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All information current as of 15:19:05 Pacific Time, Tuesday, 26 April 2005. The Best American Recipes 1999 : The Year's Top Picks from Books, Magazine, Newspapers and the Internet (Best American Series)    by Fran McCullough / Suzanne Hamlin   Hardcover:     Houghton Mifflin     30 October, 1999    US$16.38         Usually ships in 24 hours Click the button below to . . .      (which will add the book to your Amazon U.S.A. "Shopping Cart") . . . or use your browser's Back button to return to the search-list page.

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Editorial description(s):

Amazon.com
If you have a friend who thinks of Ritz crackers and cheese spread as a meal, you aren't likely to go there for unbelievably delicious recipes, are you? But what if you are pals with Fran McCullough and Suzanne Hamlin, two of the mighty among food editors and food writers? Then you'd be on the receiving end of the best recipes they can find and test, recipes annually culled from every source imaginable--newspapers, magazines, books, e-mail, backs of boxes, advertising inserts, Web sites, word-of-mouth, fortune cookies, subway graffiti.

Figure on two recipes a week for a year with two weeks vacation thrown in: that'd be, oh, 100 recipes, wouldn't it? And that is what you get when you dip into The Best American Recipes 1999. Within you'll find starters and drinks, soups and stews, salads, main dishes, side dishes, breads, and desserts. These aren't your common, everyday, what'll-I-feed-the-kids-for-dinner recipes. That's why you get two a week for a year (albeit, all at once; you divvy them up however you want). And as a bonus, you get the authors' choices for the top 10 whatevers of the year. Comeback of the Year? It's cheese. Condiment of the year? Finally, it's salt. Cooking technique of the year? Only fitting that it's brining.

Be sure to try the Salmon in Sweet Red Curry, one of the top 10 dishes of the year that ran in the Los Angeles Times. Or the Brazilian Seafood Stew, a little something from Mary Sue Milliken and Susan Feniger. Nancy Silverton's Definitive Hot Fudge Sauce is here and may be the price-of-admission winner. And so, too, is a delicious Moroccan Tomato Soup from Barbara Kafka's . But here's the bottom line: any book that publishes a recipe by the Bay Area's fabulous Niloufer Ichaporia King, Parsi Deviled Eggs in this case, is indeed a book you want to use. --Schuyler Ingle


From Publishers Weekly
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.)
Copyright 1999 Reed Business Information, Inc.


BOSTON GLOBE
"Suzanne Hamlin, co-editor with Fran McCullough of 'The Best American Recipes 1999,' has culled through thousands of recipes and has an astute awareness of what's hot." --


Review
"If you have a friend who thinks of Ritz crackers and cheese spread as a meal, you aren't likely to go there for unbelievably delicious recipes, are you? But what if you are pals with Fran McCullough and Suzanne Hamlin, two of the mighty among food editors and food writers? Then you'd be on the receiving end of the best recipes they can find and test, recipes annually culled from every source imaginable--newspapers, magazines, books, e-mail, backs of boxes, advertising inserts, Web sites, word-of-mouth, fortune cookies, subway graffiti. Figure on two recipes a week for a year with two weeks vacation thrown in: that'd be, oh, 100 recipes, wouldn't it? And that is what you get when you dip into THE BEST AMERICAN RECIPES 1999. Within you'll find starters and drinks, soups and stews, salads, main dishes, side dishes, breads, and desserts. These aren't your common, everyday, what'll-I-feed-the-kids-for-dinner recipes. That's why you get two a week for a year (albeit, all at once; you divvy them up however you want). And as a bonus, you get the authors' choices for the top 10 whatevers of the year. Comeback of the Year? It's cheese. Condiment of the year? Finally, it's salt. Cooking technique of the year? Only fitting that it's brining. Be sure to try the Salmon in Sweet Red Curry, one of the top 10 dishes of the year that ran in the Los Angeles Times. Or the Brazilian Seafood Stew, a little something from Mary Sue Milliken and Susan Feniger. Nancy Silverton's Definitive Hot Fudge Sauce is here and may be the price-of-admission winner. And so, too, is a delicious Moroccan Tomato Soup from Barbara Kafka's Soup: A Way of Life. But here's the bottom line: any book that publishes a recipe by the Bay Area's fabulous Niloufer Ichaporia King, Parsi Deviled Eggs in this case, is indeed a book you want to use."


Review
"If you have a friend who thinks of Ritz crackers and cheese spread as a meal, you aren't likely to go there for unbelievably delicious recipes, are you? But what if you are pals with Fran McCullough and Suzanne Hamlin, two of the mighty among food editors and food writers? Then you'd be on the receiving end of the best recipes they can find and test, recipes annually culled from every source imaginable--newspapers, magazines, books, e-mail, backs of boxes, advertising inserts, Web sites, word-of-mouth, fortune cookies, subway graffiti. Figure on two recipes a week for a year with two weeks vacation thrown in: that'd be, oh, 100 recipes, wouldn't it? And that is what you get when you dip into THE BEST AMERICAN RECIPES 1999. Within you'll find starters and drinks, soups and stews, salads, main dishes, side dishes, breads, and desserts. These aren't your common, everyday, what'll-I-feed-the-kids-for-dinner recipes. That's why you get two a week for a year (albeit, all at once; you divvy them up however you want). And as a bonus, you get the authors' choices for the top 10 whatevers of the year. Comeback of the Year? It's cheese. Condiment of the year? Finally, it's salt. Cooking technique of the year? Only fitting that it's brining. Be sure to try the Salmon in Sweet Red Curry, one of the top 10 dishes of the year that ran in the Los Angeles Times. Or the Brazilian Seafood Stew, a little something from Mary Sue Milliken and Susan Feniger. Nancy Silverton's Definitive Hot Fudge Sauce is here and may be the price-of-admission winner. And so, too, is a delicious Moroccan Tomato Soup from Barbara Kafka's Soup: A Way of Life. But here's the bottom line: any book that publishes a recipe by the Bay Area's fabulous Niloufer Ichaporia King, Parsi Deviled Eggs in this case, is indeed a book you want to use."


Book Description
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!"


Reader review(s):

A great cookbook!, November 21, 1999
The polenta recipe alone is worth the price of the book. It is a no-stir recipe, and very easy.

There is also a great chili recipe with lamb and beans. It is a very eclectic collection with some unusual and delicious dishes. It is a cookbook well worth having.

The Best Turkey, November 26, 1999
After 26 years of cooking turkeys, I finally cooked one that everyone including myself loved. It's the cider-brined turkey in this book which is as good as the authors say. I also made the great pumpkin and goat cheese gratin which is delicious. Now I'm sorry I didn't make thw whole meal from the book. Everyone at our Thanksgving table wanted this book for Christmas.

Applause!, January 6, 2000
Having gotten this great cookbook for Christmas, I've been cooking from it almost non-stop since. I have a large collection of cookbooks and think of myself as an accomplished cook, but I have never had a bookbook like this one in which all the recipes not only work but are delicious. My only regret is that I can't ask the authors to dinner; they sound delightful.I just had a dinner party for 6 very discerning friends and made the stracotto oflamb with olives and oranges and the oven-baked polenta. For dessert we had the butttermilk panna cotta with lemon jelly. My guests were in heaven! At New Year's I made the strawberries in Champagne Jelly which was quite a hit. And if anyone is still making cookies out there, make sure to include the apricot walnut biscotti. A big thank-you to the talented authors!

Five Whisks!, December 7, 1999
My daughter gave me this book and already I have made seven of the recipes. They are just as good as the authors promise! I especially loved the Manly Meat Balls, the Tandoori-style cornish game hens, the cheddar and pepper scones and the lemon almond pound cake. This is a delicious collection!

HAMLIN AND McCULLOUGH RULE!, December 17, 1999
An extraordinary achievement,which in the hands of lesser editors could have been a culinary joke or worse, a disaster. The care that Hamlin and McCullough put into the book is everywhere evident: graceful headnotes for each recipe, and tips about cooking based on real experience not only with these recipes, but a lifetime of food exploration and cultivated taste. A wonderful pastiche of ideas, from fine French chefs to able American home cooks. We have the editors to thank for scanning books, magazines, newspapers and newsletters, the net, and any other print-capable media, to choose these 100+ gems. As an experienced cook, I don't normally work from recipes, but I find myself developing a new discipline in the kitchen: following the recipe to the letter, based on trust and admiration for Hamlin and McCullough. Truly, these are the Best American Recipes. Bravo!

A GREAT GIFT IDEAL, December 8, 1999
I WAS RECENTLY GIVEN THIS BOOK AS AN EARLY CHRISTMAS GIFT AND WHAT A JOY ITS BEEN LOOKING THROUGH ALL THE INCREDIBLE RECIPES. I HAVE READ SUZANNE HAMLIN'S ARTICLES IN THE NEW YORK TIMES SO I KNEW I COULD TRUST HER JUDGEMENT. IF ANYONE IS SERIOUS ABOUT FOOD THEY SHOULD GET THIS BOOK. I KNOW I'M GOING TO GET A FEW FOR GIFTS THIS HOLIDAY SEASON

Wish I'd Had This Sooner, January 6, 2000
A friend faxed me the recipe for"The Amazing Five Hour Duck" early in November and, as cynical as I am about anything that sounds like hype, this is truly the best duck that I--or anyone I have served it to--has ever had. Incredibly moist meat and that crisp, crackling skin that is almost impossible to acheive. I finally bought a copy of the book for myself a couple of weeks ago and I strongly recommend the Black Bean Burgers and the Mussels in India pale ale. Like the wine suggestions, too...

Great Gift Idea!, December 5, 1999
This recipe book is perfect as a gift for someone who does a lot of entertaining. All of the recipes are fairly simple to make and do not take a lot of time. Each recipe also comes with a great introduction.

Great recipes, October 22, 2002
Now that I have gone through this cookbook, I need to go back and find the similar recipe books McCullough has done for the last four years. If this one is any indication, I predict that I will think I died and went to heaven.

I cannot wait to try some of the recipes that I earmarked in this book--including some unusual soups, the Garlicky Sun-Dried Tomato Spread (looks good AND easy!), a salad made with prosciutto and sugar snap peas, an Italian beef stew, and more desserts than I have any right to want to taste!

I especially liked the conversational tone of the book, the way the recipes are introduced and the tips that accompany them. It's kind of quirky, and I liked that!

So impressive that I ordered "The Best American Recipes 2000, November 20, 2000
A great collection of 110 marvelous recipes. What "Best American Recipes" lacks in photos (only 9) it atones for in proven, field tested, recipes. From thousands of recipes, from a plethora of sources (magazines, newspapers, Internet, cookbooks, etc.) McCullough and Hamlin edited down to these select 110. And their selections are all top drawer. I have used a half dozen so far and every one of them have be very good to great. Do try the "Jamaican Rice and Peas" along with "Flamed Roast Fish a la Sophia Loren" - Excellent!

I do wish they would have included more photos, 9 for 110 recipes is very skimpy - this is the only reason that the book is not "Highly Recommended". However, this book is so impressive that I have already ordered "The Best American Recipes 2000".

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