The New Basics Cookbook

by Sheila Lukins and Julee Rosso

Book Overview

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,...

• Format: Hardcover
• Language: English
• ISBN: 0894803921
• ISBN13: 9780894803925
• Release Date: January 1989
• Publisher: Workman Publishing
• Length: 849 Pages
• Weight: 4.01 lbs.
• Dimensions: 2.0" x 8.4" x 9.6"

Customer Reviews

Still excellent after all these years

Like some of the other reviewers, I just bought my second copy of this book because the first one, which I have had since its original publication, was worn out. Although some of the recipes are "dated" in that they are overly fussy, there are so many recipes in here that have become staples over the years and that get consistent raves every time I prepare them. The carrot and squash puree, the black and white bean salad... even the Thanksgiving turkey and stuffing recipe... I have made over and over and never get tired of them. That is more than I can say for some of the dozens of other cookbooks that are collecting dust on my shelves. The recipes are not "beginners recipes" by any means in the same sense as the Fanny Farmer cookbook, and yet when I first got this book, I was in my 20's and not at all experienced in the kitchen. But the recipes were clear and easy to follow, and I credit this cookbook with helping to move me up to the "next level" in my cooking all those years ago.

The NEW Basics is Informative and Inspirational

As much a revolution in American cooking as Julia Childs' first cookbook, this book is full of useful charts such as types of fish, their texture, flavor and substitutes. This is invaluable information given the limited selection of fresh fish at most grocery stores! And apples, who else will tell you which apple to use for pies, sauce, or salad? It is NOT Betty Crocker or Joy of Cooking, nor does it try to be. You won't necessarily find all those old favorite recipes, but some old faves with a new twist, like the apple of her eye pie - Without a doubt the best I have ever made. This book encourages the use of fresh ingredients and does not offer shortcuts with mixes or soup cans, and this is a much healthier way to eat, not to mention delicious!! If you are a microwave mom, this may not be for you, but I encourage you to give it a read and try some things on a Saturday night... you may eventually find yourself eating better all week long.

The naysayers are wrong.

Some previous readers/reviewers claim that this cookbook is snooty, requires you to have a personal staff on hand, requires you to get expensive kitchenware, and forces you to go on expeditions for pricey, obscure ingredients. Well, I have found none of those things to be true. I am a destitute grad student who couldn't boil water until last year. Yet somehow, even I can manage to cook recipies from this cookbook on my crappy $40 pot and pan set from Kmart. And with great success. All the recipies that I have ever tried from this cookbook have been hits. My friends are under the impression that I am some master chef. But really, all I did was read this book.