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.