Reviews
" Cooking New American is really not new cooking. What it truly is: Food and recipes that Americans love, cooked by some of America's greatest chefs. A treasure to have in any kitchen library." --Lidia Bastianich "I've always loved the Fine Cooking approach to recipes: straight-forward directions, good source information, and, of course, lots of helpful illustrations. Cooking New American continues in that great tradition with delicious, innovative recipes from many of America's great cooks." John Ash "a cookbook filled with recipes that are pure, fresh, simple, and -- most importantly -- instructional. Hats off to Taunton for yet another creative culinary triumph!" -- Joanne Weir A mere glance over the recipes and ingredients in this cookbook highlights how international American cooking has become. This volume brings together 200 dishes from Fine Cooking magazine, and covers everything from slight snacks to decadent desserts. The recipes, which are generally straightforward and accessible, emphasize the use of fresh, top-quality ingredients to bring out the flavor of simpler dishes like White Beans with Rosemary & Olive Oil and to anchor the taste of more exotic fare like Grilled Coffee-Brined Chicken Breasts. The Italian influence is big, as is evidenced by the book's many elegant variations on bruschetta and pasta (some of which are standard, like Angel Hair with Mussels & Spicy Tomato Sauce, and others that are more inventive, like Squash Ravioli with Sherried Onion Sauce, Walnuts & Cranberries). The recipes also incorporate Chinese, Latin, Indian and Middle Eastern flavors. Though the dishes presented here are appetizing, the book is just as strong in what it offers by way of practical tips. Instructions on "Cooking Right" tell readers how to judge when a steak is seared properly and how to prepare lemongrass, and "Cook's Choice" ideas explain key ingredients like ricotta salata and provide ideas for substitutions. Every page has one or more eye-catching photos that illuminate the process as well as the ingredients and the final product, which is always artfully plated. Although many cooks may have tried variations of these recipes before, this inspired collection will motivate many to revisit them. Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --Publishers Weekly , ""Cooking New American "is really not new cooking. What it truly is: Food and recipes that Americans love, cooked by some of America's greatest chefs. A treasure to have in any kitchen library." --Lidia Bastianich "I've always loved the "Fine Cooking "approach to recipes: straight-forward directions, good source information, and, of course, lots of helpful illustrations. "Cooking New American" continues in that great tradition with delicious, innovative recipes from many of America's great cooks." John Ash "a cookbook filled with recipes that are pure, fresh, simple, and -- most importantly -- instructional. Hats off to Taunton for yet another creative culinary triumph!" -- Joanne Weir A mere glance over the recipes and ingredients in this cookbook highlights how international American cooking has become. This volume brings together 200 dishes from "Fine Cooking "magazine, and covers everything from slight snacks to decadent desserts. The recipes, which are generally straightforward and accessible, emphasize the use of fresh, top-quality ingredients to bring out the flavor of simpler dishes like White Beans with Rosemary & Olive Oil and to anchor the taste of more exotic fare like Grilled Coffee-Brined Chicken Breasts. The Italian influence is big, as is evidenced by the book's many elegant variations on bruschetta and pasta (some of which are standard, like Angel Hair with Mussels & Spicy Tomato Sauce, and others that are more inventive, like Squash Ravioli with Sherried Onion Sauce, Walnuts & Cranberries). The recipes also incorporate Chinese, Latin, Indian and Middle Eastern flavors. Though the dishes presented here are appetizing, the book is just as strong in what it offers by way of practical tips. Instructions on "Cooking Right" tell readers how to judge when a steak is seared properly and how to prepare lemongrass, and "Cook's Choice" ideas explain key ingredients like ricotta salata and provide ideas for substitutions. Every page has one or mo, ""This is what we need more of...A cookbook filled with recipes that are pure, fresh, simple and most importantly--instructional. Hats off to Taunton for yet another creative culinary triumph!"
