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A New Way to Cook
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 irres...more
The irres...more
Paperback, 756 pages
Published
October 15th 2003
by Artisan Publishers
(first published October 1st 2001)
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Okay. I admit it. I read cookbooks - from cover to cover - and this one is excellent because it not only gives new recipes but describes a new relationship to food and techniques of cooking. It describes a "layered" approach of building meals that is not work-intensive and makes sense to those of us with limited cooking time. Beware: there are a few recipes with "exotic" ingredients that may be off-putting due to special trips to the store.
600+ pages and about 10 photos, and I don't care how interestingly colored the fonts are. It just seems silly to write instructions for deboning a chicken or killing a lobster with NO illustrations or photos. I guess this is considered a resource for the almost professional home cook? The recipes seemed pretty basic in many regards. I thought it was boring, I have seen many of these subjects handled in more detail with better pictures.
Lisa
rated it
·
review of another edition
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review of another edition
Recommends it for:
Merri Su, Tim, Myles and anyone who is interested in cooking
Recommended to Lisa by:
Frank
This is a superior cookbook. For those who want to learn the art of cooking, and not just how to follow a recipe, Schneider has written an exceptional guide. She teaches about ingredients and techniques that focus on high-quality flavor and satisfaction, with an emphasis on achieving them in a healthy way. She then provides recipes with variations that teach you to explore and experiment with food.
As a small example, I read the section on spices and rubs and made one of my own. After...more
As a small example, I read the section on spices and rubs and made one of my own. After...more
I like the idea of having a book with basic recipes and then each recipe has a variation on it (Rick Bayless is the first person that I used this with and love it) but the recipes I tried never worked out all that well and the innovative ideas weren't as appelaing as I'd hoped
This is a fabulous cookbook. For the cook who doesn't like to follow recipes...and loves simple dishes with quality ingredients.
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I received this cookbook many years ago and it's still one of my favorites...
This book is most notable for the techniques it presents that you can adapt yourself and the recipes for various flavored oils, rubs, etc. Unfortunately, the end result involves a lot of squeeze bottles filling your kitchen. I like that her focus includes healthful foods but that she is a proponent of bacon fat, oils, and butter, simply in moderation and expanded to make the greatest impact on flavor.
Blanca
rated it
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review of another edition
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review of another edition
Recommends it for:
earnest cooks who have time to read
Shelves:
tastydelicious
This reads a bit like a textbook, a totally relevant and interesting one for home cooks who want to take it up a notch.
The purpose of the book is to eliminate the mentality that any cooking that prohibits starch, fat, etc. This is a guide in the chemistry of enjoying our food as well as the time it takes to prepare it.
The purpose of the book is to eliminate the mentality that any cooking that prohibits starch, fat, etc. This is a guide in the chemistry of enjoying our food as well as the time it takes to prepare it.
This book is great! It's one of my favorite cookbooks. I still feel like I have only just scratched the surface with how great this book easy. It has easy and healthful ways to cook with lots of flavor. Love it!
After trying out only one recipe in this book (which turned out great, btw), it's due back at the library, so I'm putting it back on my "to-read" list for now.
Precisely how I like to cook. Intense flavors derived from fresh ingredients without excess fuss.
Read my review here:
http://christie-corner.blogspot.com/2007...
http://christie-corner.blogspot.com/2007...
i love this for inspiration...
This is an excellent resource
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