The New Basics Cookbook

It's the 1.8-million-copy bestselling cookbook that's become a modern-day classic. Beginning cooks will learn how to boil an egg. Experienced cooks will discover new ingredients and inspired approaches to familiar ones. Encyclopedic in scope, rich with recipes and techniques, and just plain fascinating to read, The New Basics Cookbook is the indispensable kitchen reference for all home cooks.

This is a basic cookbook that reflects today's kitchen, today's pantry, today's taste expectations. A whimsically illustrated 875-recipe labor of love, The New Basics features a light, fresh, vibrantly flavored style of American cooking that incorporates the best of new ingredients and cuisines from around the world.

Over 30 chapters include Fresh Beginnings; Pasta, Pizza, and Risotto; Soups; Salads; every kind of Vegetable; Seafood; The Chicken and the Egg; Grilling from Ribs to Surprise Paella; Grains; Beef; Lamb, Pork; Game; The Cheese Course, and Not Your Mother's Meatloaf. Not to mention 150 Desserts! Plus, tips, lore, menu ideas, at-a-glance charts, trade secrets, The Wine Dictionary, a Glossary of Cooking Terms, The Panic-Proof Kitchen, and much more.

Main Selection of the Better Homes and Gardens Family Book Service and the Book-of-the-Month Club's HomeStyle Books.

"There are all sorts of dishes here, family favorites as well as company food, recipes that seem fresh and new but not, in general, overly trendy. An essential purchase." Library Journal

Designed to reflect changing tastes and preferences, as well as new kitchen and culinary styles, this 950-recipe cookbook covers all sorts of dishes, with tips on setting up shop, buying and storing food, and more.

THE CELEBRATION CONTINUES

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

In one spectacular volume, Julee Rosso and Sheila Lukins celebrate the tastes, ingredients, techniques, and dishes that comprise the best of our cuisine, in all its abundant pleasure and variety. Over 30 chapters include 875 recipes, techniques, charts and tips, microwave miracles, and illustrations.

Julee Rosso Miller co-authored the Silver Palate in 1979, and wrote The Silver Palate Cookbookin 1982, followed by The Silver Palate Good Times Cookbookand The New Basics Cookbook. She also wrote Great Good Foodand Fresh Start, and with her husband runs the Wickwood Inn in Saugatuck, Michigan.

Sheila Lukins is one of America's best-known and best-loved food writers. She was cofounder of The Silver Palate take-out shop, which inspired a series of cookbooks and food products that changed the way we eat. She is the food editor of Parade magazine and lives in New York City.

Preface: Our Next Chapter

Introduction: The Basics Become New

FRESH BEGINNINGS
Amusements
At Table

INTERMEZZO
Beautiful Soup
Pizza Pizzazz
Prime Time Pasta
The Risotto Rage
Salad Daze

THE VEGETABLE PATCH
Vegetable Magic

STAPLE STARS
Going with Grains and Beans

THE FISH MARKET
A School of Fish
Seashore Shellfish

WHICH CAME FIRST?
The Chicken (and the Game Hen and the Turkey and the Duck)
The Elegant Egg

FIRE UP THE GRILLING
Hot off the Grill

THE MEAT MARKET
Meat Know-How
Here's the Beef
Chili, Burgers, Meat Loaves, and Hash
The South of France
The Pig Stands Alone
Season to Taste: Herb and Spice Chart
For the Love of Lamb
Bravo Italia!
Taming Game

BREAD AND CHEESE PLEASE
A Fresh Loaf
The Cheese Course

AND EVERYTHING NICE
Chocolate, the Magnificent Obsession
Cake and Coffee
The Fruit Orchard
Island Fruits
Desert Fruits
The All-American Pie
Nuts About Nuts
Cookies and Milk
The Proof of the Pudding is the Creme Brulee
The Soda Fountain

THE NEW BOOKS
Microwave Miracles
The Basics
The Panic-Proof Kitchen
Basic Pantry
Glossary of Cooking Terms
Conversion Chart
Bibliography
Index