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A New Way to Cook Paperback – October 15, 2003
Best Books of the Year So Far in fiction, nonfiction, mysteries, children's books, and much more.
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Proceeding with an enumeration of essential techniques and "strategic" ingredients (for example, buying high quality can help check calories as people tend to eat less when they eat better), Schneider then offers her innovative recipes. These run the gamut from "Fried" Artichokes with Crispy Garlic and Sage to Oven-Steamed Red Snapper with Fennel Leeks and Curry to Chocolate Chestnut Truffles (chestnut purée helps keep calories in check). Many of the recipes include variations and improvisations--a basic roasted vegetable formula, for example, also offers "tutorials" that encourage cooking freedom. Schneider also presents flavor-enhancing component recipes (such as that for roasted garlic), as well as tips, charts, and other useful information that further extend the book's usefulness. With a chapter on "flavor catalysts" like dry rubs and flavored oils; nutritional analysis; and mail-order and other resources listings, the fully color-photo-illustrated book is a sure thing for readers who want to eat healthily and well. --Arthur Boehm --This text refers to an out of print or unavailable edition of this title.
From Publishers Weekly
Copyright 2001 Cahners Business Information, Inc.--This text refers to an out of print or unavailable edition of this title.
Top Customer Reviews
Schneider endorses the practice of replacing heavy and often unhealthy fats with herbs and spices. By using wholesome fats judiciously, by highlighting intrinsic flavors, and by using taste rather than slavish adherence to tradition, she presents a mighty range of wonderful recipes. The recipes also turn out fantastically. Her straight forward, first person writing reveals her love of food and is devoid of pretentions. The recipes include informative introductions, exceptionally helpful notes about ingredients, variations and extensions, and guidelines for advance preparation. The book is gorgeous looking, with a beautiful lay out and user-friendly format. The index is complete and detailed, and each section of the book lists its recipes for the convenience of a cook looking for, say, ideas for tonight's soup.
The sections of the book include a great Vegetables chapter, Beans/Legumes, a wonderful Pasta chapter, Grains, Seafood, Meat/Poultry, Breads, a fantastic Soups section, Salads, Desserts, Flavor Essences, Broths, Oils, and Sauces. An appendix provides nutritional analyses of the ingredients and each dish (including calories, protein, carbs, fat, fiber, and sodium for dieters.) Large and weighty, the book would make a great gift and addition to any cook's library.
She achieves this not so much by abstinence from certain taboo foods or ingredients (e.g. sugar, fat, etc.) but with techniques such as pre-emulsification, glazing, etc.
This book is mammoth, over 600 recipes. I look forward to delving more into her approach. What has been attempted to date has delivered what promised: rich food that is healthy: Seared Lamb with Moroccan Spices and Tomato Jam, Country Terrine with Pistachios, Risotto with Red Wine, Rosemary, and Champagne Grapes, Upside-Down Red Wine-Pear Tart, Chocolate Mousee Cake.
Broad is the scope of this work, laced with Charts (e.g. one of the best detailed I've seen on rice and grains) and Sections on Rubs and Essences and Marinades. It is exhaustive and well laid out, with pleasing type font that is easy to read and pleasant to the eye. Also covered are techniques, glossary, index, and sources listing.
A resource that will be used repeatedly to try out this new flavorful way to cook. Recommended for all levels of cooks.
Sally Schneider has put taste above everything else: she wants her food to look good & taste good. She also realises, though, that this cannot realistically be achieved through the use of lots of oil or butter or whatever else, since most people have health & weight considerations to take into account. So what she has done is this: she's experimented with lots of different cooking methods, trying to get the best possible taste out of a certain food, using the least possible calories. She does not exclude any ingredients: she just uses everything in moderation & proposes lots of inventive methods.
Something that is important is that her book never gets anywhere near boring, "light-cooking" recipes. She has a whole chapter on colorful, indulgent desserts, where you can find everything from lighter desserts using fruits to decadent chocolate cakes & tarts. Schneider's basic premise is that moderation, the use of good ingredients, & inventive, creative cooking methods are the key to good, healthy & yes- in the end, light eating.
Most Recent Customer Reviews
A new way to think about reaping the flavor from your ingredientsPublished 4 months ago by Mike Kelly
Love it love it love it!
Wife and I borrowed this one from the library and just kept re-borrowing it until they said we couldn't anymore-
so we bought it! Read more
This really is a great cookbook. It is a go to cookbook that has over 600 recipes including broths, dry rubs, marinades, flavored oils. Read morePublished 9 months ago by Kd
I had this cookbook years ago. My son took it with him to his first apartment where his roommate's girlfriend stole it! Glad to have another.Published 10 months ago by Valerie R
One of the very best cook books I have ever owned and I have an extensive collection acquired over 50 years of cooking. Read morePublished 16 months ago by Carolyn Baruch
I love this book, easy to read, no detail too small. The index is a little confusing though! A must have for any culinary library.Published 22 months ago by Robert
I have now had this book for 10 years, have tried many recipes from it, and consult it on occasion for ideas and techniques. Read morePublished on May 29, 2014 by Robert J. Crawford