Great Entertaining Food without Fuss by Frances McCullough, Barbara Witt |, Hardcover | Barnes & Noble
Great Entertaining Food without Fuss

Great Entertaining Food without Fuss

by Frances McCullough, Barbara Witt
     
 
Working from the same concept that made their first book, Great Food Without Fuss, such a hit, the authors have persuaded legendary chefs Michael Roberts (Twin Palms), Michael Richard (Citrus), Paul Bartolotta (Spiaggia), Mary Sue Milliken and Susan Feniger (Border Grill) and Carlo Middione (Vivande) to share with home cooks the elegantly simple menus they cook for

Overview

Working from the same concept that made their first book, Great Food Without Fuss, such a hit, the authors have persuaded legendary chefs Michael Roberts (Twin Palms), Michael Richard (Citrus), Paul Bartolotta (Spiaggia), Mary Sue Milliken and Susan Feniger (Border Grill) and Carlo Middione (Vivande) to share with home cooks the elegantly simple menus they cook for their friends.

Editorial Reviews

Publishers Weekly - Publisher's Weekly
Cookbook editor McCullough and caterer Witt follow Great Food Without Fuss with a sprint through the kitchens of 35 chefs to find "simple" meals each prepares for personal guests. Hosts range from cookbook celebrities Diana Kennedy, Deborah Madison and Carol Field to restaurateurs Johanne Killeen and George Germon (Providence, R.I.'s Al Forno). Dozens of inviting menus draw on a comestible atlas with domestic and international influences. The authors are microwave-friendly and cheerful, if occasionally overly optimistic. Even with advance preparation, Patrick O'Connell's meal of Soft-Shell Crabs with Toasted Hazelnuts, Garden Tomato Salad, Grilled Cornish Hens with Blueberries and Wild Mushrooms served on a Crispy Potato Galette and Ginger Ice Cream with Rhubarb Sauce is biting off more than most home chefs can chew without some fuss. Martha Rose Shulman, on the other hand, suggests a familiar, guaranteed (and nearly instant) toss of pasta with uncooked tomatoes in Fusilli with Red and Yellow Tomato Vinaigrette. Jan Weimer's Baked Salmon with Spinach and Leeks is essentially easy, as is Norma Shirley's peppery Shrimp Jamaica. The diversity here is dazzling. Homestyle Book Club selection. (Nov.)
Library Journal
The authors of the popular Great Food Without Fuss (Holt, 1992) now present menus for entertaining from three dozen chefs and food writers, among them California chefs Susan Feniger and Mary Sue Milliken, Paul Bertolli of Chez Panisse fame, and culinary authorities Carol Field and Diana Kennedy. McCullough and Witt asked the contributors for recipes for simple meals they would prepare at home for friends. Some of these meals are more "no-fuss" than others, and some of the ingredients are easier for chefs to find than home cooks. However, there are lots of elegant but easy dishes here, and the authors suggest other, simpler menus that incorporate dishes from the various chefs and their own "quick fixes." [HomeStyle Bks. selection.]
Barbara Jacobs
With 33 menus from 35 chefs, restaurateurs, culinary consultants, and food writers around the world, McCullough and Witt deliver on their promise of "without fuss." Helpful general cooking suggestions are included in addition to the approximately 200 recipes. Many recipes feature author annotations about such specific concerns as substituting lime for lemon in a mango dessert, not hesitating to buy supermarket packages of romaine, and using mail-order caviar.

Product Details

ISBN-13:
9780679431398
Publisher:
Random House Publishing Group
Publication date:
11/07/1995
Pages:
265
Product dimensions:
7.70(w) x 9.51(h) x 1.01(d)

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