Review by Booklist Review
Rogers has assembled a veritable treasure trove of healthful recipes for potato lovers, reducing the amount of ingredients such as butter, milk, eggs, sugar, and salt while maintaining the flavor, including that of traditional ethnic recipes, which are emphasized. She provides a note on potato basics, clearly identifying the different types and giving basic cooking tips for each. The highlight of her book, however, is the more than 60 taste-tempting recipes arranged in four sections: "Boiled and Steamed," "Baked and Roasted," "Mashed, Scalloped, and Au Gratin," and "Sauteed and Fried." Individual recipes include a variety of international potato salads, an Australian spud-burger deluxe, shepherd's pie, chorizo-potato quesadillas, carrot-potato tea cakes, and even sweet potato ice cream from Japan, but only two soup recipes. The handsome color photos of each individual dish add to the enticement. ~--Sally Estes
From Booklist, Copyright (c) American Library Association. Used with permission.
Review by Library Journal Review
Oddly enough, this is just one of several recent cookbooks celebrating the potato. Rogers offers some 60 recipes for potatoes in their many guises, from French Potato-Rosemary Tuiles to Chinese-Style Mashed Potatoes, with a good number of desserts included. Hill's whimsical color photographs complement Rogers's lighthearted text, with many sidebars on potato lore and aphorisms from such sources as A.A. Milne. Lydie Marshall's delightful A Passion for Potatoes ( LJ 2/15/92), with many more recipes, is the first choice, but larger collections could add this as well. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Review by Booklist Review
Review by Library Journal Review
