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More copies of this ISBN:The Way We Cook: Recipes from the New American Kitchenby Sheryl Julian and Julie Riven
Synopses & ReviewsPublisher Comments:For the past twenty years, in their wildly popular newspaper and cooking columns, Sheryl Julian and Julie Riven have been providing hundreds of thousands of cooks with recipes they can depend on. Now, in this long-awaited cookbook which is an essential reference for anyone who wants to get the most out of time in the kitchen, they present 250 of their favorites. From Roast Side of Salmon to Creamy Chocolate Tart, each dish is straightforward, contemporary, and elegant: home cooking at its best. Julian and Riven have an unerring sense of what busy people need: appetite-provoking nibbles that won't set back dinner preparations; easy meals for the time of day when the cook is most exhausted; impressive but relaxed dinners for company; simple side dishes; slow-cooked suppers served straight from the pot; weekend breakfasts that leave plenty of time for reading the paper; desserts anyone can master. It's all here in The Way We Cook: Appetizers: Spicy Pecans * Honey-Roasted Chicken Wings * Marinated Shrimp in White Wine Vinaigrette Salads: Eggless Caesar Salad * Wilted Spinach Salad * Cucumber and Red Onion Salad When You're in a Rush: Ten-Minute Bolognese * Pork Tenderloins with Caramelized Onions * Chicken Roasted on a Bed of Apples Dishes We Make All the Time: Chicken and Corn Chili * Yankee Pot Roast with Caramelized Vegetables * Old-Fashioned Vegetable Soup New Classics: Succotash with Seared Scallops * Chicken Pot Pie Good Enough for Company: Herb-Roasted Flattened Chicken * Ossobuco * Orange-Marinated Turkey Breast Simmering Pots: Spring Garden Stew * Portuguese Chicken Stew Sides: Asparagus Cooked for Two Minutes * Potato Crisps with Fresh Herbs * Casserole-Roasted Fall Vegetables Rise and Dine: Sour Cream Coffee Cake * Leek and Egg Frittata If You Love to Bake: Lemon Pudding Cake * Free-Form Apple Tart * Double-Chocolate Refrigerator Cookies Review:"Julian and Riven, cooking columnists for the Boston Globe, promise their book to be uncomplicated and practical while at the same time elegant and informed — and they more than live up to their promise." Publishers Weekly Review:"Real recipes for real people." -Library Journal Review:"A treasure trove . . . bound to draw the attention of a variety of culinary constituencies." Review:"No-nonsense recipes your grandchildren will remember you for." Review:"Like mom and Julia Child rolled into one." Synopsis:Designed for those who want to get the most out of time spent in the kitchen, this essential reference contains more than 250 stylishly simple recipes that represent American food tastes today as well as a multitude of helpful tips. Photos. Synopsis:For the last twenty years, Sheryl Julian and Julie Riven have been providing home cooks with recipes on which they can depend. Readers of their wildly popular column in the Boston Globe write, call, and stop the two in the supermarket to say that the recipes are so utterly reliable that they can try new ones with confidence when guests are about to arrive. This long-awaited cookbook, an essential reference for anyone who wants to get the most out of time spent in the kitchen, is about the way Americans eat today: what excites us when we sit down at the table, what we need when we're in a rush, and what we want when it's time to celebrate. From Roast Side of Salmon to Creamy Chocolate Tart, every dish is straightforward and contemporary, with a minimum of ingredients and maximum flavor — home cooking at its best. Sheryl and Julie know exactly what busy cooks need: little nibbles like Spicy Pecans, which can be served at the drop of a hat; easy meals for frenetic weeknights, like Chicken Roasted on a Bed of Apples; simple side dishes like Potato Crisps with Fresh Herbs; and baked goods everyone can master, such as Warm Gingerbread Cake with Blueberries. The authors also share a multitude of tips to get the job done, from how to pit olives to how to choose the best (and least expensive) vegetable slicer. About the AuthorSHERYL JULIAN is the food editor of the Boston Globe. She cofounded the Cooking Guild of New England and is a founding member of the Food Historians of New England.JULIE RIVEN is a food writer and food stylist. Together they write a weekly food column for the Boston Globe. Table of ContentsContents Introduction x Appetizers 1 Salads 40 When You’re in a Rush 66 Dishes We Make All the Time 98 New Classics 136 Good Enough for Company 164 Simmering Pots 206 Sides 244 Rise and Dine 286 If You Love to Bake 310 Simple Fruit Desserts 362 Index 373 What Our Readers Are SayingAdd a comment for a chance to win!
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