Synopses & Reviews
Cooking New American offers today's cooks everything they need to know to cook fresh, contemporary, and great-tasting food for family and friends. With Fine Cooking's most popular recipes by many of America's greatest chefs that include Bruce Aidells, Gale Gand, Caprial Pence, Alice Waters, and Joanne Weir, the book features fresh, delicious ingredients simply prepared, with all the tips and techniques to successfully prepare today's favorite foods. The 200 recipes selected by the editors of Fine Cooking deliver the fresh and bold flavors that have powered the American culinary revolution, yet all the ingredients are readily attainable at the supermarket. The range of recipes is exciting, but every dish is decidedly easy-to-prepare. With almost 400 step-by-step color photographs, an assortment of techniques, ingredients, tips from the pros, essays, preparation and serving tips, optional ingredients, shortcuts, recipe variations, and timesaving tips as well as ideas for cooking ahead and serving suggestions, Cooking New American is a private tutorial in preparing the kind of food that Americans truly love to eat.
Review
""This is what we need more of...A cookbook filled with recipes that are pure, fresh, simple and most importantly--instructional. Hats off to Taunton for yet another creative culinary triumph!"
Synopsis
"Cooking New American" offers today's cooks everything they need to know to cook fresh, contemporary, and great-tasting food. The editors of "Fine Cooking" selected 200 recipes that deliver fresh and bold flavors.
Synopsis
Today’s home cooks want to embrace the bounty of every season and cook with unusual ingredients — or use their tried-and-true options in creative ways. Featuring 100 ingredients and 300 recipes arranged by season, Cooking in Season, readers will enjoy both the thrill of discovering new flavors as well as learning different methods of preparing common fresh produce. Each ingredient is accompanied by a beautiful photograph and in-depth details on how to choose it at its peak and keep it fresh, as well as preserving ideas and surprisingly delicious pairings. Plus, each ingredient features multiple recipes from the editors and contributors of Fine Cooking and tested by the Fine Cooking test kitchen staff so home cooks will get sure-to-work, delicious results from their fresh bounty, whether grown at home or purchased at the farmer’s market or grocery.
About the Author
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“Fine Cooking in Season is like having an expert and friend guide you from the farmer’s market to your kitchen, helping you make the most of the delicious bounty available throughout the year. Focusing on produce at its peak is not only flavorful and inspiring, but also a natural way to get a variety of healthy food into your life.”--Ellie Krieger, host of Healthy Appetite on the Food Network and author of The Food You Crave
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Table of Contents
Spring
Artichokes, Asparagus, Cherries, Cucumbers, Fava beans, Fiddleheads, Greens (salad), Nettles, Peas (pod), Radish, Ramps, Rhubarb, Sorrel, Spinach, Strawberries
Early Summer
Apricots, Beans (string), Broccoli, Cauliflower, Edamame, Fennel, Leeks, Nopales, Okra, Onion, Scallions, Shallots, Zucchini and summer squashes
Late Summer
Beans (shelling), Blueberries and Huckleberries, Caneberries, Chiles, Corn, Eggplant, Figs, Garlic and garlic scapes, Grapes, Greens, Asian, Melons, Nectarines, Olives, Peaches, Plums and pluots, Raspberries, Sweet peppers, Tomatoes, Tomatillos
Fall
Apples, Beets, Brussels sprouts, Cabbage, Carrots, Celeriac, Chard, Chicories, Collards, Cranberrries, Endive, Jicama, Kale, Kohlrabi, Mushrooms, Nuts, Parsnips, Pears, Persimmons, Potatoes, Pumpkins, Quince, Rutabaga, Sweet potatoes and yams, Turnips, Winter squashes
Winter
Avocados, Bananas, Bean sprouts, Clementines, Coconut, Ginger, Grapefruit, Jerusalem artichokes, Kiwi, Kumquat, Lemon, Lime, Mango, Oranges and tengelos, Papayas, Passionfruit, Pineapples, Pomegranate
Prepping Produce
Metric Equivalents
Contributors
Index