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The New Basics Cookbook [Paperback]

Sheila Lukins , Julee Rosso
4.5 out of 5 stars  See all reviews (77 customer reviews)
List Price: CDN$ 27.95
Price: CDN$ 17.52 & FREE Shipping on orders over CDN$ 25. Details
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Book Description

Jan. 10 1989
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 for all home cooks.

This is a basic cookbook that reflects today's kitchen, today's pantry, today's taste expectations. A whimsically illustrated 875-recipe labor of love, The New Basics features a light, fresh, vibrantly flavored style of American cooking that incorporates the best of new ingredients and cuisines from around the world.

Over 30 chapters include Fresh Beginnings; Pasta, Pizza, and Risotto; Soups; Salads; every kind of Vegetable; Seafood; The Chicken and the Egg; Grilling from Ribs to Surprise Paella; Grains; Beef; Lamb, Pork; Game; The Cheese Course, and Not Your Mother's Meatloaf. Not to mention 150 Desserts! Plus, tips, lore, menu ideas, at-a-glance charts, trade secrets, The Wine Dictionary, a Glossary of Cooking Terms, The Panic-Proof Kitchen, and much more.

Main Selection of the Better Homes & Gardens Family Book Service and the Book-of-the-Month Club's HomeStyle Books.

Frequently Bought Together

The New Basics Cookbook + The Silver Palate Cookbook
Price For Both: CDN$ 36.64

  • The Silver Palate Cookbook CDN$ 19.12

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Product Details


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.

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Customer Reviews

Most helpful customer reviews
1 of 1 people found the following review helpful
Format: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.
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1 of 1 people found the following review helpful
5.0 out of 5 stars A Classic! Jan. 9 2004
By A Customer
Format: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!
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2.0 out of 5 stars Beware the Brisket Dec 23 2003
By sue c.
Format:Paperback
I have had my copy of The New Basics for many years. I wouldn't say that I'm intimidated by it, although the layout is not particularly user-friendly and I do agree with those who consider the book to be a bit pretentiously over the top. But I will concede that it is a book of its time -- the 1980s.
That said, there is no excuse for what is either a major editorial gaffe, writers' ignorance, or laziness all around regarding the brisket recipe (Nach Waxman's Brisket of Beef). I should have gone with my gut instinct and known that if one bakes an already-browned brisket at the prescribed 375 degrees for the stated 3 to 3 1/2 hours in liquid consisting solely of 2 tablespoons tomato paste, one will have a burnt mess. Fortunately, I happened to rescue the meat before it was a total waste, but my 8 Qt All-Clad dutch oven will need resuscitation. Needless to say, I am not a happy camper.
While I have enjoyed a few of the recipes, such as the minnestrone and the coq au vino bianco, I am now very reluctant to try anything else.
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5.0 out of 5 stars an indespensible resource May 5 2003
Format:Paperback
After reading the other reviews, I just had to write a rebuttal.
This cookbook is fantastic. I have made literally dozens of dishes from this book and every single one has been delicious and beautiful. Indeed, I have even used recipes from it to prepare meals professionally for clients who have always been satisfied. The wealth of information provided about buying and preparing different ingredients is always on target and incredibly worthwhile.
I have never had a problem finding the ingredients as listed in any normal chain grocery store of reasonable size - and I am not talking about the [gourmet specialty stores] here.
I love to cook, and I can turn to this book with utter confidence in exceptional results every time.
One note, however: some of the cuts of meat they recommend can be very very expensive (ex: Roast Fillet of Beef). Instead of using the more expensive cut, read through their section about that meat and cooking methods for a more than servicable substitution.
This book is astoundingly and delightfully complete, neglecting almost no method or ingredient.
Enjoy!
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2.0 out of 5 stars PRETENTIOUS & CUMBERSOME April 17 2003
Format:Hardcover
Whoever came up with the title "New Basics" cooking should be sued. I consider myself a decent cook always willing to try new recipes, but as a working mother, I don't have time for recipes that have page-long ingredient lists (many of which are virtually impossible to find in normal supermarkets). It's clear that these recipes were designed to impress, and in that vein, this is the ultimate '80s cookbook. The 80s were the decade of big puffy hair, clothes and recipes. This is the book that was responsible for the backlash against pretentious, labor-intensive home cooking and back to the real basics - simple, healthy, and delicious food. I received this book years ago, tried a few recipes (some were downright awful, some tasted OK, but none were worth the time and money required). Now that I have a family, I never refer to this book. I do give the authors credit for interesting reading about the different food categories, especially the herb section. But I just could not warm up to this book.
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Most recent customer reviews
5.0 out of 5 stars second book
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 chef
Published 9 months ago by Alexandra Westwood
5.0 out of 5 stars Great starter Cook Book
A must have for someone who wants to learn to cook more or just starting to cook. Easy to follow instructions for beginners.
Published 14 months ago by HUGH G SWANN
5.0 out of 5 stars Great selection of recipes for all occasions
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 more
Published 21 months ago by Terry J. Hooper
5.0 out of 5 stars More than twenty years and still going strong
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 keeper
Published 22 months ago by Phyllis Gregory
5.0 out of 5 stars This is a MUST in any Cooks Library
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
5.0 out of 5 stars The New Basics Cookbook
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 more
Published on March 21 2004 by steven joffre
5.0 out of 5 stars The one I keep going back to
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 more
Published on Dec 12 2003 by ihath
5.0 out of 5 stars ABSOLUTE MUST HAVE
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 more
Published on Nov. 18 2003 by Eleanor Trainor
5.0 out of 5 stars A True Classic, A Must Have for Cooks
I bought my copy of The New Basics about ten years ago. I have used it several times each month since then.
This cookbook educates the cook on all the basics of cooking. Read more
Published on June 9 2003 by crazyforgems
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