The Best American Recipes 2000 (Hardcover)
Houghton Mifflin Harcourt, 9780618009961, 360pp.
Publication Date: October 1, 2000
In its first year, THE BEST AMERICAN RECIPES established itself as a runaway success and a newsmaker in the food world and was hailed as one of the top cookbooks by the NEW YORK TIMES, the BOSTON GLOBE, HARPER'S BAZAAR, and many other major publications. For this volume, editors Fran McCullough and Suzanne Hamlin have assembled an even larger collection of the year’s best recipes from an even wider array of sources. The result is a dazzlingly diverse collection. There are weekday dinners: a skillet supper that no family cook should be without, a huge vegetarian feast in a single bowl, a winter salad that won the hearts of a top food magazine’s editors. There are recipes to satisfy our latest cultural cravings: the lamb shanks that knowledgeable New Yorkers consider the best, an easy Indonesian chicken that Lauren Bacall reportedly adores, a slow-roasted salmon from the country’s most fashionable Irish chef. There are great grilling recipes, cutting-edge dishes, best-ever holiday classics, and for dessert, everything from simple cookies to a show-stopping chocolate cake.
Praise For The Best American Recipes 2000…
Throw out all those clippings here’s what’s worth saving from every magazine article, book, church newsletter, Internet chat room, and newsgroup from the past year.”
The New York Times
"A great compendium of recipes." --House Beautiful
"This eclectic, clever collection reminds me of the first SILVER PALATE COOKBOOK. . .full of interesting but not complex recipes that work."
The San Francisco Chronicle
"A well-rounded everyman's cookbook."
"A perfect gift for the busy (and perhaps less experienced) cook." - Food & Wine
"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. " The Wall Street Journal