From Publishers Weekly
Daunted by the task of selecting the year's best recipes, James Beard Award–winners McCullough (Low-Carb Cookbook
) and Stevens (All About Braising
) realized that "our fellow home cooks were confronted with the same hopeless task" and decided to create the cookbook they themselves would want to have. The result: a well-written compendium of standout recipes from culinary stars (Jamie Oliver, Alice Waters), newspapers, magazines and lesser-known chefs and Web sites. Rick Bayless's foreword includes a recipe for Black Pepper French Toast that exemplifies the book's goal: to suggest new twists on classics, unexpected flavor combinations and dishes that work at a party or on a traditional Thanksgiving table. Highlights include Pasta with Asparagus and Lemon Sauce (Gourmet
), Mussels with Smoky Bacon, Lime, and Cilantro (Food & Wine
) and Bitter Orange Ice Cream (Nigella Bites
). Each recipe has a brief introduction, and "notes from our test kitchen" offer savvy advice. This book will please a range of palates, and suit every skill level. It's a resource to keep near at hand, whether for special events or daily meals. 60 color photos. (Sept.)
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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.