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3rd out of 61 books
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The New Basics Cookbook
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...more
Paperback, 849 pages
Published
January 10th 1989
by Workman Publishing
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This is more of an encyclopedia/ reference book than a cookbook. It's over 800 pages, to begin with. In addition to the recipes, there are countless sidebars and panels with valuable information - quotations, anecdotes, techniques, lists of fruit and vegetable varieties, wine selections, etc.
There is also a wealth of information on how to set up your kitchen - what tools to purchase, what ingredients to stock up on. And you'll learn the basics of several ethnic cuisines - Morocc...more
There is also a wealth of information on how to set up your kitchen - what tools to purchase, what ingredients to stock up on. And you'll learn the basics of several ethnic cuisines - Morocc...more
I love that this offers basic information on common ingredients, buying advice, and suggests seasonings to complement many of the foods.
However, I absolutely hate the layout. The text is tiny and crowded in to make room for oversized titles and goofy 1980's-style border designs, which are distracting and make it feel more disorganized than it probably is. A plain layout like those used in older cookbooks would have been much better, especially since there are no photographs to acco...more
However, I absolutely hate the layout. The text is tiny and crowded in to make room for oversized titles and goofy 1980's-style border designs, which are distracting and make it feel more disorganized than it probably is. A plain layout like those used in older cookbooks would have been much better, especially since there are no photographs to acco...more
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. "It'...more
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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...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...more
If you are just starting out and have a desire to cook great food then this is the book for you. It breaks cooking down and simplifies everything. I have made many of these dishes and my family now considers them ours. I love the fajita recipe and the "guacomole is hot" and the "Black Bean Salsa". These recipes are loaded with flavor and I go to them again and again. I have given this book many times for wedding showers.
In many ways this was the cookbook that taught me how to cook. I cut my teeth on their lasagna and Moroccan chicken. However the book hasn't aged well. I rarely turn to it these days, and when I do I leave a little disappointed. Its not a bad book and it can still help you learn the basics however the recipes are very 1980s - a little too much for my tastes these days.
Provides, for its time, strikingly different interpretations of tried and true favorites. Recipes align with my own preference for strong flavors--many of them showstopping, "wow" recipes. I've been relying on The New Basics for almost 20 years and it still is the first cookbook I reach for.
This was my first REAL cookbook and it was given to me by a much admired cousin who is an exceptional cook. She and the silver palette are responsible for my current label as foodie! This is where it all began. Uppercrust potatoes are THE BEST potatoes ever! And I mean that!
This book has been my go to book for many years, I have enjoyed it very much. There are many good recipes in it. Some of the recipes call for more work than I want to do but with some tweeting I have been able to come up with many excellent meals.
Even I, who really don't know how to cook, have had success with these wonderful recipes. Love the spinach, broccoli and boursin timbales (pg 285).
Also recommend THE SILVER PALATE COOKBOOK by the same authors.
Also recommend THE SILVER PALATE COOKBOOK by the same authors.
I love this, it is a desert island cookbook for me--the rice pilaf, several chicken dishes, alot of the soups all are classics in our house AND for buffets or feeding masses
Although there are many recipes that are variation on their other 2 cookbooks, I still use this one almost once a month even after 25 years.
Another cookbook that I never used and finally after 20 yeras gave it to the library. I imagine we all have better cookbooks than this one.
I think this is a must have in the kitchen. It's not as comprehensive as Joy of Cooking, but the recipes taste so much better!
I don't use a lot of recipes in this one. Many of these basics have been made overly complicated and a little too fussy.
Ann Brooks
added it
There are some fantastic vegetarian recipes in this one. Very creative flavor combinations.
Not bad - not my favorite either. Worth owning if you collect cookbooks.
Not exactly new anymore, but a long time favorite.
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 collecti...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 collecti...more
The Silver Palate cookbooks never fail me.
My fav lemon cake recipe! Yum.
My other go to cook book
Good stuff in this cookbook!
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.
crammed with breads, salads, vegetable, grains, desserts, savories, 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. the tarragon chicken salad and carrot-dill soup are favorites. if you only want one cookbook and like simple eats, this is it.
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.
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?
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.
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!
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.
| topics | posts | views | last activity | |
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| It does tell you how to boil eggs. | 1 | 5 | Jul 12, 2010 09:00pm |
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Julee Rosso is an American cook and food writer. In 1977 she and Sheila Lukins opened and ran a gourmet food shop in New York City called The Silver Palate. In the 1980s they wrote, with Michael McLaughlin, The Silver Palate Cookbook, The Silver Palate Good Times Cookbook, and others. A 25th Anniversary update of the Silver Palate Cookbook is forthcoming.
More about Julee Rosso...
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