|Digital List Price:||$21.95|
|Print List Price:||$27.95|
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The New Basics Cookbook Kindle Edition
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From the Back Cover
875 Recipes-33 Chapters-Illustrations Throughout-Microwave Miracles-Entertaining Tips-The Panic-Proof Kitchen-The New Basics Pantry-Glossary of Cooking and Wine Terms-At-a-Glance Charts: Meats; Fish; Herbs and Spices; Wild and Tame Mushrooms; Grains; Rice; Beans-And the Basic Basics from the Right Cut of Meat to How to Choose a Turnip
About the Author
- ASIN : B00ESCHLWG
- Publisher : Workman Publishing Company; 1st edition (January 10, 1989)
- Publication date : January 10, 1989
- Language : English
- File size : 46980 KB
- Text-to-Speech : Enabled
- Screen Reader : Supported
- Enhanced typesetting : Enabled
- X-Ray : Not Enabled
- Word Wise : Enabled
- Print length : 849 pages
- Lending : Enabled
- Best Sellers Rank: #280,256 in Kindle Store (See Top 100 in Kindle Store)
- Customer Reviews:
Top reviews from the United States
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In fact, I value it so well, I'm going to buy another to give to my recent high school graduate when he gets his own place.
But in general, and especially in the first section, what is presented is anything but basic.
The authors seem to assume that we all have unlimited budgets and can easily buy scads of such things as saffron and imported ingredients of all kinds.
They assume that we all have unlimited time and can spend hours or in some cases days on one meal or even one recipe.
They assume that none of us have any medical, religious, moral, or financial reason for not matching every food to the appropriate wine or including alcohol in every dish it can possibly be thrust into.
Don't waste your money on this one. I wish I hadn't
The New Basics Cookbook is heavy at 849 pages. A rough overview of chapters includes: amusements; at table; beautiful soup; pizza pizzaz; prime time pasta; risotto rage; salad daze;vegetable magic; grains and beans; achool of fish; seashore shellfish; chicken, game hen, tukey, and duck; the elegant eggg; hot off the grill; meat know-how; beef; chili, burgers; meatloaves, and hash; south of France; the pig; herbs and spices; lamb; bravo Italia; taming game; a fresh loaf; the cheese course; chocolate; cake and coffee; the fruit orchard; island fruits; desert fruits; all-American pie; nuts about nuts; cookies and milk; creme brulee; soda fountain; microwave miracles; basics; panic proof kitchen; basic pantry; cooking terms; and conversion charts.
You probably found the list exhausting, right? That's the point. The book is a nearly exhaustive compendium of food information. I think of it as a culinary education in one volume for those of us without the cash for a professional education in cooking. Imagine crossing the basic information about whole ingredients with delicious, imaginative recipes and that is what you get in this volume. You will find loads of information covering fruits, veggies, meats, etc. including how to buy, store, prepare, and cook them. There are numerous charts littering the pages to help you select herbs and spices to season the aforementioned ingedient or a wine to complement it. You will read whole page asides on preparing roasted turkeys or the perfect omelet. In my opinion, the recipes are just icing on the cake.
The book is full of simple but charming black and white sketches and food related quotes. You won't find any flashy photography here.
I was afraid with a publication date of 1989 that the book wouldn't be relevant anymore or the food would seem dated. Flip through a copy of Bon Appetit or any other entertaining magazine and you'll see that recipes in here have managed to hold their own over time. There are still unique flavor combinations in there after all this time. The book manages to stay front and center for me. I recently joined a CSA and couldn't find great squash recipes for some of the lesser known varieties. The New Basics covered it for me. I am still a little surpised.
The binding could stand to be a little more durable. The book will wear out quickly with moderate usage. I would like to see a revised addition with some of our newer varieties of fruits, for example, included.
I really enjoy this book and will always own a copy to guide me in the kitchen.