Synopses & Reviews
Each year, McCullough and Stevens launch an all-out search for the best and most distinctive recipes that appear in print, from the deservedly famous to the wonderfully obscure. Now the two editors raise the bar even higher, pitting their favorites from over the years against one another to create a collection of the all-time best-ever recipes.
"Daunted by the task of selecting the year's best recipes, James Beard Award winners McCullough (Low-Carb Cookbook) and Stevens (All About Braising) realized that 'our fellow home cooks were confronted with the same hopeless task' and decided to create the cookbook they themselves would want to have. The result: a well-written compendium of standout recipes from culinary stars (Jamie Oliver, Alice Waters), newspapers, magazines and lesser-known chefs and Web sites. Rick Bayless's foreword includes a recipe for Black Pepper French Toast that exemplifies the book's goal: to suggest new twists on classics, unexpected flavor combinations and dishes that work at a party or on a traditional Thanksgiving table. Highlights include Pasta with Asparagus and Lemon Sauce (Gourmet), Mussels with Smoky Bacon, Lime, and Cilantro (Food & Wine) and Bitter Orange Ice Cream (Nigella Bites). Each recipe has a brief introduction, and 'notes from our test kitchen' offer savvy advice. This book will please a range of palates, and suit every skill level. It's a resource to keep near at hand, whether for special events or daily meals. 60 color photos. (Sept.)" Publishers Weekly (Copyright Reed Business Information, Inc.)
The Best of the Best from the Last Decade
Acclaimed by the critics, The Best American Recipes series has long been the universal choice of home cooks and professional chefs as the one infallible source of the year's most dazzling recipes.
Now in The 150 Best American Recipes, two of the food world's most respected professionals pull out all the stops to create the ultimate resource: a can't-live-without-it collection of the most exciting recipes of the last decade. Out of literally tens of thousands of recipes that have appeared in print -- in cookbooks, magazines, newspapers, and even in flyers and on the Internet -- from the deservedly famous to the wonderfully obscure, from top-flight chefs to unknown but gifted cooks -- they chose the most distinctive. Then came the key step: extensive testing in their own kitchens. If the dish wasn't spectacular, it didn't make the cut. Finally, they pitted their favorites against one another and chose the winners: the very best of the best.
In The 150 Best American Recipes, you'll find:
Scores of brilliantly simple dishes that are sensationally delicious.
The best recipes from the great chefs and cooks of the era, including Jamie Oliver, Thomas Keller, Judy Rodgers, and Alice Waters.
Miraculously quick, remarkable everyday dishes that you'll want to make countless times and share with your friends.
Holiday dishes that are certain to become instant traditions in your family.
Valuable tips and techniques to make all your cooking easier.
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
Foreword by Rick Bayless xi Introduction xiv Starters 1 Soups 29 Salads 65 Main Dishes 95 Side Dishes 185 Breakfast and Brunch 227 Breads 253 Desserts 271 Credits 337 Index 344