Cover image for The new basics cookbook
Title:
The new basics cookbook
Author:
ISBN:
9780894803413
Publication Information:
New York : Workman Publishing, c1989.
Physical Description:
849 p. : illustrations.
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Summary

Summary

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.


Author Notes

Sheila Lukins attended the Tyler School of Fine Arts, the School of Visual Arts, and graduated with a bachelor's degree in Art Education from New York University. After graduation, she decided to pursue a culinary career and attended the Cordon Bleu School in London, while working as a freelance graphic designer for theater productions. She continued her education in Paris, and later worked alongside renowned chefs in Bordeaux. In 1977, she returned to New York and co-founded a gourmet food shop called The Silver Palate.

She is the co-author of The Silver Palate Cookbook and The New Basics Cookbook. She also wrote a few cookbooks on her own including Celebrate!, Ten, and the U.S.A. Cookbook. In 1986, she succeeded Julia Child as Parade's Food Editor and wrote the Simply Delicious column for 23 years. She died of brain cancer on August 30, 2009 at the age of 66.

(Bowker Author Biography)


Reviews 3

Booklist Review

Ever get so taken up with a cookbook that is a virtual feast of clean design, integral illustrations, and recipes to drool over, that you actually forget about the eating itself? You might, anyway, with this book by the authors of the Silver Palate cookbooks. In addition, the recipes are simpler and taste even better than they look. Organized as a sort of culinary theme park, it offers cooks a chance to brush up on trends now part of the vernacular and allows one-stop forays into selected food categories and their signature dishes. The homey and truly remarkable design uses every inch of the page, cramming in illustrations and sidebars that unveil trade secrets, tips, wine suggestions, cooking techniques, menu plans, culinary quotes, and alternate seasoning ideas for each recipe. The final sections of the book introduce stocks, sauces, and microwavable dishes, ending with a glossary of cooking terms and a wine dictionary. A must buy. Bibliography; index. --Deanna Larson-Whiterod


Kirkus Review

Rosso and Lukins of Silver Palate fame have prepared a massive compendium of recipes, glossaries, wine matches, charts, etiquette for entertaining (""welcome each guest""; ""Don't forget the music""), and generous dollops of gush for similarly style-conscious foodies who may not know their meat cuts but want to be up on the way we eat now--and who can agree that microwaved kiwis are ""cause for excitement."" Here, then, they will learn how to render chicken fat, poach fish, preserve lemons (with sugar, a departure from tradition), cut artichokes, and garnish their salads with flowers. And among the 950 recipes (of which 150 are for desserts) they will find such ""new basics"" as cassoulet salad, ""elegant"" eggplant, pineapple salsa, baked potato skins, and fusilli with smoked trout, salami, and cr‚me fraiche. When they're through, the basics might still elude them; but they'll be one up on the Martha Stewart bunch, for sure. Copyright ©Kirkus Reviews, used with permission.


Library Journal Review

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. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.


Excerpts

Excerpts

BROCCOLI AND GARLIC PENNE This is pasta short-order cooking--fifteen minutes maximum--and very tasty. 1 pound penne 2 heads broccoli 3/4 cup extra virgin olive oil 10 large cloves garlic, thinly sliced crosswise Freshly ground black pepper 4 tablespoons (1/2 stick) unsalted butter 1/2 cup freshly grated Parmesan cheese 1. Bring a large pot of water to a boil. Add the penne, and cook at a rolling boil until the pasta is just tender. Drain, rinse under cold water, drain again, and reserve. 2. Cut the broccoli florets into fairly small pieces. Reserve the stems for another use. Bring a large saucepan of water to a boil. Add the broccoli, and simmer for 2 minutes. Drain, rinse under cold water, pat dry, and reserve. 3. Pour the oil into a large skillet, and heat over medium heat until it begins to ripple, about 1 minute. Add the garlic slices and cook, shaking the pan, until the garlic begins to brown around the edges, another minute. 4. Add the broccoli to the skillet, stir well, sprinkle with black pepper, and cook 2 minutes longer, shaking the skillet. 5. Add the butter and penne to the broccoli and cook, stirring often, until the penne is well mixed with the broccoli, oil, and garlic and the mixture is hot--3 to 4 minutes. 6. Place in a serving dish, sprinkle with the Parmesan cheese, and serve immediately. Pass the pepper mill. 8 portions DUCKLINGS STEWED IN RED WINE AND WINER FRUITS Figs, sweet potatoes, dried apricots, and cassis are succulent additions to our ducklings stewed in red wine. The sauce will thicken without adding flour. Serve with a robust winter green salad highlighted with julienned radicchio. 4 cups dry red wine 1 cup homemade beef stock or canned broth 1 pound dried figs 3 pounds sweet potatoes 4 tablespoons (1/2 stick) unsalted butter 3 ducklings (4 1/2 pounds each), well rinsed, patted dry, and each cut into 6 pieces 2 teaspoons coarsely ground black pepper 2 cups dried apricots 6 large cloves garlic 1/4 cup creme de cassis 2 tablespoons dark brown sugar 2 tablespoons chopped fresh Italian (flat-leaf) parsley 1. Combine 3 cups of the wine and the stock in a saucepan, and bring just to a boil. Remove the pan from the heat, add the figs, and set aside. 2. Peel the potatoes, and cut them into balls with a melon baller; you should have about 4 cups. Place the potato balls in a large saucepan, cover with cold water, and bring to a boil. Lower the heat and simmer for 5 minutes, then drain the potatoes and set them aside. 3. Preheat the oven to 350 F. 4. Melt the butter in a large deep flameproof casserole or dutch oven. Brown the ducklings, a few pieces at a time, over medium heat. (While the ducks are browning, it may be necessary to pour off some of the fat. There should be no more than 4 tablespoons in the casserole.) As they are browned, transfer the pieces to a plate. 5. When all the duck has been browned, pour off any remaining fat from the casserole and return it to the heat. Add the remaining 1 cup wine and bring to a boil over medium heat, scraping up any brown bits in the casserole. 6. Return the duckling to the casserole, and sprinkle it with the pepper. Add the figs and their soaking liquid, the potatoes, and the apricots, garlic, creme de cassis, and brown sugar. Stir well, and bring to a boil over high heat. 7. Cover the casserole, transfer it to the oven, and bake for 30 minutes. Then stir it thoroughly, and bake another 30 minutes. 8. Arrange the duck, fruits, and vegetables on a large serving platter. Skim the grease from the sauce. Pour a bit of the degreased sauce over the duck, and sprinkle it with the parsley. Serve the remaining sauce on the side. 8 portions TUNA BROCHETTES Tuna must be grilled quickly, since it will dry out badly if overcooked--so watch it carefully. Of course you can also grill tuna under an oven broiler. MARINADE 1/4 cup fruity olive oil 2 tablespoons fresh lemon juice 1/4 cup chopped scallions (green onions) 1 tablespoon fresh thyme leaves 2 cloves garlic, minced 1 teaspoon salt 1 teaspoon fennel seeds, crushed Freshly ground black pepper, to taste 1 1/2 pounds fresh tuna, cut into 2-inch chunks 1 fennel bulb, trimmed and cut into 2-inch pieces 1 red onion, cut into 8 wedges 1. Whisk the marinade ingredients together in a large bowl until smooth. Add the tuna, fennel, and red onion, and turn in the marinade. Cover loosely, and refrigerate for several hours or overnight. 2. Prepare hot coals for grilling. 3. On four large metal skewers, thread the tuna chunks alternately with pieces of fennel and onion. 4. Oil the grill, and cook over medium heat about 3 to 4 minutes per side. Serve immediately. 4 portions Excerpted from The New Basics Cookbook. Copyright c 1989 by Julee Rosso and Sheila Lukins. Reprinted with permission by Workman Publishing. Excerpted from The New Basics Cookbook by Julee Rosso, Sheila Lukins All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.


Table of Contents

Preface: Our Next Chapterp. ix
Introduction: The Basics Become Newp. xii
Fresh Beginnings
Amusementsp. 2
At Tablep. 40
Intermezzo
Beautiful Soupp. 84
Pizza Pizzazzp. 110
Prime Time Pastap. 127
The Risotto Ragep. 150
Salad Dazep. 159
The Vegetable Patch
Vegetable Magicp. 194
Staple Stars
Going With Grains and Beansp. 308
The Fish Market
A School of Fishp. 334
Seashore Shellfishp. 369
Which Came First?
The Chicken (and the Game Hen and the Turkey and the Duck)p. 392
The Elegant Eggp. 433
Fire up for Grilling
Hot Off the Grillp. 456
The Meat Market
Meat Know-Howp. 482
Here's the Beefp. 486
Chili, Burgers, Meat Loaves, and Hashp. 516
The South of Francep. 529
The Pig Stands Alonep. 539
Season to Taste: Herb and Spice Chartp. 556
For the Love of Lambp. 564
Bravo Italia!p. 581
Taming Gamep. 590
Bread and Cheese Please
A Fresh Loafp. 612
The Cheese Coursep. 634
And Everything Nice
Chocolate, the Magnificent Obsessionp. 650
Cake and Coffeep. 666
The Fruit Orchardp. 684
Island Fruitsp. 706
Desert Fruitsp. 712
The All-American Piep. 714
Nuts About Nutsp. 735
Cookies and Milkp. 738
The Proof of the Pudding Is in the Creme Bruleep. 748
The Soda Fountainp. 754
The New Basics
Microwave Miraclesp. 766
The Basicsp. 775
The Panic-Proof Kitchenp. 786
Basic Pantryp. 790
Glossary of Cooking Termsp. 792
Conversion Chartp. 800
Bibliographyp. 801
Indexp. 805