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Classic American Food Without Fuss: Over 100 Favorite Recipes Made Easy
Classic American Food Without Fuss Over 100 Favorite Recipes Made Easy Author:Frances McCullough, Barbara Witt The classics, the simplest, the best--we've set ourselves a big challenge here. Who are we to say what?s the best, never mind the simplest, when even what?s classic is a big question? We have to admit that recipes that scream ?best ever? set our teeth on edge, and the cookbooks that offer ?the best? of anything immediately get our backs up?but... more » here we are, joining them. And we?re joining a crowd: Cooking magazines are routinely reinventing the wheel, testing dozens upon dozens of similar recipes for a single dish to find ?the best?, and a number of the recipes in this book have entire cookbooks devoted to them, from brownies to cheesecake to chicken soup.
So who needs this book? We do, for starters. As with all our no-fuss cookbooks, this approach solves a problem for us. It has its genesis when one of us was revisiting corn bread and hauled out her big old classic cookbooks, only to find a bewildering number of options. Which was the best? Which was the easiest? Both of us had favorite corn breads, but they didn?t answer the question. We didn?t want even more recipes, we didn?t want an entire book on the subject, we just wanted the easiest, best recipe.
The more we explored this subject, the more sure we became that we weren?t alone. The less time we have, the more sophisticated we become about taste, and the further removed we are from succeeding generations of cooks who know their way around the kitchen, the more we need an instant sourcebook. Here it is: the single book you need on your shelf when you have to come up with a great chocolate cake in a hurry.
The best? Of course we haven?t made or tasted every version of every classic dish, so we?re sure we?re missing some good bets. But we?ve done our homework, looked in all the best cookbooks as well as a number of obscure ones that yielded some little treasure; we?ve asked the best cooks we know, some of whom are famous chefs, for their opinions and their little tricks for making dishes simpler or tastier, and we?ve cooked ourselves silly in the course of tracking down what seems to us the best. And we?ve kept a priority in mind: taste. If a little more work will make a big difference in flavor, we tell you and give you the option of a little more fuss. Some dishes just can?t be simplified without losing their character, and in those cases, we?ve stuck to the best, period. In the end, of course, it?s just our opinion?but isn?t that what you wanted?
We thought long and hard about what?s a classic. The definition we came up with is dishes that were standard in cookbooks of about 1960?and that we still want to eat today. Part of what?s so comforting about comfort food is that it?s classic, satisfying, and familiar. So these are our favorites, and we hope you?ll find your own favorites among them.
Paperback book: shows ISBN 0679440356, which comes up as hardcover.« less