Most Helpful Customer Reviews
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42 of 42 people found the following review helpful:
5.0 out of 5 stars
One of my "desert island" cookbooks . . ., June 26, 2000
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.
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17 of 17 people found the following review helpful:
4.0 out of 5 stars
Great, but the title can be deceiving, September 8, 2001
This is a great cookbook for anyone with a bit of cooking knowledge and gourmet tastes. The recipes in this cookbook are more inventive than those in Fannie Farmer, but they also generally turn out well, unlike those in some of the other "gourmet" cookbooks I owned prior to this one. I have never had a recipe in this book fail on me. However, this cookbook should not be seen as comprehensive; if you're looking for a cookbook with all the basics, either in terms of techniques or recipes, this cookbook won't have everything you're looking for (nor, I believe, is it meant to, despite the title). It occasionally mentions technique when relevant, and includes interesting little sidebars, but this is not where you'll learn how to cook from the ground up. Also, I've had to be flexible with some of the recipes, especially for meat. The cuts of meat called for are often nonexistent in grocery stores -- even gourmet grocery stores in the Boston area. I would imagine they would be even more difficult to find in smaller cities. I even grew up using beef from my grandparents' cows -- direct from the butcher -- and I still have never heard of some of the cuts this cookbook requires. Unless you're on very good terms with a butcher, you'll need to be flexible with the meat recipes. I would recommend this book to anyone with a bit of cooking experience. I think you'll find it interesting, engaging, and inventive, without being too specialized in terms of cuisine. It's a great tool for planning dinners and learning how to entertain. For beginners, I think this cookbook might be confusing, and for very advanced cooks, it would be neither an adequate reference tool nor sufficiently specialized.
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26 of 29 people found the following review helpful:
3.0 out of 5 stars
Basic if You've Been Cooking Seriously for 5-10 Years, December 8, 1999
I bought my first copy seven years ago. This was the cookbook I learned to cook from. How silly was I? I spent nearly two years learning about food from this volume and the Silver Palate series, and if I had to do it all over again, I would have begun my journey with the Joy of Cooking or the Fannie Farmer Cookbook. While I learned a lot about food and entertaining, these books require a certain degree of knowledge. It's like going into Calc II without taking Pre-Calc and Calc I.The recipes make for good food, and it's great for dinner parties and large gatherings, since the attendants truly enjoy the end results. However, the method is time consuming and not for the faint of heart. All that said, going from this cookbook to the Cook's Illustrated series, The Way to Cook, Joy of Cooking, and all the fancy restaurant cookbooks (some of them VERY good!) was an ABSOLUTE BREEZE! Now, I don't even refer to New Basics too often since if I want an explanation of something, I go to Joy and if I want something fancy but not frivolous, I read Cook's, Alfred Portale, or Julia Child. I tend to use this book for summer and fall parties, when I have more time and inclination to find the ingredients.
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