Synopses & Reviews
Sally Schneider was tired of doing what we all do—separating foods into "good" and "bad," into those we crave but can't have and those we can eat freely but don't especially want—so she created A New Way To Cook
Her book is nothing short of revolutionary, a redefinition of healthy eating, where no food is taboo, where the pleasure principle is essential to well-being, where the concept of self-denial just doesn't exist.
- More than 600 lavishly illustrated recipes result in marvelous, vividly flavored foods. You'll find quintessential American favorites that taste every bit as good as the traditional "full-tilt" versions: macaroni and cheese, rosemary buttermilk biscuits, chocolate malted pudding. You'll find Italian polentas, risottos, focaccias, and pastas, all reinvented without the loss of a single drop of deliciousness. Asian flavors shine through in cold sesame noodles; mussels with lemongrass, ginger, and chiles; and curry-crusted shrimp. Even French food is no longer on the forbidden list, with country-style pâtés and cassoulet.
- Hundreds of techniques, radical in their ultimate simplicty, make all the difference in the world: using chestnut puree in place of cream, butter, and pork fat in a duck liver mousse; extending the richness of flavored oils by boiling them with a little broth to dress starchy beans and grains; casserole-roasting baby back ribs to render them of fat, then lacquering them with a pungent maple glaze.
- Scores of flavor catalysts—quickly made sauces, rubs, marinades, essences, and vinaigrettes—add instant hits of flavor with little effort. Leek broth dresses pasta; chive oil becomes an instant sauce for broiled salmon; a smoky tea essence imparts a sweet, grilled flavor to steak; balsamic vinegar turns into a luscious dessert sauce.
- Variations and improvisations offer infiinite flexibility. Once you learn a basic recipe, it's simple to devise your own version for any part of the meal. "Fried" artichockes with crispy garlic and sage can be an hors d-oeuvre topped with shaved cheeses, part of a composed salad, or as a main course when tossed iwth pasta. It's equally happy on top of pizza or stirred into risotto. And by building dishes from simple elements, turning out complex meals doesn't have to be a complex affair.
- A wealth of tips and practical information to make you a more accomplished and self-confident cook: how to rescue ordinary olive oil to give it more flavor, how to make soups creamy without cream, how to freshen less-than-perfect fish.
So here it is, 756 glorious pages of all the deliciousness and joy that food is meant to convey.
"Every era must have its cookbook, and the cookbook for the early 21st century has arrived." Publishers Weekly
"This is the Silver Palate for the new generation." The New York Times Book Review
"A New Way to Cook is a sure classic." Metropolitan Home
"Here's my ifyou'regivingonlyonecookbook suggestion for this season: Sally Schneider's handsomely striped, Bibleshaped A New Way to Cook. I praised this highly in my survey of the fall's cookbooks in the New York Times; and after I write those kinds of surveys, the question inevitably arises What did you really think? My answer is: Buy this book. Start cooking from it and you won't want to stop. That advice, I'm glad to say, has been borne out by the experiences of several friends who have reported serial experimentation since taking the book home, and serial culinary contentment." Corby Kummer, The Atlantic Monthly
"A New Way to Cook delivers on its title a practical philosophy of food as pleasure and wellbeing." Real Simple
"[Sally Schneider] intensifies the flavor or her ingredients so ingeniously that her recipes scream delicious before they whisper healthy.... Just her chapters on flavor catalysts rubs, marinades, dressings, and so on could keep me happy in the kitchen for the next five years." Food & Wine
"A New Way to Cook is so thorough and comprehensive in its approach to cooking that it is an essential read for food professionals, not just a basic foundation for home cooks." Restaurant Digest
"Sally Schneider is the kind of cook that both professional cooks and novice cooks need. Her pure information is clear and concise, easy to follow and is not garbled with technospeak but feels like you can really cook, taste, and smell the dish. Her prose is filled with fun and accessible information that clearly elucidates tricky issues like cooking a whole fish or the use of Moroccan spices.... This book has been long in the making, and it is long overdue." Mario Batali
"Sally Schneider is one of the wise voices on the food scene in America. She has been writing about food for many years and hers has been one of the early voices to point out, with passion and eloquence, the connection between well being and pleasure. By thoroughly examining ingredients their histories, their uses, the people who are connected to them (among other things), she has done a great deal to strengthen that connection while showing the way for people to find it for themselves and to undo some of the grave damage done by the vilification of fat and other foods. Hers is a voice that is appreciated and heard my many readers." Deborah Madison
"Sally Schneider has the breadth of knowledge, the experience, and the integrity to make an enormous contribution to the way we eat.... Sally's cooking evokes an immediate response from those lucky enough to sit in her kitchen nibbling and chatting. Her food answers an undefinable longing of stomach, heart, and soul." James Peterson
"I really do believe that [A New Way to Cook's introductory comments regarding the health consequences of eating poorly] is the single most informative discussion of the subject that I can recall reading. I was going to add, 'from a nonmedical point of view,' but as I think about it, I know very few medical types who could write as clearly and correctly about the dietary impact of lipids as [Schneider] did." Vincent T. Marchesi, M.D., Ph.D., Director and Professor of Pathology and Cell Biology, Boyer Center for Molecular Medicine, Yale School of Medicine
A New Way to Cook
is the ultimate guide to cooking for the new century. It is an inspired cookbook that embodies the way we want to cook and feel today.
For more than ten years, Sally Schneider has been experimenting in the kitchen and developing innovative techniques that maximize flavor and satisfaction in food and enhance overall well-being. Sally teaches us how to use the ingredients that were formally thought taboo, including butter, oil, chocolate, and sugar. There's no longer a need to separate foods into those that are bad for you and those that are good, into those you crave but can't have, and those you can eat in abundance but don't especially enjoy. Those categories will cease to exist.
Food is about more than just eating, and likewise, A New Way to Cook is about more than just food. Sally's ideas exemplify a new way of being and a new way of thinking, forging ahead into a new era of living where pleasure is essential to good health. A New Way to Cook is cooking simply, easily, healthfully, and with pleasure to achieve the deliciousness and joy of sharing that food is meant to convey.
Winner of both an IACP and James Beard Foundation award, and a main selection of the Good Cook Book Club, A New Way to Cook
is filled with more than 600 recipes and a wealth of techniques, tips, and practical information. With more than 100,000 hardcover copies in print, it is 756 pages of award-winning thinking and all the deliciousness and joy food can convey.
The irresistible appeal of A New Way to Cook lies in Sally Schneider's talent for creating vividly flavored dishes that satisfy our passion for great food and our desire for balance in the way we eat. Her recipes all standouts are healthful, yet use all the ingredients we love, such as butter, cream and bacon. Using new and exciting techniques, she reinvents all our favorite foods. In addtion, variations amd improvisations demonstrate how to build dishes from simple elements with little effort.
About the Author
Sally Schneider is a food writer and stylist whose work has appeared in Vogue Elle, Saveur, Self, Working Woman, and Health magazines, as well as the Los Angeles Times and The New York Times. A professional chef for six years, she was a contributing editor to Food and Wine and the author of the monthly "Well-Being" column. Her first cookbook, The Art of Low-Calorie Cooking, won a James Beard award in 1991. An article for Saveur won her a second James Beard award in 1995. A New Way to Cook is the culmination of ten years of research. She lives in New York City.