Amazon.com's Best of 2001
Want to eat healthful, delicious food without self-deprivation? Sally Schneider's A New Way to Cook shows you how. Schneider's approach is global: not only does she provide 600 recipes for a wide range of truly satisfying, good-for-you dishes, she offers a blueprint for better eating and cooking, no matter the recipe. Her mantra? No need to give up flavorful fats and the pleasures of salt and sugar, which are intrinsically necessary to a satisfying diet, she maintains. No food is excluded in her plan. Applying moderation, portion streamlining, and a number of unusual techniques--for example, you get all the flavor and satisfying mouthfeel of fat without excessive calories if you emulsify it first with water or other liquids--she offers her better way. Those of us caught between the need to eat sensibly and the reasonable desire to derive maximum enjoyment from food, impulses often at odds, will welcome her cookbook.
Proceeding with an enumeration of essential techniques and "strategic" ingredients (for example, buying high quality can help check calories as people tend to eat less when they eat better), Schneider then offers her innovative recipes. These run the gamut from "Fried" Artichokes with Crispy Garlic and Sage to Oven-Steamed Red Snapper with Fennel Leeks and Curry to Chocolate Chestnut Truffles (chestnut purée helps keep calories in check). Many of the recipes include variations and improvisations--a basic roasted vegetable formula, for example, also offers "tutorials" that encourage cooking freedom. Schneider also presents flavor-enhancing component recipes (such as that for roasted garlic), as well as tips, charts, and other useful information that further extend the book's usefulness. With a chapter on "flavor catalysts" like dry rubs and flavored oils; nutritional analysis; and mail-order and other resources listings, the fully color-photo-illustrated book is a sure thing for readers who want to eat healthily and well. --Arthur Boehm
Book Description
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 irresistible appeal of
A New Way to Cook lies in Sally Schneider's talent for creating vividly flavored dishes that satisfy our passion for great food and our desire for balance in the way we eat. Her recipes— all standouts—are healthful, yet use all the ingredients we love, such as butter, cream and bacon. Using new and exciting techniques, she reinvents all our favorite foods. In addition, variations amd improvisations demonstrate how to build dishes from simple elements with little effort.
Customer Reviews:
Not your typical "diet" cookbook.......2007-03-16
This book is more of a change of lifestyle book than it is a diet book. The recipes are well written and, so far, every one I have tried has been excellent. There are some really smart, well-conceived methods for reducing fat and calories in each recipe without compromising taste. Schneider makes some very simple suggestions that will change your way of cooking (literally) and thinking without making you feel like you are doing any injustice to your palate. I highly recommend this book.
recipe ingredient problem.......2007-03-08
I tried the Foolproof Pastry recipe in this book and the dough didn't come together. I did go ahead and use it (it was a topping for a deep dish berry pie). It tasted ok, but I looked at a recipe for pastry provided in a class that I'd taken recently and it was nearly identical BUT it included 1/3 cup of water. I think that that's what's missing from this one.
One of my most used Christmas gifts........2007-02-20
I got a copy of this cookbook for Christmas and then bought 2 copies for gifts. If you are in a rut with meals, this is a great way to add some interest to meal prep. The recipes are easy to follow and usually have substitutions for ingredients to allow for taste and what you may have on hand. This has become the first cookbook I check when I want to make something new. Maybe I shouldn't call it just a cookbook because there are ideas on tools and methods included also.
My favorite.......2006-12-31
I have many cookbooks but always reach for this one first. It has easy to follow recipes that don't require hours or ingredients that you won't be able to find. It's a real keeper.
Fantastic, but not for people who don't actually want to learn how to cook.......2006-03-14
Have you ever sat down to a really fresh delicious meal with nuanced flavor, and then realized that you've been eating bland processed food all week? Has it made you swear to seek better quality food for yourself? If so, this book is for you.
I love this cookbook, but I have to agree with the reviewer who wrote that this is not necessarily the best cookbook for the very busy person. Nonetheless, I still give it 5 stars, because the author isn't making a super-speedy meal claim, and with practice her recipes can get a lot quicker. Also, some of the less time-friendly recipes can easily be adapted. For example, I subsituted chicken breasts for the whole chicken in the FANTASTIC garlic & herb roasted chicken. For me, this cut down on prep time and the problems of trying to get anyone to eat dark meat, plus I have chicken for salad toppings and sandwiches. Memorizing some of the simpler recipes also speeds things up. The first time I made 'warm spilling fruit' I was very slow. Now that I know it's fairly simple, I can throw everything into a pot and have it done in 5 minutes, in time to spoon on top of plain oatmeal. I have learned that cooking certain fruit (such as blackberries) makes me much more likely to eat things that I don't normally like.
Also, a person can get around the issue of grocery shopping by doing some planning for the week. Buying a few frozen items is a small compromise (in my opinion).
Some readers may just be having problems with the lost art of cooking in this country. When was the last time someone you knew planned their meals ahead or focused on using herbs and spices and avoided 'pre-prepared' items? These things used to be common though.
I would rate this book on par with any other book that encourages proper sit-down meals. There's nothing "boil-in-bag" about it, but you can get high quality meals in a reasonable amount of time. Yes, there are some more elaborate recipes, but there are other recipes that are pretty reasonable. Also, if you think of ways to use left-overs, it's possible to cook once every few days, but have the fantastic flavor for a while longer. Normally, I *hate* left-overs, but then normally left-overs are bland and tasteless. I have to fight with my significant other over leftovers when I cook from this book. Left-over chicken can go on a salad, and on a soup -- into which a few left-over vegetables are tossed. True, the author doesn't give you guidance on how to eat left-overs, but I think this is also because her cookbook seems fairly family oriented (as opposed to a single person living alone). Portion sizes are very reasonable and can suit 2 people fine, but cooking for 1 occasionally requires adjustment (ex. chicken breast instead of a whole bird). For the first time ever, I made salad dressing and had zero left-over.
This cookbook is great at encouraging improvisation by providing a palette of skills and options centered around basic recipes, as well as the standard recipes. For example, there is a fruit tart recipe that enourages the reader to choose their own type of fruit and their own flavor and mix to preference. It's rare that you can find a cookbook that will give you a 'general' recipe that you can play with to preference. I have made the fruit tarts multiple times (admittedly with store bought pastry) and each time used a different combination. The same goes for the fruit & nut salad (not the exact title) -- which gives you a list of possible types of fruit and possible nuts to use, depending on what's on hand. The salad recipe is particularly handy for when you don't want a boring salad, but haven't got time to buy new ingredients. One time I used left over clementines, dry cranberries, and walnuts bits -- post-holidays.
American readers may find there are slightly more recipes for rabbit etc than we are used to. I also wish there was slightly more information about vegetatian meals, but her chapters on legumes and grains are implicitly pretty helpful.
I did not find any of her techniques particularly difficult (she has a good glossary of instructions in the back); but I imagine that for many people who are used to 'heat and serve' cooking, it may seem like a lot. You do have to get used to keeping certain things (like lemons) on hand, and getting comfortable with a new recipe. My grandmother was a great cook, so a lot of this stuff slowly is coming back to me. I can't pretend I love spending time in the kitchen, but I appreciate food that isn't boring and for me that means doing more than just 'heat and serve'.
The best thing about this cookbook is that you can have a 5 star meal and feel totally indulged without eating anything bad for you. The quality of the flavor in her meals is fantastic. The garlic roasted chicken in particular has won me tons of compliments (to the point where more than one person has said a meal at my house was better than most of the restuarants in the area). Getting something with flavor, breaks the monotony of the usual american diet, and thus cures the tendency to mindlessly munch on things that taste 'good' (chips, chocolate etc).
I would recommend this book in conjunction with the "Frenchwomen don't get fat book" because it really does make a person feel indulged rather than deprived. I actually find cooking from these recipes relaxing because I know I'll really enjoy the meal, wihout having to worry about calories.
Amazon.com
The "we" of the The Way We Cook are authors Sheryl Julian and Julie Riven, co-creators of a widely popular Boston Globe food column. The book offers over 250 recipes for simple yet attractive fare that's rooted in American home cooking but which also satisfies worldly palates. Thus the couple provides recipes like Grilled Chicken in Lettuce Leaves with Asian Vinaigrette, Braised Beef in Balsamic Vinegar, and Quick Fish Stew with Ginger and Thyme, while also offering recipes for too-good-to-mess-with favorites including Shrimp and Spanish Rice, Hot and Sour Soup, and a particularly good rendering of roast loin of pork with dry fruits. There's also a fine chapter on sides--don't miss the Crusty Smashed Potatoes--and sections on sweets including Sour Cream Coffee Cake, Congo Bars, Ice Cream Pie, and Julie's Mother's Apple Cake. Other cookbooks work the same territory that Julian and Riven do, but The Way We Cook offers exemplary taste, especially well-crafted recipes, and, perhaps above all, a keen response to the modern cook's need to make limited kitchen time count. --Arthur Boehm
Book Description
For the past twenty years, in their wildly popular newspaper and cooking columns, Sheryl Julian and Julie Riven have been providing hundreds of thousands of cooks with recipes they can depend on. Now, in this long-awaited cookbook which is an essential reference for anyone who wants to get the most out of time in the kitchen, they present 250 of their favorites. From Roast Side of Salmon to Creamy Chocolate Tart, each dish is straightforward, contemporary, and elegant: home cooking at its best. Julian and Riven have an unerring sense of what busy people need: appetite-provoking nibbles that won't set back dinner preparations; easy meals for the time of day when the cook is most exhausted; impressive but relaxed dinners for company; simple side dishes; slow-cooked suppers served straight from the pot; weekend breakfasts that leave plenty of time for reading the paper; desserts anyone can master. It's all here in The Way We Cook: Appetizers: Spicy Pecans * Honey-Roasted Chicken Wings * Marinated Shrimp in White Wine Vinaigrette Salads: Eggless Caesar Salad * Wilted Spinach Salad * Cucumber and Red Onion Salad When You're in a Rush: Ten-Minute Bolognese * Pork Tenderloins with Caramelized Onions * Chicken Roasted on a Bed of Apples Dishes We Make All the Time: Chicken and Corn Chili * Yankee Pot Roast with Caramelized Vegetables * Old-Fashioned Vegetable Soup New Classics: Succotash with Seared Scallops * Chicken Pot Pie Good Enough for Company: Herb-Roasted Flattened Chicken * Ossobuco * Orange-Marinated Turkey Breast Simmering Pots: Spring Garden Stew * Portuguese Chicken Stew Sides: Asparagus Cooked for Two Minutes * Potato Crisps with Fresh Herbs * Casserole-Roasted Fall Vegetables Rise and Dine: Sour Cream Coffee Cake * Leek and Egg Frittata If You Love to Bake: Lemon Pudding Cake * Free-Form Apple Tart * Double-Chocolate Refrigerator Cookies
Customer Reviews:
I loved this cookbook.......2004-02-01
I love to cook.
I like to try different books and see how their recipes are.
This one is great, and the recipes are easy to follow and the
ingredients are ones that you would have on "hand" in your home.
I loved how their catgorized it-"meals for when you are in a rush" excellent idea.
I would recommend this to someone who likes to cook but doesn't want to spend the day or the time looking for ingredients that are hard to find.
A Great Source of Good Dishes for Everyday Cooks.......2004-01-09
`the way we cook, Recipes from the New American Kitchen' is written by two food writers / journalists in the Boston area, which gives this somewhat pregnant title the expectation that it is nothing more than a collection of `Boston Globe' food columns. If it were, I would dismiss it with three stars and little comment. The first clue that more is afoot here than culls from the Wednesday food section are the blurbs on the back of the dust jacket from Christopher Kimball, Anne Willan, and Steven Raichlen. Kimball I could expect, being a good old boy Yankee New Englander from way back, but Anne Willan is serious stuff.
The chapter titles are a bit unusual, but they are exactly the range of topics you would expect to find in newspaper food columns. They are:
Appetizers such as deviled eggs, liver pate, ceviche, crab cakes, eggplant caponata, toasts, crackers, etc.
Salads such as Eggless Caesar, French Market Salad, Creamy Potatoe Salad, Fattoush, Greek Cypriot, etc.
When You're in a Rush with Soups, Chicken, Tuna, Salmon, Bass, and Scallops, quick Bolognese, etc.
Dishes We Make All the Time such as Vege Soup, Chili, Yankee Pot Roast, Meatball, Lamb Stew, etc.
New Classics such as Corn Chowder, Oyster Stew, Boulangere, Baked Beans, Salmon Cakes, etc.
Good Enough For Company with Rack of Pork, Leg of Lamb, Ossobuco, Duck Breasts, Roast Salmon, etc.
Simmering Pots with lots of soups and stews such as Cuban Stewed Chicken and Beef Daube, etc.
Sides such as Fresh Corn Risotto, Scalloped Tomatoes, Quick Couscous, Blue Cheese Popovers, etc.
Rise and Dine with Frittatas, Muffins, Soda Bread, Quesadillas, Banana Bread, Blueberry Loaf Cake, etc.
If You Love to Bake with Strawberry Shorkcakes, Carrot Cake, Pies, Tarts, Cookies, Gingerbread, etc.
Simple Fruit Desserts with five recipes for apples, oranges, and peaches.
The first thing which bumped my opinion up from three stars to four was with the description of how to cook hardboiled eggs. For starters, they recommended my preferred method of pricking a hole in the shell and dropping the eggs into just boiling water. Then, they gave the additional tip of rolling the just dropped eggs around a bit in order to center the yolk in the cooked egg. To cap things off, they gave a recommendation on how to crack the hot eggs to make them easier to peel when they cool.
The next thing which warmed my opinion of the book was that I could not find any steps in any recipes which I would do differently. There are few fancy techniques called for in the recipes and almost all of them take no more than a page, but there were also no short cuts.
The last thing which appealed to me was the lack of processed ingredients. All pie crusts are made from scratch and I detected no cans of Campbell's cream of mushroom soup. I did find the directions for the pie crusts to be less than perfect, as it was lax in calling for very cold ingredients, combined in such a way to keep them cold and to leave bits of butter to fluff up the crust. But then, this is not a book on pie baking and I'm sure the technuque they give works well enough. Another less than ideal baking recipe was the carrot cake, which called for but a single layer. If I am going to the trouble to make a carrot cake with butter cream icing, I will make three layers for sure.
This is not a book for died in the wool foodies. Were I not reviewing it, I would not buy it myself, but for that very large number of people who need to make good meals at least three times a week and don't have time to wade through 800 pages of `The Joy of Cooking' or `James Beard's American Cookery', this book is just the thing.
I think Steve Raichlen's comparison to Julia Child and Simone Beck is misplaced because the latter duo was doing an in depth survey of a very specific local cuisine while the current authors are collecting recipes originating from all over the world and presenting them for a particular audience. So, their emphasis is on a specific audience rather than a specific cuisine. Sorry Steve.
This is an excellent book which accomplishes it's mission at a reasonable price. Just be warned that this is NOT low carb or low fat cooking, just very tasty cooking.
Unbelievable Photos.......2003-12-15
I don't even cook, but the photography motivates me to give it a try. These are fantastic looking dishes! I want to find more of this photographer's work.
The relaxed approach.......2003-09-24
The first cool crispness of fall sends many home cooks back to the kitchen, eager to cook something new and different. Julian and Riven, who write a weekly column for the Boston Globe's food section, understand this seasonal urge for something new to cook. Their first book is designed for "accomplished" and busy home cooks and features straightforward, unfussy recipes with plenty of room for variation and timing options.
After "Salads" and "Appetizers" the book is organized around occasion. "When You're in a Rush" features weeknight meals like Ten-minute Bolognese Sauce, Pork Chops with Apples and Onion, and the five-ingredient Shrimp in Coconut Milk with Red Curry Paste, which takes longer to say than to cook. Not all of the dishes are so quick - Eggplant Lasagna requires assembly and baking - but they share a simplifying "one-pot meal" approach.
"Dishes We Make All The Time" includes homey fare like Baked Meatballs and Tomato Sauce, Yankee Pot Roast with Caramelized Vegetables and Bow Ties with Pot Cheese and Peas. There's also a French Onion Soup made with roasted onions and Mussels in Spicy Tomato Sauce that can be served in bowls or over pasta.
"New Classics" offers tweaks to the tried and true to reflect the modern tastes for leaner, more highly seasoned food, like Oven Fried Fish and Chips and Roasted Coq Au Vin with Sugar Snap Peas. "Good Enough for Company" features Beef Tenderloin with Red Wine Sauce, Chicken breasts stuffed under the skin with Ricotta and herbs, Roast Side of Salmon, Salmon and Mushroom Pot Pie.
There's a chapter of stews and braises - Spring Garden Stew, Braised Beef in Balsamic Vinegar and another of side dishes like Harvard Beets, Sautéed Apples, and Noodle Pudding. "Rise and Dine" features Salmon Kedgeree, Warm Cheese Pie and Blueberry Muffins; a baking chapter focuses on cakes, cookies and pies and the book ends with Simple Fruit Deserts from Apple Crisp to Baked Peaches in Brown Sugar.
Attractively designed, the book is a comfortable combination of the familiar and the new, with simple, practical advice for serving combinations, do ahead tips and variations. A book for cooks who like a relaxed feel in the kitchen, and who doesn't?
simple food, simple recipes.......2003-07-21
I bought this book after reading a review of it. The recipes are simple and easy to follow. They do not use any ingredients that you cannot get at a regular supermarket. No recipe requires the cook to stand over the stove stirring or watching it cook. I highlighted all the recipes I want to try and easily have a month's worth of dinners. I'm so glad there's finally a cookbook for cooks who don't have time to cook!
Book Description
Acclaimed food writer Rose Prince's guidance on making the most of local availability and seasonality, keeping a well-stocked store cupboard, growing staples such as herbs, and peppering our diet with luxuries such as Parma ham, figs, and wonderful cheeses shows that The New English Kitchen is not so much a cookbook but a plan, one that will endure as a practical manual for future generations of cooks.
Customer Reviews:
a thoroughly good cook book.......2006-09-26
This is a great book, rose prince is so practical, easy to understand and i love the way she gives you recipes for left overs, the way old fashioned kitchens used to work. it is an excellent basic cook book with proper recipes.
Average customer rating:
- Nice meals, but boy are they snooty
- If only you could eat like this everyday
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Little Meals: A Great New Way to Eat and Cook
Rozanne Gold
Manufacturer: Villard
ProductGroup: Book
Binding: Hardcover
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ASIN: 0679421351
Release Date: 1993-07-27 |
Book Description
Little Meals, winner of the prestigious James Beard Award, is a cookbook geared to the eating habits of a new generation for whom the grazing craze has become a way of life. Bigger than a first course, smaller than a main course, Little Meals satisfy without leaving you satiated and are a healthy way to eat. In the time it takes to make a traditional meal, you can whip up two or three Little Meals and savor the New World tapestry of flavours: Seared Salmon on Creole Rice; Curried Ginger Chicken with a Poppadum Crisp. Gold created Little Meals for New Yorks famous Rainbow Room, where she was consulting chef for nine years.
Customer Reviews:
Nice meals, but boy are they snooty.......2003-08-12
This is a very decent cookbook (disclaimer: I own the first edition, so maybe it has changed since then), but the real reason to buy it is for its entertainment value. It's a bit like reading Gilderoy Lockhart. For example:
"As executive chef at Lord & Taylor, I was often asked to invent dishes for famous guests that lunched in our boardroom. I made this for Sophia Loren. I put a heaping tablespoon of red caviar on top of the salad, and served it with graceful lacquered chopsticks. You can substitute Japanese pickled ginger and a fork."
...because you are a clod and can't afford caviar? Many of the other little meals come with similarly breezy commentary. Nothing against the recipes, and I'm sure Rozanne Gold is a very nice person, but wow. Cook from this book for your next party, and then after dinner read from the book to your guests. Guaranteed good time.
If only you could eat like this everyday.......2000-02-27
I first checked this book out of the library and then I bought it. The recipes are fabulous, and I have tried more than half. The ingredients can be difficult to find. At times, I have resorted to the internet to find some obscure ingredients, but I have not been disappointed with a single dish yet. They are really one-of-a-kind five star creations. Im making the Jade Rice recipe again tonight for company.
Customer Reviews:
retro fun.......2004-03-04
This cookbook from decades ago, once all the rage for starving grad students and others on a tight budget, is a great nostalgic read. Although by today's world cuisine standards, the recipes are limited in scope, nevertheless they are tasty and satisfying. If you come at this book from a "retro, kitschy" approach, you may be surprised. (Or maybe not. It does satisfy at that level also!)
While the meatball recipes look as if they may all taste alike (and many do), they are quick, inexpensive, and do indeed fill up a hungry family. The three criteria may be all that matters, some evenings, to a person-in-charge-of-dinner at the end of a frazzled day. If your Trader Joe groceries are running low, turn to this book to find a "step-back-in-time" meal of oldtime American cuisine!
Book Description
At the heart of all good food is the successful combination of the elementary tastes: sour, salt, savory, bitter, and sweet. But why does a squeeze of lemon make grilled fish taste so sweet, and a grating of Parmesan make minestrone soup seem intensely savory? Once you understand how and why basic combinations work, you will instinctively begin to create delicious meals.
Sybil Kapoor takes you through each taste, beginning with simple recipes for drinks and soups, and continuing through more complex combinations of tastes for main courses, salads and desserts. Throughout the book she emphasizes simple and fresh food. With over 150 recipes and dazzling photographs, you will soon be creating your own sensational taste dishes.
Customer Reviews:
Beautiful.......2004-01-09
This is a fabulous cookbook by a talented food writer. The recipes are beautiful and original. Kapoor hasn't created unique combinations just for the sake of being different but actually has something new and worthwhile to contribute to her readers' kitchens. The information she provides on how to experiment with taste is useful and interesting. I am thrilled with this book.
Customer Reviews:
real Maryland cooking.......2006-06-30
If you lived in Maryland, but now live someplace else and sometimes pine for good old fashioned Maryland cooking, this is the book for you. The recipes run from "Mock Turtle" soup (made with a calf's head) to "Green Tomato Soy" sauce. But what you probably are looking for is seafood recipes. Of course there are crabcake recipes as well as baked rock fish and fried oysters. But do you have a recipe for "Oyster Pye"? If not, this is the place to get the recipe.
Just so you don't think all Marylanders eat is seafood, there is also many recipes for meat as well as poultry. There are also some awesome dessert recipes, such as strawberry rhubarb pie as well as lemon cookies.
If you've missed the taste of Maryland cooking, or maybe you just want to find out about this regional cusine, you should by the book.
Product Description
80 Enticing Gourmet menus-complete with dessert 3 creative ways of using the same ingredient. Tips from chefs with each menu
Complete nutrition information
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Vegetable Love
