Cover image for One potato, two potato : 300 recipes from simple to elegant--appetizers, main dishes, side dishes, and more
One potato, two potato : 300 recipes from simple to elegant--appetizers, main dishes, side dishes, and more
Finamore, Roy.
Personal Author:
Publication Information:
Boston : Houghton Mifflin, [2001]

Physical Description:
590 pages : color illustrations ; 24 cm
General Note:
Includes index.
Subject Term:
Added Author:
Format :


Call Number
Material Type
Home Location
Item Holds
TX803.P8 F56 2001 Adult Non-Fiction Non-Fiction Area
TX803.P8 F56 2001 Adult Non-Fiction Open Shelf
TX803.P8 F56 2001 Adult Non-Fiction Open Shelf

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Everyone loves potatoes. This book transports cooks beyond the usual side dishes and introduces them to the secrets and specialties of great chefs and cooks the world over. Finamore shows how to prepare spectacularly simple appetizers, including dips, chips, and showstopping cocktail potatoes made from a few ordinary ingredients. He presents dozens of soups and salads, including rich Summer Vichyssoise and Herb Garden Potato Salad. There are more than fifty main-dish possibilities, such as Sunday Lamb with Proper Roast Potatoes and Chicken Stuffed with Potatoes and Shiitake Mushrooms -- not to mention a sophisticated rendition of Shepherd's Pie. The potato turns up as the hidden ingredient in such breads as Potato Cheddar Bread with Chives and in such desserts as moist Farmhouse Chocolate Cake. Finamore shows how to master crisp steak fries, silky mashes, and sumptuous gratins. A bonus feature of the book is the sweet potato, in dishes from a delightfully nostalgic Baked Sweet Potatoes with Marshmallow to an urbane Semifreddo with Chocolate Sauce.

Author Notes

ROY FINAMORE has worked as a cookbook editor for thirty years, most recently at Clarkson Potter. Among the authors he has published are Martha Stewart, Ina Garten, Tom Colicchio, Diana Kennedy, Anne Willan, Gale Gand, and Lee Bailey. A cooking teacher, as well as a sought-after cookbook collaborator and food and prop stylist, his books include Tasty , which won a James Beard Award, Fish Without a Doubt , and One Potato, Two Potato .

Reviews 3

Publisher's Weekly Review

If there were any doubt an ingredient as basic as the potato could result in exciting cooking, this tribute to the humble spud should dispel it. Cookbook editor Finamore and Fine Cooking magazine's Stevens have paired up to produce an impressive, wide-ranging potato Bible which covers everything one could hope to know about Solanum Tuberosum. The authors do a heroic job of categorizing the thousands of potato varieties, from waxy vs. starchy to news, blues, yellows and sweets. The 300-plus recipes are organized by different cooking techniques soups, gratins, baked, roasted, fried (29 recipes for mashed alone!); each begins with a brisk run-through of potato science and chemistry. Ambitious home cooks will delight in fussy offerings like "Venison and Potato Stew Cooked in a Pumpkin" and the infamously tricky Pommes Souffls (aptly subtitled "Heartbreak Disguised as a Potato"). But even simple recipes (Basic Mashed Potatoes, Classic French Fries) have been carefully tested and scaled to yield consistent results. Traditional potato recipes from around the world Vichyssoise, pierogi, samosas, shepherd's pie, red flannel hash, gnocchi, and latkes all make an appearance. The authors have also secured recipes for signature dishes by such celebrities as Martha Stewart, Tom Colicchio, Julie Sahni and Diana Kennedy. Although this is not the first potato cookbook on the market, it is certainly the most comprehensive; written with heart and humor and as versatile as the potato itself, this delightful volume should be at home on almost any cook's bookshelf. (Oct.) (c) Copyright PWxyz, LLC. All rights reserved

Booklist Review

To relieve the tedium of simple boiled, mashed, or baked potatoes, Roy Finamore and Molly Stevens offer some 300 recipes for making potatoes star in any part of a meal: appetizer, entree, side, or even dessert. One Potato, Two Potato covers both regular and sweet potatoes and offers numerous inspirations, from traditional dishes on the order of Shepherd's Pie to Salade Nicoise and Aligot, a rich, elegant mashed-potato and melted-cheese dish from central France. This is a practical cookbook with both simple and unusual recipes for the common, often underrated kitchen staple.

Library Journal Review

A humble, unglamorous vegetable, the potato stars in every recipe here. Finamore, a noted editor of cookbooks at Clarkson Potter, and Stevens, a contributing editor to Fine Cooking magazine, first discuss the various types of potatoes according to their levels of starchiness and how that affects the consistency and texture of a recipe. Then they explore how we should best use the spud, giving advice on buying, storing, cleaning, and cooking. The recipes range from such staples as mashed potatoes and gratins to more unusual fare like Sweet Potato Semifreddo. The recipes are clear, concise, and generally easy to follow. Especially delicious are Chicken with Potatoes Grandma-Style, Summer Squash and Potato Soup, and Caramel Sweet Potato Pie. A good addition to any public library's cooking collection. [Good Cook main selection.] Debra Mitts Smith, Dover Town Lib., MA (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.



Classic French Fries Serves 4 to 6 This is as much a technique as it is a recipe. Two pounds of russets will give you enough fries for 4 to 6 people, but you can just cut up as many fries as you feel like eating. We do. Remember: this isn't a last-minute side dish. While we don't say no to ketchup, we also like dipping our fries in mayonnaise.2 pounds russet potatoes, peeled Oil for frying (peanut or a neutral vegetable oil) Coarse saltCut the potatoes lengthwise into 1/4-inch sticks. A mandoline is the tool you want to be using here, but if you don't have one, here's a good system: trim off a slice so the potato will lie at on the cutting surface. Cut the potato into 1/4-inch-thick slices, then make manageable stacks of the slices and cut again, this time into sticks. Drop the potatoes into a big bowl of cold water as you cut them. Leave the potatoes to soak for at least 2 hours. If you've got room, pop the bowl into the refrigerator; if not, and you've got the bowl out on the counter, add ice cubes to keep it cold. Pour at least 3 inches of oil into a large pot; do not ll the pot more than half full. Heat the oil to 325 degrees. While the oil heats, drain the potatoes, lay them out on clean towels, and blot them completely dry with paper towels. Heat up a skimmer or slotted spoon for the stirring and retrieval of the fries (just put it in with the oil). Grab a handful of potatoes and drop them into the oil. Not too many, so you don't lower the temperature. Cook for 3 to 4 minutes, stirring once in a while for even frying. The spuds will be beginning to go limp and will show just the slightest hint of gold. Lift them out with your handy heated skimmer and drain them on paper towels. Once you've prefried all the fries, spread them on trays and refrigerate for 2 hours. Come dinnertime, heat the oil to 375 degrees and heat up that skimmer. Drop in the fries, again by handfuls and again not crowding them, and fry, stirring for even browning, until they are perfectly golden and crisp, 3 to 4 minutes. Drain on paper towels, sprinkle with salt, and serve hot. VariationsSteak Fries These sturdy hand-cut fries sit so nicely next to a juicy, thick steak. They'll never be as crisp as classic fries, but we love their creamier, potato-ier avor. Leave the peels on for these, but scrub the spuds well.Follow the method above, cutting the potatoes by hand into 1/2-inch sticks. The prefrying will take longer, 5 to 7 minutes. The second fry should be about the same, 3 to 4 minutes. Herbed French Fries Follow the method above, but while the potatoes chill, prepare 1 cup mixed herb leaves (a combination of parsley, thyme, basil, and oregano is nice). Wash and dry the leaves thoroughly. After you've fried the last handful of potatoes, drop the herbs into the oil. Attention: they will spatter wildly, so stand back. Scoop out the herbs with the skimmer as soon as they crisp, which will take a mere 30 to 45 seconds. Scatter the herbs over the fries and serve.Copyright 2001 Roy Finamore. Reprinted by permission of Houghton Mifflin Company. Excerpted from One Potato, Two Potato: 300 Recipes from Simple to Elegant - Appetizers, Main Dishes, Side Dishes, and More by Roy Finamore, Molly Stevens All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

Table of Contents

Introductionp. 10
Potato Principlesp. 14
Notes for the Cookp. 26
Appetizers and First Coursesp. 32
Soupsp. 79
Saladsp. 124
Main Dishesp. 182
Mashed Potatoesp. 264
Fried Potatoesp. 302
Baked and Roasted Potatoesp. 372
Gratins and Scalloped Potatoesp. 440
Braised Potatoesp. 460
Boiled Potatoesp. 480
Breads and Rollsp. 506
Dessertsp. 550
Bibliographyp. 573
Indexp. 575