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2 Local Warehouse Cooking and Food- General

This title in other editions

The New Basics Cookbook

by and

The New Basics Cookbook Cover

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

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Excerpt

BROCCOLI AND GARLIC PENNE

This is pasta short-order cooking--fifteen minutes maximum--and very tasty.

1 pound penne

2 heads broccoli

3/4 cup extra virgin olive oil

10 large cloves garlic, thinly sliced crosswise

Freshly ground black pepper

4 tablespoons (1/2 stick) unsalted butter

1/2 cup freshly grated Parmesan cheese

1. Bring a large pot of water to a boil. Add the penne, and cook at a rolling boil until the pasta is just tender. Drain, rinse under cold water, drain again, and reserve.

2. Cut the broccoli florets into fairly small pieces. Reserve the stems for another use. Bring a large saucepan of water to a boil. Add the broccoli, and simmer for 2 minutes. Drain, rinse under cold water, pat dry, and reserve.

3. Pour the oil into a large skillet, and heat over medium heat until it begins to ripple, about 1 minute. Add the garlic slices and cook, shaking the pan, until the garlic begins to brown around the edges, another minute.

4. Add the broccoli to the skillet, stir well, sprinkle with black pepper, and cook 2 minutes longer, shaking the skillet.

5. Add the butter and penne to the broccoli and cook, stirring often, until the penne is well mixed with the broccoli, oil, and garlic and the mixture is hot--3 to 4 minutes.

6. Place in a serving dish, sprinkle with the Parmesan cheese, and serve immediately. Pass the pepper mill.

8 portions

DUCKLINGS STEWED IN RED WINE AND WINER FRUITS

Figs, sweet potatoes, dried apricots, and cassis are succulent additions to our ducklings stewed in red wine. The sauce will thicken without adding flour. Serve with a robust winter green salad highlighted with julienned radicchio.

4 cups dry red wine

1 cup homemade beef stock or canned broth

1 pound dried figs

3 pounds sweet potatoes

4 tablespoons (1/2 stick) unsalted butter

3 ducklings (4 1/2 pounds each), well rinsed, patted dry, and each cut into 6 pieces

2 teaspoons coarsely ground black pepper

2 cups dried apricots

6 large cloves garlic

1/4 cup creme de cassis

2 tablespoons dark brown sugar

2 tablespoons chopped fresh Italian (flat-leaf) parsley

1. Combine 3 cups of the wine and the stock in a saucepan, and bring just to a boil. Remove the pan from the heat, add the figs, and set aside.

2. Peel the potatoes, and cut them into balls with a melon baller; you should have about 4 cups. Place the potato balls in a large saucepan, cover with cold water, and bring to a boil. Lower the heat and simmer for 5 minutes, then drain the potatoes and set them aside.

3. Preheat the oven to 350 F.

4. Melt the butter in a large deep flameproof casserole or dutch oven. Brown the ducklings, a few pieces at a time, over medium heat. (While the ducks are browning, it may be necessary to pour off some of the fat. There should be no more than 4 tablespoons in the casserole.) As they are browned, transfer the pieces to a plate.

5. When all the duck has been browned, pour off any remaining fat from the casserole and return it to the heat. Add the remaining 1 cup wine and bring to a boil over medium heat, scraping up any brown bits in the casserole.

6. Return the duckling to the casserole, and sprinkle it with the pepper. Add the figs and their soaking liquid, the potatoes, and the apricots, garlic, creme de cassis, and brown sugar. Stir well, and bring to a boil over high heat.

7. Cover the casserole, transfer it to the oven, and bake for 30 minutes. Then stir it thoroughly, and bake another 30 minutes.

8. Arrange the duck, fruits, and vegetables on a large serving platter. Skim the grease from the sauce. Pour a bit of the degreased sauce over the duck, and sprinkle it with the parsley. Serve the remaining sauce on the side.

8 portions

TUNA BROCHETTES

Tuna must be grilled quickly, since it will dry out badly if overcooked--so watch it carefully. Of course you can also grill tuna under an oven broiler.

MARINADE

1/4 cup fruity olive oil

2 tablespoons fresh lemon juice

1/4 cup chopped scallions (green onions)

1 tablespoon fresh thyme leaves

2 cloves garlic, minced

1 teaspoon salt

1 teaspoon fennel seeds, crushed

Freshly ground black pepper, to taste

1 1/2 pounds fresh tuna, cut into 2-inch chunks

1 fennel bulb, trimmed and cut into 2-inch pieces

1 red onion, cut into 8 wedges

1. Whisk the marinade ingredients together in a large bowl until smooth. Add the tuna, fennel, and red onion, and turn in the marinade. Cover loosely, and refrigerate for several hours or overnight.

2. Prepare hot coals for grilling.

3. On four large metal skewers, thread the tuna chunks alternately with pieces of fennel and onion.

4. Oil the grill, and cook over medium heat about 3 to 4 minutes per side. Serve immediately.

4 portions

Excerpted from The New Basics Cookbook. Copyright c 1989 by Julee Rosso and Sheila Lukins. Reprinted with permission by Workman Publishing.

What Our Readers Are Saying

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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.
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(1 of 2 readers found this comment helpful)
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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:
Trade 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
$3.50 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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