Cooking New American

Cooking New American features 200 recipes from the editors of Fine Cooking magazine. There are many photographs inside this cookbook, including some step-by-step images. 

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Format: Hardcover with dust jacket, 234 pages. 

Copyright: 2004 

Publisher: Taunton 

Author: Editors of Fine Cooking 

Description: Though America is a nation of increasingly refined restaurant connoisseurs, a gap still exists between the food of the chefs and the food that's practical to cook at home. Into this void comes Cooking New American, the first cookbook to be launched by the editors of Fine Cooking magazine. 

Cooking New American is both simple and sophisticated. Its 200 recipes rely on the fresh herbs and rich flavors that have powered the American culinary revolution, yet all the ingredients are readily attainable at supermarkets. It caters to a cultivated palette, but every dish is easy to prepare. 

Cooking New American is a private tutorial in preparing the kind of food that Americans truly love to eat. It offers meat and potatoes -- roasted potato salad and sliced steak with rosemary and arugula, that is. And it includes the pastas, polentas, risottos, and grain dishes that are so exciting now. 

In the tradition of Fine Cooking magazine, step-by-step color photographs show exactly how to grill brochette or pound chicken breasts in paillards. Recipes are accompanied by timesaving tips-as well as ideas for cooking ahead and serving suggestions. At every turn there are tips that have taken the pros years to learn. 

Not just another pretty cookbook, Cooking New American is a bible for both foolproof party fare and fast and flavorful home dinners. There's really no excuse to eat mundane food ever again. 

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Condition: Good condition. 

ISBN: 9781561587285

$12.00 $10.99

Additional Details

Cooking New American features 200 recipes from the editors of Fine Cooking magazine. There are many photographs inside this cookbook, including some step-by-step images. 

---- 

Format: Hardcover with dust jacket, 234 pages. 

Copyright: 2004 

Publisher: Taunton 

Author: Editors of Fine Cooking 

Description: Though America is a nation of increasingly refined restaurant connoisseurs, a gap still exists between the food of the chefs and the food that's practical to cook at home. Into this void comes Cooking New American, the first cookbook to be launched by the editors of Fine Cooking magazine. 

Cooking New American is both simple and sophisticated. Its 200 recipes rely on the fresh herbs and rich flavors that have powered the American culinary revolution, yet all the ingredients are readily attainable at supermarkets. It caters to a cultivated palette, but every dish is easy to prepare. 

Cooking New American is a private tutorial in preparing the kind of food that Americans truly love to eat. It offers meat and potatoes -- roasted potato salad and sliced steak with rosemary and arugula, that is. And it includes the pastas, polentas, risottos, and grain dishes that are so exciting now. 

In the tradition of Fine Cooking magazine, step-by-step color photographs show exactly how to grill brochette or pound chicken breasts in paillards. Recipes are accompanied by timesaving tips-as well as ideas for cooking ahead and serving suggestions. At every turn there are tips that have taken the pros years to learn. 

Not just another pretty cookbook, Cooking New American is a bible for both foolproof party fare and fast and flavorful home dinners. There's really no excuse to eat mundane food ever again. 

---- 

Condition: Good condition. 

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