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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.
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.
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after getting the first as a wedding gift , started follwing the series. always impressed with the info provided along with the fab recipes. i am a red seal chefPublished 19 months ago by Alexandra Westwood
A must have for someone who wants to learn to cook more or just starting to cook. Easy to follow instructions for beginners.Published on Aug. 13 2013 by HUGH G SWANN
We use this book every week, have a copy at our cottage and have given it to friends. It has been the foundation of many "cook together" dinner parties. Read morePublished on Jan. 13 2013 by Terry J. Hooper
I've been using this book for twenty years and still go to it for ideas. Lots of info and clear instructions, well laid out. A keeperPublished on Dec 19 2012 by Phyllis Gregory
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.Published on April 21 2011 by Proud Scout Mom
It is a classic among cookbooks. The recipes are uniformly excellent. If you love and have the time to cook and are not on the Southbeach diet or need to be on one,I highly... Read morePublished on March 21 2004 by steven joffre
I bought this book 13 years ago when I didn't know how to boil an egg. It has taught me all the basics and I still go back to it for ideas and old time favorites. Read morePublished on Dec 12 2003 by ihath
Give this to the person just starting out in the kitchen and the person who has been cooking for 50 years. Both will find it equally enjoyable. Read morePublished on Nov. 18 2003 by Eleanor Trainor