The New Basics Cookbook Paperback – Jan 10 1989
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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.
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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Top Customer Reviews
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!
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.
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.
Most recent customer reviews
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 on Jan. 29 2014 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