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Cooking New American : How to Cook the Food We Really Love to Eat
by Fine Cooking Magazine
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.
Cooking New American offers today's cooks everything they need to know to cook fresh, contemporary, and great-tasting food for family and friends. With Fine Cooking's most popular recipes by many of America's greatest chefs that include Bruce Aidells, Gale Gand, Caprial Pence, Alice Waters, and Joanne Weir, the book features fresh, delicious ingredients simply prepared, with all the tips and techniques to successfully prepare today's favorite foods. The 200 recipes selected by the editors of Fine Cooking deliver the fresh and bold flavors that have powered the American culinary revolution, yet all the ingredients are readily attainable at the supermarket. The range of recipes is exciting, but every dish is decidedly easy-to-prepare. With almost 400 step-by-step color photographs, an assortment of techniques, ingredients, tips from the pros, essays, preparation and serving tips, optional ingredients, shortcuts, recipe variations, and timesaving tips as well as ideas for cooking ahead and serving suggestions, Cooking New American is a private tutorial in preparing the kind of food that Americans truly love to eat.
While there are many reasons for teaching kids to cook -- less expensive than eating out, preserves family heritage, etc, the most important
reason is that by teaching your child to cook, you're giving him a better chance to be a healthy grown-up. Enabling your child with the ability
to appreciate freshness and to transform ingredients into tasty foods opens their eyes to making wiser choices about what to eat...
Let's Get Cooking!
