Rating: 
Summary: CAN'T PUT MY FINGER ON IT
Review: I love to cook, and go beyond the basics in what I prepare, ingredients used, and amount of time involved. I often start from scratch and acutally enjoy the time spent in the kitchen...so why is it I can find the energy, time or interest in making ANYTHING in this cookbook? I have owned it a year and a half, and have yet been moved enough to try more than 1 recipe. I often find a version I like better from more tried and true sources like my Bon Appetit or Gourmet magazines. This cookbook is just "too much". The one recipe I made for stuffed artichokes failed me and I don't seem to be too intersted in using it again. I can't figure out why such a popular book is so unapealling to me, but I would happily give this away if the chance arose.
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Summary: Indispensible in Our Kitchen
Review: This is the second time we've bought this book. In the last 12 years we simply wore out our old one we use it so much. Though it my seem quintessentially 80's cuisine, there are a lot of really wonderful simple recipes that have become staples in our house (Try the Chicken Marbella when cooking for a large group). Your guests will beg for the recipes. Others have posted that this is not a "basic" cookbook. It may not be if you follow the recipes verbatim, but if you use it as a reference as our family does, it can become one. Use it as a source for marinades and stocks, a complete guide for desserts, and wonderful ideas for appetizers.
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Summary: Awesome Cookbook!
Review: This is a wonderful cookbook - it covers a huge array of recipes and gives great instructions on how to prepare food. I've been cooking for about 20 years now, and still learned quite a lot from reading this book. The sections on preparing seafood and meat were especially interesting. The authors are full of innovative ideas and encourage the cook to use his/her own imagination in cooking [something I like]. All of the recipes I've tried from this book have been phenomenal, and they've also appealed to my hard-to-feed picky eater [always a plus!]. I've given this book as a gift to many of the talented cooks I know over the years and they never fail to come back to me with profuse thanks - it is a wonderful book that I'd recommend to anyone who loves to cook!
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Summary: A Great Look Back
Review: The New Basics, published in the late '80's is a great look back at America's culinary history. Do you remember a time when using local ingredients was a novelty, when the term "infused oil" meant nothing to you and when a jar of sun dried tomatoes in your refridgerator made you part of the culinary elite? This book takes you back to that time when so many of the things we take for granted today where new. A very enjoyable read. Note for those who get their inspiration from pictures, you won't find any in this book, just the flawless recepies and insightful sidenotes.
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Summary: the best for new and for experienced cooks
Review: This book has everything! From tips on what herbs and spices to use with chicken, to a list of every mushroom describing the flavor differences, to great and sophisticated recipes for any dinner party! Ever wonder how long to cook a whole stuffed chicken? What ARE all of those different beef cuts! How do I make Creme Fraishe (sp?) What can I do with asparagus? It is all in there! Ever had fruit soup? Blackberry Chicken? Homemade Guacamole? In there too!
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Summary: This replaces Betty Crocker!
Review: This is my very favorite BASIC cookbook. It helps with general questions, but is also just "gourmet" enough to be exciting. I have made many recipes and given this book to every family and friend that I have! This is a keeper!!!
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Summary: The NEW Basics is Informative and Inspirational
Review: As much a revolution in American cooking as Julia Childs' first cookbook, this book is full of useful charts such as types of fish, their texture, flavor and substitutes. This is invaluable information given the limited selection of fresh fish at most grocery stores! And apples, who else will tell you which apple to use for pies, sauce, or salad? It is NOT Betty Crocker or Joy of Cooking, nor does it try to be. You won't necessarily find all those old favorite recipes, but some old faves with a new twist, like the apple of her eye pie - Without a doubt the best I have ever made. This book encourages the use of fresh ingredients and does not offer shortcuts with mixes or soup cans, and this is a much healthier way to eat, not to mention delicious!! If you are a microwave mom, this may not be for you, but I encourage you to give it a read and try some things on a Saturday night... you may eventually find yourself eating better all week long.
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Summary: Not as good as the originals.
Review: I love the first two Silver Palate cookbooks. I use them all the time and consider them to be the resource of first recourse when I need a new recipe. While "The New Basics" is a good cookbook, it doesn't come close to the originals. You could tell that The Silver Palate Cookbook and The Silver Palate Goodtimes Cookbook were filled with recipes that Julee Rosso and Sheila Lukins had been making for years. I don't get the same feeling from New Basics. Instead, you get a sense that they had to find recipes to round-out their repertoire. Also, even though they do repeat a few recipes from the first two cookbooks, you can tell they really had to stretch in order to keep from completely repeating themselves, in part because the other two books were very comprehensive. For example, the Silver Palate Cookbook has a recipe for creme brulee, but New Basics has a recipe for "Fruity Creme Brulee". You tell me which is the more "basic" recipe. If you already own and enjoy the other Silver Palette cookbooks, by all means get this one. You will find lots of new recipes and ideas with the same focus on fresh ingredients and practical explanation of techniques that you found in the originals. However, if you're looking for a cookbook with a wide variety of "basic" recipes, I'd recommend getting The Silver Palate Cookbook instead and working your way up to this one.
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Summary: Basic-Excellent One-volume to have Cookbook!
Review: If I had to have only one, this would be it! Basics are all here, from appetizers to party menus to fish to veggies, etc. I turn to this often for things like roasting garlic, etc., and cooking charts per type of meat, how to do each vegetable, and what type of herbs and seasonings to use. etc. Virtual goldmine of info in one volume. Recipes are just outstanding, e.g. Market Street Meat Loaf, or the Lemon and Ginger Pork Loin. Get one for yourself and for those you love!
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Summary: You Can't Go Wrong With These Recipes
Review: I have had this cook book since 1994 and only once was I disappointed with the results of one recipe. Even though some of the recipes are lengthy, that is what makes them delish! If you want simple, easy, then go to the Cambells Soup Labels. There are several very good recipes that are simple once you get used to making them. I have always been pleased and surprised by everything I make from this book. Enjoy!
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