The Book of First Courses

Rating:
Summary: Great introduction on how to start a meal.
Review: In its roughly 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of First Courses, starts with a brief introduction to planning a menu, and then presents recipe suggestions for all major types of first courses, from soups and salads to (red) meat, poultry, fish and shellfish. Special chapters are dedicated to vegetable, pasta, rice, grain, egg and cheese dishes. Classics such as carpaccio, cheese quesadillas, chicken satays, won tons, French fish soup (bouillabaisse), gazpacho, polenta, ratatouille and stuffed mushrooms appear next to unique recipes such as avocado and red currants, chicken and apricot terrine, chicken and crab rolls, mussel and fennel tartlets, saffron mussels, and vegetable tempura.

From anchovy and parmesan salad to zucchini timbales, this collection of recipes, while not all-encompassing, is a great introduction to the endless possibilities of starting a meal - and at a relative bargain price, to boot. Also recommended: This series' installments on finger foods, appetizers and antipasti.

Rating:
Summary: Great introduction on how to start a meal.
Review: In its roughly 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of First Courses, starts with a brief introduction to planning a menu, and then presents recipe suggestions for all major types of first courses, from soups and salads to (red) meat, poultry, fish and shellfish. Special chapters are dedicated to vegetable, pasta, rice, grain, egg and cheese dishes. Classics such as carpaccio, cheese quesadillas, chicken satays, won tons, French fish soup (bouillabaisse), gazpacho, polenta, ratatouille and stuffed mushrooms appear next to unique recipes such as avocado and red currants, chicken and apricot terrine, chicken and crab rolls, mussel and fennel tartlets, saffron mussels, and vegetable tempura.

From anchovy and parmesan salad to zucchini timbales, this collection of recipes, while not all-encompassing, is a great introduction to the endless possibilities of starting a meal - and at a relative bargain price, to boot. Also recommended: This series' installments on finger foods, appetizers and antipasti.