FoodReference.com Logo

Recommended Books Section

FoodReference.com
Cookbooks; Culinary Biographies & Memoirs; Food History, Science & References

Home       Food Articles       Food Trivia & Facts       Today in Food History       Recipes       Cooking Tips       Food Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Cookbooks       Food Posters       Recipe Contests       Culinary Schools       Gourmet Tours       Food Festivals

 You are here > Home

COOKBOOKSC: 'Cake' to 'Culinary' >  Cooking New American

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training
Over 1,000 schools & classes listed for all 50 States, Online & Worldwide

 

FREE Food & Beverage Publications
An extensive selection of free magazines for Food & Beverage professionals. Subjects include food arts, beverages, restaurants, seafood, dairy foods, meats, food processing, hospitality, hotels, etc.

Chef with red wine glass

Cooking New American:
How to Cook the Food You Love to Eat

 

Fine Cooking Magazine
ed. Martha Holmberg
Taunton Press


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 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.

Author
     Martha Holmberg is publisher of Fine Cooking magazine. Before joining Fine Cooking ten years ago, Martha worked in London and Paris as a cookbook editor. She also was administrative director of La Varenne cooking school, both at The Greenbrier and in France. She received the Grand DiplĂ´me from La Varenne in 1988, after which she worked as a private chef for a diplomat in Paris. Before moving to France, Martha started her cooking career in Denver, Colorado, at the Mocha Cafe in Cherry Creek.

 

 

 RELATED PAGES:

Cake Art        Canal House Cooking Volume No. 7        Cape Cod Table        Caribbean Food        Celebrate: Italian Style        Celebrating the Seasons        Cheater BBQ        Chef's of RodnReel        Chef's on the Farm        Chicken Soup for the Soul        Chicken Soup for the Dieter's Soul        Chocolate for Breakfast        Cholesterol Down        Cholesterol: Food, Facts and Recipes        Christmas 101        The Christmas Table        Cider Beans, Wild Greens, & Dandelion Jelly        Classic Breads        CloneBrews        Cocktails by Flavor        Cocktail Primer        College Student's Guide to Eating Well on Campus        The Colonial Williamsburg Tavern Cookbook        Come In, We're Closed        Complete Book of Pies        Complete Book of Raw Food        Complete Guide to Gluten Free & Dairy Free Cooking        Complete Idiot's Guide to Grilling        Idiot's Pizza and Panini        Idiot's Guide to Vegan Cooking        The Complete Vegan Kitchen        The Complete Whole Grains Cookbook        Cook In A Class        Cookbooking        The Cookbook Decoder        Cookie Craft        Cookie Craft Christmas        Cookies to Die For!        Cookie Swap!        Cooking for Two        Cooking the Cowboy Way        Cooking New American        Cooking at Home        Cooking 1-2-3        Cooking Green        Cooking School Secrets        Cooking with Shelburne Farms        Cooking Your Way To Romance        Country Cooking of France        Country Living Eating Outdoors        Country Living Flavors        Country Living Great Cakes        Crab        Creative Cakes Anyone Can Make        Crepes, Waffles & Pancakes!        Cucina Ebraica        Cucina Povera        CIA Cookbook        Cutie Pies

 

 

 

Home       About & Contact       Food History Articles       Interviews       Cooking Contests       Other Links

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.

 

 

 

 

 

 

Popular Pages

Free Business and Tech Magazines