Rating: 4 out of 5 stars
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Ebook222 pages1 hour
Autumn Gatherings: Casual Food to Enjoy with Family and Friends
By Rick Rodgers
Rating: 1.5 out of 5 stars
1.5/5
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About this ebook
When the leaves start to fall and the temperature begins to drop, it's time to cozy up with comfort food that takes full advantage of the season's flavors. From squash and root vegetables to cranberries and quince to hearty, savory dishes, Autumn Gatherings will help you make the most of this season's natural bounty.
Award-winning cooking instructor Rick Rodgers's recipes are purposefully uncomplicated, focusing on the flavors, aromas, and colors of autumn. Warm up the dinner hour with Broccoli and Roast Garlic Soup, Baked Cardoons in Fontina Sauce, Leg of Lamb with Roasted Ratatouille, and Pumpkin Sticky Toffee Pudding. Take tailgating up a notch with Hoboken Cheesesteaks, Celery Root and Red Pepper Slaw, Warm Roasted Butternut Squash Salsa with Tortilla Chips, and Fig Bars. Sweeten a Halloween party with Carrot Apple Cupcakes with Cream Cheese Frosting. And family and friends can give thanks over Dry-Brined Roast Turkey with Cider Gravy, Cornbread Stuffing with Dried Fruits and Hazelnuts, Mashed Potatoes with Mascarpone and Roasted Garlic, and Concord Grape Pie.
From the last golden days of August to early December evenings in front of the fire, everyone can celebrate the pleasures of the fall harvest. With delicious recipes and beautiful color photographs, Rick Rodgers and Autumn Gatherings will help inspire you to make the most of this wonderful season.
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Author
Rick Rodgers
Rick Rodgers is a cooking instructor and the author of dozens of cookbooks, including Thanksgiving 101, Kaffeehaus, and The Carefree Cook. He has written many books for Williams-Sonoma, including Chicken and American in the Collection series and both Grilling & Barbecuing and Sauces, Salsas & Relishes in the Mastering series.
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Reviews for Autumn Gatherings
Rating: 1.49999995 out of 5 stars
1.5/5
4 ratings1 review
- Rating: 1 out of 5 stars1/5Most of the recipes seemed to be recipes I would see in every autumn cookbook (and many family cookbooks) except one: Red-Eye Chilli. I bought it for that recipe, but when I finally tried it the results were horrible! It was so bitter that it was inedible! We were tasting ingredients to see if perhaps some were flawed or rancid and ruined the dish, but we found nothing wrong with them. It failed to live up to the description of this bitterness being balanced by other tastes in the dish. We had to load it with peanut butter and sour cream to make it edible, since the meat was far to expensive to waste (this was not an everyday dinner for family with those ingredients). It was barely enough to get us to swallow it.
This was the first professional cookbook I ever donated to the book exchange. I was looking at the other recipes and, while they looked good (but the Red-Eye Chilli looked good) there was nothing else that I felt was unique enough in comparison to all the other cookbooks I own to make it worth keeping. I left a note in it, wishing the next person luck with trying other recipes in it.