James McNair's Favorites by James McNair

  • Buttermilk pancakes

    from James McNair's Favorites James McNair's Favorites by James McNair

    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch
    • Ingredients: all-purpose flour; milk; butter; buttermilk
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Notes about this book

  • nomadchowwoman on January 07, 2010

    So many choices! A very good selection of contemporary recipes: fresh, ethnically diverse. Probably not a book for a novice, but the recipes are not overly difficult.

Notes about Recipes in this book

  • Asian panfried dumplings (gyoza or potstickers)

    • DFarnham on August 08, 2021

      These turned out great! Simple to make, just pay attention toward the end so they don't stick to the pan. We made a dipping sauce of black vinegar, soy and chili oil.

  • Bangkok fragrant herb noodles (kwaytiow paht)

    • DFarnham on May 31, 2021

      Great noodle dish...used Annie Chung's Pad Thai noodles. Soaked according to package directions, with a cold rinse. We like heat, so doubled-down on thai chilies. Definitely goes in the rotation.

  • Beef chili

    • Nancith on November 20, 2017

      My meat lovers pronounced this very good. I cheated a bit & used ground beef, which made it easier. Plus had no dried chiles on hand, so I threw in chili powder and a chopped chipotle chili with adobo sauce into the mix. Also tossed in some leftover canned tomatoes needing to be used, and a tablespoon of beef base to kick up the flavor of the ground meat. Pretty easy to put together.

  • Chinese fried rice

  • Cornbread

    • Alowishs on April 02, 2016

      Substituted gluten free flour for wheat so I added 2t of Xanthan Gum to mix. Turned out lovely. Great basic cornbread recipe and easy to make GF.

  • Gazpacho

  • Lemon soufflé pancakes

    • Alowishs on May 07, 2016

      Interesting recipe. Actually does turn out to be a bit soufflé-ish. I used gluten-free flour in place of wheat flour without skipping a beat. If it weren't for all the syrup I poured on, the cake wouldn't have appeased my sweet tooth. Maybe add more sugar to the batter if you don't eat it with syrup?

  • Poached chicken breasts with Thai peanut sauce and noodles

    • Nancith on August 22, 2017

      This was quite tasty, but very fiddly, with a number of components that took more time than I bargained for. Not sure what happened, but the peanut sauce reached a point where it separated, & never completely re-integrated. Taste was not affected, but appearance was. Briefly steaming the pea pods would be better; blanching as the recipe suggests made for waterlogged pods. I added carrots for color & an extra veggie, and substituted lime juice for tamarind paste, & left out fish sauce in the peanut sauce. (My accompanying photo is, alas, sans chicken.)

  • Thai grilled fish with red curry sauce (plah yahng gaeng peht)

    • DFarnham on September 29, 2021

      This recipe is the bomb! So easy, so flavorful; it can be used literally on anything. I use Panang curry paste because it's spicier. This has been my dorm-bound son's go-to recipe, because the sauce can be made in an instant pot on low--just add a protein and/or some veg.

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  • ISBN 10 0811801152
  • ISBN 13 9780811801157
  • Published Jul 08 1999
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Chronicle Books
  • Imprint Chronicle Books

Publishers Text

The best-selling author collects his all-time favorites (updated, retested and rewritten for today's busy and more health-conscious cook) in one definitive volume. Over 350 recipes from breakfast to main dishes to desserts. Tips on making pasta, cooking grains and secrets to perfect pie crust. With McNair as your guide, you'll never be lost for great ideas in the kitchen.

Destined to become a basic text for every 21st century kitchen.

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