Product Description

Where can you turn to find the best recipes of the past year? According to reviewers for the New York Times, People, Food me frache 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.

Product Details

• Amazon Sales Rank: #1627336 in Books
• Published on: 2003-09-12
• Original language: English
• Binding: Hardcover
• 320 pages

From Publishers Weekly
By paging through dozens of cookbooks, magazines, newspapers and newsletters, McCullough and Stevens, food writers and recipe sleuths, have come up with more than 130 of the very "best" of this year's recipes. Several things make the latest edition in this series so much fun. First, there is the witty introduction by restaurant critic Richman, who clearly intends to eat his way right through the book. Then, there is the colorful mix of starters, soups, salads, entrees and desserts. These range from simple (Olive Butter from Saveur) to complex (Rosemary-Scallion Crusted Rack of Lamb from Sara Moulton Cooks at Home; homey (Amazing Overnight Waffles from Mollie Katzen's Sunlight Cafe) to fresh (Italian-Style Tuna Salad with Green Beans, Potatoes, and Red Onion from David Pasternack in the New York Times); and from all-American to multi-ethnic (with thanks to Bobby Flay, Madeleine Kamman and Mario Batali, among others). Flavors are bold, and cooking style is "seriously simple." Finally, there are the wonderfully helpful and enthusiastic "cook's notes" and "tips," which accompany nearly every dish, and provide useful information like how to juice a pomegranate or reinvigorate frozen shrimp. McCullough (Great Food Without Fuss) and Stevens (Williams-Sonoma New England) have given readers a nice taste of the year's recipes.
Copyright 2003 Reed Business Information, Inc.

Review
"Several things make the latest edition in this series so much fun. First, there's the witty introduction by restaurant critic Richman...then there is the colrful mix of starters, soups, salads, entrees and dessert...the flavors are bold and cooking style is 'seriously simple.' Finally, there are the wonderfully helpful and very enthusiastic 'cook's notes' and 'tips'...McCullough and Stevens have given readers a nice taste of the year's recipes." -Publishers Weekly (Publishers Weekly )

"(McCullough and Stevens) have assembled another enticing collection." (Atlanta Journal Constitution )

"one of my favorites last year and tops my list again for its excellent selection presented clearly...This book promises to become as dog-eared as the last edition because the recipes are relatively easy but yield such memorable dishes."-USA TODAY (USA Today )

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.

Alan Richman is a contributor for the following Houghton Mifflin Company Title: The Best American Recipes 2003-2004

Molly Stevens a contributing editor to Fine Cooking, is the author of Williams-Sonoma New England and the coauthor of One Potato, Two Potato.