Comfort Food—Warm and Homey, Rich and Hearty

ISBN13：9781616283858
替代書名：Comfort Food
出版社：Simon & Schuster
作者：Rick Rodgers; Ray Kachatorian (PHT)
裝訂／頁數：平裝／255頁
規格：26.7cm*22.2cm*1.9cm (高/寬/厚)
出版日：2012/09/04
關鍵字： Comfort Food—Warm and Homey, Rich and Hearty、 Comfort、 Food、 Warm、 and、 Homey、 Rich、 Hearty、 Simon & Schuster、 Rick Rodgers、 Ray Kachatorian (PHT)、外文書、 Food & drink、

杜威圖書分類： Food & drink

定價：NT$ 698 元

優惠價：79 折 551 元

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商品簡介

Over 100 timeless recipes presenting the essentials of American comfort food, updated to feature quality, seasonal ingredients.

A stack of blueberry pancakes drizzled with syrup, a creamy dish of mac and cheese, hearty spaghetti and meatballs, old-fashioned buttermilk fried chicken, warm peach cobbler with a scoop of vanilla ice cream—no matter what your idea of the ultimate comfort food is, you will discover it in this enticing collection of over 125 recipes for the most treasured American dishes.

For celebrated cookbook author Rick Rodgers, comfort food is all about nostalgic indulgences shared with family and friends. From hearty beef stew to baked ziti with sausage to a towering slice of lemon meringue pie, Rick shares his enthusiasm through personal tales and recipes for hearty, luscious foods that will take you back to childhood.

The rich assortment of recipes in Comfort Food covers every meal throughout the day—breakfast, lunch, supper, and of course, dessert. Beautiful color photography, engaging personal tales, and the story behind each delicious dish will soon have you cooking all the foods you remember from the past.

作者簡介

Rick Rodgers (Maplewood, NJ) is an award-winning cookbook author, cooking teacher, food writer, and radio and television guest chef whose infectious love of good food reaches countless cooks every day. He has written over thirty cookbooks on a wide range of subjects, including the best-selling Thanksgiving 101 and Fondue and IACP Cookbook Award nominees The Carefree Cook and Kaffeehaus. Rodgers is the author or coauthor of nine Williams-Sonoma titles, among them Essentials of Roasting and American in the Collection series. His recipes have appeared in Food & Wine, Cooking Light, and Fine Cooking, and he is a frequent contributor to Bon Appetit magazine.