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A New Way to Cook Paperback – October 15, 2003


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Product Details

  • Paperback: 756 pages
  • Publisher: Artisan (October 15, 2003)
  • Language: English
  • ISBN-10: 1579652492
  • ISBN-13: 978-1579652494
  • Product Dimensions: 6.8 x 2 x 9.2 inches
  • Shipping Weight: 2.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (41 customer reviews)
  • Amazon Best Sellers Rank: #592,782 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Want to eat healthful, delicious food without self-deprivation? Sally Schneider's A New Way to Cook shows you how. Schneider's approach is global: not only does she provide 600 recipes for a wide range of truly satisfying, good-for-you dishes, she offers a blueprint for better eating and cooking, no matter the recipe. Her mantra? No need to give up flavorful fats and the pleasures of salt and sugar, which are intrinsically necessary to a satisfying diet, she maintains. No food is excluded in her plan. Applying moderation, portion streamlining, and a number of unusual techniques--for example, you get all the flavor and satisfying mouthfeel of fat without excessive calories if you emulsify it first with water or other liquids--she offers her better way. Those of us caught between the need to eat sensibly and the reasonable desire to derive maximum enjoyment from food, impulses often at odds, will welcome her cookbook.

Proceeding with an enumeration of essential techniques and "strategic" ingredients (for example, buying high quality can help check calories as people tend to eat less when they eat better), Schneider then offers her innovative recipes. These run the gamut from "Fried" Artichokes with Crispy Garlic and Sage to Oven-Steamed Red Snapper with Fennel Leeks and Curry to Chocolate Chestnut Truffles (chestnut purée helps keep calories in check). Many of the recipes include variations and improvisations--a basic roasted vegetable formula, for example, also offers "tutorials" that encourage cooking freedom. Schneider also presents flavor-enhancing component recipes (such as that for roasted garlic), as well as tips, charts, and other useful information that further extend the book's usefulness. With a chapter on "flavor catalysts" like dry rubs and flavored oils; nutritional analysis; and mail-order and other resources listings, the fully color-photo-illustrated book is a sure thing for readers who want to eat healthily and well. --Arthur Boehm --This text refers to an out of print or unavailable edition of this title.

From Publishers Weekly

Every era must have its cookbook, and the cookbook for the early 21st century has arrived. It is not that the recipes Schneider, a columnist for Food & Wine, has included are particularly or innovative. These are recipes that reflect the way Americans cook and eat today, or perhaps the way we wish we cooked and ate. Schneider sets forth a list of techniques for cooking healthful and tasty food, then presents 600 recipes that follow these guidelines. She includes nutritional information charts at the back of the book. Introductory material to each chapter is comprehensive, e.g., a chapter on beans opens with a guide to buying, soaking and cooking dry legumes and combining beans and grains, then follows up with Chickpea Stew with Saffron and Winter Squash and Fat Beans with Mole. Asian, Italian and other multiculti fare typifies modern American cuisine, which means that Oven-Steamed Whole Fish with Chinese Flavors, Thai Seafood Salad with Lemongrass Dressing, and Salmon Cured with Grappa coexist happily in a chapter on fish and seafood. Often Schneider provides a jumping-off point for variations, as in Open Ravioli with a list of possible fillings and sauces. A chapter on desserts tantalizes with such treats as Rustic Rosemary-Apple Tart. Final chapters on flavor essences, flavored oils, sauces and more, as well as instructions for doing anything from peeling citrus fruit to seasoning a cast-iron pan, round out this impressively substantial effort.

Copyright 2001 Cahners Business Information, Inc.

--This text refers to an out of print or unavailable edition of this title.

Customer Reviews

Every recipe I've tried from this book has been great.
E.Ragsdale
The recipes include informative introductions, exceptionally helpful notes about ingredients, variations and extensions, and guidelines for advance preparation.
disco75
I love this book, and its definitely become one of my bibles, along with How to Cook Everything and (for my pressure cooker) Pressure Perfect.
danica21

Most Helpful Customer Reviews

144 of 149 people found the following review helpful By disco75 on November 13, 2001
Format: Hardcover
If I had to live with only one cookbook, or were recommending a single volume for any contemporary cook, it would be this. While it does not cover in detail beginning cooking technique such as knife skills, basic cuts, and identification of tools, it provides substantive information and such an intelligent point of view that even a modestly-experienced cook could utilize it. Schneider's approach, not really new to readers familiar with the also wonderful Martha Rose Shulman and Rozanne Gold, among others, is nevertheless a practical way of eating healthy in delicious, sophisticated dishes.
Schneider endorses the practice of replacing heavy and often unhealthy fats with herbs and spices. By using wholesome fats judiciously, by highlighting intrinsic flavors, and by using taste rather than slavish adherence to tradition, she presents a mighty range of wonderful recipes. The recipes also turn out fantastically. Her straight forward, first person writing reveals her love of food and is devoid of pretentions. The recipes include informative introductions, exceptionally helpful notes about ingredients, variations and extensions, and guidelines for advance preparation. The book is gorgeous looking, with a beautiful lay out and user-friendly format. The index is complete and detailed, and each section of the book lists its recipes for the convenience of a cook looking for, say, ideas for tonight's soup.
The sections of the book include a great Vegetables chapter, Beans/Legumes, a wonderful Pasta chapter, Grains, Seafood, Meat/Poultry, Breads, a fantastic Soups section, Salads, Desserts, Flavor Essences, Broths, Oils, and Sauces. An appendix provides nutritional analyses of the ingredients and each dish (including calories, protein, carbs, fat, fiber, and sodium for dieters.) Large and weighty, the book would make a great gift and addition to any cook's library.
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57 of 59 people found the following review helpful By rodboomboom HALL OF FAMEVINE VOICE on December 18, 2001
Format: Hardcover
Schneider has spent the time many of us would like to: experiementing with various ingredients and techniques to maintain all the richness of the food we love to cook and eat and write reviews on.
She achieves this not so much by abstinence from certain taboo foods or ingredients (e.g. sugar, fat, etc.) but with techniques such as pre-emulsification, glazing, etc.
This book is mammoth, over 600 recipes. I look forward to delving more into her approach. What has been attempted to date has delivered what promised: rich food that is healthy: Seared Lamb with Moroccan Spices and Tomato Jam, Country Terrine with Pistachios, Risotto with Red Wine, Rosemary, and Champagne Grapes, Upside-Down Red Wine-Pear Tart, Chocolate Mousee Cake.
Broad is the scope of this work, laced with Charts (e.g. one of the best detailed I've seen on rice and grains) and Sections on Rubs and Essences and Marinades. It is exhaustive and well laid out, with pleasing type font that is easy to read and pleasant to the eye. Also covered are techniques, glossary, index, and sources listing.
A resource that will be used repeatedly to try out this new flavorful way to cook. Recommended for all levels of cooks.
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44 of 46 people found the following review helpful By Cassandra on January 24, 2002
Format: Hardcover
There have always been 2 different things, when it comes to cookbooks: on the one hand, cookbooks that focus on getting the maximum taste out of food. This usually means cooking rich, high in calories food, that tastes good because of the use of butter, lots of unrefined sugar, cream, etc. My cookbook shelf contains quite a few books focusing on this type of food, & they surely have a place in every cookbook collection. On the other hand, there have always been books focusing on "light" cooking, containing recipes that tend to use "light" ingredients & many vegetables & fruit. There's always been a need for a book that addresses the gap between these 2 types of cooking, & attempts to bridge this gap. "A new way to cook" is exactly this long-awaited book!
Sally Schneider has put taste above everything else: she wants her food to look good & taste good. She also realises, though, that this cannot realistically be achieved through the use of lots of oil or butter or whatever else, since most people have health & weight considerations to take into account. So what she has done is this: she's experimented with lots of different cooking methods, trying to get the best possible taste out of a certain food, using the least possible calories. She does not exclude any ingredients: she just uses everything in moderation & proposes lots of inventive methods.
Something that is important is that her book never gets anywhere near boring, "light-cooking" recipes. She has a whole chapter on colorful, indulgent desserts, where you can find everything from lighter desserts using fruits to decadent chocolate cakes & tarts. Schneider's basic premise is that moderation, the use of good ingredients, & inventive, creative cooking methods are the key to good, healthy & yes- in the end, light eating.
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19 of 19 people found the following review helpful By Veronica Rusnak on March 28, 2002
Format: Hardcover
I love this book. I have to admit, it contains ingredients not normally found in the average low-fat person's pantry, and some ingredients not easily found in a standard grocery, but part of the point is that perhaps we haven't used these types of ingredients enough to get the flavor, instead of cheaper, fattier, more easily obtainable ingredients. In the meantime, I like her use (very much like Julia Child's "Master Recipies") of guides to improvising many of the basic recipies, techniques, etc. This is another book that focuses on technique, it teaches one how to cook as opposed to how to follow a recipe. I've found myself cooking from it often, substituting and making do when I can't find anchovy paste. (Although when I follow the ingredients to the letter, the food sparkles with flavors). Deceptively easy recipies such as "Red Lentil Stew with Carmelized Onions" are incredibly complex tasting, and filling to boot. Curry crusted shrimp, easy, delicious, nutritious. I've recommended this book to many friends, all have raved.
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