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Cooking New American
By the Editors of Fine Cooking
ISBN: 1561587281
Publisher: Taunton Press
Format: Hardcover
List price: $29.95
Type:Regional: American 
Sample recipe: Grilled Zucchini & Goat Cheese Roll-UpsWild Mushroom RisottoGrilled Figs with Goat Cheese & Mint
Ambitions
Intended audience: novice advanced beginner good home cook gourmet professional
Apparent goal: stocking stuffer sampler comprehensive coffee-table Biblical stature
Competition: outclassed follower in the pack strong challenger likely champ
Content
Variety: too little too much unusual nice mix just right
# of recipes: <50 <100 <200 <300 ≥300
Practical recipes: <20% <40% <60% <80% ≥80%
# of ingredients: ≤4 ≤7 ≤10 ≤12 >12
Ingredient hunt: 7-Eleven airfare required online pantry supermarket
Recipe complexity: too hard simple medium challenging professional
Instructions: inadequate verbose bare-bones full-figured educational
Time conscious: unconscious outright lies white lies realistic honorable
Cooking time: weekend project takes all day takes time ≥30 minutes <30 minutes
Added info: zip overwhelming scant balanced generous
Photos/drawings: none distracting decorative instructive glorious
Recipe results: ≤dorm food casual food family meals fancy food fit for royalty
Diet/Nutrition/Health
Nutritional info: none overwhelming hit or miss adequate comprehensive
Tone: food police intense neutral supportive comforting
Result: guilt-inducing heavy-handed balanced encouraging inspiring
Format/Ease of Use
Layout: ugh cluttered fine considerate work of art
Legibility: unpleasant challenging tolerable clear brilliant
Production quality: cheesy dubious years of service gift quality stunning
Page numbers: non-existent hard-to-find spotty sufficient every page
Table of contents: AWOL frustrating passable useful excellent
Index quality: none tragic adequate good a treasure
Page flipping: upsetting tedious acceptable rare never
Author
Writer: beginner food writer writing cook personality auteur
Cook: unknown self-taught chef teacher celebrity
Summary
Fulfills ambitions: falls short almost there satisfactory exceeds home run
Flavor delivered: sad inconsistent tasty delicious exceptional
Overall tone: sterile trying too hard straightforward best friend mom
Value: ouch! a little pricey worth splurging on the money a deal
Overall rating: skip it fair good great Ochef Top 100

Comments: To a slight extent, this recipes and ingredients used in this book about American cooking might seem a little surprising, including several Italian dishes, a number clearly influenced by Asia, Latin America, the Middle East, etc. But that's what American cooking has come to – combining great, fresh ingredients with universal techniques to turn out excellent food.

The list of contributors is too long to include them all, but include: Jody Adams, Bruce Aidells, Pam Anderson, John Ash, Karen and Ben Barker, Paul Bertoli, Jennifer Bushman, Joanne Chang, Abigail Johnson Dodge, Gale Gand, Joyce Goldstein, Gordon Hamersley, Lisa Hanauer, Amanda Hesser, Johanne Kileen, Steve Johnson, Hubert Keller, Perla Meyers, David Page, Caprial Pence, Jim Peyton, Mai Pham, Debra Ponzek, Stephen Pyles, Leslie Revsin, Regina Schrambling, Barbara Shinn, Molly Stevens, Norman Van Aiken, Paula Wolfert, Alice Waters, Carolyn Weil, Joanne Weir, Anne Willan, and Clifford Wright.

Chapters split the recipes into Small Bites, Salads, Soups, Pasta, Chicken, Beef, Pork, Lamb, Fish, Shellfish, Beans, Grains, Vegetables, Desserts. Likewise, we'd like to put up a list of recipes, but there are too many to be practical. Suffice it to say, they all look wonderful.



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