DEAN AND DELUCA COOKBOOK: What are your favorite recipes out of this book?
I just bought the Dean and DeLuca Cookbook based on a fellow chowhounder's recommendation. It seems like a lot of us have this book on our shelves - over 200 on Eat Your Books list it among our collections. I was thinking it might make a good title for COTM. What do you think of this book? Do you cook out of it often, and if so, what are your favorite recipes?
Glad you posted this dk! Like you, I purchased this book after reading recommendations from other hounds. I haven't cooked from it yet either but pulled it off the shelf today after seeing your post. Looks like there are plenty of appealing recipes. I hope more folks post here!
I also purchased the D&D Food and Wine Cookbook at the same time and, I have made a couple of (super-simple) things from there.
The Marinated Olives with Thyme, Lemon and Pepper Flakes and the Curried White Bean Dip were both delicious and did the trick of getting two tasty apps to the table to feed some unexpected guests in under 30 mins!
What I like about the F&W book is that there are plenty of pictures and, wine recommendations for each dish. It was a hot day and, I had a bottle of Prosecco in the fridge. A quick look through this book and I found the two recipes above that paired perfectly. I managed to pull off an impromptu little party!
Thanks NIghtshade and BC.
I love the idea of a chix liver and sausage pasta sauce. I can't wait to try that one. The Marinated Olives sound great too.
BC, someone told me, I think it was Westy, that the DD Food and Wine Cookbook is a bit of a disappointment. That is why I went with the other one. I know you haven't cooked much out of either yet, but I'd love to hear your POV as it evolves.
I have done a few recipes from this book, can't recall a disappointment.
The Tuscan Chicken Liver and Sausage Sauce for pasta is one of my all time favorite dishes. I've done this many times with a few different Italian sausage types. Love it.
The Daube a la Provencale, was quite a success at a dinner party not too long ago.
I have also made the Cocido, and the Moussaka, and enjoyed both dishes.
I've done others, those are the ones I can recall at the moment.
There is a lot of variety in this book (I lament the absence of photos, however), and I'm sure it would make a fine COTM. It certainly has been around a while, there should be used copies available. My library does not have it, don't know if that is an indication of other libraries, however.