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Cooking Books -> Side Dish
Sides: Over 150 Enticing Accompaniments That Make the Meal
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by:
Phillips, Melicia
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Publisher:
Clarkson Potter
Published: April 1995
ISBN: 0517596873
Format:Hardcover
Pages:200
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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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