Features
- Cover Type: Hard Cover with 320 pages
- Published by: Houghton Mifflin
- Edition: 1st Edition October 5, 2005
- Written in: English
- ISBN 10 Number: 0618574786
- ISBN 13 Number: 978-0618574780
-
Book Dimensions:
10.3 x 7.4 x 0.7 inches
- Weighs: 1.6 pounds
From Publishers Weekly
With recipes culled from world-class chefs and publications ranging from Ina Garten's prim Barefoot in Paris to Maya Angelou's rip-roaring Hallelujah! The Welcome Table to Harley and Davidson Family Recipes, editors McCullough and Stevens have compiled a daydream-inspiring yearbook of American cooking. Dedicated home chefs would do well to add at least one of the book's main dishes to their arsenal; with favorites like Tagliatelle with Crème Fraîche and Arugula and Scandanavian Salmon Stew with Mushrooms and Dill to choose from, it shouldn't be hard to shake up any family's evening lineup. Eyes might glaze over during the segment on side dishes (and a couple recipes -- Mushy Zucchini and Roasted Brussels Sprouts with Walnuts and Pecorino - offer new twists on standard fare, but may be too complex for rookie cooks), but the breads section, with such hearty fare as Bacon and Cheddar Scones and savory Egyptian Cheese Rolls, are sure to revive carb-craving cooks. The desserts chapter alone will make this a must-have for culinary enthusiasts. Decadent favorites such as Cowboy Cookies and Chocolate Chip Brownie Double-Deckers will keep the wagons circled, and no family barbeque would be complete without Maya Angelou's banana pudding. The recipes use ingredients available at any corner market, so even inexperienced cooks working in a sparsely equipped kitchen can turn out delicious, eye-catching dishes.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Product Description
Home cooks and professional chefs alike have come to rely on The Best American Recipes as an indispensable resource whenever they need dazzling results, brilliant simplicity, and can't-fail recipes. Compiled by two of the culinary world's most respected professionals, The Best American Recipes brings together coveted dishes and kitchen secrets from the widest possible range of food writers and luminaries, from Alice Waters to Marcella Hazan. To create this book, editors Fran McCullough and Molly Stevens did all the work for you, testing hundreds of recipes from sources as diverse as the season's most illustrious
cook book and the back of an herb packet, often trying dozens of possibilities to winnow out all but the very best. Nothing less would do.
Among the recipes in this book that are certain to find their way into your permanent repertoire:
* La Brea Tar Pit Chicken Wings -- easy-on-the-host finger food that will be the talk of your party.
* Cream of Cauliflower Soup -- kids at the private school where this soup was served for lunch actually begged their parents to get the recipe.
* Spaghetti with Slow-Roasted Cherry Tomatoes -- a Boston chef's favorite at-home supper, terrific all year round.
* Spiced Skirt Steak -- nothing easier, nothing better.
* Bok Choy with Shiitakes -- you can make this in less time than it takes your guests to find their seats.
* Brown Sugar-Sour Cream
cheesecake -- if this isn't the best
cheesecake you've ever tasted, we'll eat this book.
Fran McCullough has discovered, edited, and published many of the country's most distinguished
cook book writers. She is the author of the best-selling Low-Carb
cook book and of Living Low-Carb, The Good Fat, and Great Food Without Fuss, which won a
James Beard Award.
Molly Stevens is the
James Beard and IACP Award-winning author of All About Braising, the coauthor of One Potato, Two Potato, and a contributing editor for Fine Cooking.
Mario Batali's award-winning restaurants include Babbo, Lupa, Esca, Casa Mono, Otto, and Bistro du Vent. He is the star of the
Food Network's hit Iron Chef America. He also hosts two shows on the
Food Network, Molto Mario and Ciao America with Mario Batali. His latest book is Molto Italiano: Simple Classic Italian Recipes to Cook at Home.
Reader ReviewsRarely do I read a cookbook, and I read a lot of them, and think that every single recipe sounds fantastic--this is the exception. A yummy, easy to follow compilation of great recipes! The tips and notes from the authors/cooks after each recipe are practical and time-saving--helpful for both the novice and experienced cook. AND the authors picked their favorites from the favorites and listed them in the front for a no-fail pick if you are in a hurry. SMART. I haven't looked at previous "best of" books by these authors, probably the format is similar. I might have to buy them too! It's clear that they have made each and every one of these dishes. I have made three things out of this book--all wonderful. If you buy one cookbook this year, make it this one.
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