Cover image for The Best American recipes, 1999
The Best American recipes, 1999
Publication Information:
Boston : Houghton Mifflin, [1999]

Physical Description:
xv, 209 pages, 4 unnumbered leaves of plates : color photographs ; 27 cm
General Note:
"The year's top picks from books, magazines, newspapers & the internet."

Includes index.
Subject Term:
Format :


Call Number
Material Type
Home Location
Item Holds
TX715 .B4858 1999 Adult Non-Fiction Central Closed Stacks

On Order



For this ground-breaking collection, two leading food authorities scoured every conceivable printed source for the year's great recipes: cookbooks, magazines of every kind, national and regional newspapers, press releases, newsletters, the Internet -- even the backs of boxes. From literally thousands of possibilities, they narrowed the field to 500 for testing, before choosing 111 of the very best. Many of their discoveries are brilliantly simple, like the delightfully retro meatball appetizer that's making the rounds of Manhattan cocktail parties and the supremely easy Moroccan-inspired weeknight chicken supper that won its creator a million dollars in a cooking contest. The roast chicken recipe that's currently considered by food insiders to be one of the two best in the world is revealed here, as is the recipe for luscious black-bean burgers, a favorite of the food editor of a major women's magazine. And gone public at last is a well-known novelist's provocative spin on linguine with clam sauce, which food lovers have been excitedly e-mailing all over the country, as is the latest update from one of the nation's most talented pastry chefs, a new twist on her definitive hot fudge sauce. You'll find memorable dishes for holidays and other special occasions: a cider-cured turkey, an exceptional wild rice soup from Minnesota that solves the problem of what to do with the leftover bird, a trick to make a cheap supermarket ham taste exceptionally elegant, and the formula for a basic cookie dough that can be easily varied to produce fifty different kinds of cookies. You'll find breakfasts and brunches, starters and drinks (both alcoholic and non-) and salads and side dishes. There's even a recipe for banana biscotti for dogs. Throughout, the editors have added cooking notes, tips, and serving suggestions based on the results of their extensive testing. Whether the source is a virtuoso chef or an obscure home cook, a famous movie star or a fireman in a small town, each dish is perfectly calibrated to produce a single reaction among all those who taste it: "I must have that recipe!"

Author Notes

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.

Reviews 2

Booklist Review

Selecting just 100 best recipes from all those published in a year is a daunting task, but series editors McCullough and Hamlin have set careful standards for their choices. They seek the unusual, the innovative, but most of all they like a recipe that gives unusually great payoff for a moderate amount of work. Because it is 1999, some of the featured recipes turned up on the Internet. The recipe for easy, savory brisket varies the famous "Atlanta" brisket by cooking a fat-reduced duck. Their favorite chili gains depth of flavor from prepared salsa. Celebrities' offerings abound, from Alan Richman's "manly meatballs" to Robert Redford's lamb chili. The book also demonstrates a good balance between appetizers, entrees, and desserts. --Mark Knoblauch

Publisher's Weekly Review

In order to create this mixed bag of the year's 100 best recipes from books, magazines, newspapers and the Internet, McCullough (Great Food Without Fuss) and Hamlin (New York Times contributor) tested more than 500. The dishes include such intriguing concoctions as Niloufer Ichaporia King's Parsi Deviled Eggs with jalape¤o and lime juice, selected from the San Francisco Examiner. Notes in the margin accompany each recipe, listing serving suggestions, beverage recommendations and cross-referenced companion recipes. In an entertaining introduction, McCullough and Hamlin break down their choices (some recipes were chosen because they add a twist to a classic, while others introduce a new ingredient) and offer a clever rundown of the year's top-10 developments in food ("Comeback of the Year: Cheese"). The best recipes reflect one of these categories or trends (Perfect Brownies are an example of a perfected classic, and Dried Fruit and Pomegranate Seed Upside-Down Cake stars pomegranates, nominated "fruit of the year"). Readers may question some of the selections, however. Do home cooks really need two recipes for dog food (including French Country Soup for Dogs)? Meanwhile, old standbys (Frozen Margaritas from KitchenAid and Linguine con Vongole, Fort Hill Style) nicely round out the selection. $100,000 ad/promo; 9-city author tour; BOMC/ Good Cook selection. (Oct.) (c) Copyright PWxyz, LLC. All rights reserved

Table of Contents

Introductionp. vii
The Year in Foodp. xi
Note to the Cookp. xv
Starters and Drinksp. 1
Soups and Stewsp. 21
Saladsp. 37
Breakfast and Brunchp. 47
Main Dishesp. 61
Side Dishesp. 115
Breadsp. 135
Dessertsp. 145
Bow-Wow Treats (Bone Appetit!)p. 181
Creditsp. 187
Indexp. 201