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Newman's Own Cookbook
 
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Newman's Own Cookbook (Hardcover)

by A.E. Hotchner (Author), Paul Newman (Author)
4.5 out of 5 stars See all reviews (6 customer reviews)


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Editorial Reviews

Amazon.com Review
The thing of it is Paul Newman and his pal and partner, A. E. Hotchner, really did bottle Newman's salad dressing in a basement as Christmas gifts to friends and family. They really did ignore all manner of sane, well-reasoned advice from food production experts, and went commercial on a $40,000 budget. And they really, truly have, in the course of 15 years, grossed $710 million on sales of salad dressing, salsa, pasta sauce, and popcorn, giving away to various charities and just causes the $100 million they realized in after-tax profit.

"We are told," A. E. Hotchner writes in the introduction to Newman's Own Cookbook, "that we are the only corporation in the world that gives away all of its profits and starts with zero dollars in the bank on the first of each fiscal year." The same invigorating spirit can be found in the pages of Newman's Own Cookbook. In fact, it can be removed as a recipe, cooked up, and served for dinner. Why have grilled t-bone steak when you can have Matthew Broderick's Grilled T-Bone Steak with Sweet Onion Marmalade and Campfire Mustard Sauce?

With photos, endless quips, and chapters that include Starters, Soups, Stews and Chilis, Main Courses, Pastas, Pizza, Breads and Snacks, Desserts, and Rice, Vegetables and Side Dishes, Newman's Own Cookbook provides a rich compendium of family faves. Special guests the likes of Tony Randall (Grilled Veal Chop with Bourbon-Cracked Black Pepper Sauce), Julia Roberts (Fresh Peach Crisp), Gene Shalit (Spaghetti Carbonara), and Whoopi Goldberg (Big Bad Ass Beef Ribs) fill in around the edges. Good people. Good food. --Schuyler Ingle

Product Description
For years, Paul Newman and his longtime buddy A. E. Hotchner filled old wine bottles with their homemade salad dressing to give to friends as Christmas gifts. Reasoning that what was good enough for their pals was good enough for the public, they formed Newman's Own to sell the dressing. Their entrepreneurial adventure was a smashing success; to date, Newman's Own products have generated more than $100 million in after-tax profits, all of which have been donated to charitable and educational causes.

In that same generous spirit, Newman, Hotchner, their families, and friends now share more than 125 of their favorite recipes with you. From simple to sophisticated, these dishes are imaginative and delicious, and while some use Newman's Own products, you can substitute your favorite brand of salsa, salad dressing, or spaghetti sauce without a problem. Some dishes are Newman household favorites, like The Newmanburger, Joanne's Cereal, and Nell Newman's Cauliflower and Parmesan Soup with Essence of Lemon. Some are contributions from friends, like Robert Redford's Lamb Chili with Black Beans, Julia Roberts's Fresh Peach Crisp, Matthew Broderick's Grilled T-bone Steak with Sweet Onion Marmalade and Campfire Mustard Sauce, and Whoopi Goldberg's Big Bad Ass Beef Ribs. There are winners from the Newman's Own/Good Housekeeping recipe contest, Sundance's Salsa Steak in a Sack, Towering Inferno Creole Posole, Paul's Picture Show Popcorn Crunch, and Sockarooni Orange Kiss-Me Cake among them.

Illustrated with wonderfully candid photographs and illuminated by Newman's own trenchant observations, Newman's Own Cookbook is a treat for the eye and the palate.

See all Editorial Reviews


Product Details

  • Hardcover: 224 pages
  • Publisher: Simon & Schuster; First Printing edition (November 4, 1998)
  • Language: English
  • ISBN-10: 0684848325
  • ISBN-13: 978-0684848327
  • Product Dimensions: 9.4 x 7.1 x 1 inches
  • Shipping Weight: 1.2 pounds
  • Average Customer Review: 4.5 out of 5 stars See all reviews (6 customer reviews)
  • Amazon.com Sales Rank: #637,510 in Books (See Bestsellers in Books)

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Customer Reviews

6 Reviews
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Average Customer Review
4.5 out of 5 stars (6 customer reviews)
 
 
 
 
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Most Helpful Customer Reviews

 
15 of 16 people found the following review helpful:
5.0 out of 5 stars excellent, January 12, 1999
By A Customer
I HAVE TRIED SOME RECIPE AND FIND THEM VERY GOOD ESPECIALY THE GARLIC-HERB MARINATED HALIBUT WITH LEMON WOW! AND NELL NEWMAN'S WHOLE WHEAT RASIN SCONES MADE MY HUSBAND FEEL LIKE HE DIED AND WENT TO HAVEN.
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11 of 12 people found the following review helpful:
5.0 out of 5 stars the book and recipes are tasteful, simple and delicious!, January 5, 1999
By A Customer
when i get a cookbook, i'm thrilled to find a handful of recipes to add to my "i love it" collection. this is truly the first cookbook where i can only exclude a few recipes from the "i love it" collection. i love almost every single recipe in the book. what a surprise from paul newman and a.e. hotchner. i never gave the actor the credit for being able to cook. i might even try some of his products now.
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7 of 7 people found the following review helpful:
4.0 out of 5 stars Yummy!, October 9, 2001
By robin smith (springdale, ar United States) - See all my reviews
I have tried several of the recipes and have not had a single one that I did not like. Good instructions, most of the recipes do not have too many ingredients. My family has complimented everything that I have made.
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Most Recent Customer Reviews

4.0 out of 5 stars what's cookin'
Did not realize this was a paperback; would have preferred hard cover as these were gifts. More prominence on such details in the web description would help the handicapped like... Read more
Published 4 months ago by Anton Franc

5.0 out of 5 stars Good Recipes and Good Cause
I am a big fan of Paul Newman, the actor, and also Paul Newman the food mogul. Mr. Newman's salad dressings, sauces, popcorn and especially his lemonade are among the best... Read more
Published on February 6, 2002 by Thomas Magnum

4.0 out of 5 stars Real Food from Real People
I did not originally acquire this book for the food--I did it because it was a good cause and I grew up in the vicinity of the authors--but in the end, it's about the food. Read more
Published on January 21, 2002 by C. Ebeling

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