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The Way We Cook: Recipes from the New American Kitchen Hardcover – May 27, 2003


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The Way We Cook: Recipes from the New American Kitchen + New Boston Globe Cookbook: More Than 200 Classic New England Recipes, From Clam Chowder To Pumpkin Pie
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Product Details

  • Hardcover: 400 pages
  • Publisher: Rux Martin/Houghton Mifflin Harcourt (May 27, 2003)
  • Language: English
  • ISBN-10: 0618171495
  • ISBN-13: 978-0618171491
  • Product Dimensions: 9.4 x 7.6 x 1.2 inches
  • Shipping Weight: 2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Best Sellers Rank: #671,448 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

The "we" of the The Way We Cook are authors Sheryl Julian and Julie Riven, co-creators of a widely popular Boston Globe food column. The book offers over 250 recipes for simple yet attractive fare that's rooted in American home cooking but which also satisfies worldly palates. Thus the couple provides recipes like Grilled Chicken in Lettuce Leaves with Asian Vinaigrette, Braised Beef in Balsamic Vinegar, and Quick Fish Stew with Ginger and Thyme, while also offering recipes for too-good-to-mess-with favorites including Shrimp and Spanish Rice, Hot and Sour Soup, and a particularly good rendering of roast loin of pork with dry fruits. There's also a fine chapter on sides--don't miss the Crusty Smashed Potatoes--and sections on sweets including Sour Cream Coffee Cake, Congo Bars, Ice Cream Pie, and Julie's Mother's Apple Cake. Other cookbooks work the same territory that Julian and Riven do, but The Way We Cook offers exemplary taste, especially well-crafted recipes, and, perhaps above all, a keen response to the modern cook's need to make limited kitchen time count. -–Arthur Boehm

From Publishers Weekly

Julian and Riven, cooking columnists for the Boston Globe, promise their book to be uncomplicated and practical while at the same time elegant and informed-and they more than live up to their promise. "We aren't restaurateurs and we don't think people at home, taking times from their busy lives, should pretend to be either," they tell the reader, and say they've written a book the average American household can really use. Filled with simple recipes for the modern kitchen, the book offers enthusiastic introductions to each dish, and the recipes, which are written in a warm, mentoring tone, have ample guidelines and helpful tips. The authors shed light on cooking the Roast Pork Tenderloins with Caramelized Onions: "Pork is safe-and quite good-cooked until it is pink, not grayish-white like everyone did years ago." The suggestions for variations on any recipe are novel without being showy: for Chicken Pot Pie with Rich Pastry, they recommend a Salmon and Mushroom Pot Pie variation, which instructs the cook to simply halve the pastry recipe. The photographs that accompany the recipes are simple and instructive. Sections, aptly named "When You're in a Rush," "Good Enough for Company" and "If You Like to Bake," make choosing the right recipe a snap. Reminiscent of that 1980s standby, The Silver Palate, Julian and Riven's cookbook is innovative enough to be inspiring but familiar enough not to strike fear in the heart of the average cook.
Copyright 2003 Reed Business Information, Inc.

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Most Helpful Customer Reviews

15 of 16 people found the following review helpful By Barbara D. Roby on July 5, 2003
Format: Hardcover
I am a cook who needs a recipe. No experience at my mother's knee. (She worked.) At long last here is a cookbook of recipes that are not too complicated but that have a certain flair. They are, I would say, uncommon but uncomplicated. The onion tart, for instance, consists of onions and thyme, with a dollop of sour cream in its crust. Simple, yes; devoured by my guests, yes. I suggest one should read it through first, for the introduction and the chapter headings are very informative and present the authors' wonderful philospohy that the home cook should not try to duplicate restaurant presentations. This is a cookbook that informs, encourages, promises -- and delivers. Trust me, you will enjoy this cookbook. You can, with this collection of recipes, relax and enjoy cooking for family and for discerning guests. Julia, Silver Palate, and Joy will remain on my shelves, but "The Way We Cook" will remain on my counter!
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14 of 15 people found the following review helpful By Lynn Harnett VINE VOICE on September 23, 2003
Format: Hardcover
The first cool crispness of fall sends many home cooks back to the kitchen, eager to cook something new and different. Julian and Riven, who write a weekly column for the Boston Globe's food section, understand this seasonal urge for something new to cook. Their first book is designed for "accomplished" and busy home cooks and features straightforward, unfussy recipes with plenty of room for variation and timing options.
After "Salads" and "Appetizers" the book is organized around occasion. "When You're in a Rush" features weeknight meals like Ten-minute Bolognese Sauce, Pork Chops with Apples and Onion, and the five-ingredient Shrimp in Coconut Milk with Red Curry Paste, which takes longer to say than to cook. Not all of the dishes are so quick - Eggplant Lasagna requires assembly and baking - but they share a simplifying "one-pot meal" approach.
"Dishes We Make All The Time" includes homey fare like Baked Meatballs and Tomato Sauce, Yankee Pot Roast with Caramelized Vegetables and Bow Ties with Pot Cheese and Peas. There's also a French Onion Soup made with roasted onions and Mussels in Spicy Tomato Sauce that can be served in bowls or over pasta.
"New Classics" offers tweaks to the tried and true to reflect the modern tastes for leaner, more highly seasoned food, like Oven Fried Fish and Chips and Roasted Coq Au Vin with Sugar Snap Peas. "Good Enough for Company" features Beef Tenderloin with Red Wine Sauce, Chicken breasts stuffed under the skin with Ricotta and herbs, Roast Side of Salmon, Salmon and Mushroom Pot Pie.
There's a chapter of stews and braises - Spring Garden Stew, Braised Beef in Balsamic Vinegar and another of side dishes like Harvard Beets, Sautéed Apples, and Noodle Pudding.
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8 of 8 people found the following review helpful By A Customer on July 20, 2003
Format: Hardcover
I bought this book after reading a review of it. The recipes are simple and easy to follow. They do not use any ingredients that you cannot get at a regular supermarket. No recipe requires the cook to stand over the stove stirring or watching it cook. I highlighted all the recipes I want to try and easily have a month's worth of dinners. I'm so glad there's finally a cookbook for cooks who don't have time to cook!
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8 of 9 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on January 8, 2004
Format: Hardcover
`the way we cook, Recipes from the New American Kitchen' is written by two food writers / journalists in the Boston area, which gives this somewhat pregnant title the expectation that it is nothing more than a collection of `Boston Globe' food columns. If it were, I would dismiss it with three stars and little comment. The first clue that more is afoot here than culls from the Wednesday food section are the blurbs on the back of the dust jacket from Christopher Kimball, Anne Willan, and Steven Raichlen. Kimball I could expect, being a good old boy Yankee New Englander from way back, but Anne Willan is serious stuff.
The chapter titles are a bit unusual, but they are exactly the range of topics you would expect to find in newspaper food columns. They are:
Appetizers such as deviled eggs, liver pate, ceviche, crab cakes, eggplant caponata, toasts, crackers, etc.
Salads such as Eggless Caesar, French Market Salad, Creamy Potatoe Salad, Fattoush, Greek Cypriot, etc.
When You're in a Rush with Soups, Chicken, Tuna, Salmon, Bass, and Scallops, quick Bolognese, etc.
Dishes We Make All the Time such as Vege Soup, Chili, Yankee Pot Roast, Meatball, Lamb Stew, etc.
New Classics such as Corn Chowder, Oyster Stew, Boulangere, Baked Beans, Salmon Cakes, etc.
Good Enough For Company with Rack of Pork, Leg of Lamb, Ossobuco, Duck Breasts, Roast Salmon, etc.
Simmering Pots with lots of soups and stews such as Cuban Stewed Chicken and Beef Daube, etc.
Sides such as Fresh Corn Risotto, Scalloped Tomatoes, Quick Couscous, Blue Cheese Popovers, etc.
Rise and Dine with Frittatas, Muffins, Soda Bread, Quesadillas, Banana Bread, Blueberry Loaf Cake, etc.
If You Love to Bake with Strawberry Shorkcakes, Carrot Cake, Pies, Tarts, Cookies, Gingerbread, etc.
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