoyed a ‘downhome’ casserole of ham hocks and lima beans.” (Moira Hodgson, author of The New York Times Gourmet Shopper)“A staple for any cookbook library! The Good Food brings together a delightful range of recipes guaranteed to warm your home...The authors’ insistence on fresh and high-quality ingredients only serves to ensure that your meals will be stunning. Any cook will treasure this book!” (April Bloomfield)“The Good Food takes you into home kitchens all over the world with classic and delicious recipes that are accessible to anyone. Even if you’re an experienced cook, you still find something new to appreciate each time you open it.” (David Chang)
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About the Author
Daniel Halpern is the president and publisher of Ecco. He is the author of nine books of poetry, including Tango and Something Shining, and the founder and long-time editor of the literary magazine Antaeus. He was born in Syracuse, New York, and lives in New York City.Julie Strand is a retired psychologist in Seattle.
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Product details
Paperback: 320 pages
Publisher: Ecco (January 8, 2019)
Language: English
ISBN-10: 0062879693
ISBN-13: 978-0062879691
Product Dimensions:
6 x 0.8 x 9 inches
Shipping Weight: 13.6 ounces (View shipping rates and policies)
Average Customer Review:
5.0 out of 5 stars
2 customer reviews
Amazon Best Sellers Rank:
#310,904 in Books (See Top 100 in Books)
I am so glad I stumbled across this reprint. Definitely good food!Of course, before I purchased it, I did go looking for the original, but it is not to be found for sale at any decent price. I guess everyone who has an old copy is holding on to it--and not letting go. It is time for a reprint of this book--it's been 30+ years now. So, when I say "treasure chest" in my title, I really mean a treasure chest that's been hidden and recently "found" by way of this reprint.Those who like to judge a cook book based on how prolific and how beautiful the pictures are: Be aware, there are none. So, if that's really all you care about, this is a book that you should pass by. But I'll say emphatically: Heck with the pictures! These recipes can stand proudly without the crutch a picture provides. And instructions and ingredient lists are clear enough, that these recipes don't need a picture to show you what the end result will look like.Take a browse through the "Look Inside" feature: Study the Table of Contents, and you will see the great and bountiful assortment of recipes. Read the Introduction, as it is written with much transparency and earnestness. Of course, I, too, have gotten into the habit of loving all those four-color pictures in recently-published cook books, but it was this book's Table of Contents, and the authors' explanation of their taste preferences, and their favorite ingredients that made me hit the buy-button. And, I'll say it again, I'm so glad I did. And this book is jam-packed with Good Food! (Worthy of exclamation points, I say.)We are soup lovers in my house. And I do have a decent assortment of soup cook books, but I have found many, many recipes in here that I've never seen before. And they are not complicated, (except for demanding good stock--if you can call that complicated). Their ingredient lists are not long and instructions are not drawn out. (Instructions are, in fact, quite easy to follow.)What I am totally excited and thrilled about? There are a good many cold soups that I've not seen before. And there is a huge selection of pureed soups; not so many chunky soups. Do you know what is so great about that!?! Recipes that lend themselves to appetizer "shots" or "shooters", and I also love the idea of being able to pour pureed soups into the 6-7 ounce cups and saucers that came with my fine china sets. Do you realize how easy and how fine an appetizer creamed and/or pureed soup is? These recipes are truly gems!We also love our pasta, and during the colder months, I give up grilling and turn to stews and one-pot meals. So all of these recipes are "up my alley". I marked so many recipes that I actually gave up marking them by the time I was half way through the pasta section. You really need to look through the Table of Contents because the names of the recipes are quite descriptive of main ingredients.These recipes are all fairly easy and very doable! And the pasta recipes are quick. The soup recipes are quick, too, except for the separate step of making a quality broth or stock. The final chapter contains "other" recipes, tried and true recipes, that can augment the soups, pastas and stews when you feel the need for more than a salad or a loaf of bread as accompaniment.This book will suit any experience-level cook: Seriously, from beginning homemaker to someone with loads of experience, whose been cooking for many decades. I can't imagine anyone could be disappointed with this book.
Halpern and Strand fill the book with recipes which go along the French, Italian, North African, and Middle Eastern line. Accordingly, the recipes come from those cultures and cover an array of wonderful and filling foods. Are they for beginners? Does not feel like it to me. The recipes seem to have quite a bit of very rich ingredients, and also ones that I am not going to be able to easily find at a regular supermarket. That said, for that special soup or stew, this is one heck of a cookbook.
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