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Editorial Review 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 cookbook 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 cookbook writers. She is the author of the best-selling Low-Carb Cookbook 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 Marioand Ciao America with Mario Batali. His latest book is Molto Italiano: Simple Classic Italian Recipes to Cook at Home. ... Read more Customer Reviews (5) 
unsatisfied
the book is a collection of recipes from book that do not even come close to be The Year's Top. NOT RECOMMENDED
The Best American Recipes 2005-2006
Great seller!
The book purchased is in perfect condition and the mailing time really good!
Will make business with this seller again!!Thanks!
This series really derves its title of "Best"
I own every book in this series, and each one of them is excellent.I have a huge cookbook collection, and this series accounts for 6 out of 12 of my "essential" category.
Each volume has several recipes that people rave about for weeks after I make them.I love the format--interesting write-ups, useful tips, and a nice re-cap of the year.
This isn't my favorite volume of the series (if I had to pick a favorite it would be 2000 or 2001-2002), but the yogurt cheese balls, the greek meatballs and the berry clafouti are some of the biggest winners in my repertoire.
The older volumes are practically free on Amazon Marketplace.
The name says it all!
It has been a very long time since "American" food was limited to burgers, hot dogs, and apple pie. Today's Americans, no matter where they originally came from, enjoy the widest range of cuisines on the planet. This delightful book both acknowledges and celebrates the diversity of the American palate.
Contributed by some of the top chefs in the world, the recipes in this book are far from stuffy or overly complicated and instead manage to be well presented and easy to follow. The chefs also offer their personal tips for faster preparation or variations to adapt the recipes to taste. This is not a "for-special-occasions" cook book. While the food looks fantastic and provides real depth of flavor, each recipe slides easily into the normal rotation for the average cook. Whether you are a novice or an experienced cook, this book is called "The Best" for a reason.
Fabulous!
Rarely 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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