!: O, The Oprah Magazine Cookbook

Friday, August 20, 2010

O, The Oprah Magazine Cookbook

±1±: Now is the time O, The Oprah Magazine Cookbook Order Today!

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Aug 20, 2010 19:21:15

Who wouldn't love to put fantastic foods on the table--extraordinary pleasures for everyday eating; simply delicious treats that can be prepared in record time; comfort food that brings family and friends together; luxurious meals that cost barely more than fast food; divine dishes perfect for guests or just for quiet nights at home? Now you can have all that and more, any time you choose, with this first-ever collection of 175 of the best recipes from O, The Oprah Magazine.

Featuring more than 60 great chefs and food writers, alongside mouth-watering photographs, this cookbook presents an exquisite array of dishes from cocktails to appetizers, main dishes to desserts, soups to sandwiches, and everything in between.

O, The Oprah Magazine Cookbook offers something for everyone--and for all types of occasions, whether you're preparing a feast or looking for a simple dish to satisfy a craving.

APPETIZERS range from an easy to make Crostini with Wild Mushrooms and Mozzarella to Crushed Potato with Smoked Salmon, Caviar, and Chives; from elegant Grilled Sea Scallops with Tomato-Black Olive Vinaigrette to delectable Fried Green Tomato Salad with Homemade Ranch Dressing.
INSPIRATION comes from all across the country and around the globe, and you can now enjoy at home dishes such as a tantalizingly bright bowl of Callaloo soup, Moroccan Cinnamon-Rubbed Leg of Lamb, the best Tiramisu ever, an addictive Cuban Grilled Corn on the Cob with Queso Blanco and Lime, and a crazy-delicious New Orleans Creole Gumbo.
DESSERTS include decadent Black Currant-Tea Chocolate Truffles, amazingly simple Chocolate Pots de Crème, Heavenly Fresh Mint Ice Cream, and silky smooth Banana Pudding. For drinks? Here is a Pomegranate Daiquiri and a Strawberry Mint Iced Tea, both perfect for a summer party, and a frothy Mexican hot chocolate, the ideal thing for a cold winter night.
ALONG WITH THE RECIPES, professional chefs and celebrated gourmands provide informative, entertaining, and vibrant lessons and advice about food and cooking--and life. Maya Angelou talks about food as a way to soothe discord, but even more important, as a joyful part of life; Gayle King describes how a true food lover can take equal pleasure from fine dining in a fancy restaurant and a casual burger joint; Marcus Samuelsson explains how travel can expand your palate; Nina Simonds brings home vital lessons from Asia about family dining; Art Smith gives inimitable advice on how to make eating outdoors easy, delicious, and fun. Other wonderful contributions come from Govind Armstrong, Leah Chase, Colin Cowie, Rozanne Gold, Michel Nischan, Susan Spungen, and Rori Trovato.
ALSO INCLUDED are advice on brilliant pairings of wine with food and a special index that leads you right to holiday foods, snacks, vegetarian recipes, party favorites, and kid-friendly dishes.

Sixteen million readers a month turn to the recipe pages in O, The Oprah Magazine to see the featured chefs and their fabulous food as well as the gorgeous photography. Their recipes embody the spirit of O, The Oprah Magazine and will inspire you to create irresistible meals for your family and friends, both every day and on special occasions. More than a collection of recipes, this book is a guide to enjoying food, elevating every dining experience, and appreciating the special role that cooking and eating can, together, play in our lives.

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±1±: Best Buy Cooking with O, there are quest Opuramagajinkukkubukku taste. Food, is located by the type of food - salads, appetizers, drinks, desserts, meat, vegetables - recipes and the series has come to contribute their favorite chef. Recipes with colorful pictures and descriptions from chefs.

Unlike other food and have a definite theme here. Choose a variety of tastes and geographic effects - are included from simple sliced tomatoessandwich (do we really need a recipe for that or are we being reminded that a tomato can be sandwich fodder?) to Caribbean Callaloo, Pecan Coated Fried Chicken, and Vermont Maple Sugar Pie. At the back of the book are recommendations of what to serve to children, vegetarians, and dinner guests and what to make when short on time. The book also suggests wine pairings.

At first glance, the recipes don't seem to be aimed at the average cook. Ingredients such as crème fraîche, ras el hanout, pancetta, and file powder is not easily stored in a common kitchen. It runs both meals, as some recipes are quite complex.

This book does not bring a combination of flavors shine with no atmosphere. African chicken, peanut sauce is worth the effort, spicy creamy sauce, perfect compliment to a juicy chicken. Pairing chicken and tomato shallot Cheritomatosote successThe appropriate company, but to serve the evening meal, easy, colorful and flavorful cooking results. Your chef Atosumisusuuitopotetosarada again after trying to make a potato salad standard. Easily create colorful people (about sweet potatoes, pineapple, green onions, pecans, Dijon, mayonnaise imagine, and more - yum to! Taste continues.) This dish has the perfect summer barbecue.

I will provide it with information on nutritionSaidobashefu not written by, but if there is no nutritional information, perhaps it was intentional - you can enjoy without worrying about long-term effects on taste Viking readers. The elegant and unique to what is expected Opuramagajinkukkubukku table, provides a good idea, O, if you add some vitality.
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