The Epciurious website is an absolute goldmine for tried-and-true recipes and new inspiration alike, especially since it draws from both the Bon Appétit and old Gourmet archives. I probably visit the site every day for one reason or another. This new cookbook from Tanya Steel and the Epcurious editors gathers all their "Four-Fork" recipes: those recipes that get the highest ratings from home cooks again and again. If the website is like a goldmine, then this book definitely qualifies as striking it rich.
Quick Facts
• Who wrote it: Tanya Steel and the editors of Epicurious
• Who published it: Clarkson Potter
• Number of recipes: Over 250 recipes
• Recipes for right now: Creme Brûlée French Toast, Roasted Butternut Squash and Caramelized Onion Tart, Eggplant Lasagne, Pasta Fagiola, Beef Empanadas, Double-Nut Maple Bars, Spiced Pumpkin Layer Cake.
• Other highlights: The editors take an interesting organizational approach with this cookbook. The recipes are all divided by season and then further divided into breakfast, starters, mains, sides, breads and sandwiches, and desserts. Handy for weekly meal prep as the seasons change! The full list of recipes isn't printed in the table of contents or chapter openers (disappointing for those of us who like to skim), though I do appreciate the menu suggestions for special occasions and the extensive index.
The cookbook includes a surprising number of member-submitted recipes from the Epicurious community. I also appreciate the quotes from members who have made all the various recipes. These provide additional ideas for how to make and serve the dishes and an extra seal of approval for the recipe itself.
• Who would enjoy this book? Frequent users of Epicurious, new cooks looking for a dependable all-purpose cookbook
→ Find the book at your local library, independent bookstore, or Amazon: The Epicurious Cookbook: More Than 250 Of Our Best-Loved Four-Fork Recipes for Weeknights, Weekends, & Special Occasions by Tanya Steel & the Editors of Epicurious
• Visit their website: EpicuriousSee more on Epicurious from The Kitchn:
• iPad: First Impressions and the Epicurious App
• Agree? Disagree? Epicurious Food Trends for 2010
• Recipe Review: Mediterranean Eggplant and Barley Salad from Epicurious
• Recipe Review: Arugula Vichyssoise from Epicurious
(Images: Emma Christensen)
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When you say it's organized by season, do you mean meals traditional for each season or does it extend to using seasonal ingredients as well?
Both! The recipes in each section use seasonal ingredients, which also tends to correspond to the kinds of foods you crave during spring, summer, fall, and winter. Yum!