The Good Food: A Cookbook of Soups, Stews, and Pastas
Jan 2019 · HarperCollins
Ebook
318
Pages
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About this ebook
An enduringly popular collection of almost 200 beloved dishes from around the world featuring classic and easy-to-cook recipes.
What is as satisfying on a cold winter’s night as a hearty stew? Or as refreshing on a hot summer’s day as a cold soup? And who can ever resist a bowl of pasta? When it was first published in 1985, The Good Food was one of the first collections of recipes devoted to the celebration of the best-loved and most satisfying essentials of casual cuisine, and more than thirty years later, it has remained a classic in its genre.
Drawing on the diverse cooking traditions of the Americas, Italy, France, India, Morocco, and the Middle East, Daniel Halpern and Julie Strand bring together almost two hundred recipes, including not only the quintessential examples of each cuisine, but also unusual dishes that provide surprising gastronomic rewards. Spanning the globe, these staples of international cuisine include gazpacho, jambalaya, and spaghetti alla bolognese, as well as an abundance of unexpected delights, such as Coriander and Lemon Soup; Lamb Stew with Eggplant, Saffron, and Ginger; and Penne with Black Olive Purée and Ricotta.
The Good Food puts the emphasis where it belongs: on the pleasure of preparing—and eating—excellent and timeless dishes.
What is as satisfying on a cold winter’s night as a hearty stew? Or as refreshing on a hot summer’s day as a cold soup? And who can ever resist a bowl of pasta? When it was first published in 1985, The Good Food was one of the first collections of recipes devoted to the celebration of the best-loved and most satisfying essentials of casual cuisine, and more than thirty years later, it has remained a classic in its genre.
Drawing on the diverse cooking traditions of the Americas, Italy, France, India, Morocco, and the Middle East, Daniel Halpern and Julie Strand bring together almost two hundred recipes, including not only the quintessential examples of each cuisine, but also unusual dishes that provide surprising gastronomic rewards. Spanning the globe, these staples of international cuisine include gazpacho, jambalaya, and spaghetti alla bolognese, as well as an abundance of unexpected delights, such as Coriander and Lemon Soup; Lamb Stew with Eggplant, Saffron, and Ginger; and Penne with Black Olive Purée and Ricotta.
The Good Food puts the emphasis where it belongs: on the pleasure of preparing—and eating—excellent and timeless dishes.
About the author
Daniel Halpern was born on September 11, 1945 in Syracuse, New York. He received a master of fine arts degree from Columbia University in 1972. He has been an instructor in poetry at Princeton University, New School of Social Research, and Columbia University. He began working at Ecco Press in New York City in 1969, and later became editor-in-chief. He has written several collections of poetry including Traveling on Credit, Tango and Something Shining: Poems. He has edited anthologies of both poetry and prose including Dante's Inferno: Translations by Twenty Contemporary Poets, The American Poetry Anthology, and The Art of the Tale: An International Anthology of Short Stories. He has won several awards and honors as an editor including the Jessie Rehder Poetry Award, YMHA Discovery Award, and the Great Lakes Colleges National Book Award.
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