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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.

Introduction

Potato Principles

Notesfor the Co&

Appetizers and First Courses

Soups

Salads

Main Dishes

Mashed Potatoes

Fried Potatoes

Baked and Roasted Potatoes

Gratins and Scalloped Potatoes

Braised Potatoes

Boiled Potatoes

Breads and Rolls

Desserts

Bibliography

Index

　　Roy Finamore is a leading editor of lifestyle books and

cookbooks at Clarkson Potter, where his authors include Martha

Stewart, Diana Kennedy, Anne Willan, and Ina Garten (The Barefoot

Contessa).Molly Stevens a contributing editor to Fine Cooking, is

the author of Williams-Sonoma New England and the coauthor of One

Potato, Two Potato.~

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　　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 Souffles

(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

recipesfor 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. (9/10/01) (Publishers Weekly, Starred )"In

this encyclopedic tribute to the glories of the lowly tuber,

celebrated cookbook editor Roy Finamore deploys potatoes in an

astonishing 300 recipes... french fries, mashed potatoes,

shepherd's pie - make this a sort of all-potato ''Joy of

Cooking"...it's destined to be manhandled for years to come, until

it turns into a spattered relic with a torn cover and crumbs

between the pages. Such an inglorious but affectionate end will be

fitting enough for this loving tribute." (Boston Globe )"Here is

the one of the world's favourite foods enticingly presented for all

occasions, moods, and appetites. This will be my kitchen

companion." (Diana Kennedy )"A book to take you on a tuber trip for

a lifetime. Potato potentate Roy Finamore is a master of invention.

Ideas are one thing, written recipes that work are another, and

this splendid book has both." (Anne Willan )