|
The New Basics Cookbook |
|
|
The New Basics Cookbook |
| Browse by Category: Arts & Photography Biographies & Memoirs Business & Investing Children's Books Comics & Graphic Novels Computers & Internet Cooking, Food & Wine Entertainment Gay & Lesbian Health, Mind & Body History Home & Garden Law Literature & Fiction Medicine Mystery & Thrillers Nonfiction Outdoors & Nature Parenting & Families Professional & Technical Reference Religion & Spirituality Romance Science Science Fiction & Fantasy Sports Teens Travel |
Brand: Workman Press Dewey Decimal Number: 641.5 EAN: 9780894803413 Edition: illustrated edition ISBN: 0894803417 Label: Workman Publishing Company Languages: Manufacturer: Workman Publishing Company MPN: 1341 Number Of Items: 1 Number Of Pages: 864 Publication Date: January 10, 1989 Publisher: Workman Publishing Company Studio: Workman Publishing Company Editorial Review: Product Description: In one spectacular volume, Julee Rosso and Sheila Lukins celebrate the tastes, ingredients, techniques, and dishes that comprise the best of our cuisine, in all its abundant pleasure and variety. Over 30 chapters include 875 recipes, techniques, charts and tips, microwave miracles, and illustrations. "The basic kitchen handbook for the '90s."--Philadelphia Inquirer. Illustrations throughout. Amazon.com Review: 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. Related Items:
Average Rating:
 Rating:  - ALL TIME FAVORITE COOKBOOK!Now this beauty is worth every ounce of its' weight! Recipes are to die for! The Tortellini Salad recipe is a staple at all parties and events we have or attend/bringing a dish! Always delicious, always fun to make! I love this cookbook! It's wonderful! Many recipes have different types of ingredients than most which really makes it special as well as delicious! My all time most favorite cookbook (next to my Grandmother's). You cannot go wrong with anything in any of Sheila's books! Rating: - Still the bestI love my copy of The New Basics cookbook that I give it as a gift to all newly weds. If you don't already own it - Do not pass Go, do not collect, just order this book. Unlike Joy of Cooking and other classics even a new cook can cook from this book.The recipes use easily obtainable ingredients and have easy to follow directions. You can make anything from a wonderful and simple chicken soup to an entire dinner fit for the Queen. There are recipes for chicken and beef stock that can be made rather quickly and the desserts are fabulous. Rating: - One is not enoughI teach a variety of cooking classes on healthy, local eating and therefore have seen hundreds and hundreds of cookbooks come across my shelves. Only a handful make the "Top Rated" list for their ease of use, creativeness and innovation of ingredient use, and this is my top choice all around and has been for 20 years. Sure, "The Joy of Cooking" is nice for the basic, boring and routine types of meals we all find ourselves needing to make, but these two take EVERYTHING over the top. When Emeril says "Kick it Up a Notch," these two take that to heart! Black Bean Vegetable Chili with eggplant and zucchini in it? Black eyed peas used as Mississippi Caviar? Every single dish I want to make, whether a dynamo vinaigrette or a fabulous bread, I turn to this one first. And I buy it for every new bride I know and I've just gotten my third copy to ensure I have one at the weekend house AND another in our RV. You'll love it! Rating:  - Watching the wheels come off from a bad titleAfter my review of Sheila Lukins' Ten, I figured I'd go back and write a review of this book, since I kinda slammed it in the last review. I had mentioned in that previous review how the careers of Lukins and Rosso seemed like a long, drawn-out history of trying to recapture the lightning in a bottle that was the Silver Palate Cookbook; writing this the day after the death of Michael Jackson it's kind of hard to avoid the comparison with Thriller, a similar early peak that led to a long history of chasing the dragon. This, I think, is where the Silver Palate legacy went a bit sour -- Lukins and Rosso produced a decent and potentially epic "Silver Palate III" and tried to sell it as something it wasn't and never could be, a New American Joy of Cooking. If you like the Silver Palate flavors, you certainly will like this one. Lukins and Rosso were still riding high on being one of the formative influences of New American cuisine, and I don't disagree with the reviewer below who called this quintessentially 80s (but I really don't think that's a bad thing). I'd even go so far as to say that this book was a major early influence on my learning to cook; my meatloaf recipe, for example, is a distant descendant of theirs, which was the first one I found that told me that meatloaves didn't have to be dry lumps of hamburger; I still use Italian sausage as a major ingredient in mine. But overall it doesn't really work as a general reference; books that succeed in doing what the New Basics tried to do tend not to be so self-consciously cutting-edge, providing generalities that people can use as-is or improve on. Many New Basics recipes are the opposite -- you have to start with a pre-gussied-up recipe and work out the basics in order to change anything. Overall I can't escape the feeling that the overreach represented in The New Basics might have been the beginning of the rift between Lukins and Rosso, or at least a major part of it. If the book hadn't been quite so ambitious, if it had been placed under the Silver Palate branding, it might have helped to keep the franchise alive. (Or it might not. Lukins and Rosso have never been forthcoming about the reason for their split.) Instead, it represents a huge, somewhat bloated shark jump, never bad enough to damage the legacy, but enough to say that maybe they tried to milk it too much. But it's been twenty years now. If you're a Silver Palate fan, you own this book already and probably don't really care what my review has to say. If you aren't and it happened to pique your curiosity, the book is quite inexpensive and certainly won't be a waste of shelf space. But don't take it at its title; it's Silver Palate III, no more, no less.
Other Departments - Book Shop - Cake Decorating Shop - Magazine Shop - Candles - Licensed Characters - DVD - Video Shop - Wedding Shop |
Please send mail to PastryWiz with questions or comments about this web site.
This Store is brought to you by
BakingShop.com & PastryWiz.com
In association with Amazon.com
|
* Information in this document is subject to change without notice. Listed prices are for informational purposes only and may change without notice. Final prices are determined when you place your order. |
