The Way We Cook
Recipes from the New American Kitchen
Publication Date: May 2003
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For the past twenty years, in their wildly popular newspaper and cooking columns, Sheryl Julian and Julie Riven have been providing hundreds of thousands of cooks with recipes they can depend on. Now, in this long-awaited cookbook which is an essential reference for anyone who wants to get the most out of time in the kitchen, they present 250 of their favorites. From Roast Side of Salmon to Creamy Chocolate Tart, each dish is straightforward, contemporary, and elegant: home cooking at its best. Julian and Riven have an unerring sense of what busy people need: appetite-provoking nibbles that won't set back dinner preparations; easy meals for the time of day when the cook is most exhausted; impressive but relaxed dinners for company; simple side dishes; slow-cooked suppers served straight from the pot; weekend breakfasts that leave plenty of time for reading the paper; desserts anyone can master.
It's all here in The Way We Cook: Appetizers: Spicy Pecans * Honey-Roasted Chicken Wings * Marinated Shrimp in White Wine Vinaigrette Salads: Eggless Caesar Salad * Wilted Spinach Salad * Cucumber and Red Onion Salad When You're in a Rush: Ten-Minute Bolognese * Pork Tenderloins with Caramelized Onions * Chicken Roasted on a Bed of Apples Dishes We Make All the Time: Chicken and Corn Chili * Yankee Pot Roast with Caramelized Vegetables * Old-Fashioned Vegetable Soup New Classics: Succotash with Seared Scallops * Chicken Pot Pie Good Enough for Company: Herb-Roasted Flattened Chicken * Ossobuco * Orange-Marinated Turkey Breast Simmering Pots: Spring Garden Stew * Portuguese Chicken Stew Sides: Asparagus Cooked for Two Minutes * Potato Crisps with Fresh Herbs * Casserole-Roasted Fall Vegetables Rise and Dine: Sour Cream Coffee Cake * Leek and Egg Frittata If You Love to Bake: Lemon Pudding Cake * Free-Form Apple Tart * Double-Chocolate Refrigerator Cookies
"Real recipes for real people." -Library Journal Library Journal
"Reminiscent of that 1980s standby, The Silver Palate, Julian and Riven's book is innovative enough to be inspiring but familiar enough not to strike fear in the heart of the average cook." Publishers Weekly, Starred
"No-nonsense recipes your grandchildren will remember you for." Christian Science Monitor
"A treasure trove . . . bound to draw the attention of a variety of culinary constituencies." The Chicago Tribune
"Delightful . . . Promises to provide the busy home cook with many delectable choices, both new and old." Philadelphia Inquirer
"Like mom and Julia Child rolled into one." The Oregonian
"Sheryl and Julie are home cooks who write for home cooks. They aim for pared-down, everyday elegance, for family-style meals that give you the most for your time and effort - and they really hit the mark. Hope volume two is in the works." Bookpage
"Recipes really, truly, honestly made for home cooks." San Jose Mercury News