Good Eating's Best of the Best: Great Recipes of the Past Decade from the Chicago Tribune Test Kitchen

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Description

In this, its first new cookbook in more than a decade, the Chicago Tribune offers 50 of the very best recipes from the pages of the paper's weekly "Good Eating" section. The Tribune remains one of the few newspapers in this country with its own working test kitchen, which ensures that the recipes are accurate and reliable. Each year, staff members choose their favorites. Now, the best of those winning recipes are compiled in a book that reflects how we having been cooking - and eating - over the last decade. The book features recipes from across the wide range of common kitchen offerings: starters, meat and poultry dishes, seafood, pasta, rice, side dishes, salads, baked goods, and desserts. In addition, a section on menu planning offers readers ideas for entertaining. This book boasts a broad appeal to home cooks and food enthusiasts across the country.

Reviews

Why did you decide to do this cookbook

It had been many years since the Chicago Tribune had produced a cookbook (the last was The Chicago Tribune Good Eating Cookbook, 2000). So, we thought it was time to do another and wanted to focus on a book of our favorite recipes since 2000. We also wanted to put a spotlight on our test kitchen, a rare asset in the world of newspapers.

How did you select the recipes to go in the book You must have had to narrow down the final picks a lot!

Actually, the selection was fairly easy because the food staff had already chosen their favorites for a roundup we did each year in December. We would comb through all of the tested recipes from each year and pick the top 8 to 12 recipes to reprint in the paper. So we had a ready list of about 120 "best" recipes to pull from for the book. The next step was picking 50 recipes that stood out from the crowd and reflected a good range of appetizers, entrees and desserts.

Where do you see the future of food coverage by newspapers going

Although newspaper food sections have seen their space cut in recent years, I think food coverage will continue to be important. You'll see more food stories in other parts of the paper and more coverage of chefs and restaurants, which are so popular with readers. Recipes will continue to be important, especially those that focus on quick and easy weeknight meals, since we all are so busy these days. More recipes and instructional food videos will move to online news sites and mobile applications. At the same time, many cooks will venture into more ethnic cooking after sampling various cuisines in restaurants. The ingredients for many ethnic dishes will become even more available in American markets.

What do you think consumers are looking for in recipes these days

In addition to fast and easy recipes, many cooks are looking for recipes for special diets such as no-gluten, low-fat, or for diabetics. It s a growing trend as consumers realize how food affects health.--Amelia Levin "Chicago Culinarian ""

The book includes mouth-watering photography and editor's tips for every recipe.--Phyllis Steinberg "Sun Sentinel "