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    Cooking Books -> Side Dish

    Sides: Over 150 Enticing Accompaniments That Make the Meal

    Phillips, Melicia

    Clarkson Potter
    Published: April 1995
    ISBN: 0517596873

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    Book Description
    From Publishers Weekly
    In Italian, these dishes are called contorni because they give a meal its contours. In this well-rounded collection drawn from many cuisines, Phillips (Working a Duck), once sous-chef at New York's renowned Chanterelle restaurant, offers 150 enticing recipes using vegetables, grains, pastas, beans and even fruits prepared alone or in combo and in a variety of techniques. Straightforward selections generally highlight a main ingredient (Steamed New Potatoes with Mint and Braised Endive), although some, such as as Mushroom Strudel and Ratatouille Beggar's Purses, give a cook a chance to shine as well. Lucidly described recipes come with main-course suggestions and pairings with other side dishes. A slight drawback is the book's organization, with chapters based variously on ingredients ("Vegetable Sides"), technique ("Fritters and Other Fried Delights") and judgment ("Extravagant Sides"). Otherwise, the browsing is fine and the recipes will likely send novice and veteran cooks right into the kitchen.
    Copyright 1995 Reed Business Information, Inc.

    From Library Journal
    It's often easy to decide on a main dish, then hard to imagine what to serve with it?so Phillips, a chef and coauthor of Working a Duck (LJ 2/15/93), has come up with a collection of side dishes of all kinds. Most are simple and appealing, such as a homey Mashed Potato Casserole or a fresh Chilled Spinach Salad; a chapter of "extravagant sides" includes more elaborate dishes like Wild Mushrooms with Brandy and Cream. A few recipes seem overly familiar, but most cooks will find lots of ideas... read more

    Book Description
    With tempting recipes to choose from Sides lets you add culinary excitement to nearly any meal-time standby with a perfectly matched side dish. Author Melicia Phillips, a rising young chef, has prepared a simple guide for the home cook, offering streamlined versions of professional techniques and helpful menu-planning suggestions.

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