| Welcome to The Best of Food & Wine. Those of you who know our magazine realize how highly we prize the food we present in each issue. Those who do not can rest assured that every recipe inFood & Wine, and therefore every recipe in this volume, has been testedand, wherc necessary, adapted or adjusted for use by home cooks. Twomajor responsibilities of our Test Kitchen conks are to create workablerecipes filled with flavor, and to simplify food preparation without robbingdishes of their fundamental integrity. Where do these recipes come from? Some, a higher percentagc than inany other American epicurean magazine, are developed by the Test Kitch-en staff itself. During the period of time spanned by the contents of thisbook, our kitchen was directed by Jim Fobel and (since October, 1982) byDiana Sturgis. Her principal assistants are John Robert Massie and AnneDisrude. Other recipes are sent to us by readers lot inclusion in ourmonthly "Simply Splendid" column. Most of the remainder are created bycontributors to the magazine. You will find a list crediting these talentedcooks and writers on pages 239-240. It was a thrill for us at Food & Wine to have the opportunity to present500 of our favorite recipes and 40 glorious photographs in this volume.Choosing from among the more than 3,000 recipes that have been pub-lished since the magazine s inaugural issue in May, 1978, was not an easytask. The recipes that have survived the winnowing process represent abalance of foods and of the various courses that make a meal. They alsorepresent what we feel to bc a superb sampling of the best of contempo-rary cooking, delicious and beautiful food equally suitable for your familyor lot entertaining the best of friends. |
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