{"product_id":"the-new-basics-cookbook","title":"The New Basics Cookbook","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eExcerpts\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tBROCCOLI AND GARLIC PENNE \n\u003c\/p\u003e\n\u003cp\u003e This is pasta short-order cooking--fifteen minutes maximum--and very tasty.\u003c\/p\u003e\n\u003cp\u003e 1 pound penne\u003c\/p\u003e\n\u003cp\u003e 2 heads broccoli\u003c\/p\u003e\n\u003cp\u003e 3\/4 cup extra virgin olive oil\u003c\/p\u003e\n\u003cp\u003e 10 large cloves garlic, thinly sliced crosswise\u003c\/p\u003e\n\u003cp\u003e Freshly ground black pepper\u003c\/p\u003e\n\u003cp\u003e 4 tablespoons (1\/2 stick) unsalted butter\u003c\/p\u003e\n\u003cp\u003e 1\/2 cup freshly grated Parmesan cheese\u003c\/p\u003e\n\u003cp\u003e 1. Bring a large pot of water to a boil. Add the penne, and cook at a rolling boil until the pasta is just tender. Drain, rinse under cold water, drain again, and reserve.\u003c\/p\u003e\n\u003cp\u003e 2. Cut the broccoli florets into fairly small pieces. Reserve the stems for another use. Bring a large saucepan of water to a boil. Add the broccoli, and simmer for 2 minutes. Drain, rinse under cold water, pat dry, and reserve.\u003c\/p\u003e\n\u003cp\u003e 3. Pour the oil into a large skillet, and heat over medium heat until it begins to ripple, about 1 minute. Add the garlic slices and cook, shaking the pan, until the garlic begins to brown around the edges, another minute.\u003c\/p\u003e\n\u003cp\u003e 4. Add the broccoli to the skillet, stir well, sprinkle with black pepper, and cook 2 minutes longer, shaking the skillet.\u003c\/p\u003e\n\u003cp\u003e 5. Add the butter and penne to the broccoli and cook, stirring often, until the penne is well mixed with the broccoli, oil, and garlic and the mixture is hot--3 to 4 minutes.\u003c\/p\u003e\n\u003cp\u003e 6. Place in a serving dish, sprinkle with the Parmesan cheese, and serve immediately. Pass the pepper mill.\u003c\/p\u003e\n\u003cp\u003e 8 portions\u003c\/p\u003e\n\u003cp\u003e DUCKLINGS STEWED IN RED WINE AND WINER FRUITS\u003c\/p\u003e\n\u003cp\u003e Figs, sweet potatoes, dried apricots, and cassis are succulent additions to our ducklings stewed in red wine. The sauce will thicken without adding flour. Serve with a robust winter green salad highlighted with julienned radicchio.\u003c\/p\u003e\n\u003cp\u003e 4 cups dry redwine\u003c\/p\u003e\n\u003cp\u003e 1 cup homemade beef stock or canned broth\u003c\/p\u003e\n\u003cp\u003e 1 pound dried figs\u003c\/p\u003e\n\u003cp\u003e 3 pounds sweet potatoes\u003c\/p\u003e\n\u003cp\u003e 4 tablespoons (1\/2 stick) unsalted butter\u003c\/p\u003e\n\u003cp\u003e 3 ducklings (4 1\/2 pounds each), well rinsed, patted dry, and each cut into 6 pieces\u003c\/p\u003e\n\u003cp\u003e 2 teaspoons coarsely ground black pepper\u003c\/p\u003e\n\u003cp\u003e 2 cups dried apricots\u003c\/p\u003e\n\u003cp\u003e 6 large cloves garlic\u003c\/p\u003e\n\u003cp\u003e 1\/4 cup creme de cassis\u003c\/p\u003e\n\u003cp\u003e 2 tablespoons dark brown sugar\u003c\/p\u003e\n\u003cp\u003e 2 tablespoons chopped fresh Italian (flat-leaf) parsley\u003c\/p\u003e\n\u003cp\u003e 1. Combine 3 cups of the wine and the stock in a saucepan, and bring just to a boil. Remove the pan from the heat, add the figs, and set aside.\u003c\/p\u003e\n\u003cp\u003e 2. Peel the potatoes, and cut them into balls with a melon baller; you should have about 4 cups. Place the potato balls in a large saucepan, cover with cold water, and bring to a boil. Lower the heat and simmer for 5 minutes, then drain the potatoes and set them aside.\u003c\/p\u003e\n\u003cp\u003e 3. Preheat the oven to 350 F.\u003c\/p\u003e\n\u003cp\u003e 4. Melt the butter in a large deep flameproof casserole or dutch oven. Brown the ducklings, a few pieces at a time, over medium heat. (While the ducks are browning, it may be necessary to pour off some of the fat. There should be no more than 4 tablespoons in the casserole.) As they are browned, transfer the pieces to a plate.\u003c\/p\u003e\n\u003cp\u003e 5. When all the duck has been browned, pour off any remaining fat from the casserole and return it to the heat. Add the remaining 1 cup wine and bring to a boil over medium heat, scraping up any brown bits in the casserole.\u003c\/p\u003e\n\u003cp\u003e 6. Return the duckling to the casserole, and sprinkle it with the pepper. Add the figs and their soaking liquid, the potatoes, and the apricots, garlic, creme de cassis, and brown sugar. Stir well, and bring to a boil over high heat.\u003c\/p\u003e\n\u003cp\u003e 7. Cover thecasserole, transfer it to the oven, and bake for 30 minutes. Then stir it thoroughly, and bake another 30 minutes.\u003c\/p\u003e\n\u003cp\u003e 8. Arrange the duck, fruits, and vegetables on a large serving platter. Skim the grease from the sauce. Pour a bit of the degreased sauce over the duck, and sprinkle it with the parsley. Serve the remaining sauce on the side.\u003c\/p\u003e\n\u003cp\u003e 8 portions\u003c\/p\u003e\n\u003cp\u003e TUNA BROCHETTES\u003c\/p\u003e\n\u003cp\u003e Tuna must be grilled quickly, since it will dry out badly if overcooked--so watch it carefully. Of course you can also grill tuna under an oven broiler.\u003c\/p\u003e\n\u003cp\u003e MARINADE\u003c\/p\u003e\n\u003cp\u003e 1\/4 cup fruity olive oil\u003c\/p\u003e\n\u003cp\u003e 2 tablespoons fresh lemon juice\u003c\/p\u003e\n\u003cp\u003e 1\/4 cup chopped scallions (green onions)\u003c\/p\u003e\n\u003cp\u003e 1 tablespoon fresh thyme leaves\u003c\/p\u003e\n\u003cp\u003e 2 cloves garlic, minced\u003c\/p\u003e\n\u003cp\u003e 1 teaspoon salt\u003c\/p\u003e\n\u003cp\u003e 1 teaspoon fennel seeds, crushed\u003c\/p\u003e\n\u003cp\u003e Freshly ground black pepper, to taste\u003c\/p\u003e\n\u003cp\u003e 1 1\/2 pounds fresh tuna, cut into 2-inch chunks\u003c\/p\u003e\n\u003cp\u003e 1 fennel bulb, trimmed and cut into 2-inch pieces\u003c\/p\u003e\n\u003cp\u003e 1 red onion, cut into 8 wedges\u003c\/p\u003e\n\u003cp\u003e 1. Whisk the marinade ingredients together in a large bowl until smooth. Add the tuna, fennel, and red onion, and turn in the marinade. Cover loosely, and refrigerate for several hours or overnight.\u003c\/p\u003e\n\u003cp\u003e 2. Prepare hot coals for grilling.\u003c\/p\u003e\n\u003cp\u003e 3. On four large metal skewers, thread the tuna chunks alternately with pieces of fennel and onion.\u003c\/p\u003e\n\u003cp\u003e 4. Oil the grill, and cook over medium heat about 3 to 4 minutes per side. Serve immediately.\u003c\/p\u003e\n\u003cp\u003e 4 portions\u003c\/p\u003e\n\u003cp\u003e Excerpted from The New Basics Cookbook. Copyright c 1989 by Julee Rosso and Sheila Lukins. Reprinted with permission by Workman Publishing. \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIncludes bibliographical references (p. 801-803).\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eJacket Description\/Back\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tTHE CELEBRATION CONTINUES \n\u003cp\u003e 875 Recipes-33 Chapters-Illustrations Throughout-Microwave Miracles-Entertaining Tips-The Panic-Proof Kitchen-The New Basics Pantry-Glossary of Cooking and Wine Terms-At-a-Glance Charts: Meats; Fish; Herbs and Spices; Wild and Tame Mushrooms; Grains; Rice; Beans-And the Basic Basics from the Right Cut of Meat to How to Choose a Turnip\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tPreface: Our Next Chapter \n\u003cp\u003e Introduction: The Basics Become New\u003c\/p\u003e\n\u003cp\u003e FRESH BEGINNINGS\u003c\/p\u003e\n\u003cp\u003e Amusements\u003c\/p\u003e\n\u003cp\u003e At Table\u003c\/p\u003e\n\u003cp\u003e INTERMEZZO\u003c\/p\u003e\n\u003cp\u003e Beautiful Soup\u003c\/p\u003e\n\u003cp\u003e Pizza Pizzazz\u003c\/p\u003e\n\u003cp\u003e Prime Time Pasta\u003c\/p\u003e\n\u003cp\u003e The Risotto Rage\u003c\/p\u003e\n\u003cp\u003e Salad Daze\u003c\/p\u003e\n\u003cp\u003e THE VEGETABLE PATCH\u003c\/p\u003e\n\u003cp\u003e Vegetable Magic\u003c\/p\u003e\n\u003cp\u003e STAPLE STARS\u003c\/p\u003e\n\u003cp\u003e Going with Grains and Beans\u003c\/p\u003e\n\u003cp\u003e THE FISH MARKET\u003c\/p\u003e\n\u003cp\u003e A School of Fish\u003c\/p\u003e\n\u003cp\u003e Seashore Shellfish\u003c\/p\u003e\n\u003cp\u003e WHICH CAME FIRST?\u003c\/p\u003e\n\u003cp\u003e The Chicken (and the Game Hen and the Turkey and the Duck)\u003c\/p\u003e\n\u003cp\u003e The Elegant Egg\u003c\/p\u003e\n\u003cp\u003e FIRE UP THE GRILLING\u003c\/p\u003e\n\u003cp\u003e Hot off the Grill\u003c\/p\u003e\n\u003cp\u003e THE MEAT MARKET\u003c\/p\u003e\n\u003cp\u003e Meat Know-How\u003c\/p\u003e\n\u003cp\u003e Here's the Beef\u003c\/p\u003e\n\u003cp\u003e Chili, Burgers, Meat Loaves, and Hash\u003c\/p\u003e\n\u003cp\u003e The South of France\u003c\/p\u003e\n\u003cp\u003e The Pig Stands Alone\u003c\/p\u003e\n\u003cp\u003e Season to Taste: Herb and Spice Chart\u003c\/p\u003e\n\u003cp\u003e For the Love of Lamb\u003c\/p\u003e\n\u003cp\u003e Bravo Italia!\u003c\/p\u003e\n\u003cp\u003e Taming Game\u003c\/p\u003e\n\u003cp\u003e BREAD AND CHEESE PLEASE\u003c\/p\u003e\n\u003cp\u003e A Fresh Loaf\u003c\/p\u003e\n\u003cp\u003e The Cheese Course\u003c\/p\u003e\n\u003cp\u003e AND EVERYTHING NICE\u003c\/p\u003e\n\u003cp\u003e Chocolate, the Magnificent Obsession\u003c\/p\u003e\n\u003cp\u003e Cake and Coffee\u003c\/p\u003e\n\u003cp\u003e The Fruit Orchard\u003c\/p\u003e\n\u003cp\u003e Island Fruits\u003c\/p\u003e\n\u003cp\u003e Desert Fruits\u003c\/p\u003e\n\u003cp\u003e The All-American Pie\u003c\/p\u003e\n\u003cp\u003e Nuts About Nuts\u003c\/p\u003e\n\u003cp\u003e Cookies and Milk\u003c\/p\u003e\n\u003cp\u003e The Proof of the Pudding is the Creme Brulee\u003c\/p\u003e\n\u003cp\u003e The Soda Fountain\u003c\/p\u003e\n\u003cp\u003e THE NEW BOOKS\u003c\/p\u003e\n\u003cp\u003e Microwave Miracles\u003c\/p\u003e\n\u003cp\u003e The Basics\u003c\/p\u003e\n\u003cp\u003e The Panic-Proof Kitchen\u003c\/p\u003e\n\u003cp\u003e Basic Pantry\u003c\/p\u003e\n\u003cp\u003e Glossary of Cooking Terms\u003c\/p\u003e\n\u003cp\u003e Conversion Chart\u003c\/p\u003e\n\u003cp\u003e Bibliography\u003c\/p\u003e\n\u003cp\u003e IndeX\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tSheila Lukins, one of America's best-known and best-loved food writers, was the co-founder of the legendary Silver Palate take-out shop. Her celebrated cookbooks, written alone and with her Silver Palate partner, Julee Rosso, helped change the way America's eats. For the past 23 years, she was also the Food editor of \n\u003ci\u003eParade Magazine\u003c\/i\u003e. \n\u003cbr\u003eJulee Rosso Miller co-authored the Silver Palate in 1979, and wrote \n\u003ci\u003eThe Silver Palate Cookbook\u003c\/i\u003e in 1982, followed by \n\u003ci\u003eThe Silver Palate Good Times Cookbook\u003c\/i\u003e and \n\u003ci\u003eThe New Basics Cookbook\u003c\/i\u003e. She also wrote \n\u003ci\u003eGreat Good Food\u003c\/i\u003e and \n\u003ci\u003eFresh Start\u003c\/i\u003e, and with her husband runs the Wickwood Inn in Saugatuck, Michigan.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIn one spectacular volume, Julee Rosso and Sheila Lukins, authors of the acclaimed \"Silver Palate Cookbook\" and \"Silver Palate Good Times Cookbook, \" celebrate the tastes, ingredients, techniques, and dishes that comprise the best of our cuisine in all its abundant pleasure and variety.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eThe modern day classic from the authors of \u003ci\u003eThe Silver Palate Cookbook.\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e In one spectacular volume, Julee Rosso and Sheila Lukins, authors of the acclaimed \n\u003ci\u003eSilver Palate Cookbook\u003c\/i\u003e and \n\u003ci\u003e Silver Palate Good Times Cookbook\u003c\/i\u003e, celebrate the tastes, ingredients, techniques, and dishes that comprise the best of our cuisine in all its abundant pleasure and variety. \n\u003cp\u003e\u003c\/p\u003e Over 30 chapters include Fresh Beginnings; Pasta, Pizza, and Risotto; Soups; Salads; every kind of Vegetable; Seafood; The Chicken and the Egg; Grilling from Ribs to Surprise Paella; Grains; Beef; Lamb, Pork; Game; The Cheese Course, and Not Your Mother's Meatloaf. Not to mention 150 Desserts! Plus, tips, lore, menu ideas, at-a-glance charts, trade secrets, The Wine Dictionary, a Glossary of Cooking Terms, The Panic-Proof Kitchen, and much more. \n\u003cp\u003e* 875 Recipes \u003cbr\u003e * 33 Chapters \u003cbr\u003e * llustrations Throughout \u003cbr\u003e * Microwave Miracles \u003cbr\u003e * Entertaining Tips \u003cbr\u003e * The Panic-Proof Kitchen \u003cbr\u003e * The New Basics Pantry \u003cbr\u003e * Glossary of Cooking and Wine Terms \u003cbr\u003e * At-a-Glance Charts: Meats; Fish; Herbs and Spices \u003cbr\u003e * Wild and Tame Mushrooms \u003cbr\u003e * Grains \u003cbr\u003e * Rice \u003cbr\u003e * Beans \u003cbr\u003e * And the Basic Basics from the Right Cut of Meat to How to Choose a Turnip\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 12\/01\/1989 (EAN 9780894803413, Paperback)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eLukins, Sheila\u003cbr\u003e\n\t\t\t\t\t\t\t\tSheila Lukins, one of America's best-known and best-loved food writers, was the co-founder of the legendary Silver Palate take-out shop. Her celebrated cookbooks, written alone and with her Silver Palate partner, Julee Rosso, helped change the way America's eats. For the past 23 years, she was also the Food editor of \n\u003ci\u003eParade Magazine\u003c\/i\u003e.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eRosso, Julee\u003cbr\u003e\n\t\t\t\t\t\t\t\tJulee Rosso Miller co-authored the Silver Palate in 1979, and wrote \n\u003ci\u003eThe Silver Palate Cookbook\u003c\/i\u003e in 1982, followed by \n\u003ci\u003eThe Silver Palate Good Times Cookbook\u003c\/i\u003e and \n\u003ci\u003eThe New Basics Cookbook\u003c\/i\u003e. She also wrote \n\u003ci\u003eGreat Good Food\u003c\/i\u003e and \n\u003ci\u003eFresh Start\u003c\/i\u003e, and with her husband runs the Wickwood Inn in Saugatuck, Michigan.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Lukins, Sheila\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Workman Publishing\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 1989-01-10\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Quick \u0026amp; Easy|Cooking|Reference\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cookery, American\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.48 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780894803413\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780894803413\u003c\/p\u003e","brand":"Workman Publishing","offers":[{"title":"Default Title","offer_id":51154430099734,"sku":"SP-9780894803413","price":44.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780894803413_spiral.png?v=1774944186","url":"https:\/\/lusper.myshopify.com\/products\/the-new-basics-cookbook","provider":"Lusperbooks","version":"1.0","type":"link"}