McCullough and Wit have chosen their favorite classics and - in the fine tradition of The 60-Minute Gourmet - streamlined the procedures to fit the needs of today's cooks. The authors point out where a little more effort will make a big difference in taste, and the dishes can be gussied up or dressed down to suit any occasion.Along with each recipe, McCullough and Witt provided, with their inimitable panache, a mini-history of the dish's origins: about Chicken with 40 Cloves of Garlic, they note, "This dish had a hard time getting out of Provence, its native home. In London in the early part of this century they could scarcely believe a person could eat so much garlic and live."In Classic American Food Without Fuss, the authors create an indispensable collection for the home cook, whether novice or accomplished chef. Read Less