THE BEST AMERICAN RECIPES 2001–2002: The Year's Top Picks from Books, Magazines, Newspapers and the Internet

This compilation of recipes from chefs (Jean-George Vongerichten; David Waltuck, etc.), personalities (such as Jamie Oliver and Bobby Flay) and magazine recipes isn't just random selection: it's a unique way to see what's currently happening in American food. As Jacques Pépin says, "No one knows it all." So what is happening? Soufflés, banished during the low-fat era, are in vogue again, exemplified by Anne Willan's buttery Twice-Baked Spinach Soufflés, puffy and served with rich béchamel sauce. Mint—both dried and fresh—is in as are cardamom and coriander. The uncontested vegetable of the year is the humble beet, represented by Deborah Madison's piquant Beet and Spinach Salad with Lemon, Cilantro and Mint. The technique of the year is "crimping," a delightfully easy (and mush-proof) way to cook seafood, as illustrated by Crimped Shrimp from Michael Roberts. The "addiction of the year" is caramel, exemplified by Burnt Caramel Ice Cream (Corby Kummer), but caramelization is used as a technique in recipes both savory and sweet. The common denominator is comfort food, simple but sophisticated takes on American regional favorites that taste wonderful, look gorgeous ("We all have our inner Martha," writes editor McCullough, the author of Living Low-Carb) and are relatively easy to prepare. Mix and match menus as well as suggested wine pairings add to the fun. A delicious and delectable addition to any cookbook collection, this volume will be well-thumbed in no time. (Oct.)