New Basics Cookbook (Paperback)
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One of the great core cookbooks for American homes, The New Basics offers more than 800 pages of recipes from two authors who helped redefine American home cooking in the 1980s and 1990s.
Julee Rosso and Sheila Lukins, founders of The Silver Palate, a takeout shop in Manhattan, had already written two bestselling, highly influential cookbooks when The New Basics appeared in 1989.
In this book they offered 875 recipes for everything from salad dressings and seasonal soups to roasted guinea hens, chocolate terrines, and puff pastry. As they had done with their earlier books, Rosso and Lukins invited cooks to expand their familiarity with ingredients that came some specialty markets, and to become comfortable with flavors from a variety of cuisines.
The book offers a range of reference sections explaining everything from how to create a versatile pizza dough to ways to prepare different types of grains and vegetables. Adventurous in its day, the books recipes still offer an appealing balance between simple comfort food (herby steamed potatoes) and dishes which are showy enough to entertain with ( lobster salad a la russe).
Paperback. Line illustrations by Sheila Lukins throughout.
