Cover image for The best American recipes, 2002-2003
The best American recipes, 2002-2003
McCullough, Fran, 1939-
Publication Information:
Boston : Houghton Mifflin, [2002]

Physical Description:
xv, 341 pages ; 27 cm.
General Note:
"The year's top picks from books, magazines, newspapers, and the Internet"--P. facing t.p.

Includes index.
Subject Term:
Added Uniform Title:
Best American recipes.
Format :


Call Number
Material Type
Home Location
Item Holds
TX715 .B48554 2002 Adult Non-Fiction Non-Fiction Area

On Order



What is a best American recipe? It's simple but sophisticated.
It tastes exceptional.
It's one you want to make again and are dying to share with your friends.
It introduces a surprisingly easy technique or gives you a new way to use a favorite ingredient.
It produces the best possible version of a dish.

For this edition, Fran McCullough, one of the nation's most respected cookbook editors, and Molly Stevens, a cookbook author and contributing editor for Fine Cooking, searched through hundreds of sources and then selected the very best -- 150 recipes in all.

You'll find recipes from the biggest names in food, such as the celebrity chefs Mario Batali and Bobby Flay; from esteemed cookbook authors, including Marion Cunningham and Deborah Madison; and from renowned food journalists, like Gourmet's Ruth Reichl and the New York Times's Amanda Hesser. You'll also get superlative recipes from home cooks, such as a scene-stealing side dish and an heirloom holiday dessert.

The Best American Recipes includes notes on the most popular ingredients, time-saving techniques, and the most useful kitchen tools. With crowd-pleasing recipes like Party Cheese Crackers, such weeknight suppers as Simple Salmon, and special-occasion dishes including Spice-Rubbed Turkey and Chocolate Truffle Cake, The Best American Recipes equips you with everything you need to be the most confident cook on the block.

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 1

Publisher's Weekly Review

The latest volume in this annual series, with a foreword from enfant terrible culinaire Bourdain (Kitchen Confidential; A Cook's Tour) that concludes "Cook free or die," strives to be of-the-moment, but sometimes feels generic. The recipes collected from books, magazines, newspapers, and the Internet are perfectly serviceable and occasionally truly innovative (Grape Salsa from the San Francisco Chronicle). Each recipe appears with a source, a cook and a header from the editors, as well as helpful cook's notes derived from the testing of approximately 700 recipes during the process of compiling the book. For example, a recipe for Laksa (Malaysian Noodle Soup) from a handout at Ramekins, a California cooking school, has a header that offers an aromatic description of the finished product, as well as notes on variations, a recommendation for buying laksa paste and suggestions for leftovers. Certain recipes are notable for their techniques: Chickpea Salad with Four-minute Eggs from Food & Wine includes a reliable method for soft-cooking an egg so that it coats a salad like a dressing. McCullough (Low-Carb Cookbook) and Stevens (One Potato, Two Potato) produce a list of top-10 trends, and while some observations may seem stale (the return of butter, the popularity of grilling and the national obsession with chocolate) others (bread as an ingredient rather than on its own, "eggs over everything," and cabbage) do surprise. (Oct.) Forecast: This entry in the annual series falls in line with earlier offerings, meaning it will appeal to those who appreciate kitchen quirkiness. Anthony Bourdain's name on the cover may attract additional sales. (c) Copyright PWxyz, LLC. All rights reserved



Party Cheese Crackers Source: Cook Tell by Karyl Bannister Cook: Karyl BannisterYou cant stop eating these crackers, we promise. Theyre cheesy, buttery, and delicious, with little bits of pistachio making them very pretty as well. Blue cheese and chili powder are used judiciously to elevate the flavors and add depth. Theyre also a cinch to make, fortunately, since once you make them everyone will be begging you to bring them to the next party. Theyre icebox crackers, made just like icebox cookies. If there are any leftovers after the party, they go very well with soup or salad.makes 6 1/2 dozen crackers 1 1/2 cups grated Cheddar cheese (about 6 ounces), at room temperature 1 cup (2 sticks) butter, at room temperature 1/2 cup crumbled blue cheese (about 2 ounces), at room temperature 1 teaspoon chili powder 1/2 cup chopped salted pistachios 2 cups all-purpose flourIn a medium bowl using a wooden spoon, cream the Cheddar, butter, blue cheese, and chili powder. Stir in the pistachios. Sift the flour into the cheese mixture and work it in with the spoon until well blended. Form the dough into three 9-inch-long logs. Wrap the logs in waxed paper or plastic wrap and chill for 2 hours, or until firm.Preheat the oven to 350 degrees. Slice the logs into 3/8-inch-thick rounds. Place the rounds 1 inch apart on ungreased baking sheets. Bake for 10 to 14 minutes, or until barely browned on the edges. Serve warm or at room temperature. Store the crackers in an airtight container for up to 2 weeks.Cooks Notes * If you can only find shell-on salted pistachios, discard any loose bits of papery skin as you shell the nuts.* You can use a pinch of cayenne pepper in place of the chili powder for similar effect.* If the ingredients are not truly at room temperature, blending the dough is a real chore. Once the cheeses and butter have softened, however, its a breeze.Tip We all know that its not easy to shape dough into perfectly cylindrical logs, so we were happy to find this tip for shaping perfect icebox cookies on Use scissors to cut down the length of a cardboard tube (such as a paper-towel tube). Line the inside of the tube with waxed paper. Pack the dough into the tube, close it, wrap a rubber band around each end, and refrigerate. After the dough is chilled, unwrap and youre all set to slice and bake.Copyright © 2002 by Houghton Mifflin Company Introduction copyright © 2002 by Fran McCullough Foreword © 2002 by Anthony Bourdain Reprinted by permission of Houghton Mifflin Company. Excerpted from The Best American Recipes 2002-2003 All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

Table of Contents

Forewordp. vii
Introductionp. xi
The Year in Foodp. xiii
Startersp. 1
Soupsp. 27
Saladsp. 47
Breakfast and Brunchp. 72
Main Dishesp. 96
Side Dishesp. 192
Breadsp. 229
Dessertsp. 242
Drinksp. 298
Creditsp. 309
Indexp. 321