Back to the Table cookbook such a success—namely, its focus on comfort foods, togetherness an"/>

Back to the Family: Food Tastes Better Shared with Ones You Love

Art Smith, Author with Mike Austin. Rutledge Hill $29.99 (320p) ISBN 978-1-4016-0289-5

Expanding on the themes that made his James Beard Award–winning Back to the Table cookbook such a success—namely, its focus on comfort foods, togetherness and ease of preparation—Smith's latest, winning collection of more than 150 recipes easily meets the standard set by its predecessor. The key to Smith's appeal lies in his ability to combine new flavors with comfort food favorites. Sure, there are recipes for staples such as Addie Mae's Potato Salad and Split Roasted Herbed Chicken, but his Sweet Ancho Rubbed Tenderloin and Caramelized Onion, Arugula and Parmesan Cheese Omelet are just as satisfying and easy to make. Smith takes great pride in sharing his secrets, which range from brining chicken before frying to adding sour cream to his pancakes, imparting both tang and tenderness. While these tips are not exactly revolutionary, the results will be for those who've previously attempted such dishes and gotten mediocre results. Smith even demystifies the oft-troublesome soufflé, and offers easy-to-follow recipes for everything from basic pizza dough to Classic Ceviche. Veteran cooks will probably have many of Smith's dishes in their repertoire, but those just starting out or looking for a standard, go-to cookbook will find this volume indispensable. Photos. (Mar.)

Reviewed on: 12/31/2007
Release date: 00/00/0000
Show other formats
FORMATS
X
Stay ahead with
Tip Sheet!
Free newsletter: the hottest new books, features and more
X
Only $18.95/month for Digital Access
or $20.95 for Print+Digital Access!
X
Only $18.95/month for Digital Access
or $20.95 for Print+Digital Access!
X
Email Address

Password

Log In Lost Password

PW has integrated its print and digital subscriptions, offering exciting new benefits to subscribers, who are now entitled to both the print edition and the digital editions of PW (online or via our app). For instructions on how to set up your accout for digital access, click here. For more information, click here.

The part of the site you are trying to access is now available to subscribers only. Subscribers: to set up your digital subscription with the new system (if you have not done so already), click here. To subscribe, click here.

Email pw@pubservice.com with questions.

Not Registered? Click here.