The New Basics Cookbook
by Julee Rosso, Sheila Lukins
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Book Summary Information
Author: Julee Rosso, Sheila LukinsEdition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 1989-01-10
ISBN: 0894803921
Number of pages: 864
Publisher: Workman Publishing Company
Book Reviews of The New Basics Cookbook
Book Review: A Classic!
Summary: 5 Stars
I have just bought my 2nd copies of almost all of the Silver Palate Cookbooks, including this one because mine were so dog-earred and stained from much loving use. I began with the first one the year it was published in the early 80s, when I was just out of college. My mother had taught me how to cook, but this took it to a whole new level of wonderful tastes. Many of the ingredients were very hard to find then, but most of them can now be found at the local grocery, which I give Lukins and Rosso at least some of credit for. I put them up there with great cooks whose work has affected millions of American Palates and a whole generation of baby-boomer "foodies". I think their cookbooks will endure.I have never had a Silver Palate recipe bomb and the instructions are easy to follow. My only frustration is how they organize things sometimes, but I keep an index of my own cookbook favorites anyway. If you like to cook and unless your taste buds crave things made with velvetta, cream of mushroom soup and those canned crunchy onion rings, the Siver Palate books are a must have!
Summary of The New Basics Cookbook
It's the 1.8-million-copy bestselling cookbook that's become a modern-day classic. Beginning cooks will learn how to boil an egg. Experienced cooks will discover new ingredients and inspired approaches to familiar ones. Encyclopedic in scope, rich with recipes and techniques, and just plain fascinating to read, The New Basics Cookbook is the indispensable kitchen reference for all home cooks.This is a basic cookbook that reflects today's kitchen, today's pantry, today's taste expectations. A whimsically illustrated 875-recipe labor of love, The New Basics features a light, fresh, vibrantly flavored style of American cooking that incorporates the best of new ingredients and cuisines from around the world.
Over 30 chapters include Fresh Beginnings; Pasta, Pizza, and Risotto; Soups; Salads; every kind of Vegetable; Seafood; The Chicken and the Egg; Grilling from Ribs to Surprise Paella; Grains; Beef; Lamb, Pork; Game; The Cheese Course, and Not Your Mother's Meatloaf. Not to mention 150 Desserts! Plus, tips, lore, menu ideas, at-a-glance charts, trade secrets, The Wine Dictionary, a Glossary of Cooking Terms, The Panic-Proof Kitchen, and much more.
Main Selection of the Better Homes & Gardens Family Book Service and the Book-of-the-Month Club's HomeStyle Books.
While it won't tell you how to boil an egg, Lukins and Rosso's The New Basics has proved itself a modern classic, fit to reside on your shelves next to The Joy of Cooking and The Fannie Farmer Cookbook. Aspiring chefs can use this 850-page tome to plan their next cocktail party (try the Raspberry Dip with Crudites), make brunch for the in-laws (how about Smoked Salmon and Leek Frittata and a Chicory and Bacon Salad?), or even bake up a batch of Pinwheel Cookies for the office. The "basics" include tips for entertaining, a glossary of cooking and wine terms, suggestions for a well- stocked pantry, and instructions on how to pick the best seasonal ingredients. Menus and delightful culinary quotes are sprinkled throughout the book, and the chatty tone will inspire confidence in every kitchen.
Culinary Arts & Techniques Books
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