The Epicurious Cookbook: More Than 250 Of Our Best-loved Four-fork Recipes For Weeknights, Weekends…

Paperback | October 30, 2012

byTanya Steel, The Editors Of Epicurious.com

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For Epicurious's enormous and devoted community -- 7.5 million unique visitors a month -- and home cooks seeking a perfectly curated roster of diverse recipes, here are the top-rated recipes from Epi, compiled conveniently in a book with brand-new stunning colour photography.
 
Epicurious.com is, undisputedly, the website for people who like to cook. Launched in the dark ages of 1995, Epi was one of the first on the block and is the go-to respected food site among home cooks. Now, The Epicurious Cookbook provides a completely new experience for Epi's fans with a perfectly curated roster of Epi's 300 best recipes organized seasonally for breakfasts, starters, mains, sides, breads, and desserts. The book includes new headnotes and 100 new photographs, plus dozens of member recipes that have been tested in Epi's kitchens. Throughout, readers will find clever substitutions, special holiday menus, and make-ahead tips, from Epi's editors and community alike.

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From the Publisher

For Epicurious's enormous and devoted community -- 7.5 million unique visitors a month -- and home cooks seeking a perfectly curated roster of diverse recipes, here are the top-rated recipes from Epi, compiled conveniently in a book with brand-new stunning colour photography.  Epicurious.com is, undisputedly, the website for people who...

TANYA STEEL is editor-in-chief of Epicurious.com, Condé Nast's award-winning digital food brand that reaches more than 8 million passionate food enthusiasts each month. With more than 180,000 recipes from premier brands in food journalism, chefs, cookbooks, and users, Epicurious is the most award-winning and trusted food website, offer...

other books by Tanya Steel

Format:PaperbackDimensions:400 pages, 9.97 × 8.07 × 1.1 inPublished:October 30, 2012Publisher:Appetite by Random HouseLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0449015815

ISBN - 13:9780449015810

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Reviews

Rated 4 out of 5 by from Fabulous for Intermediate to advanced cook The Good Stuff Incredible variety of recipes Lots of interesting & unusual combinations Each recipe has comments from Epicurious users Wife wants you to know the Index is fabulous The banana bread recipe is the best we have ever used - Jen makes an excellent banana bread but this one is even better I didn't have time to make any of the recipes so Jen actually did all the cooking and baking -- she's getting better too The pictures make the recipes look appetizing -- however there are very few pictures for such a large cookbook I wasn't sure about Jen making the zuccini fritters but damn they were tasty Everyone at Jen's work loved the two cookie recipes she made & they ate them all - she barely saved any for me Like the organization of the cookbook into seasons most of the recipes use ingredients that are readily available at most grocery stores The Not So Good Stuff Needs a lot more pictures Many of the recipes have way too many steps for my wife Favorite Recipes Amazing Chocolate Chip Peanut Butter Cookies Pg. 282 Sweet n' Smoky Meatloaf - Pg 352 Zucchini Patties With Feta - Pg 114 Beef Stew w/ Potatoes and Carrots - Pg 252 Dark Chocolate & Cherry Oatmeal Cookies - Pg 199 (Jen substituted almond extract for the vanilla & it really gave the cookies a spark) Banana Bread w/ Chocolate Chips & Walnuts - Pg 208 Wild Mushroom Lasagne - Pg 236 (A lot of steps but wonderful flavor) Who Should Use There are quite a few easy to make recipes, but still wouldn't recommend it for the truly beginner cook For the cook who wants to experiment 4/5 Dewey's We received this from Random House in Exchange for an honest review Pictures of recipe at http://www.misbehavinlibrarian.com/2012/11/chef-jeff-reviews-epicurious-cookbook.html
Date published: 2012-11-23

Extra Content

Read from the Book

Cinnamon Crumble Apple PieThe 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 Crust1⅓ cups all-purpose flour½ teaspoon salt½ teaspoon granulated sugar¼ cup (1/2 stick) chilled unsalted butter, cut into ½-inch cubes¼ cup frozen vegetable shortening, cut into ½-inch cubes3 tablespoons ice water, or more as needed½ teaspoon apple cider vinegar For Filling3 ¼ pounds Granny Smith apples, peeled, cored, and sliced ¼ inch thick⅔ cup granulated sugar2 tablespoons all-purpose flour2 teaspoons ground cinnamon2 tablespoons unsalted butter, melted For Topping1 cup all-purpose flour½ cup granulated sugar¼ cup (packed) light brown sugar1½ teaspoons ground cinnamon½ teaspoon salt6 tablespoons chilled unsalted butter, cut into ½-inch cubesVanilla ice cream, for servingMake Crust1. 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 Topping1. 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 Pie1. 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.