The Best American Recipes 2003-2004: The Year's Top Picks from Books, Magazines, Newspapers, and the Internet

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Fran McCullough, Molly Stevens
Houghton Mifflin Harcourt, Sep 12, 2003 - Cooking - 300 pages
2 Reviews
Where can you turn to find the best recipes of the past year? According to reviewers for the New York Times, People, Food & Wine, House Beautiful, the Wall Street Journal, The Today Show, and many others, the answer is The Best American Recipes. Having this volume at your disposal is like subscribing to every food magazine in the country, owning every newly released cookbook, and having a trusted food authority to test every single recipe.
For this year's volume, the most wide-ranging and exciting yet, series editors Fran McCullough and Molly Stevens tested their way through more than a thousand choices, including * magazines (from Gourmet to Real Simple to Newsweek) * cookbooks (from The Sopranos Cookbook to The Convent Cook) * newsletters (from restaurant publications to winery handouts) * Web sites (from About.com to the California Walnut Commission site) * food packages (from the back of a crcme fraiche 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.
 

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User Review  - Krumbs - LibraryThing

Had this one for almost ten years, but never got around to any of the recipes. I went through and marked the ones that looked interesting, but only ended up with two, so...time to get it off the shelf. Read full review

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About the author (2003)

Fran McCullough is the author of the Low-Carb Cookbook and of Living Low-Carb, The Good Fat Cookbook, and Great Food Without Fuss, which won a James Beard Award Molly Stevens is a contributing editor for Fine Cooking

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