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Broadway Books
Burt Wolf's Menu Cookbook
Burt Wolf's Menu Cookbook
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With programs airing on public television, The Travel Channel, and CNN,prize-winning broadcast journalist Burt Wolf is one of America's best-known andmost trusted food reporters.
Burt Wolf's Menu Cookbook, the companion to his third series for publictelevision, visits more than twenty locations in Europe, South America, theUnited States, Canada, and Asia.
Along with his often irreverent, always informative reporting on food historyand folklore, Burt offers a complete selection of recipes from some of the mosttalented cooks in each location. And for the first time in any of his books,Burt has paired each main course dish with complementary recipes to create acomplete and authentic menu. From Santiago, Chile, for example, comes ChileanSeafood Soup, Roast Chicken with Garlic, Ginger and Thyme, Spicy MashedPotatoes, Lima Beans with Lemon, and Glazed Applesauce Cake. A typicallyItalian menu includes Ribollita (Tuscan Vegetable Soup), Roast Pork withRosemary and Garlic, and Chocolate Biscotti.
There are more than fifty menus in all, and, as always, each of Burt's recipesis meticulously tested and simple to prepare with easily acquired ingredients.Whether or not you have accompanied Burt on his television travels, a journeythrough the pages of Burt Wolf's Menu Cookbook will fill your kitchenwith great aromas, colorful sights, and fascinating information.
BURT WOLF's most recent series for public television, "Burt Wolf'sTable," was the recipient of the first James Beard Award ever given for BestTelevision Food Journalism. When Burt is not filming in Singapore, Patagonia,or some other exotic location, he makes his home in New York City.
Burt Wolf's Menu Cookbook, the companion to his third series for publictelevision, visits more than twenty locations in Europe, South America, theUnited States, Canada, and Asia.
Along with his often irreverent, always informative reporting on food historyand folklore, Burt offers a complete selection of recipes from some of the mosttalented cooks in each location. And for the first time in any of his books,Burt has paired each main course dish with complementary recipes to create acomplete and authentic menu. From Santiago, Chile, for example, comes ChileanSeafood Soup, Roast Chicken with Garlic, Ginger and Thyme, Spicy MashedPotatoes, Lima Beans with Lemon, and Glazed Applesauce Cake. A typicallyItalian menu includes Ribollita (Tuscan Vegetable Soup), Roast Pork withRosemary and Garlic, and Chocolate Biscotti.
There are more than fifty menus in all, and, as always, each of Burt's recipesis meticulously tested and simple to prepare with easily acquired ingredients.Whether or not you have accompanied Burt on his television travels, a journeythrough the pages of Burt Wolf's Menu Cookbook will fill your kitchenwith great aromas, colorful sights, and fascinating information.
BURT WOLF's most recent series for public television, "Burt Wolf'sTable," was the recipient of the first James Beard Award ever given for BestTelevision Food Journalism. When Burt is not filming in Singapore, Patagonia,or some other exotic location, he makes his home in New York City.
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