One Potato, Two Potato
by Molly Stevens, Roy Finamore
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Book Summary Information
Author: Molly Stevens, Roy FinamoreEdition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2001-10-18
ISBN: 0618007148
Number of pages: 608
Publisher: Houghton Mifflin Harcourt
Book Reviews of One Potato, Two Potato
Book Review: Spudelicious!!
Summary: 5 Stars
From the Orange County Register
November 18, 2004
by Judy Bart Kancigor, author of Cooking Jewish: 532 Great Recipes from the Rabinowitz Family
Thanksgiving is around the corner, and even those who count the can opener as their favorite (and only) kitchen tool are planning to pull out all the stops for this feeding frenzy of a holiday. Decisions, decisions, decisions. Fresh turkey or frozen. Free range or...not. To brine or not to brine. And that's just the main dish. Come to the side of the plate, and the real confusion begins. What on earth is the difference between sweet potatoes and yams? Well, when it comes to potatoes I know whom to turn to.
Distinguished cookbook editor Roy Finamore, with Fine Cooking magazine's Molly Stevens, offers 300 exciting, spud-studded recipes from appetizers, soups and salads through main courses, breads and even desserts in One Potato, Two Potato (Houghton Mifflin), an encyclopedic, lavishly photographed guide to everything you ever wanted to know about this humble vegetable.
Sweet potatoes, botanically unrelated to the potato, but included in the book nonetheless, are often mislabeled as "yams," Finamore explains. The true yam is more like the potato and not nearly as sweet as the sweet potato. Its texture upon cooking is also more like that of the potato, rather than the custardy texture of the sweet potato. Chances are your candied "yams" are really candied sweet potatoes.
"It's an American thing, this confusion," writes Finamore, who credits vegetable authority Elizabeth Schneider for tracing the mix-up to the African slaves, who began calling the American sweet potato "yams" because of their resemblance to the yams they remembered back home. "But the resemblance ends there," continues Finamore. "Yams and sweet potatoes come from different families and have different flavors and different uses."
As Americans, we have a sweet tooth, and if it's sweet you're going for in your "yam" dish, chances are, no matter whether the sign in the supermarket says "yams" or "sweet potatoes," they're both technically sweet potatoes. The copper-colored variety with the bright, moist, orange flesh is the jewel "yam" and is considered the most versatile of the sweet potato family. It is used in any recipe where color and appearance are important. The garnet with its deep red or purple skin and soft, moist, lighter orange flesh is recommended for pies, cakes and breads or in recipes that call for mashed or grated sweet potatoes, because the flesh becomes soft upon cooking.
And for the health conscious, sweet potatoes pack a punch. According to the Sweet Potato Council of California, sweet potatoes have twice the daily recommended allowance of Vitamin A, one-third of our daily requirement of Vitamin C, are high in Vitamin B6, iron, potassium and fiber, high in complex carbohydrates and low in calories...well, without all the stuff you pile on it, I guess, but where's the fun in that?
I always adored my grandmother's sweet potato pie with melted marshmallows, but it was a secret indulgence. I somehow thought of it as the untrendy stepchild of Thanksgivings past, or as Rodney Dangerfield might have put it, "It ain't got no respect." That is, until I heard the late Julia Child interviewed one year right before the holiday. She was asked what dish she was most looking forward to for Thanksgiving, and she said mashed sweet potato casserole with marshmallows! Ah, sweet vindication.
Finamore's version is adapted from the favorite casserole found in the 1959 "River Road Recipes" by the Junior League of Baton Rouge. Use as many marshmallows - regular or mini - or as few as you like. Finamore also suggests substituting 1 cup canned crushed pineapple for the milk, if you prefer, and/or adding some sherry or rum for extra punch.
RIVER ROAD BAKED SWEET POTATOES WITH MARSHMALLOWS
From "One Potato, Two Potato" by Roy Finamore with Molly Stevens
3 to 3 1/2 pounds sweet potatoes
1/2 teaspoon ground cinnamon
Freshly grated nutmeg
1 tablespoon orange juice
1 cup milk
1 teaspoon vanilla extract
3 tablespoons sugar
4 tablespoons (1/2 stick) unsalted butter
Marshmallows
Heat the oven to 450° F. Prick the sweet potatoes with a fork and bake on a foil tray until tender, about 1 hour. Lower oven temperature to 350° F. Butter a large gratin dish or 3-quart casserole. Peel potatoes and mash in a bowl with a fork. Stir in cinnamon, nutmeg, and orange juice. Combine milk, vanilla, sugar, and butter in a saucepan over medium heat and bring just to a boil. Stir this into the potatoes. Spoon half the potatoes into the baking dish Cover with layer of marshmallows, then repeat with remaining potatoes and another layer of marshmallows. Bake until well browned, about 20-25 minutes. Serve hot. Serves 8-10.
Summary of One Potato, Two Potato
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.
One Potato Two Potato excels in the breadth and richness of its recipes, as well as its fine and immensely readable attention to its subject. Precise yet relaxed, it offers over 300 potato dishes--simple to elegant, everyday to special occasion. You'll find appetizers like Potato Porcini Frittata; main dishes and sides, such as Young Chicken Stuffed with Potatoes and Shiitakes, and Potato, Leek, and Bacon Pan Fry; even breads and desserts, like Potato-Cheddar Bread with Chives and the irresistible Farmhouse Chocolate Cake (potatoes in the batter help ensure moistness).
The book also "discovers" sweet potatoes, offering recipes for this oft-neglected treat that not only include stellar versions of standbys like Baked Sweet Potatoes with Marshmallows, but also Orange Semifreddo and a luscious chocolate sauce. Readers will also find formulas for such international specialties as Samosas Filled with Potatoes and Peas; Columbian Potato and Chicken Stew; and Surbiic, delicate French potato croquettes. With a detailed, up-to-date investigation of available potato types (sensibly approached in terms of starch content) and with color photos throughout, One Potato Two Potato is a definitive exploration of one of nature's most humble yet most delicious foods. --Arthur Boehm
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