Great Food Without Fuss: Simple Recipes from the Best Cooks

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( 15 ratings by Goodreads )
 
9780805022308: Great Food Without Fuss: Simple Recipes from the Best Cooks

"A very personal collection."--John and Matt Thorne.

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From Publishers Weekly:

McCullough, a leading cookbook editor, and Witt, a Washington, D.C., restaurateur, have gleaned over 120 recipes from the works of such food world luminaries as Julia Child, Craig Claiborne and Alice Waters, as well as from 60 other food professionals. What all of these recipes--starters, main dishes, accompaniments, quick breads and desserts--have in common is their ease of preparation. "These recipes are not only a snap to put together, they're also forgiving if you don't follow them slavishly," claim the authors, and they're right. Recipes are accompanied by serving advice--a great boon--and often by other tips. For example, buttered angel hair pasta is suggested as a base for Jasper White's Cape scallops sauteed with garlic and sun-dried tomatoes, and a salad is advised as a way to supply missing vitamins. Julia Child's test for detecting watery scallops is also provided. The authors couldn't resist adding their own recipes, which appear throughout. Among the especially addictive are their anchovies gremolata, enchiladas suizas--using leftover turkey--and "Huffy Puffy," a Swedish oven pancake. This is a delightful book, informative, friendly and easy to use.
Copyright 1992 Reed Business Information, Inc.

From Kirkus Reviews:

The compilers of this collection--a cookbook editor and a restaurant owner--have gathered easy recipes for a contemporary assortment of simple dishes (the publishers call it ``new-style comfort food'') from dozens of other well-known cookbook authors and recipe writers, many of whom are perky interpreters themselves. The result is an anthology that anyone might find handy, although no one is going to learn to cook from these often clever little toss-offs, and many will prefer to put together their own recipe scrapbooks. Then too, directions and descriptions are sometimes too sketchy for a novice, yet the survey approach and occasional oversimplification won't satisfy serious cooks. (In perhaps the worst sequence, the one pilaf recipe starts with cooked rice and is not a real pilaf, the one risotto is Barbara Kafka's microwave version, and the one couscous has you mix the packaged product with water and bake--an insult to the real, properly steamed thing.) Isn't there something a little tacky about this kind of recycling job when our shelves are already bulging with bright but ephemeral creations and adaptations? -- Copyright ©1992, Kirkus Associates, LP. All rights reserved.

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McCullough, Frances, Witt, Barbara
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