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The New Basics Cookbook by Julee Rosso
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The New Basics Cookbook

by Julee Rosso, Sheila Lukins

MembersReviewsPopularityAverage ratingMentions
1,131511,573 (3.99)8
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, today's pantry, today's taste expectations. A whimsically illustrated 875-recipe labor of love, The New Basics features a light, fresh, vibrantly flavored style of American cooking that incorporates the best of new ingredients and cuisines from around the world. Over 30 chapters include Fresh Beginnings; Pasta, Pizza, and Risotto; Soups; Salads; every kind of Vegetable; Seafood; The Chicken and the Egg; Grilling from Ribs to Surprise Paella; Grains; Beef; Lamb, Pork; Game; The Cheese Course, and Not Your Mother's Meatloaf. Not to mention 150 Desserts! Plus, tips, lore, menu ideas, at-a-glance charts, trade secrets, The Wine Dictionary, a Glossary of Cooking Terms, The Panic-Proof Kitchen, and much more. Main Selection of the Better Homes & Gardens Family Book Service and the Book-of-the-Month Club's HomeStyle Books.… (more)

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» See also 8 mentions

Showing 5 of 5
I bought this in the early 90s, when the whole "foodie" thing had recently happened in NYC. I would read this like a novel. Love it, even though I've only cooked a tiny fraction of the recipes. ( )
  Marliesd | Mar 27, 2011 |
I bought this 10 years ago and still use it as a cooking reference, broken spine and all. Many of the classics add some ingredient or method that makes them extra delicious. There is also a healthy mix of non-traditional recipes (like cold avocado soup) that have become regular in my house. ( )
  michanne | Jul 31, 2008 |
This is a classic cookbook that I recommend to any adult who is starting out in the kitchen. The recipes are somewhat complicated, involving lots of steps, but the results are phenomenal. Even novice chefs can produce gourmet results. ( )
  smbmom | Jun 12, 2008 |
My favorite cookbook. I am constantly refering to it for information and recipes. I only wish it had color photos to enhance what I am trying to make.... ( )
  Mendoza | Jul 5, 2007 |
Underutilized. Oh, there's dozens of pages marked with recipes I want to try, but honestly, I don't get around to it. ( )
  wenestvedt | Oct 25, 2005 |
Showing 5 of 5
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Author nameRoleType of authorWork?Status
Julee Rossoprimary authorall editionscalculated
Lukins, Sheilamain authorall editionsconfirmed
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