Rating: 
Summary: PRETENTIOUS & CUMBERSOME
Review: Whoever came up with the title "New Basics" cooking should be sued. I consider myself a decent cook always willing to try new recipes, but as a working mother, I don't have time for recipes that have page-long ingredient lists (many of which are virtually impossible to find in normal supermarkets). It's clear that these recipes were designed to impress, and in that vein, this is the ultimate '80s cookbook. The 80s were the decade of big puffy hair, clothes and recipes. This is the book that was responsible for the backlash against pretentious, labor-intensive home cooking and back to the real basics - simple, healthy, and delicious food. I received this book years ago, tried a few recipes (some were downright awful, some tasted OK, but none were worth the time and money required). Now that I have a family, I never refer to this book. I do give the authors credit for interesting reading about the different food categories, especially the herb section. But I just could not warm up to this book.
Rating: 
Summary: Simply the best general cookbook ever
Review: This cookbook has it all. Recipes for everything from stocks and sauces, to fish, meat, grains, vegetables, salads, starters and sweets, all in well-organized categories and easy-to-follow format. The results are also superb. No recipe I've tried has been a clunker and some are among the best ever -- Basil Barley Provencal is a vegetable and grain sensation, and oatmeal cookies are better than any other recipe I've tried or any store bought (and are ridiculously easy, to boot).In addition to the recipes, there are concise and useful summaries of how to work with various ingredients (what types of fish need to be filleted and how to do it, what type can be served as steaks, etc.) and handy charts comparing various types of ingredients and how to work with them. A chart summarizing, for instance, all the different types of rice with a description of their flavors, cooking times and uses is nice. These charts come in very useful when, for instance, your package of barley does not, in fact, tell you how to cook it! Look it up in the handy grain chart and all the info is there. Especially useful when using unfamiliar ingredients. The only thing that could make this book better would be if ingredients were listed in the order in which they need to be handled, and if total preparation and cooking time were stated, but since the recipes are so clear, a thorough reading in advance can solve this problem. If you only have one cookbook, this is the one to have. If you have lots, you will find yourself returning to this one over and over for its ease of use and wonderful recipes.
Rating:
Summary: Great reference book for the amatuer chef
Review: As a chef I am often asked to recommend cookbooks. This one I always recommend to food enthusiasts. It's kind of like an abridged version of Larousse Gastronomique, but made for the home cook.
Rating:
Summary: Basic, Easy to Follow...A Favorite in My Collection
Review: The New Basics is an appropriate name of this cookbook. Brought to you by the brilliant ladies who created the Silver Pallate cookbooks, this book is amazing in delivering simple-to-follow recipes, that produce amazing results. (My wife will vouch for this). Not only does it provide a plethora of recipes, but this book provides readers with such valuable information including: how to stock a pantry; kitchen basics; conversion charts and microwave information. I love that the book is broken down into different sections, such as Fish, Game, Meat, Bread and Cheese and gives and overview of the section before diving into recipes. For example, it explains different fish types and the tasts, as well as providing information on all fo the different parts of the cow. If you're looking for one cookbook, try this. You won't be disappointed.
Rating:
Summary: The essential kitchen reference
Review: This is the one cookbook I turn to when I need to find a great recipe for a classic dish, or simply need some fundamental information. A great reference to have at hand, even if it's become a little dated -- I wouldn't be without it!
Rating:
Summary: Still excellent after all these years
Review: Like some of the other reviewers, I just bought my second copy of this book because the first one, which I have had since its original publication, was worn out. Although some of the recipes are "dated" in that they are overly fussy, there are so many recipes in here that have become staples over the years and that get consistent raves every time I prepare them. The carrot and squash puree, the black and white bean salad... even the Thanksgiving turkey and stuffing recipe... I have made over and over and never get tired of them. That is more than I can say for some of the dozens of other cookbooks that are collecting dust on my shelves. The recipes are not "beginners recipes" by any means in the same sense as the Fanny Farmer cookbook, and yet when I first got this book, I was in my 20's and not at all experienced in the kitchen. But the recipes were clear and easy to follow, and I credit this cookbook with helping to move me up to the "next level" in my cooking all those years ago.
Rating: 
Summary: a must have
Review: I have had this cookbook since the year it came out. It is a cookbook I share with ALL cooks/chefs and wannabees. I buy a LOT of cookbooks. Each time you read it, you find something that fits with your evolving cooking style. My only regret is that I did not purchase it in hardcover.
Rating:
Summary: A cookbook you will refer to time and time again!
Review: This is a must-have for every cook. The cookbook is not only practical, but fun, a criteria for most of the books I purchase. I use this cookbook all of the time and it has yet to fail me! This is a book that I give to brides and new homeowners...and they always love it. This is the one cookbook I would own if I had to chose just one.
Rating:
Summary: Excellent Cookbook, Excellent Buy!
Review: This is one of the best cookbooks I have ever used... the "Basics" refers to recipes, not techniques. If you want to cook like a pro, stick with CIA, Child, or other classic French technique books. The Bruschetta recipe impresses everytime as does Pasta Raphael and Homemade Chicken Soup...note to foxboro, ma; many if not all of these are worth giving a chance, don't knock it because it doesn't have comeplex instructions on how to confit poultry!
Rating:
Summary: Well-tested recipes
Review: Never has a recipe in this book failed me. Great modern classics, great dessert section. Big thumbs up.
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