The New Basics Cookbook | Julee Rosso, Sheila Lukins

The New Basics Cookbook | Julee Rosso, Sheila Lukins | The Kitchen Standard....

books:

The New Basics Coo...

	The New Basics Cookbook Julee Rosso, Sheila Lukins Workman Publishing Company, 1989 - 864 pages average customer review:based on 92 reviews view larger image
	for more information click here

highly recommended

The Cookbook I Use the MOST!!!!

I am a professional chef and have over 100 cookbooks in my collection and I use this one more than any other!!!! If you are ever craving any sort of basic food or find yourself saying, "I wish I knew of a simple way to eat...(fill in blank)..." then this is the book for you. Great Adult child/ first house or apartment book!

The Kitchen Standard....

This book is really well written and serves as THE main cooking resource in our kitchen.

In addition to covering off the most common basic sauces, it goes into great depth on cuts of meats, suggested usage of herbs, vegatables, and meats, it goes beyond the scope of traditional books by suggesting what hardware is required to equip the average kitchen.

The recipes avoid esoteric references, explaining the concepts in very good detail. Sidebars provide excellent additional insight. For instance, the section on Risotto recipes not only includes the recipes, but an excellent step-by-step "How to make the perfect risotto" sidebar. The recipes aren't embellished - they are authentic and the end result will be the traditional interpretation of the recipe.

I would highly recommend this book for anyone looking to get a solid grounding in cooking basics and "sure-fire" recipes.

for more information click here

A True Life Saver!

I came from a household of non-cooks and this book was a Godsend! Everything I needed to learn, from scratch and more is in this book. I went from not knowing how to make scrambled eggs to cooking up THE MOST WONDERFUL borscht you've ever eaten! It's the most used book on my shelf and I recommend it to everyone.

A MUST HAVE IN YOUR KITCHEN!

This Book Is A Hoot...

I love this cookbook! I first encountered this cookbook in my local library. Within two days, I owned my own copy. So many great ideas, so many interesting sections. I love the sidebars printed in red throughout the book. Look to these for some good inside tips. Ideas like finger bowls with sliced lemon when you are entertaining with foods like spare ribs. How to set up your cocktail bar...yes this cookbook has recipes for some classic cocktails. A section titled 'Fish School', giving page after page of detailed descriptions of types of fish, and what to substitute with if that fish isn't available. Sections on grain, pasta, breads, ect. Get one for yourself, and then get one for all your friends and family to give as Christmas or birthday gifts. They will never forget this gift, or who gave it to them.

for more information click here

Not Bad.

This cookbook lives in my kitchen, my sisters, my mothers, my aunts... and it is a great book and good reference guide, to an extent. There are many recipes for many different types of dishes and as reviewer Jennifer Blunt put it there are quite a few good recipes in here but also quite a few inconsistencies.

Having said all of this, my advice is not to take this book as an authority on anything! The results on alot of the recipes are great but in my opinion there are certain recipes such as Gumbo for example (page 382) that need to adhere to certain guidelines in order to call it gumbo. Julie Rosso has made the cardinal sin of not including the initial step of starting with a brown roux, a process that gives the dish it's distinctive color and flavor and takes a long time to do (1 to 1 1/2 hours). This is an example and I would beleive that there are more such mistakes. Shame on you Julie.

Still despite this negative comment if you can pick up a used copy of this book for a few dollars, it is a good buy as you can find many dishes to make your family quite pleased!

for more information click here