The 150 Best American Recipes

Indispensable Dishes from Legendary Chefs and Undiscovered Cooks

By Molly Stevens (Editor); Rick Bayless (Foreword by); Fran McCullough (Editor)
(Houghton Mifflin Harcourt, Hardcover, 9780618718658, 368pp.)

Publication Date: September 2006

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Description

The Best of the Best from the Last Decade

Acclaimed by the critics, The Best American Recipes series has long been the universal choice of home cooks and professional chefs as the one infallible source of the year's most dazzling recipes.

Now in The 150 Best American Recipes, two of the food world's most respected professionals pull out all the stops to create the ultimate resource: a can't-live-without-it collection of the most exciting recipes of the last decade. Out of literally tens of thousands of recipes that have appeared in print -- in cookbooks, magazines, newspapers, and even in flyers and on the Internet -- from the deservedly famous to the wonderfully obscure, from top-flight chefs to unknown but gifted cooks -- they chose the most distinctive. Then came the key step: extensive testing in their own kitchens. If the dish wasn't spectacular, it didn't make the cut. Finally, they pitted their favorites against one another and chose the winners: the very best of the best.

In The 150 Best American Recipes, you'll find:

Scores of brilliantly simple dishes that are sensationally delicious.

The best recipes from the great chefs and cooks of the era, including Jamie Oliver, Thomas Keller, Judy Rodgers, and Alice Waters.

Miraculously quick, remarkable everyday dishes that you'll want to make countless times and share with your friends.

Holiday dishes that are certain to become instant traditions in your family.

Valuable tips and techniques to make all your cooking easier.




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, The Good Fat Cookbook, and Living Low-Carb.

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