Cookbooks: 300 Best Potato Recipes by Kathleen Sloan-McIntosh

The cover is not a clue. In fact, it’s misleading, playing in as it does to so many people’s idea of what a potato should be: shoe-stringed, then boiled in fat until golden brown. And, sure: while, like most people, I respond well enough to a properly french fried potato, there is so much more to this at once humble and noble vegetable than that.Food journalist, author and restaurateur, Kathleen