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Cook's Library
Great Books for Your Cookbook Collection
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. The book 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. Not just another pretty cookbook, it 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.
Try these delicious recipes from the book!
- Baked Potato and Leek Soup With Cheddar and Bacon
- Seared Chicken Breast With Quick Pan Sauce
- Quick Pan Sauces for Chicken Breasts
- Ginger-Mascarpone Icebox Cake
- Cranberry Streusel Cake
- Smashed Red-Skinned Potatoes With Boursin and Scallions
- Fragrant Beef Short Ribs With Ginger, Star Anise and Leeks
New Food Fast by Donna Hay (Harper Collins, 2003)
New Food Fast delivers what it promises: new food fast. Whether you've got 10, 20 or 30 minutes to make a meal, Donna Hay gives you the ideas, recipes and inspiration to create great dishes using fresh an interesting ingredients in next to no time. A few of the quick and elegant recipes are Hoisin Pork in Green Onion Pancakes; Harissa Fried Fish With Warm Coriander Potatoes; Stir-fried Beef, Ginger and Greens; White Chocolate Tiramisu; and Figs in Vanilla Port.
