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    Books: Cooking by Cuisine -> Cooking American

    The Way We Cook : Recipes from the New American Kitchen

    Julian, Sheryl
    Riven, Julie

    Houghton Mifflin
    Published: May 27, 2003
    ISBN: 0618171495

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    Book Description
    The "we" of the The Way We Cook are authors Sheryl Julian and Julie Riven, co-creators of a widely popular Boston Globe food column. The book offers over 250 recipes for simple yet attractive fare that's rooted in American home cooking but which also satisfies worldly palates. Thus the couple provides recipes like Grilled Chicken in Lettuce Leaves with Asian Vinaigrette, Braised Beef in Balsamic Vinegar, and Quick Fish Stew with Ginger and Thyme, while also offering recipes for too-good-to-mess-with favorites including Shrimp and Spanish Rice, Hot and Sour Soup, and a particularly good rendering of roast loin of pork with dry fruits. There's also a fine chapter on sides--don't miss the Crusty Smashed Potatoes--and sections on sweets including Sour Cream Coffee Cake, Congo Bars, Ice Cream Pie, and Julie's Mother's Apple Cake. Other cookbooks work the same territory that Julian and Riven do, but The Way We Cook offers exemplary taste, especially well-crafted recipes, and, perhaps above all, a keen response to the modern cook's need to make limited kitchen time count. --Arthur Boehm

    Product Description:
    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.
    \tJulian 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.
    \tIt'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

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