Cooking New American: How to Cook the Food You Really Love to Eat by Fine Cooking Magazine


Cooking New American: How to Cook the Food You Really Love to Eat
Title : Cooking New American: How to Cook the Food You Really Love to Eat
Author :
Rating :
ISBN : 1561587281
ISBN-10 : 9781561587285
Language : English
Format Type : Hardcover
Number of Pages : 240
Publication : First published October 1, 2004

Cooking New American offers today's cooks everything they need to know to cook fresh, contemporary, and great-tasting food for family and friends. With Fine Cooking' s most popular recipes by many of America's greatest chefs that include Bruce Aidells, Gale Gand, Caprial Pence, Alice Waters, and Joanne Weir, the book features fresh, delicious ingredients simply prepared, with all the tips and techniques to successfully prepare today's favorite foods. The 200 recipes selected by the editors of Fine Cooking deliver the fresh and bold flavors that have powered the American culinary revolution, yet all the ingredients are readily attainable at the supermarket. The range of recipes is exciting, but every dish is decidedly easy-to-prepare. With almost 400 step-by-step color photographs, an assortment of techniques, ingredients, tips from the pros, essays, preparation and serving tips, optional ingredients, shortcuts, recipe variations, and timesaving tips as well as ideas for cooking ahead and serving suggestions,

Cooking New American: How to Cook the Food You Really Love to Eat Reviews

  • Lisa

    Concept of teaching techniques was appealing; but many didn't execute as written. Made Cheddar-Pecan Gougeres (Parmesan on top made it taste mostly of burnt cheese), Garden Lettuces with Baked Goat Cheese (great concept, doesn't work because bread crumbs don't adhere to cheese & cheese rounds melt flat), Glazed Balsamic-Orange Chicken (sugar in marinade burns rather than carmelizes), Seared Chicken Breast with Quick Pan Sauce (we chose Port with Dried Cranberries)-delicious, but doubled the sauce to make sure we had plenty, and Sear-Roasted Salmon Fillets with Lemon-Ginger Butter (nice). Overall, tempting-looking recipes, but didn't produce the results this experienced cook expected.

  • Irene

    Highly reliable, easy to follow recipes for real people. I've cooked many things from this book and will cook many more. Anyone, no matter what level of chef they are would benefit from this solid, non-intimidating book if they like basic new american food.