View Full Version : A New Way To Cook by Sally Schneider
06-17-2002, 07:57 AM
I always look at this book (and almost purchase it) everytime I'm in the store, and as I have some gift vouchers I'm considering purchasing this book.
Does anyone have it? Any reviews?
06-17-2002, 08:38 AM
I got this book for Christmas, and I have to be honest, I haven't made anything from it yet. For me, it's a better "reading" book than a cookbook, if that makes sense. I pull it out once in a while and read parts of it, and I definitely agree with her philosophy, which is basically that you can eat healthy food that tastes good. (Similar to CL.) The recipes aren't complicated, per se, but there just wasn't anything that caught my eye right away. But it is a good kitchen reference tool, and there are some good ideas in there. I guess I'm being kind of wishy-washy -- I hope that helps a little. And I'm looking forward to seeing what others have to say!
06-17-2002, 08:52 AM
I, too, am impressed with this book. I don't own it, but have checked it out twice now from the library. And I've read through a great deal of it (even though I haven't made any recipes).
While I'd be thrilled to get this book at a deep discount (or as a gift)... but it seems to me to be another BASICS cookbook, which isn't something that I absolutely need right now.
So -- that's me. But overall, I think the book is well worth it. If you need a good, light, basics cookbook, I'd highly recommend it.
06-17-2002, 08:56 AM
I use it at least once a week! She has great "method" instructions, and my fish-cooking ability has drastically improved since I bought it.
Filets with green curry sauce is a favorite...as is the tuna with mushrooms and port.
06-17-2002, 01:42 PM
Well, I browsed it again, and put it back again. Maybe I'll get a copy from a library first because forking out $60 CDN ...
11-18-2003, 07:27 AM
I am bumping up this old thread because I purchased this cookbook over the weekend, and I all ready love it! So, I thought I would bump up this thread in case there are any others like me who didn't have it. I went looking for a cookbook to help me work on techniques and improvising and this book has it all, plus a ton of fabulous recipes! What I really love is the way it is organized, each section is broken down by the method of cooking. You know how sometimes you feel like making a long slow roast, or sometimes you want a quick saute finished with a sauce, well, she's organized it just like that. While I've seen that done in other cookbooks, this is the first lower-fat cookbook that I've bought that is like that.
She has lots of recipes for things that I never/rarely cook like rabbit and duck, but I plan on substituting chicken for any of those that sound good.
Here is how her meats and poultry are organized:
IN THE OVEN
Foolproof Roast Chicken with its Own Pan Sauce
Butterflied Roast Chicken
Herb-Scented Tuscan Pork Roast
Honey-Cured Pork Loin with Peppery Juniper and Fennel Seed Rub
Leg of Lamb Roasted on a Bed of Herbs
Boneless Leg of Lamb Stuffed with Crushed Olives
Rabbit Stuffed with Prunes
Rabbit Roasted with Fennel and Juniper
The Ultimate Roast Duck
Foolproof Roast Turkey
Enclosed Casserole Roasting
Lacquered Baby Back Ribs
Chicken with Garlic, Thyme, and Olives
Chicken Breasts with Mexican Flavors
Celebration Guinea Hen Cooked with Black Truffles
Revisionist Confit of Duck Legs
ON THE STOVETOP
Quick Pan-seared Meats and Poultry
Crusting Meats with Dry Rubs (A Guide to Improvising)
Szechwan Pepper-Crusted Steak Smothered with Onions
"Wood-Smoked" Steak Smothered with Onions
Cumin-Crusted Qual with Cilantro Gremolata
Seared Lamb with Moroccan Spices and Tomato Jam
Six Simple Ways to Season Lamb
Seared Meats or Poultry Sauced with Broth (A Guide to Improvising)
Milanese-Style Scaloppine with Peppery Green
Spice-Rubbed Duck Steaks with Port Wine Sauce
Ancho Chile-Rubbed Duck Steaks
Hash (A Guide to Improvising)
Quick Pan Sauces and Braises
Duck Breasts with Thyme-Infused Honey and Balsamic Pan Sauce
Chicken or Rabbit Braised in Wine (A Guide to Improvising)
Rabbit with Dried Cherries and Madeira
Rabbit Braised in Port
Chicken in Red Wine with Mushrooms, Bacon, and Pearl Onions
Chicken with Sherry Vinegar Sauce
Meat Loaves, Pate, Sausages, and Burgers
Meat Loaf with Wild Mushrooms
Country Terrine with Pistachios
Chicken Liver Pate with Golden Raisins
Duck or Lamb Burgers
Turkey Burgers with Apples, Onions, and Sage
Wild Mushroom Burgers
This thread reminded me that I have this book, but I looked over at the shelf and didn't find it there. Mine's been on display in another house since shortly after I got it. No wonder I can't think of anything I've made from it. :rolleyes:
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