Cooking New American: How to Cook the Food You Love to Eat
Fine Cooking Magazine
Taunton Press, 2004 (2004)
Reviewed by Mary Ann Smyth
ine Cooking Magazine
has produced its first cookbook. The editors have gleaned recipes from ten years of working with the best cooks and chefs in America. Why '
'? Because the editors '
feel the recipes in this book are a perfect reflection of the way good home cooks like to cook today. This is a book you'll pick up over and over, whether you're looking for a quick answer to "what's for dinner tonight?" or you want to dream about what to serve at your next party.
couldn't agree more. There are wonderful recipes with glorious photos and lots of good tips to make good food even better. You'll '
find updated versions of American classics, simpler takes on international favorites and exciting dishes that incorporate bold ingredients
'. Enough words. Read the introduction for yourself and see what this cookbook is all about. Good food with fresh ingredients and easy cooking. That works for me. Starting with roasted nuts that got my taste buds standing at attention, we move on to various methods of cooking, including roasting, searing, and puréeing -
Fresh Tuna Pate Scented with Rosemary
- wow. I love
and the section on grilling gives me new ideas for serving it. Salads include
Arugula Salad with Nectarines & Fresh Raspberry Vinaigrette
. In Soups, we have
Baked Potato & Leek Soup with Cheddar & Bacon
ext, Pasta (my very favorite section in almost any cookbook) - how does
Penne with Grilled Vegetables & Garlic Rubbed Bread
sound?. In Chicken, I vote for
Southwestern Spiced Chicken & Black Bean Stew
. Beef, Pork and Lamb offers a whole gamut to choose from, each one as tempting as the last. Fish & Shellfish present too many to make a choice, but
Grilled Tuna Steaks with Mango & Habanero Sauce
caught my eye. Beans & Grains, and Vegetables are the sections I will pore over. I'm always looking for new and different presentations.
is the first one I'll try.
Mustard & Rosemary Roasted Potatoes
are next. Then we come to desserts. Excuse me while I wipe my chin. I think I'm drooling. Glorious desserts - simple and delicious. Can't pick out just one to showcase, I want 'em all.
e prepared for your copy of
Cooking New American
to be well worn in a short period of time. What better tribute to a new kid on the culinary block.
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