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Fine Cooking Magazine

Cooking New American: How to Cook the Food You Really Love to Eat Hardcover – October 1, 2004

by Editors of Fine Cooking (Author)

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Cooking New American offers today's cooks everything they need to know to cook fresh, contemporary, and great-tasting food for family and friends. With Fine Cooking's most popular recipes by many of America's greatest chefs that include Bruce Aidells, Gale Gand, Caprial Pence, Alice Waters, and Joanne Weir, the book features fresh, delicious ingredients simply prepared, with all the tips and techniques to successfully prepare today's favorite foods. The 200 recipes selected by the editors of Fine Cookingdeliver the fresh and bold flavors that have powered the American culinary revolution, yet all the ingredients are readily attainable at the supermarket.

The range of recipes is exciting, but every dish is decidedly easy-to-prepare. With almost 400 step-by-step color photographs, an assortment of techniques, ingredients, tips from the pros, essays, preparation and serving tips, optional ingredients, shortcuts, recipe variations, and timesaving tips as well as ideas for cooking ahead and serving suggestions, Cooking New American is a private tutorial in preparing the kind of food that Americans truly love to eat.

Print length

240 pages
Language

English
Publisher

Taunton Press
Publication date

October 1, 2004
Dimensions

9 x 0.85 x 10.5 inches
ISBN-10

1561587281
ISBN-13

978-1561587285
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Fine Cooking Magazine
61
Hardcover
101 offers from $2.29

Editorial Reviews

Amazon.com Review

The American palate changes constantly. Who would have guessed that salsa would replace ketchup as our condiment of choice? Even so, home cooking hasn't caught up with many of the "new" dishes we've come to enjoy. Addressing that gap, Cooking New American offers 200 recipes from Fine Cooking, a magazine devoted to telling cooks "how-to" as well as offering simple, tasty formulas. The book's recipes, which cover the full dish range from "small bites" through desserts, are the work of 75-plus food authorities, such as Alice Waters (Garden Lettuces with Baked Goat Cheese); Pam Anderson (Broiled Chicken Thighs with Coriander Rub); Norman Van Aken (Grilled Tuna with Mango and Habanero Sauce); and Gale Gand (Chocolate Terrine with Whipped Cream and Almond Brittle). Despite a few taste lapses (a recipe with rosemary-flavored blue-cheese sauce, for example), and at least one doubtfully edited formula (readers are advised to serve grilled red onions with optionally garnished Bermuda onion-topped flank-steak), the formulas are overwhelmingly attractive--traditional and modern fare that's easily prepared.

It is, however, the instructional asides that make the book so valuable. From "Cooking Right" tips (for example, to get the right vegetable thickness for a zucchini dish, "press down hard on a Y-shaped peeler") to sections like "Just What Is a Mojo?", the book abounds in genuinely useful advice. These tips benefit from color photos that show, for instance, the various stages of sugar-syrup caramelization. Ingredient and cooking-ahead pointers, as well as sub-recipes like those for quick pan sauces, further enhance this winning collection. --Arthur Boehm

From Publishers Weekly

A mere glance over the recipes and ingredients in this cookbook highlights how international American cooking has become. This volume brings together 200 dishes from Fine Cooking magazine, and covers everything from slight snacks to decadent desserts. The recipes, which are generally straightforward and accessible, emphasize the use of fresh, top-quality ingredients to bring out the flavor of simpler dishes like White Beans with Rosemary & Olive Oil and to anchor the taste of more exotic fare like Grilled Coffee-Brined Chicken Breasts. The Italian influence is big, as is evidenced by the books many elegant variations on bruschetta and pasta (some of which are standard, like Angel Hair with Mussels & Spicy Tomato Sauce, and others that are more inventive, like Squash Ravioli with Sherried Onion Sauce, Walnuts & Cranberries). The recipes also incorporate Chinese, Latin, Indian and Middle Eastern flavors. Though the dishes presented here are appetizing, the book is just as strong in what it offers by way of practical tips. Instructions on "Cooking Right" tell readers how to judge when a steak is seared properly and how to prepare lemongrass, and "Cooks Choice" ideas explain key ingredients like ricotta salata and provide ideas for substitutions. Every page has one or more eye-catching photos that illuminate the process as well as the ingredients and the final product, which is always artfully plated. Although many cooks may have tried variations of these recipes before, this inspired collection will motivate many to revisit them.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Product details

Publisher ‏ : ‎ Taunton Press (October 1, 2004)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 240 pages
ISBN-10 ‏ : ‎ 1561587281
ISBN-13 ‏ : ‎ 978-1561587285
Item Weight ‏ : ‎ 2.71 pounds
Dimensions ‏ : ‎ 9 x 0.85 x 10.5 inches

Best Sellers Rank: #1,589,910 in Books (See Top 100 in Books)
- #5,229 in U.S. Regional Cooking, Food & Wine

Customer Reviews:
21 ratings

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Fine Cooking Magazine

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Fine Cooking is created for anyone with a desire to become a more talented cook. It combines a distinct editorial point of view that celebrates the soul of cooking, with more (and more realistic) entry points for all levels of cooks, conceptionally rich features, skills and techniques no cook can succeed without, plus bigger, bolder photos and fresh graphics that connect the kitchen to the table.

Fine Cooking is unique in its 100% focus on food and its mission to give today's cooks — no matter what their level of cooking skill — the knowledge and confidence to become more talented cooks and enhance their pleasure in all things food. It's the only epicurean title completely dedicated to cooking. No wonder our brand-loyal readers agree, Fine Cooking is:

• Pure fun! — an ongoing celebration of the enjoyment of cooking and entertaining

• Everything cooking — the sources, tools, tips, and advice that make readers the best in the kitchen ... and in the company of their friends

• Packed with invaluable how-to's — the highest quality, best explained cooking

• The key to kitchen success — the most thoroughly tested and creative recipes

• Full of real insights — from ingredients to shopping and buying

• The perfect fit for any lifestyle — offering tips for every day, special days, and everything in-between.

Customer reviews

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4 star		29%
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1 star		9%

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Top reviews from the United States

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Lauri A. Filar

Indispensable

Reviewed in the United States 🇺🇸 on February 20, 2018

Verified Purchase

This has been my go to cookbook for YEARS. I can’t extoll its virtues enough. Not only does it have some great one-off recipes, but more importantly, it teaches techniques indispensable in any kitchen. The variations on the pan sauces, the explanations of why certain things work and don’t...it transformed me in the kitchen when I was a young wife who did all the cooking. After the young children years, (where each meal seemed to revolve around how I could get them to eat all four food groups) I have gone back to it, and am in love anew. My kids are ready to expand their pallets and this has been a great tool...my seven year old now loves leeks and endive O.o

There are many meals that I use for dinner parties...Orange sage pork tenderloin with winter roasted vegetables and arugula/raspberry salad truly would be worthy of any new American restaurant. The turkey and Dijon sauce with spinach (and served with the mashed molasses sweet potatoes) garnered a TON of compliments at recent dinner- and SO easy.
Anyone looking to up your game while not getting too uptight~~~This is the book for you.

3 people found this helpful

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TerryLynn

Love this cookbook

Reviewed in the United States 🇺🇸 on March 5, 2020

Verified Purchase

I have this cookbook and recently bought it for my daughter. It has many fabulous recipes in it. The Sticky Chicken and the Baked Parmesan Crusted Chicken Breasts are on our regular meal rotation.

2 people found this helpful

Helpful

Ana Customer

Cook better dishes

Reviewed in the United States 🇺🇸 on February 13, 2021

Verified Purchase

Book in great condition, will buy from seller again !

Reviewed in the United States 🇺🇸 on May 21, 2008

Verified Purchase

I have both annuals of Fine Cooking. I love their cookbooks as each offers great recipes as well as information for the amature cook. My only complaint with this cookbook is the repeat of recipes from the other two annuals. I would have appreciated the contribution of new recipes that I do not already have.

2 people found this helpful

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Pam E Warren

A must have cook book

Reviewed in the United States 🇺🇸 on July 26, 2014

Verified Purchase

I enjoy reading cookbooks. I love to cook. I love to entertain. I love yummy meals with family. This book provides fabulous recipes for all of the above. I have never had a recipe disappointment. In fact, when my kids call for a recipe for a "family favorite", it almost always comes from this book. A hands down winner loaded with color pictures.

2 people found this helpful

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A Noyes

DELICIOUS!

Reviewed in the United States 🇺🇸 on June 25, 2013

Verified Purchase

The flavor combinations in this book are spectacular! We first discovered this book in a country store in Maine and ever since it's my go-to gift for wedding showers. YUM!

Reviewed in the United States 🇺🇸 on January 24, 2009

Verified Purchase

Good recipes. New ideas but without having to invest in new spices or expensive ingredients.

One person found this helpful

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C. Vasbinder

Great Recipes

Reviewed in the United States 🇺🇸 on December 7, 2005

Verified Purchase

As a fan of Fine Cooking Magazine I was very happy to come across this cookbook. Everything I've tried thus far has been delicious and simple to create. East to read, good photographs, and no-nonsense recipes. Try the Sweet and Spicy Sticky Chicken, its my family's favorite.

9 people found this helpful

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