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Paperback The New Basics Cookbook Book

ISBN: 0894803417

ISBN13: 9780894803413

The New Basics Cookbook

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Format: Paperback

Condition: Very Good

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Book Overview

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,...

Customer Reviews

4 ratings

Still excellent after all these years

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.

The NEW Basics is Informative and Inspirational

As much a revolution in American cooking as Julia Childs' first cookbook, this book is full of useful charts such as types of fish, their texture, flavor and substitutes. This is invaluable information given the limited selection of fresh fish at most grocery stores! And apples, who else will tell you which apple to use for pies, sauce, or salad? It is NOT Betty Crocker or Joy of Cooking, nor does it try to be. You won't necessarily find all those old favorite recipes, but some old faves with a new twist, like the apple of her eye pie - Without a doubt the best I have ever made. This book encourages the use of fresh ingredients and does not offer shortcuts with mixes or soup cans, and this is a much healthier way to eat, not to mention delicious!! If you are a microwave mom, this may not be for you, but I encourage you to give it a read and try some things on a Saturday night... you may eventually find yourself eating better all week long.

One of my "desert island" cookbooks . . .

I never realized how much I enjoyed cooking until I got this book, shortly after its publication in 1989. I wanted something that had some real *basics* as well as some more adventurous dishes. I considered myself a reasonably proficient cook, but I was certainly no expert. I needed something that wouldn't talk down to me, but that also wasn't so complex that it would be easy to produce a failure. _The New Basics_ was just what I needed.Several of the recipes have become staples: the Red Beans and Rice recipe is outstanding (although I do occasionally "spice it up" with some andouille sausage); the Black Bean Salad has made an appearance at many a potluck; I've used the Prosciutto and Mushroom Frittata frequently for brunch when I have overnight guests; Scalloped Ham and Potatoes makes a great late afternoon casual supper; I was making Garlic Mashed Potatoes before they got popular from the recipe in this book; Santa Fe Pork Stew is one of my "winter soups" that I make each year and freeze for lunches at the office. When preparing a menu for entertaining, I almost always choose one dish from this book.While it's true I haven't tried each of the 875 recipes in this volume, I *have* tried at least 100, and I haven't had a single disaster. Yes, sometimes the ingredients list seems daunting, but this recipe collection is based on strong flavors, which usually means herbs and spices as well as top quality fresh ingredients. I find that if I take the time to read through the recipe, it's not nearly so complicated as it first looks -- and most of the ingredients can be gathered and measured before you ever begin to cook.With over 2100 cookbooks in my collection, selecting the 10 or so I'd have on a desert island is no easy task, and my list changes from time to time. Other books may come and go, but _The New Basics Cookbook_ is *always* on my list.

The naysayers are wrong.

Some previous readers/reviewers claim that this cookbook is snooty, requires you to have a personal staff on hand, requires you to get expensive kitchenware, and forces you to go on expeditions for pricey, obscure ingredients. Well, I have found none of those things to be true. I am a destitute grad student who couldn't boil water until last year. Yet somehow, even I can manage to cook recipies from this cookbook on my crappy $40 pot and pan set from Kmart. And with great success. All the recipies that I have ever tried from this cookbook have been hits. My friends are under the impression that I am some master chef. But really, all I did was read this book.
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