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Great Feast Without Fuss: World Class Chefs Show How to Create a Fabulous Dinner Party
(Hardcover, 1995)
Author: Barbara Witt, Frances Monson McCullough
McCullough and Witt collected entertaining ideas from some of the U.S.'s top chefs including Michael...
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LIST PRICE
$25.00
Save 97%
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Details
Synopsis
McCullough and Witt collected entertaining ideas from some of the U.S.'s top chefs including Michael Roberts, Michael Richard, Paul Barolotta, Mary Sue Milliken, Sue Feniger, and Carlo Middione.
| Size | | Height: | 9.8 in | | Width: | 7.8 in | | Thickness: | 1.0 in | | Weight: | 24.0 oz |
Industry Reviews
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.]
Breitman
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.)
Bernstein
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