Don’t let their breezy prose fool you: co-writers Sheila Lukins and Julee Rosso take their New American classics very seriously. With encyclopedic ambitions, their 875-page bestseller, which begins with boiling an egg, is replete with 30 chapters that delve into grilling, meatloaf making and wisdom on creating a panic-proof kitchen.
from the publisher
Encyclopedic in scope, rich with recipes and techniques, and just plain fascinating to read, The New Basics Cookbook is the indispensable kitchen reference for all home cooks. This is a basic cookbook that reflects today’s kitchen, today’s pantry, today’s taste expectations. A whimsically illustrated 875-recipe labor of love, [it] features a light, fresh, vibrantly flavored style of American cooking…
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Food writer, Chef and owner of Hahnemannns Køkken
When I lived with my family in D.C US, this book taught me how American cooking is different from European cooking - made me understand and appreciate the American palate better.
Writer and Food Consultant
I remember how revolutionary this book was -- fresh flavours that defied convention. Nothing complicated but happy food made to share.
Cookbook author and restaurateur
One of my first cookbooks. I still refer to it decades later!
I still turn to it often.
Lover of great cuisine
Psychologist and best-selling author