By the Editors of Fine Cooking Magazine
234 Pages
Hardcover
2004, Taunton Press
$29.95
1-56158-728-1
Review by Cheri Sicard
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NOTE: This book was our Number 1 pick in the 2004 Top Ten Books for Foodies list. Click for the rest of the list.

I've been a huge fan and enthusiastic supporter of Fine Cooking Magazine for years. If you haven't discovered it, look for it on newsstands (or click here to subscribe). It is, in my humble opinion, the best cooking magazine out there. Not only do you get great recipes, created by the world's finest chefs, cookbook authors and food experts, you also get their professional tips, secrets and how to's. If you want to improve your culinary skills while preparing world class dishes that rival fine restaurants, there's no better way than reading Fine Cooking - outside of attending chef's school.

This book represents the best of the best of the magazine's past ten years. You'll get the most popular recipes created for Fine Cooking, complete with the tutorial aspect that teaches you the how and whys of the ingredients and instructions of each recipe. In the tradition of the magazine, step-by-step color photographs show exactly how to accomplish the techniques needed to make the recipes. Each recipe has been meticulously tested and the techniques you learn while cooking with this book will serve you well when cooking other recipes as well. Easy to identify icons throughout the book point out helpful hints and tips, make ahead advice, variations and more.

This is a wonderful all-purpose cookbook that you'll refer to over and over again (in less than a month, my copy is already lovingly splattered with colorful splashes - reminders of great meals past). Beginners as well as experienced cooks will both pick up valuable cooking skills and knowledge that took the pros at Fine Cooking years to learn.

While the fare is gourmet, all the recipes are accessible and surprisingly simple to prepare. They use real foods and fresh ingredients and seasonings - the components of healthy eating - yet nothing is difficult to find or too exotic to be found in the average supermarket.

My favorite new cookbook of 2004, I can't speak highly enough about this Cooking New American or its mother magazine Fine Cooking. With this guide you'll be happy to forego restaurants and look forward to staying in and preparing delectable recipes instead. Chapters include: Small Bites; Salads; Soups; Pasta; Chicken; Beef, Pork and Lamb; Fish and Shellfish; Beans and Grains; Vegetables; Desserts.

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

• Baked Potato & Leek Soup with Cheddar & Bacon
• Seared Chicken with Quick Pan Sauces
• Beef Short Ribs with Ginger, Star Anise & Leeks
• Smashed Red-Skinned Potatoes with Boursin & Scallions
• Cranberry Streusel Cake
• Ginger-Mascarpone Icebox Cake
  

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Cooking New American: How to Cook the Food You Love to Eat. Order now and save 34%. Regular price, $29.95, Amazon.com price $19.77. Usually ships in 24 hours. (Amazon.com prices subject to change.)