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7 Local Warehouse Cooking and Food- General

The New Basics Cookbook

by and

The New Basics Cookbook Cover

ISBN13: 9780894803413
ISBN10: 0894803417
Condition: Standard
All Product Details

 

Staff Pick

Rosso and Lukins's New Basics is a fantastic overall cooking resource. I'm a bit of a cookbook nut, yet, of all the volumes on my shelves, this is the one that I regularly return to for ideas, guidance on the fundamentals (measurements, roasting time, flavor pairings, etc.), and the plethora of delicious recipes. In lieu of photos, there are detailed drawings that illustrate complicated steps or just add a little character to the page, all of which are a lovely complement to the easy-to-use layout and organization of the chapters. The New Basics gets high marks from this cook.
Recommended by Ann E., Powells.com

Synopses & Reviews

Publisher Comments:

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.

Review:

"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

Synopsis:

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.

Synopsis:

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

Synopsis:

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.

Synopsis:

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

About the Author

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.

Table of Contents

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

What Our Readers Are Saying

Add a comment for a chance to win!
Average customer rating based on 3 comments:

Gary Becker, August 19, 2012 (view all comments by Gary Becker)
When we focus on the holidays or a general dinner with friends and family, we don't want to guess if the menu we gather will work or if the recipes chosen will please, this book solves all those problems. The guidelines provide us with timeframes and the best methods to prepare each segment of the meal and always gathers raves from our audiences. let this be your "go to" book, you'll be glad you did.
Was this comment helpful? | Yes | No
Gary Becker, August 19, 2012 (view all comments by Gary Becker)
When we focus on the holidays or a general dinner with friends and family, we don't want to guess if the menu we gather will work or if the recipes chosen will please, this book solves all those problems. The guidelines provide us with timeframes and the best methods to prepare each segment of the meal and always gathers raves from our audiences. let this be your "go to" book, you'll be glad you did.
Was this comment helpful? | Yes | No
Davejenk4, October 31, 2009 (view all comments by Davejenk4)
I picked this book up in Germany when I was there with the forces in 1988. I was young and couldn't cook. This book took me from boiling water to making the best clam chowder and other homemade soups that people have ever had. Full ham and turkey dinners are not imposible with this book. I suggest it for every bird getting kicked or sent out of the nest. They can't starve. Mine has been rebound a few times now, and I need a new one.
Was this comment helpful? | Yes | No
(1 of 2 readers found this comment helpful)
View all 3 comments

Product Details

ISBN:
9780894803413
Author:
Julee Rosso and Sheila Lukins
Publisher:
Workman Publishing
Illustrator:
Lukins, Sheila
Author:
Lukins, Sheila
Author:
Rosso, Julee
Location:
New York :
Subject:
General
Subject:
Cookery, american
Subject:
Cookery
Subject:
Home economics
Subject:
General Cooking
Subject:
Culinary Arts & Techniques
Subject:
Cooking and Food-General
Copyright:
Edition Description:
paperback
Series Volume:
89-4030
Publication Date:
19890131
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
2-color, illustrations throughout.
Pages:
849
Dimensions:
9.13 x 8 x 1.65 in 3.31 lb

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Related Subjects

Cooking and Food » General
Cooking and Food » Methods » Miscellaneous Methods

The New Basics Cookbook Used Trade Paper
0 stars - 0 reviews
$6.95 In Stock
Product details 849 pages Workman Publishing - English 9780894803413 Reviews:
"Staff Pick" by ,

Rosso and Lukins's New Basics is a fantastic overall cooking resource. I'm a bit of a cookbook nut, yet, of all the volumes on my shelves, this is the one that I regularly return to for ideas, guidance on the fundamentals (measurements, roasting time, flavor pairings, etc.), and the plethora of delicious recipes. In lieu of photos, there are detailed drawings that illustrate complicated steps or just add a little character to the page, all of which are a lovely complement to the easy-to-use layout and organization of the chapters. The New Basics gets high marks from this cook.

"Review" by , "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."
"Synopsis" by , 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.
"Synopsis" by , 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

"Synopsis" by , 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.
"Synopsis" by , 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

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