The Best American Recipes 2000

$15.36 New Out of stock Publisher: Houghton Mifflin Harcourt
SKU: DADAX0618009965
ISBN : 9780618009961
Condition : New

Domestic Shipping: $3.99

Internation Shipping (Except United states): $16

Shipping & Tax will be calculated at Checkout.
Estimated delivery time 7-14 days.
International delivery time 2 to 4 weeks.

The Best American Recipes 2000

The Best American Recipes 2000

Culled from a wide variety of sources, this collection of great American recipes covers everything from single bowl vegetarian meals to Lauren Bacall's favorite Indonesian chicken dish. 50,000 first ReviewCheers for Fran McCullough and Suzanne Hamlin, editors ofThe Best American Recipes 2000. As with previousBest editions, they've culled a truly choice collection from a year's worth of eligible recipes from books, magazines, newspapers, and the Internet. It's an all-occasion crop ranging from the unabashedly down-home Beer Can Chicken to chef Thomas Keller's cheese strips molded in an egg carton. What makes the difference in projects such as this is the quality of editorial taste and the compilers' commitment to recipe practicality. In both these matters McCullough and Hamlin excel. "Most of all," the editors write, "we love smart recipes that maximize flavor," and these they've provided in satisfying abundance. Ranging from starters and breads to desserts and drinks, the recipes cover the classic to the exotic-but-definitely-worth-trying varieties. Examples from the repertoire include Mexican Pistachio Soup, Puffy Maine Pancakes, and Indonesian Ginger Chicken. There are also dishes, such as Texas Lemon Bomb (coiffed with meringue swirls), that are simply, though never frivolously, fun. With a "Year in Food" rundown (food comeback of the year: the egg), tips, cooking notes, and serving suggestions, The Best American Recipes 2000 makes an important culinary bookshelf addition while providing true cooking and eating enjoyment. --Arthur BoehmFrom Publishers WeeklyThe second volume in this new series starts out with a snappy list of the year's trends in food that names the potato "Vegetable of the Year" and slow roasting the hottest technique. Recipes, drawn from a variety of sources, are often so simple that it's a surprise to see them here (e.g., Garlicky Baked Chicken from Sara Moulton's Web site is just thighs or breasts coated with bread crumbs and cheese, then baked to a crisp). And the editors clearly have never met a gimmick they didn't like: they coo over Beer Can Chicken (the diner rests the chicken on the can) and delight in Grilled Duck in a Jar (the duck is marinated in the jar, so that it is "ready to be admired by those who will soon enjoy it"). Recipes with an ethnic bent, such as Tunisian Chickpea Stew and Kashmiri-Style Leg of Lamb, are among the most appealing. Each recipe credits the chef and the source and is accompanied by notes and serving suggestions, such as pairing the Twelve-Hour Roast Pork from Suzanne Somers' Get Skinny on Fabulous Food with Creamy Mashed Potatoes from Gourmet. this book is a fun read and will most likely sell well, but it is not the definitive source its editors envision it to be. (Nov.)Copyright 2000 Reed Business Information, Inc.Review"If Mr. Ducasse wants to get a handle on what is really happening in this country,foodwise, he should take a look at The Best American Recipes 2000,edited by Fran McCullough and Suzanne Hamlin. The range should be eye-opening, as well as the ingenuity: from Steven Raichlen's version of beer-can chicken to dessert chef Francois Payards rhubarb soup. " --ReviewAbout the AuthorFran 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 co-author of Great Food Without Fuss, which won a James Beard Award, and the author of the best-selling Low-Carb Cookbook. Suzanne Hamlin is a writer for theNew York Times. She founded the New York Daily News food section, and she writes for national magazines and coordinates the annual food writing workshop at the Culinary Institute at Greystone in St. Helena, California.Excerpt.

Write a review

Your Name:

Your Email:

Your Review:

Note: HTML is not translated!

Rating: Bad           Good

Enter the code in the box below: