In this, its first new cookbook in more than a decade, the “Chicago Tribune” offers 50 of the very best recipes from the pages of the paper’s weekly “Good Eating” section. The “Tribune” remains one of the few newspapers in this country with its own working test kitchen, which ensures that the recipes are accurate and reliable. Each year, staff members choose their favorites. Now, the best of those winning recipes are compiled in a book that reflects how we having been cooking – and eating – over the last decade. The book features recipes from across the wide range of common kitchen offerings: starters, meat and poultry dishes, seafood, pasta, rice, side dishes, salads, baked goods, and desserts. In addition, a section on menu planning offers readers ideas for entertaining. This book boasts a broad appeal to home cooks and food enthusiasts across the country.
