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The New Basics Cookbook, by Sheila Lukins, Julee Rosso
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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.
- Sales Rank: #249641 in eBooks
- Published on: 1989-01-10
- Released on: 1989-01-10
- Format: Kindle eBook
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.
From Library Journal
Since they have sold the store, Rosso and Lukins could hardly call their new book The New Silver Palate Cookbook , but that, in essence, is what this is. It's a huge cookbook/reference work, filled with information on new ingredients and styles of cooking, practical advice on such subjects as entertaining and choosing wine, and more than 900 recipes. There are all sorts of dishes here, family favorites as well as company food, recipes that seem fresh and new but not, in general, overly trendy. An essential purchase, sure to be in demand.
Copyright 1989 Reed Business Information, Inc.
From the Back Cover
THE CELEBRATION CONTINUES
875 Recipes-33 Chapters-Illustrations Throughout-Microwave Miracles-Entertaining Tips-The Panic-Proof Kitchen-The New Basics Pantry-Glossary of Cooking and Wine Terms-At-a-Glance Charts: Meats; Fish; Herbs and Spices; Wild and Tame Mushrooms; Grains; Rice; Beans-And the Basic Basics from the Right Cut of Meat to How to Choose a Turnip
Most helpful customer reviews
0 of 0 people found the following review helpful.
A really excellent cookbook for cooks of any experience level
By Kelsey Moody
A really excellent cookbook for cooks of any experience level. Great recipes and good tips for even the most experienced cooks. Really breaks down how to treat individual ingredients and then follows with recipes using those techniques. A very educational cookbook!
8 of 8 people found the following review helpful.
Still excellent after all these years
By A Customer
Like some of the other reviewers, I just bought my second copy of this book because the first one, which I have had since its original publication, was worn out. Although some of the recipes are "dated" in that they are overly fussy, there are so many recipes in here that have become staples over the years and that get consistent raves every time I prepare them. The carrot and squash puree, the black and white bean salad... even the Thanksgiving turkey and stuffing recipe... I have made over and over and never get tired of them. That is more than I can say for some of the dozens of other cookbooks that are collecting dust on my shelves. The recipes are not "beginners recipes" by any means in the same sense as the Fanny Farmer cookbook, and yet when I first got this book, I was in my 20's and not at all experienced in the kitchen. But the recipes were clear and easy to follow, and I credit this cookbook with helping to move me up to the "next level" in my cooking all those years ago.
4 of 4 people found the following review helpful.
The ONLY book you'll need!
By chemist01
A short note about the brisket that didn't work for another reviewer: It is AWESOME! Simple, and excellent, I find it hard to believe that this person found a way to ruin this one. Be sure to cover tightly, but other than that this is a no-brainer and probably the simplest recipe in the book!
Now, on to the book as a whole: I have enjoyed cooking for a number of years, and consider myself to be pretty good at it. This book was purchased for me by a family member who also enjoyed it, and I have to say it is probably the only one on my shelf that gets any use. Some of the recipes are simple, others complex. Good info on fruits, veggies, meats, etc. Good suggestions on wines to serve with your food, and other great serving tips! This book has seen its day in my kitchen, it's gotten so much use that i'll probably need to buy another soon.
Best cookbook on my shelf!
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