book data
143 ratings, 3.90 average rating, 20 reviews
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published
January 10th 1989
by Workman Publishing Company
binding
Paperback, 864 pages
isbn
0894803417
(isbn13: 9780894803413)
description
While it won't tell you how to boil an egg, Lukins and Rosso's The New Basics has proved itself a modern classic, fit to reside on your shelve...more
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other reviews (showing 1-20 of 180)
Read in January, 1990
New Basics was my very first grown-up cookbook, purchased with $20 of my freshman year textbook budget. I rationalized the cost because my school's Great Books emphasis meant I'd never have to buy an overpriced O-chem doorstop. Flipping through it today, I am reminded of how central this book was to the development of my kitchen ethics and culinary vocabulary. (Only after pouring over this book did I realize there was no chocolate in that fancy French dish I'd heard of but never eaten. &q...more
while i love cook books and cooking magazines, i typically don't read a cook book cover to cover. however, i'm in the delayed process of moving and had already packed all my books except 1 which i just finished. luckily "the new basics" was left out because i recently used it.
what i love most about this book is not the recipes themselves but that the authors explain the ingredients used and show you many ways to use them. i've never read "the joy of cooking," but i use...more
what i love most about this book is not the recipes themselves but that the authors explain the ingredients used and show you many ways to use them. i've never read "the joy of cooking," but i use...more
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Read in January, 1990
Kip is now a friend, so I'm going to start reviewing cookbooks -- Yay!
This is one of my favorite go-to cookbooks. When my friends were getting married in the late 90s, this is the cookbook I gave them as shower presents. Some of the recipes are dated and a little high in fat, but the techniques presented are timeless. A lot of my "standard" recipes come from this book. My pizza crust, pizza sauce, garlic vinagrette, cheesecake are all from this book. This is a collection I go ...more
This is one of my favorite go-to cookbooks. When my friends were getting married in the late 90s, this is the cookbook I gave them as shower presents. Some of the recipes are dated and a little high in fat, but the techniques presented are timeless. A lot of my "standard" recipes come from this book. My pizza crust, pizza sauce, garlic vinagrette, cheesecake are all from this book. This is a collection I go ...more
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2 comments
Read in January, 1995
recommends it for:
Novice cooks.
This is a good book for novice cooks. The recipes vary in difficulty and are easy to understand. The authors give concise explanations of cooking terms and methods, and various foods. I know a later book by Rosso (I think it was "Great Good Food") got a drubbing from the critics when it was revealed she didn't actually test all the recipes in a test kitchen. But this isn't THAT book. This does have basics like "how to cook a turkey", with some nice simple vegetable sides.
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For a number of years, this was my go-to reference cookbook -- when I needed to know what to do with a celery root, when I was looking for a recipe for coq au vin. At the time, its new wave takes on classic dishes seemed refreshing. Now these twists feel a little dated to me, but it's still full of sound and useful advice on food preparation and entertaining, and it's well organized, so I'll often start there, even if I don't always end up there.
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recommends it for:
megan
... crammed with breads, salads, vegetable, grains, desserts, savorys, seafood and soup.simple and easy. also has simple charts about the different kinds of grains, fish, greens,nuts, pastas,etc. their qualities and how to cook or use them. good diagrams: like how to properly cut and shell a lobster and how to carve poultry, and cut meat. if you only want one cookbook and like simple eats, this is it...
All recipes I have had/made from this cookbook have been GREAT! Unfortunately, for me anyway, it is not really an 'everyday' type of cookbook- there are a lot of ingredients in most recipes, they are not 'quick' and definitely not particularly healthy. It is sort of a special occasion/things to take to a party or dinner kind of cookbook for me.
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recommends it for:
cooks
I know it's a little silly to review cookbooks here, but this is a really great one. It's reasonably priced and makes a nice gift. There are no shortcuts, yet the recipes are not needlesly complicated. One of the authors owns a B and B in Saugatuck, Michigan, and Chris and I went there for our first anniversary. Guess whose idea that was?
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Read in January, 1989
recommended to Jen by:
my husband!recommends it for: anyone who enjoys cooking
This is the cookbook I use more than any other! It has not only regular recipes, but also interesting ones that don't require wacky ingredients!
My all-time favorites are the Pesto-Walnut Risotto, Chicken Curry with Asian Pears, and the Macaroni and Cheese. Yum!
My all-time favorites are the Pesto-Walnut Risotto, Chicken Curry with Asian Pears, and the Macaroni and Cheese. Yum!
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Read in October, 1997
This is how I learned to cook. I read it through, chapter by chapter. Some of the recipes are very dated, but the techniques are classic and the prose about ingredients and how to treat them is inspiring and timeless.
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I bought this in the early 90s, when the whole "foodie" thing had recently happened in NYC. I would read this like a novel. Love it, even though I've only cooked a tiny fraction of the recipes.
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Read in June, 1993
My dear friend Rosary gave me this---my first cookbook---and I managed to lose it! I'll have to pick up the revised edition that just came out. Some of these recipes are superb.
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this was my first cookbook, and I would read it to sleep every night when I was in middle school. the recipes aren't always the most practical, but dang, they all sound so delicious.
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A really, really comprehensive cookbook. That being said, it can be overwhelming how big it is (both for finding receipes and for trying to keep it open while cooking).
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This book is an modern (canned soupless) and simple, but gourmet-oriented, upgrade on the traditional basic comprehensive cookbook. Bon Appetit!
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Read in January, 2006
recommends it for:
serious from-scratch cooks
Marvelously encyclopedic, but a bit dated, assuming the reader doesn't know what pesto is--but giving us credit for wanting to find out.
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Read in January, 2008
recommended to Amy by:
Carolyn Brecommends it for: foodies
This cookbook has a variety of delicious recipes, some expensive ingredients but amazing nonetheless!
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