The potato--versatile and varied, yet elegantly simple--can be dressed to suit any culinary occasion. It marries perfectly with a vast array of herbs and spices to produce spectacularly different results, pleasing even the most demanding and sophisticated palates. This is the complete potato cookbook, covering all of the possibilities--boiled, steamed, mashed, roasted, sauteed, deep-fried, baked, and au gratin--with some wonderfully unexpected variations on these time-honored favorites. Filled with singular creations from far-flung corners of the world, In Praise of the Potato presents an amazing anthology of potato recipes from masters both old and new, from Elizabeth David's "Potatoes En Papillotes" to the Four Seasons' "Potato Soup with White Ruffled Petticoat." Packed with tasty and easy-to-follow recipes for appetizers, soups, salads, lunch and dinner dishes, In Praise of the Potato also offers ideas for using leftovers, stuffing, sauces, buns, cakes, breads, and even drinks. Loaded with information about the history, folklore, buying and storage of the potato, and complete with a guide to the many available varieties, this inspiring volume truly has something for every taste.
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