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Product Description
From Amazon
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 shelves next to The Joy of Cooking and The Fannie Farmer Cookbook. Aspiring chefs can use this 850-page tome to plan their next cocktail party (try the Raspberry Dip with Crudites), make brunch for the in-laws (how about Smoked Salmon and Leek Frittata and a Chicory and Bacon Salad?), or even bake up a batch of Pinwheel Cookies for the office. The "basics" include tips for entertaining, a glossary of cooking and wine terms, suggestions for a well- stocked pantry, and instructions on how to pick the best seasonal ingredients. Menus and delightful culinary quotes are sprinkled throughout the book, and the chatty tone will inspire confidence in every kitchen.
From Library Journal
Since they have sold the store, Rosso and Lukins could hardly call their new book The New Silver Palate Cookbook , but that, in essence, is what this is. It's a huge cookbook/reference work, filled with information on new ingredients and styles of cooking, practical advice on such subjects as entertaining and choosing wine, and more than 900 recipes. There are all sorts of dishes here, family favorites as well as company food, recipes that seem fresh and new but not, in general, overly trendy. An essential purchase, sure to be in demand.
Copyright 1989 Reed Business Information, Inc.
Copyright 1989 Reed Business Information, Inc.
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Most helpful customer reviews
1 of 1 people found the following review helpful
4.0 out of 5 stars
Uneven, but still a good addition to any cookbook collection,
By Jen Blunt (NJ) - See all my reviews
This review is from: The New Basics Cookbook (Hardcover)
I have owned and used this book for many years, and have found the recipes to be uneven - many are outstanding, and some are not so good. Given the size and scope of the book, this should not be a surprise. I am especially critical of some of the baked items, which do not seem to be carefully tested. However, I think it is worth having simply for the ideas - many of their recipes are quite inventive, and they have lots of fun ideas for entertaining. It is true that they are not low-cal, but you can easily omit much of the heavy cream or cheeses and use lighter alternatives. They also offer a nice range of recipes from easy to somewhat difficult, which makes it a nice choice for beginner to accomplished cooks. If you are the kind of cook who reads cookbooks for fun, and likes to "research" recipes before making things, this is a good one to have - definitely a "basic" essential for entertaining or for making easy haute cuisine at home. This one still ranks among my top choices of cookbooks.
1 of 1 people found the following review helpful
5.0 out of 5 stars
A Classic!,
By A Customer
This review is from: The New Basics Cookbook (Hardcover)
I have just bought my 2nd copies of almost all of the Silver Palate Cookbooks, including this one because mine were so dog-earred and stained from much loving use. I began with the first one the year it was published in the early 80s, when I was just out of college. My mother had taught me how to cook, but this took it to a whole new level of wonderful tastes. Many of the ingredients were very hard to find then, but most of them can now be found at the local grocery, which I give Lukins and Rosso at least some of credit for. I put them up there with great cooks whose work has affected millions of American Palates and a whole generation of baby-boomer "foodies". I think their cookbooks will endure.I have never had a Silver Palate recipe bomb and the instructions are easy to follow. My only frustration is how they organize things sometimes, but I keep an index of my own cookbook favorites anyway. If you like to cook and unless your taste buds crave things made with velvetta, cream of mushroom soup and those canned crunchy onion rings, the Siver Palate books are a must have!
5.0 out of 5 stars
This is a MUST in any Cooks Library,
By Proud Scout Mom "Pam" (Texas) - See all my reviews
This review is from: The New Basics Cookbook (Paperback)
After years of owning and using this book it had to be replaced. Lamented it this time. It will be in my library when I move to Paris.
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