Next to rice, the potato is the world's most important and widespread food crop. In terms of versatility, it may have no equal. Potatoes can be sliced, diced, chopped and mashed, fried, boiled, steamed, braised and baked.
Compiling a comprehensive collection of the world's great potato recipes was the ambitious objective of cookbook editor Roy Finamore and food writer Molly Stevens, who cooked their way through 1,500 pounds of spuds in 20 different varieties as they tested the 300 recipes in this volume.
Arranged by the type of dish, from Appetizers and First Courses to Breads and Rolls and then Desserts, the recipes for even the most basic meals are carefully spelled out and accompanied with preparation tips and variations. The authors precede the recipes with a chapter on "Potato Principles," explaining the differences in potato varieties and giving advice on how to select, store and prepare spuds.
Sweet potatoes are included in this book because they share many of the same preparations as potatoes, even though they are not botanically related. Several dozen recipes and variations, from Maple Baked Sweet Potatoes to Venison and Potato Stew are included alongside the paler root crop.
"If you are lucky enoughy to live near a farmers' market, shop there," the authors advise on buying potatoes. "Look for potatoes with smooth, unbroken skin. With the exception of new potatoes, which will have feathered, papery skin, all potatoes should have tight, even skin. At farmers' markets, you'll find potatoes still covered with dirt. This is a good thing, as it means that they weren't run through an abusive mechanical washer.
"Avoid potatoes with cracks or blemishes, or any that show evidence of havng been mauled by a spade -- they will spoil more quickly. Squeeze the potatoes -- or try to. They should be firm and not yielding. If they are at all spongy, soft, or wrinkled, they are old and beginning to rot."