With programs airing on public television, The Travel Channel, and CNN, prize-winning broadcast journalist Burt Wolf is one of America’s best-known and most trusted food reporters. Burt Wolf’s Menu Cookbook, the companion to his third series for public television, visits more than twenty locations in Europe, South America, the United States, Canada, and Asia. Along with his often irreverent, always informative reporting on food history and folklore, Burt offers a complete selection of recipes from some of the most talented cooks in each location. And for the first time in any of his books, Burt has paired each main course dish with complementary recipes to create a complete and authentic menu. From Santiago, Chile, for example, comes Chilean Seafood Soup, Roast Chicken with Garlic, Ginger and Thyme, Spicy Mashed Potatoes, Lima Beans with Lemon, and Glazed Applesauce Cake. A typically Italian menu includes Ribollita (Tuscan Vegetable Soup), Roast Pork with Rosemary and Garlic, and Chocolate Biscotti. There are more than fifty menus in all, and, as always, each of Burt’s recipes is meticulously tested and simple to prepare with easily acquired ingredients. Whether or not you have accompanied Burt on his television travels, a journey through the pages of Burt Wolf’s Menu Cookbook will fill your kitchen with great aromas, colorful sights, and fascinating information.
