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Other titles in the 150 Best Recipes series:
The Best American Recipes: The Year's Top Picks from Books, Magazines, Newspapers, and the Internet (Best American Recipes: The Year's Top Picks from Books, Magazines, Newspapers, & the Internet)
Synopses & Reviews
Where can you turn to find the best recipes of the past year? According to reviewers for the New York Times, People, Food & Wine, House Beautiful, the Wall Street Journal, The Today Show,and many others, the answer is The Best American Recipes. Having this volume at your disposal is like subscribing to every food magazine in the country, owning every newly released cookbook, and having a trusted food authority to test every single recipe.
For this year's volume, the most wide-ranging and exciting yet, series editors Fran McCullough and Molly Stevens tested their way through more than a thousand choices, including * magazines (from Gourmet to Real Simple to Newsweek) * cookbooks (from The Sopranos Cookbook to The Convent Cook) * newsletters (from restaurant publications to winery handouts) * Web sites (from About.com to the California Walnut Commission site) * food packages (from the back of a crcme fraîche package to a tag on a lemon squeezer) * and even insider e-mails from one food professional to another.
What's new in this year's edition? In a word, simplicity. The Best American Recipes 2003-2004 gives you 147 fabulously easy recipes. There's a foolproof pasta from the world-famous French chef Alain Ducasse; a first-rate barbecue sauce from Lady Bird Johnson; a terrific breakfast from the cookbook that won this year's top award; bar cookies that caused a sensation at a New York cocktail party (made from Rice Krispies, no less); and the hands-down favorite cheesecake of The West Wing's Martin Sheen. In addition, you'll find all the answers to your holiday needs, from a foolproof juicy turkey that's the specialty of a New York restaurateur to desserts for the festive table.
Also in The Best American Recipes are the top ten food trends of the year and a list of the ten best-of-the-best recipes published this year.
About the Author
Fran McCullough has been an editor at Harper and Row, Dial Press, and Bantam, where she discovered such major cookbook authors as Deborah Madison, Diana Kennedy, Paula Wolfert, Martha Rose Shulman, and Colman Andrews. She is a coauthor of Great Food Without Fuss, which won a James Beard Award, and the author of the best-selling Low-Carb Cookbook, The Good Fat Cookbook, and Living Low-Carb.
Table of Contents
contents Foreword vi Introduction xi Our Top Ten Recipes xiii The Year in Food xv Starters 1 Soups 23 Salads 47 Breakfast and Brunch 71 Main Dishes 88 Side Dishes 154 Breads 195 Desserts 216 Drinks 268 Credits 277 Index 287
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