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The New Basics Cookbook Paperback – Nov 1 1989

4.5 out of 5 stars 77 customer reviews

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Product Details

  • Paperback: 849 pages
  • Publisher: Workman Publishing Company (Jan. 10 1989)
  • Language: English
  • ISBN-10: 0894803417
  • ISBN-13: 978-0894803413
  • Product Dimensions: 20.3 x 4.4 x 23.2 cm
  • Shipping Weight: 1.8 Kg
  • Average Customer Review: 4.5 out of 5 stars 77 customer reviews
  • Amazon Bestsellers Rank: #124,032 in Books (See Top 100 in Books)
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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.

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Customer Reviews

4.5 out of 5 stars
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Top Customer Reviews

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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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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By A Customer on Jan. 9 2004
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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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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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.
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