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The New Basics Cookbook (Paperback)

by Julee Rosso (Author), Sheila Lukins (Author)

4.4 out of 5 stars See all reviews (72 customer reviews)

List Price:	CDN$ 26.95
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Product Details

Paperback: 864 pages
Publisher: Workman Publishing Company; illustrated edition edition (Dec 13 1988)
Language: English
ISBN-10: 0894803417
ISBN-13: 978-0894803413
Product Dimensions: 23.4 x 20.1 x 5.6 cm
Shipping Weight: 1.6 Kg

Average Customer Review: 4.4 out of 5 stars See all reviews (72 customer reviews)

Amazon.ca Sales Rank: #89,053 in Books (See Bestsellers in Books)

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Product Description

From Amazon.com

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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	62% buy the item featured on this page: The New Basics Cookbook 4.4 out of 5 stars (72) CDN$ 16.98
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Customer Reviews

72 Reviews

5 star:		(51)
4 star:		(8)
3 star:		(5)
2 star:		(8)
1 star:		(0)

Average Customer Review

4.4 out of 5 stars (72 customer reviews)

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Most helpful customer reviews

5.0 out of 5 stars The New Basics Cookbook, Mar 22 2004

By	steven joffre (montreal, quebec) - See all my reviews

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 recommend it.

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4.0 out of 5 stars Uneven, but still a good addition to any cookbook collection, Feb 14 2004

By	Jennifer L. Blunt (London United Kingdom) - 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.

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5.0 out of 5 stars A Classic!, Jan 9 2004

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!

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Most recent customer reviews

2.0 out of 5 stars Beware the Brisket
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... Read more

Published on Dec 23 2003 by S. L. Collins

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 19 2003 by Eleanor Trainor