The Good Food: A Cookbook of Soups, Stews, and Pastas

Description

An enduringly popular collection of beloved dishes from around the world featuring classic and easy-to-cook recipes When it was first published in 1985, The Good Food was one of the first cookbooks 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. The book features international staples such as Gazpacho and Jambalaya, as well as unexpected delights-Bobotie; Lamb Stew with Eggplant, Saffron, and Ginger; and Penne with Black Olive Puree and Ricotta. The Good Food puts the emphasis where it belongs: on the pleasure of preparing-and eating-excellent and timeless dishes.

Daniel Halpern is the president and publisher of Ecco. He is the author of nine books of poetry, including Tango and Something Shining, and the founder and long-time editor of the literary magazine Antaeus. He was born in Syracuse, New York, and lives in New York City. Julie Strand is a retired psychologist in Seattle.

"The Good Food is like having a humble companion who not only cooks well, but has incredible taste too. Best of all, every nurturing recipe lives up to the book's title." - Danny Meyer "A wonderful collection of traditional and unknown recipes, to be kept right at hand in the kitchen by all those who love to cook." - Paula Wolfert "Good Food, good eats! With all the food looniness going on these days, a sensible book is welcome." - Michael McCarty, chef/owner of Michael's Restaurant "What a wonderful patchwork of culinary surprises! They extend our gastronomic horizons far beyond current provincial fads with each dish, familiar or exotic, dedicated to the old-fashioned proposition that food should, first of all, taste good." - Jeffry Fiskin "The Good Food is full of good flavors and good ideas, carefully executed and explained." - Betty Fussell, author of Masters of American Cookery "The authors' enthusiasm and originality are evident on every page of this enterprising collection. The recipes are tempting, unpretentious, and indeed The Good Food." - Helen Hecht, author of Cuisine for All Seasons "The Good Food is just what we need to remind us all of home comforts, happy times, and relaxed meals among friends. I love the book." - Jonathan Waxman "A forthright, practical--and enthusiastic--book, it will please anyone who has ever traveled through Morocco or Tuscany, or who simply can't remember when they last enjoyed a 'downhome' casserole of ham hocks and lima beans." - Moira Hodgson, author of The New York Times Gourmet Shopper "A staple for any cookbook library! The Good Food brings together a delightful range of recipes guaranteed to warm your home...The authors' insistence on fresh and high-quality ingredients only serves to ensure that your meals will be stunning. Any cook will treasure this book!" - April Bloomfield "The Good Food takes you into home kitchens all over the world with classic and delicious recipes that are accessible to anyone. Even if you're an experienced cook, you still find something new to appreciate each time you open it." - David Chang "The Good Food is a fun, delicious, and approachable cookbook to have in your collection. Daniel Halpern and Julie Strand have created a magnificent way to celebrate food that feeds the soul." - Marcus Samuelsson "One of those cookbooks that becomes precious to you not just for the quality and reliability of its recipes, but for the way it seems to imply the living of a certain kind of life...a life lived in the kitchen and at the table." - Michael Chabon "I've always thought that Daniel Halpern was ahead of his time, and The Good Food is just more proof of that: More than thirty years after he wrote it, it's made for the way we all cook today. When I flip through it, I just want to start cooking." - Wylie Dufresne