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The Epicurious Cookbook: More Than 250 of Our Best-Loved Four-Fork Recipes for Weeknights, Weekends & Special Occasions Kindle Edition
Epicurious is, undisputedly, the most respected website for people who like to cook. In their first-ever cookbook, the Epicurious editors have culled their extraordinary database of 180,000 recipes and selected their most popular recipes.
Organized seasonally and by meal type, The Epicurious Cookbook offers everything from 30-minute weeknight dinners to weekend warrior show-stoppers. Also included are comfort food favorites, small dishes perfect for parties and plenty of repertoire-building mains and sides, plus breakfasts, breads, and desserts. All new stunning four-color photography shows Epicurious at its most irresistible. Throughout are Epicurious member suggestions for tweaking recipes, ideas for menu planning, smart substitutions, and homespun recipes from dozens of Epicurious members newly tested for this cookbook. Recipes include:
Easy comfort foods: Chicken and Fall Vegetable Pot Pie, Beef Short Ribs Tagine, Spicy Mac and Cheese with Pancetta, Deviled Fried Chicken, Chili con Carne with Chili Cheddar Shortcakes
Fast Weeknight Dinners: Quick Paella, Wild Rice with Pecans, Raisin, and Orange Essence, Brussels Sprouts Hash with Caramelized Shallots, Rosemary Lamb Chops with Swiss Chard and Balsamic Syrup, Pan-Fried Spicy Orange Tilapia
Please-Everyone Vegetarian and Vegan Dishes: Chilled Soba with Tofu and Sugar Snap Peas, Spiced Lentil Tacos with Chipotle Sour Cream, Roasted Eggplant Salad
Special occasion show-stoppers: Tom Colicchio’s Herb-Butter Turkey, Beef Brisket with Merlot and Prunes, Wine-Braised Duck Legs
American Classics Updated—Burgers, Pizzas, Salads, Pastas, and Grilled Cheese: Coffee-Rubbed Cheeseburger with Texas Barbeque Sauce; Hearty Asparagus, Fingerling Potato, and Goat Cheese Pizza; Lobster Pasta in a Roasted Corn Sweet Bacon Cream; Grilled Cheese with Onion Jam, Taleggio, and Escarole
Breakfast and Brunch Stars: Extreme Granola with Dried Fruit, Kitchen Sink Frittata, Crème Brulee French Toast, and Ultimate Sticky Buns
Decadent Desserts: Double Layer Chocolate Cake, Apple Tart with Caramel Sauce, Frozen Lemon Ginger Snap Pie, Peanut Butter and Fudge Brownies with Salted Peanuts
Destined to be that classic you’ll turn to daily, The Epicurious Cookbook enhances the very best online content in a gorgeous cookbook.
- LanguageEnglish
- PublisherClarkson Potter
- Publication dateOctober 30, 2012
- File size32.0 MB
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A Letter from Tanya Steel to Amazon Cooks
Download the recipe for Blueberry Buttermilk PancakesWho would have thought that the millions worldwide that view Epicurious as their sous chef, who return daily to their digital recipe boxes seeking their favorites, would crave a printed product?
Epicurious was founded on the principle that good food should be enjoyed by, and accessible to, everyone; that our global village of home cooks can provide invaluable expertise; that the world's great culinary minds should be showcased in recipe, video, article. But being a purely digital product—albeit one available via computer, smartphone, tablet, printer, and refrigerator—left some of our passionate community desiring one thing more—a printed cookbook. Some wanted it so they could read the book in bed, salivating over the food photography and delicious recipe titles. Others asked from a more practical point of view, saying they still liked to cook from an actual book, pages collecting flour and absorbing grease as the tangible proof of a delicious memory. And then a vocal minority just wanted to know what recipes we editors liked most, asking us to act as curators.
So, we took up the charge, selecting from amongst the top-rated recipes voted by users. The process was, well, lengthy. Try going through a database that numbers 200,000, choosing from amongst the best of the best, created by the likes of Gourmet and Bon Appétit magazines, top cookbook authors like Edna Lewis, Dorie Greenspan, and Bruce Aidell, renowned chefs like David Chang, Tom Colicchio, and Jonathon Waxman. It was hard! Arguments ensued. Knives were drawn at dawn—umm . . . kitchen knives . . .
We decided to structure the book the way we all eat and cook—by season—then by meal course or type. Because we love and value our community, we also chose to feature some of our most talented home cook recipes, and gave them the royal treatment—testing, cross-testing, and then editing and photographing their family recipes. We strove to find the perfect member comment to add editorial insight into each recipe and wrote headnotes that supplied menu ideas, cooking tips, and substitutions. We created menus so that any reader could just flip to the back and get a preplanned meal. And, finally, we convinced legendary food photographer Ellen Silverman, who had just come off shooting Gwyneth Paltrow's cookbook, to render shots of the dishes just as they would look in any of our kitchens—rustic, fresh, tasty.
And so here we are, about to give birth to Epicurious' first-ever cookbook. We couldn't have done it without the support and encouragement of our vocal global cooking club, and we couldn't be more proud of the results.
We hope it will become one of your all-time favorite classics.
Warmly,
Tanya Steel
Editor-in-Chief
Epicurious, Gourmet Live, Gourmet.com, and coauthor of Real Food for Healthy Kids
Molly O'Neill Interviews Tanya Steel, Author of The Epicurious Cookbook
Molly O'Neill is the author of One Big Table as well as New York Cookbook, A Well-Seasoned Appetite, The Pleasure of Your Company, and Mostly True. A former reporter for the New York Times and the food columnist for its Sunday magazine, she hosted the PBS series Great Food. She has won the Julia Child/IACP Award, three James Beard citations for books, journalism, and television, as well as the foundation's Lifetime Achievement Award. She has twice been nominated for a Pulitzer Prize.
Tanya Steel is that rare breed of food-loving editors who came of age in print journalism and moved seamlessly into the online world. Packing a decade’s worth of old-media discipline and tradition, she turned Epicurious.com into the premier site for people who cook. Ms. Steel is all of what her name implies. She is also a serious superstar.
Launched by Condé Nast in 1995, Epicurious was initially imagined as a digital repository for Gourmet and Bon Appétit, the company's two food magazines. In 2005, when Steel took the helm, she began commissioning more and more original work, minding dining and cooking trends and serving up feasts of words and recipes for all the demographic groups that comprise a Big Time readership.
Since then, Epicurious has collected almost 200,000 recipes, and every month 9 million unique users log on to answer the question of the day: What the heck am I going to cook for dinner (or for Thanksgiving, or for my shiny new boyfriend, or my in-laws, or the eight people I impulsively invited to dinner on Saturday night)? The Epicurious Cookbook is a finely curated volume—250 recipes drawn from the sea of online possibilities—all of which have been test-driven with the savvy and determination generally associated with Detroit's crash-car experts.
Out of my 15,000 cookbooks, it feels like one of the handful that I will actually keep in the kitchen, a book that captures this moment in American appetite. I called Tanya Steel to ask how she did it—and why.
Continue reading the complete interview [PDF]
About the Author
Launched in 1995, EPICURIOUS is the most award-winning food site on the web, which has received 64 awards, including two James Beards, an Emmy, eighteen Webbys, and three from the American Society of Magazine Editors.
Excerpt. © Reprinted by permission. All rights reserved.
Cinnamon Crumble Apple Pie
The classic apple pie elements are flawless as is, but we think this version topped with a thick layer of cinnamon crumble is pure genius. The buttery, brown sugar–infused topping crowns a generous mound of tart Granny Smith apples, while a traditional American-style pastry features equal parts butter and shortening, with a touch of cider vinegar to ensure tenderness.
Yield: Makes 8 servings
For Crust
1⅓ cups all-purpose flour
½ teaspoon salt
½ teaspoon granulated sugar
¼ cup (1/2 stick) chilled unsalted butter, cut into ½-inch cubes
¼ cup frozen vegetable shortening, cut into ½-inch cubes
3 tablespoons ice water, or more as needed
½ teaspoon apple cider vinegar
For Filling
3 ¼ pounds Granny Smith apples, peeled, cored, and sliced ¼ inch thick
⅔ cup granulated sugar
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
2 tablespoons unsalted butter, melted
For Topping
1 cup all-purpose flour
½ cup granulated sugar
¼ cup (packed) light brown sugar
1½ teaspoons ground cinnamon
½ teaspoon salt
6 tablespoons chilled unsalted butter, cut into ½-inch cubes
Vanilla ice cream, for serving
Make Crust
1. Mix the flour, salt, and sugar in a large bowl. Add the butter and shortening; rub in with your fingertips until coarse meal forms. Mix 3 tablespoons ice water and the vinegar in a small bowl. Drizzle over the flour mixture; stir with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather the dough into a ball; flatten into a disk. Wrap in plastic; refrigerate 30 minutes.
2. Position a rack in the center of the oven and preheat the oven to 400°F. Roll out the dough on a lightly floured surface to a 12-inch round. Transfer to a 9-inch-diameter glass pie dish. Trim the overhang to ½ inch; turn the edge under and crimp decoratively. Refrigerate while preparing the filling and topping.
Make Filling and Topping
1. Mix the filling ingredients in large bowl to coat apples.
2. Blend the flour, sugars, cinnamon, and salt in a processor. Add the chilled butter cubes; using on/off pulses, cut in until the mixture resembles wet sand.
Assemble and Bake Pie
1. Toss the filling to redistribute juices; transfer to the crust, mounding in the center. Pack the topping over and around the apples. Bake the pie on a baking sheet until the topping is golden, about 40 minutes (cover top with foil if browning too quickly).
2. Reduce the oven temperature to 350°F. Bake until the apples in the center are tender when pierced and the filling is bubbling thickly at the edges, about 45 minutes longer. Cool until warm, about 1 hour. Serve with ice cream.
Product details
- ASIN : B009FKXUGW
- Publisher : Clarkson Potter (October 30, 2012)
- Publication date : October 30, 2012
- Language : English
- File size : 32.0 MB
- Text-to-Speech : Enabled
- Screen Reader : Supported
- Enhanced typesetting : Enabled
- X-Ray : Not Enabled
- Word Wise : Enabled
- Print length : 400 pages
- Best Sellers Rank: #1,222,853 in Kindle Store (See Top 100 in Kindle Store)
- #572 in Seasonal Cooking (Kindle Store)
- #1,367 in Seasonal Cooking (Books)
- #1,611 in Courses & Dishes
- Customer Reviews:
About the authors
Discover more of the author’s books, see similar authors, read book recommendations and more.
TANYA STEEL is a global food industry leader. She initiated the Healthy Lunchtime Challenge & Kids' "State Dinner" with former First Lady Michelle Obama, an annual event that was held at the White House. Steel is the former editorial director of Clean Plates, Epicurious.com, Gourmet Live, and Gourmet.com; she was an editor at Bon Appétit and Food & Wine, and wrote for the New York Times for four years. She co-wrote the award-winning Real Food for Healthy Kids, and The Epicurious Cookbook, a New York Times best seller.
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Learn more how customers reviews work on AmazonCustomers say
Customers find the recipes in this cookbook delicious and easy to follow. They appreciate the simple presentation and organization by season. The pictures are appreciated as well, with a generous number of photographs. The content is described as interesting and satisfying their curiosity.
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Customers find the recipes in the book good and easy to follow. They say it's a great collection organized by season, with pictures of food. The recipes are organized by type, from quick dinners to special holiday dishes. Readers mention that the book is well-edited and useful for cooking.
"...The recipes are arranged by seasons---spring, summer, fall and winter...." Read more
"...In my view, this is an indispensable cookbook for anyone who spends time in the kitchen and who enjoys cooking...." Read more
"...This is a fun and inspiring cookbook that I'd recommend as a gift to anyone who enjoys cooking and trying out new food ideas for their family!" Read more
"...in 30 Minutes' compilation, but rather a series of attainable recipes for the non-professional who enjoys presenting fine food, using readily..." Read more
Customers find the book easy to use. They appreciate the simple presentation and straightforward recipes. The recipes are user-friendly and tasty, with basic ingredients used.
"...The recipes are good tasting and instructions are easy to follow." Read more
"...I find it easier to navigate a cookbook when all breakfasts are categorized together, all cakes are categorized together, etc.,..." Read more
"...(well more than 50) has been, well, spot on -- delicious, relatively easy and foolproof...." Read more
"...This one is a cut above, both in imagination and accessibility for the home cook...." Read more
Customers enjoy the recipes in the book. They say the recipes are delicious and easy to follow. The book includes everything from appetizers to desserts, quick dinners at home to special holiday dishes. The apple pie is a favorite among customers.
"...The recipes are good tasting and instructions are easy to follow." Read more
"...from this compilation (well more than 50) has been, well, spot on -- delicious, relatively easy and foolproof...." Read more
"...a series of attainable recipes for the non-professional who enjoys presenting fine food, using readily available ingredients...." Read more
"...(and, oh boy, is this a tasty tidbit of comfort food!);..." Read more
Customers appreciate the book being organized by season.
"...I like the seasonal organization but I think I would have preferred the book organized exclusively by the listed subdivisions...." Read more
"...The book is, rather idiosyncratically, organized by season..." Read more
"...The sections are separated into seasons; I would have preferred that they be seperated into food categories (appetizers, salad, etc)." Read more
"...Arranged by season... summer, fall, winter, spring." Read more
Customers enjoy the book's photography. They find the pictures of food appealing, and the presentation is pleasing. The book has a generous number of photographs, making it enjoyable to look through.
"...The photography in the book is certainly eye-catching and pretty much guarentees that you will give in to a nine pm random urge to run to the market..." Read more
"...Maybe we just picked some bad ones... will try a few more. Great photos, but only of half of the dishes...." Read more
"...n't tried any recipes yet, but the book displays recipes and has pictures of food. Arranged by season... summer, fall, winter, spring." Read more
"...Although they can be found online through epicuruous.com, I like the presentation and that its arranged seasonally...." Read more
Customers find the book interesting and creative. It satisfies their curiosity and inquisitive nature.
"...Boy, this is an interesting work and I am looking forward to continuing experimenting with these recipes!..." Read more
"...I love to cook and learning the whys of it all satisfies my curiosity and highly inquisitive nature! Recipes are indulgent to the tastebuds...." Read more
"Great Creative Information...." Read more
Top reviews from the United States
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- Reviewed in the United States on June 23, 2024I swore off buying cookbooks because so many recipes are available online. But I first checked this book out from my library and found I was using to nearly everyday. So I bought a copy and this is one book that doesn't sit on the shelf. The recipes are arranged by seasons---spring, summer, fall and winter. There are new twists on old classics and just new ideas to jazz up dinner parties and weeknight cooking. The recipes are good tasting and instructions are easy to follow.
- Reviewed in the United States on October 31, 2012I'm a huge fan of the Epicurious website. I've been using it since 2004 when I first married, and I've often wondered why Epicurious had not compiled a cookbook showcasing their best recipes. Epicurious was originally a database of recipes from Bon Appetit magazine and Gourmet magazine but has expanded to include a lot of other culinary talent. The recipes are ranked by users from 1 to 4 forks, based on the percentage of users who would make the recipe again. This little book is a compilation of more than 250 of their 4 fork (read: highest ranked) recipes.
The book is organized seasonally into 4 chapters: spring, summer, fall, and winter. Each season is then subdivided into the following sections: breakfast; starters; mains; sides; sandwiches and breads; desserts. I like the seasonal organization but I think I would have preferred the book organized exclusively by the listed subdivisions. I find it easier to navigate a cookbook when all breakfasts are categorized together, all cakes are categorized together, etc., instead of cakes being organized into sping or fall menus. The recipes have a special tag on them to indicate when a reader submitted recipes is being featured.
The book is around four hundred pages and is a flat spined paperback. It needs a cookbook stand or some other aid to stay open on its own. The photography in the book is certainly eye-catching and pretty much guarentees that you will give in to a nine pm random urge to run to the market and purchase the ingredients for double chocolate layer cake (page 385). There is not a photograph for each finished recipe but there is a very generous number of photographs.
In case I wasn't clear, this is a compilation of greatest recipes--not new material. I love having a volume of their finest four fork recipes at my fingertips. I don't think I've ever had a four fork recipe from Epicurious fail me. This volume includes everything from Tom Colicchio's thanksgiving turkey to Vermont maple bread pudding with walnut praline. Some of my favorite recipes from the Epicurious website that have been featured include salmon cakes with lemon yogurt sauce,cinnamon crumble apple pie, and mahogany chicken.
Each recipes has a small headnote to introduce the recipe or make a note about the authorship. There are frequent sidebars helpfully telling you when it is appropriate to make the recipe ahead (a real time saver during the holiday season!). Many recipes have a small blurb with an Epicurious user quote describing their success with the recipe (I could personally do without this).
I think this book is long overdue. I was ready for a huge hardcover twice this size and will happily purchase it when it is released as I have a feeling Epicurious will find other opportunities to publish cookbooks after this one. I would actually give this book 4.5 stars if given the option. It is a terrific book with just a few flaws. I am going to put this book on my shortlist as a possible present for newlyweds this holiday season.
- Reviewed in the United States on December 11, 2015Although I now have over 500 cookbooks, and I have many favorites, this is the one that I almost always go to first for a recipe or idea. Every recipe that I have tried from this compilation (well more than 50) has been, well, spot on -- delicious, relatively easy and foolproof. Even when I am cooking something that is specific to a particular region or country, I often will look to see if this cookbook has a recipe that might suit my needs or give me another suggestion for recipes that I find in my other sources. This would be a great SECOND cookbook for new cooks (Joy of Cooking is probably the indispensable first). In my view, this is an indispensable cookbook for anyone who spends time in the kitchen and who enjoys cooking. THIS IS THE HIGHEST RECOMMENDATION THAT I HAVE EVER GIVEN A COOKBOOK. BUY IT!
- Reviewed in the United States on November 25, 2012Epicurious has long been my go-to site for recipe ideas. It's great to be able to read reviews of recipes and see how others have tweaked the recipe to enhance their results. Now, finally, you have the same benefits without the risk of covering your laptop or Ipad in flour! This cookbook has a wide variety of dishes, 95% of which I want to make right now! Every recipe is from their 4 fork (ie. top rated by those who have tried it!) files, and each also includes a tip from a home cook on how they tried it out at home. It's like getting Amazon reviews in a cookbook! This is a fun and inspiring cookbook that I'd recommend as a gift to anyone who enjoys cooking and trying out new food ideas for their family!
- Reviewed in the United States on March 30, 2013Cookbooks are a dime a dozen. This one is a cut above, both in imagination and accessibility for the home cook. It's not a 'Gourmet Meals in 30 Minutes' compilation, but rather a series of attainable recipes for the non-professional who enjoys presenting fine food, using readily available ingredients. The "Do Ahead" hints that accompany many of the recipes are a real help in co-ordinating meals, when time is a factor in a busy schedule. If you have a passion for good food, this book is worth the investment.
- Reviewed in the United States on June 15, 2013The recipes in this book sound fantastic, but you would have to have a fully stocked, Iron Chef kitchen to complete the recipe. I haven't heard of some of the ingredients and spices, and I wouldn't know where to find them. If I can ever afford a personal chef, this is the book I'd give them.
- Reviewed in the United States on May 30, 2013I'll update again after we try a few more dishes, but so far we're not doing so well.
We first made the Chili con Carne - it was the flattest, most boring chili we had ever had. We ended up adding more liquid, more beans, a LOT more salt, and spice just to make it resemble proper chili. This was, perhaps, what they would think chili was in Norway, but not in the West.
The gnocchi with lemon sauce, spinach and peas looked like a great idea, but was simply not very good. The sauce should be more rich and robust. The more I ate, the less I liked it. Ended up eating a reheated pancake to get the taste out of my mouth.
I'm drawing a blank on the third item we made, but I remember commented that it was also boring.
Maybe we just picked some bad ones... will try a few more.
Great photos, but only of half of the dishes. I don't like making recipes without a photo of what it's supposed to look like.
UPDATE: Bumping up to 3 stars. Tried two more recipes since the initial disappointments - a Peruvian chicken and a cherry/chocolate cookie. Both were delicious. Will have to keep experimenting!
Top reviews from other countries
- SandieReviewed in the United Kingdom on November 16, 2018
1.0 out of 5 stars Not enough pictures - we neeed pictures in a cook book
I returned this book
- Vincent ChanReviewed in Canada on February 4, 2016
5.0 out of 5 stars BUY THIS BOOK!
This book is my "go to" for almost everything I want to make. I have not made anything from this book that has not been at least very good. Many things are excellent. I have bought this book for all of my nephews and nieces when they have moved out on their own.
- Michael MacDonaldReviewed in Canada on January 7, 2013
4.0 out of 5 stars Nice compilation
It delivers the goods - it's a good resource for ideas and inspiration. It's a shame that there weren't more pictures to bring the meals alive. I'm glad we got it nonetheless.
- Monica, Toronto ONReviewed in Canada on January 9, 2013
5.0 out of 5 stars Great Compilation!
I love food and I love to cook. I use the Epicurious website often to get recipes and ideas for meals. This cookbook contains a wide variety of recipes for all different skill levels and complexities. I've tried a few already and they've all turned out! This book would also make a great host/hostess gift for the foodie in your life.
- Stephanie SiddallReviewed in Canada on June 26, 2014
5.0 out of 5 stars Perfect Cookbook
I love Epicurious and I love this book. The recipes are fun, exciting, and a bit exotic. The ingredients are obtainable in most supermarkets. I enjoy just going through the book and reading the recipes and reviews from people from around the world. The recipes I've tried have been delicious...this goes into regular rotation.