Product Description

The Best American Recipes has rapidly gained respect as the most discriminating, inspiring, and genuinely useful collection available — truly the year’s best. This volume ranges further afield than ever, and with glorious results. Series editor Fran McCullough turns to a health insurance newsletter for a versatile side dish, to a women’s magazine for a family supper, to a travel Web site for a spectacular brunch, and to all the leading cookbooks and magazines.

Product Details

• Amazon Sales Rank: #1249789 in Books
• Published on: 2004-03-19
• Original language: English
• Binding: Hardcover
• 352 pages

From Amazon.com
Fran McCullough has done it again. As editor of the Best American Recipes series, she's consistently culled and published top yearly recipe picks from books, magazines, newspapers, and the Internet. Best American Recipes 2001-2002 continues this splendid tradition, presenting over 125 all-occasion formulas ranging from starters like Southern-Style Spicy Pecans to Caramelized Scallops with Smoked Chile Cream to a luscious Double-Baked Chocolate Cake. McCullough excels in choosing approachable recipes that embody the best of contemporary American cooking--sometimes inventive (see chef Michael Roberts's recipe for "crimped" fish), but always relaxed and full of flavor. These are dishes most cooks will make part of their daily repertoire.

McCullough writes that 2001-2002 was notable for two remarkable culinary invasions: that of British cooks, such as Jamie Oliver and Nigella Lawson, and of Southeast Asian cooking, perhaps best exemplified by Jeffrey Alford and Naomi Duguid's award-winning Hot Sour Salty Sweet. From the former camp, Best offers Lawson's ravishing Clementine Cake; and from the latter, the simple but savory Aromatic Lemongrass and Pork Patties. Other must-try dishes include Shrimp Braised in Olive Oil and Paula Wolfert's Quick and Easy Chicken Breasts with Fresh Mozzarella. With a "year in food" run-down (the vegetable of the year: beets), useful cook's notes, and accompanying drink suggestions, the book is the latest in a valuable and discriminating series. --Arthur Boehm

From Publishers Weekly
This compilation of recipes from chefs (Jean-George Vongerichten; David Waltuck, etc.), personalities (such as Jamie Oliver and Bobby Flay) and magazine recipes isn't just random selection: it's a unique way to see what's currently happening in American food. As Jacques P‚pin says, "No one knows it all." So what is happening? Souffl‚s, banished during the low-fat era, are in vogue again, exemplified by Anne Willan's buttery Twice-Baked Spinach Souffl‚s, puffy and served with rich b‚chamel sauce. Mint both dried and fresh is in as are cardamom and coriander. The uncontested vegetable of the year is the humble beet, represented by Deborah Madison's piquant Beet and Spinach Salad with Lemon, Cilantro and Mint. The technique of the year is "crimping," a delightfully easy (and mush-proof) way to cook seafood, as illustrated by Crimped Shrimp from Michael Roberts. The "addiction of the year" is caramel, exemplified by Burnt Caramel Ice Cream (Corby Kummer), but caramelization is used as a technique in recipes both savory and sweet. The common denominator is comfort food, simple but sophisticated takes on American regional favorites that taste wonderful, look gorgeous ("We all have our inner Martha," writes editor McCullough, the author of Living Low-Carb) and are relatively easy to prepare. Mix and match menus as well as suggested wine pairings add to the fun. A delicious and delectable addition to any cookbook collection, this volume will be well-thumbed in no time.

Copyright 2001 Cahners Business Information, Inc.

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.