Rescued from infamy by Sir Walter Raleigh in the 16th century, the potato has long since become the world's ultimate comfort food. Equally at home stirred into a sumptuous curry in India; boiled, riced, and shaped into delicate gnocchi in Italy; grated and fried into latkes in the Middle East; or cut into wedges and served with sausages as "bangers and mash" in a British pub - the potato is endlessly versatile and always satisfying. In this guide, "New York Times" food critic Florence Fabricant puts the potato on a pedestal, for all to marvel at, and - more importantly - to eat! Fascinating essays place the potato in a historical and gastronomic context, while over 50 recipes feature the noblest of tubers in both classic and innovative preparations.

About the Author

Florence Fabricant is a food columnist for the New York Times, and author of four cookbooks.

Inside This Book (Learn More)

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"Let them eat potatoes!" Read the first page

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The Great Potato Book (Paperback)

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