Synopses & Reviews
You love to cook, and you're always looking for great new recipes. But who on earth has time to search out the very best recipes among the thousands in the latest food magazines, new cookbooks, food-related Web sites, and local and national newspapers? Now two seasoned professionals have done all the work for you. Acclaimed by reviewers from the New York Times
as the only collection of its kind, The Best American Recipes
offers a dazzlingly diverse selection.
To create this year's edition the most exciting ever Fran McCullough and Molly Stevens combed through hundreds of sources, from the most talked about to the most obscure, tracking down thousands of recipes. They thoroughly home-tested each dish so you can be sure that every one is foolproof. Variety is the key. You'll find inspiration for every meal and every occasion, with rediscovered classics as well as brilliantly simple dishes from the nation's top chefs. The more than 150 recipes include:
a terrific starter you can make in minutes: Minted Pea Soup, from the British cooking sensation Jamie Oliver
an elegant breakfast: Baked Eggs in Maple Toast Cups, from a small Vermont food company
a quick weeknight supper: Chicken Saltimbocca, from a supermarket flyer
a fresh and versatile vegetarian main dish that's great for a party: Cremini Mushrooms with Chive Pasta, from a celebrated New York chef
a truly memorable holiday side dish: Mashed Potatoes with Sage and White Cheddar Cheese, from a major food magazine
the perfect snack: Chunky Peanut Butter and Oatmeal Chocolate Chipsters, from a soon-to-be-published cookbook by a baking expert
Every recipe comes with tips and suggestions from the editors' home kitchens, which expand your cooking and serving options and give you sterling results the first time, every time.
"Thoughtfully put together but sadly lacking in colorful visuals, this collection features a diverse range of recipes that are certain to excite the palates of those who are skilled enough to make them. Series editors McCullough and Stevens, both food writers, include personal notes at the end of each recipe, offering helpful tips on where to buy ghee for Corn Cooked in Milk with Chiles and Coconut or black mustard seeds for Sautéed Swordfish with Fresh Tomato Chutney. The recipes incorporate spices from around the world and extol techniques for getting the most flavor out of every ingredient, but herein lies the problem. Many of the recipes (like Grapefruit and Star Anise Granita or the Potato and Haricot Vert Salad ) require exotic ingredients and time-consuming preparations, making them less than user friendly. Vanilla 'Creamed' Corn, for instance, requires pureeing corn kernels, freshly scraped from the cob, to create homemade corn starch, and the Cardamom Swirl Coffee Cake recipe instructs the reader to extract cardamom seeds from their pods and pulverize them into a fine powder. The editors do include a few fun and easy dishes-the Spinach and Artichoke Casserole can be prepared quickly using frozen spinach, cream cheese, canned artichoke hearts and Ritz crackers, and Easy Biscuits live up to their name, requiring only 2 ingredients-but the majority of these meals are not for the average, always-on-the-go individual. Seasoned foodies, however, will relish the challenge they present." Publishers Weekly (Copyright Reed Business Information, Inc.)
Hailed by People, the New York Times, Food & Wine, CBS This Morning, the Wall Street Journal, and other media around the country as the perfect choice for any cook, The Best American Recipes is the most wide-ranging and extensively home-tested collection of its kind. Series editors Fran McCullough and Molly Stevens track down the tastiest and easiest dishes of the year from sources as diverse as an amateur cooking contest in California and the Web site of a family-run Vermont food company. Their 150-plus finds range from Minted Pea Soup from the British cooking sensation Jamie Oliver, to sausage and biscuit nibbles from the singer George Jones, to a deeply flavored chili that's the specialty of a San Francisco firehouse, to Chocolate Pecan Pie Bars from the chef Rick Bayless.
Hailed by People, the New York Times, and other media around the country as the perfect choice for any cook, The Best American Recipes is the most wide-ranging and extensively home-tested collection of its kind. The 150-plus recipes feature the tastiest and easiest dishes tracked down by the editors over the past year.
Hailed by "People," the "New York Times," "Food & Wine," and other media around the country as the perfect choice for any cook, this is the most wide-ranging and extensively home-tested collection of its kind. The 150-plus finds range from Minted Pea Soup from the British cooking sensation Jamie Oliver to sausage and biscuit nibbles from the singer George Jones. 0-618-45506-X$26.00 / Houghton Mifflin
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
Molly Stevens a contributing editor to Fine Cooking, is the author of Williams-Sonoma New England and the coauthor of One Potato, Two Potato.
Table of Contents
Foreword vi Introduction ix The Top Ten Recipes xi Starters 1 Soups 29 Salads 52 Breakfast and Brunch 80 Main Dishes 98 Side Dishes 156 Breads 196 Desserts 212 Drinks 277 Credits 288 Index 295