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Title: The New Basics Cookbook by Julee Rosso, Sheila Lukins ISBN: 0-89480-341-7 Publisher: Workman Publishing Company Pub. Date: October, 1989 Format: Paperback Volumes: 1 List Price(USD): $19.95 |
Average Customer Rating: 4.41 (71 reviews)
Rating: 3
Summary: Learned the hard way! But can read a menu like a pro now...
Comment: Living alone and trying to cook for the first time at the age of 24 (rice-a-roni was a stretch), I bought this book looking for the basics. The REAL BASICS. Great book, wrong title. I ended up buying lots of expensive ingredients & pans & spending six hours on sauce just to fix lasagna for friends spur of the moment. As a non-cooker but a "regular fine diner," it did not occur to me that using a jar of good store sauce was just fine if you are in a hurry. I was that "basic." But I learned so much more by reading this book than I have in several expensive NYC cooking classes. The cleverly-drawn pictures, specific explanations of herbs, meat cuts, etc., and anecdotal commentaries helped me make up for lost time. I can read a menu at the chi-chi-est of places with comfort, an even try to duplicate the foods at home (though never as good >:) ) . I have since read many a cookbook looking for something that is basic enough for a beginner but sophisticated enough for a person who dines out five nights a week and "knows food" from the eating perspective - not to be found! So although I learned how to clean leeks and roast peppers before I could make scrambled eggs or broil a chicken, the journey was well worth it, and, in retrospect, I guess I am glad I was baptised by fire. I now know how to make a great Spicy Italian Tomato Vegatarian sauce and some very creative Eastern chicken dishes, but I still want to know how to cook for one without too much trouble, and also, what about Taco Salad and Pot Pie like Mom made?...... SUMMARY: A great cookbook for people who know and enjoy food and appreciate spending time and money on it - and also want to learn more. These ideas are not especially pricey, but this is not a good choice for those on a very strict budget or those who do not derive lots of Joy From Cookin!
Rating: 5
Summary: Still excellent after all these years
Comment: 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.
Rating: 4
Summary: Uneven, but still a good addition to any cookbook collection
Comment: I have owned and used this book for many years, and have found the recipes to be uneven - many are outstanding, and some are not so good. Given the size and scope of the book, this should not be a surprise. I am especially critical of some of the baked items, which do not seem to be carefully tested. However, I think it is worth having simply for the ideas - many of their recipes are quite inventive, and they have lots of fun ideas for entertaining. It is true that they are not low-cal, but you can easily omit much of the heavy cream or cheeses and use lighter alternatives. They also offer a nice range of recipes from easy to somewhat difficult, which makes it a nice choice for beginner to accomplished cooks. If you are the kind of cook who reads cookbooks for fun, and likes to "research" recipes before making things, this is a good one to have - definitely a "basic" essential for entertaining or for making easy haute cuisine at home. This one still ranks among my top choices of cookbooks.
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Title: The Silver Palate Cookbook by Julee Rosso, Shelia Lukins, Sheila Lukins, Michael McLaughlin, Silver Palate (Shop) ISBN: 0894802046 Publisher: Workman Publishing Company Pub. Date: May, 1982 List Price(USD): $15.95 |
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Title: The Silver Palate Good Times Cookbook by Julee Rosso, Sheila Lukins, Sarah Leah Chase ISBN: 0894808311 Publisher: Workman Publishing Company Pub. Date: April, 1985 List Price(USD): $15.95 |
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Title: Great Good Food : Luscious Lower-Fat Cooking by Julee Rosso ISBN: 0517881225 Publisher: Three Rivers Press Pub. Date: 19 April, 1993 List Price(USD): $20.00 |
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Title: Silver Palate Desserts: Recipes from the Classic American Cookbooks by Julee Rosso, Sheila Lukins, Julee Russo, Silver Palate (Shop), Miniature Book Collection (Library of Congress) ISBN: 1561384984 Publisher: Running Press Pub. Date: March, 1995 List Price(USD): $4.95 |
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Title: The New Joy of Cooking by Irma S. Rombauer, Ethan Becker, Marion Rombauer Becker ISBN: 0684818701 Publisher: Scribner Pub. Date: 05 November, 1997 List Price(USD): $35.00 |
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