A new way to cook / Sally Schneider ; Maria Robledo, photographs ; Doyle Partners, design.

Format:

Book

Author/Creator:

Schneider, Sally.

Contributor:

Laurie Burrows Grad Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking.

Penn Provenance:

Grad, Laurie Burrows (donor)

Physical Description:

xv, 739 pages : color illustrations ; 25 cm

Place of Publication:

New York : Artisan, [2001]

Summary:

Sally Schneider was tired of doing what we all do -- separating foods into "good" and "bad," into those we crave but can't have and those we can eat freely but don't especially want -- so she created A New Way to Cook.

Her book is nothing short of revolutionary, a redefinition of healthy eating, where no food is taboo, where the pleasure principle is essential to well-being, where the concept of self-denial just doesn't exist.

More than 600 lavishly illustrated recipes result in marvelous, vividly flavored foods. You'll find quintessential American favorites that taste every bit as good as the traditional "full-tilt" versions: macaroni and cheese, rosemary buttermilk biscuits, chocolate malted pudding. You'll find Italian polentas, risottos, focaccias, and pastas, all reinvented without the loss of a single drop of deliciousness. Asian flavors shine through in cold sesame noodles; mussels with lemongrass, ginger, and chiles; and curry-crusted shrimp. Even French food is no longer on the forbidden list, with country-style pates and cassoulet.

Hundreds of techniques, radical in their ultimate simplicity, make all the difference in the world: using chestnut puree in place of cream, butter, and pork fat in a duck liver mousse; extending the richness of flavored oils by boiling them with a little broth to dress starchy beans and grains; casserole-roasting baby back ribs to render them of fat, then lacquering them with a pungent maple glaze.

Scores of flavor catalysts -- quickly made sauces, rubs, marinades, essences, and vinaigrettes -- add instant hits of flavor with little effort. Leek broth dresses pasta; chive oil becomes an instant sauce for broiled salmon; a smoky tea essence imparts a sweet, grilled flavor to steak; balsamic vinegar turns into a luscious dessert sauce.

Variations and improvisations offer infinite flexibility. Once you learn a basic recipe, it's simple to devise your own version for any part of the meal. "Fried" artichokes with crispy garlic and sage can be an hors d'oeuvre topped with shaved cheeses, part of a composed salad, or as a main course when tossed with pasta. It's equally happy on top of pizza or stirred into risotto. And by building dishes from simple elements, turning out complex meals doesn't have to be a complex affair.

A wealth of tips and practical information to make you a more accomplished and self-confident cook: how to rescue ordinary olive oil to give it more flavor, how to make soups creamy without cream, how to freshen less-than-perfect fish. So here it is, 756 glorious pages of all the deliciousness and joy that food is meant to convey.

Contents:

Vegetables 29

Beans and Other Legumes 85

Pasta 117

Grains 163

Fish and Shellfish 207

Poultry and Meat 281

Quick Breads From Pizza to Pancakes 351

Soups 383

Salads 409

Desserts 457

Flavor Catalysts

Flavor Essences, Dry Rubs, and Marinades 539

Broths 565

Flavored Oils 585

Sauces 599

Basic Techniques and Standard Preparations 673

Comparative Nutritional Analyses 687

Menus and Dishes for Every Occasion 705.

Notes:

Includes bibliographical references (pages 713-714) and index.

Local Notes:

Presented to the Penn Libraries by Laurie Burrows Grad.

ISBN:

1579651887

OCLC:

46951253

Online:

Laurie Burrows Grad Collection Home Page