If you fancy a culinary adventure, "Best American Recipes 2003-2004" offers a smorgasbord of inspiration. It's like a curated food tour through pages, where each recipe has earned its spot as a standout. Whether you're a kitchen novice or a seasoned chef, this book could broaden your palette and introduce you to new favorites.

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Where can you turn to find the best recipes of the past year? According to reviewers for the New York Times, People, Food & Wine, House Beautiful, the Wall Street Journal, The Today Show, and many others, the answer is The Best American Recipes. Having this volume at your disposal is like subscribing to every food magazine in the country, owning every newly released cookbook, and having a trusted food authority to test every single recipe. For this year's volume, the most wide-ranging and exciting yet, series editors Fran McCullough and Molly Stevens tested their way through more than a thousand choices, including magazines (from Gourmet to Real Simple to Newsweek), cookbooks (from The Sopranos Cookbook to The Convent Cook), newsletters (from restaurant publications to winery handouts), Web sites (from About.com to the California Walnut Commission site), food packages (from the back of a crème fraîche package to a tag on a lemon squeezer), and even insider e-mails from one food professional to another. What's new in this year's edition? In a word, simplicity. The Best American Recipes 2003-2004 gives you 147 fabulously easy recipes. There's a foolproof pasta from the world-famous French chef Alain Ducasse; a first-rate barbecue sauce from Lady

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