The New Basics Cookbook is 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, today’s pantry, today’s taste expectations. A whimsically illustrated 875-recipe labor of love, the book features a light, fresh, vibrantly flavored style of American cooking that incorporates the best of new ingredients and cuisines from around the world.
Chapters cover appetizers, soup, salad, pasta, pizza, risotto, vegetables, seafood, chicken, eggs, grilling, grains, meat and game, cheese, dessert, and wine. There’s also tips, lore, menu ideas, at-a-glance charts, trade secrets, a glossary of cooking terms, and much more.
Writing about flavor can challenge even the most practiced wordsmiths.
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