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.

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.

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.

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

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 co-authored the Silver Palate in 1979, and co-wrote The Silver Palate Cookbookin 1982, followed by The Silver Palate Good Times Cookbookand The New Basics Cookbook.Sheila Lukins is also the author of All Around the World Cookbook, USA Cookbook, and Celebrate. She is the long standing food editor of Parademagazine.

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

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