A New Way to Cook

Rating:
Summary: This is not a low fat book for the average "low-fat" family
Review: ...regarding buying in food from which perhaps 1-2 tabs may be used.

Cream does not come into our house. Low fat milk will have to do. I refuse to buy 5/600ml (pint) quantities when I need only a tablespoon or so. For buttermilk, I use low fat milk with a generous squeeze of lemon juice. I allow them it sit and "meld" (and make friends) for 30-60 minutes. What were the publishers thinking when they gave the nod to this book?

It could *so* easily be adapted into a *really* great and useable cookbook. As a caterer, it frustrates me soooo much to see such good work/talent go to waste or to the "bargain bins." There is so much promise in this book but it falls flat on its face. So sad ... such a waste ...

Apart from some "US"/ "Canada"-*only*-easily available ingredients, the majority of ingredients were largely widely available at my suburban Sydney supermarket(s).

I wish the author, who obviously has great talent, and her/his publishers could speak with a few of her audience- the caterers, the Mums and Dads (often caterers, too), the foodies, and the general public who make up that audience of followers (or ...)for a food forum/symposium on "what people want AND what they want to eat from cook books."

It seems that we constantly are barraged with a plethora of cookbooks. I have thousands (should I be proud or ashamed?). How many do regularly I use (about 5-10). I make up the rest of my recipes from bits and pieces in books. Do any publishers contact us (even in the trade) to ask what we want/ need in a cookbook? I've never been asked.

Any publisher with the airfare (Sydney-US-Sydney) is welcome to contact me :-). I will provide as much feedback as you provide hotel rooms, airfares, and test-tastes of US kitchens (have yet to try Chicago!)

Bottom Line: This book is not for the average "low fat diet" family as too much will go to waste (better than "waist", I guess).

It needs a re-write using stocks, water, left-over wine and low-fat milk.

Rating:
Summary: A New Way To Live
Review: Author Sally Schneider"s latest cookbook, "A New Way To Cook," might be more appropriately titled "A New Way To Live." A recipient of two previous James Beard Awards, one for her 1991 "The Art of Low-Calorie Cooking" she is destined to earn a third for her newest release.

As a young chef, cooking and traveling throughout the world, Schneider inevitably had to face what all who are passionate about cooking and eating face at some point - weight gain, food allergies and fluctuating blood sugar. She studied nutrition, special diets, and other regimens but came away frustrated by their lack of sensual beauty, taste, texture and well being, which she desired in her cooking and eating. Ten years of research have resulted in this monumental work that could revolutionize the way we cook. Convinced that a diet based on self denial is doomed, she focused instead on cooking techniques based on depth of flavor and lower fat intake. The result is 600 recipes that will get you excited about cooking and eating healthy.

"A New Way To Cook" is a serious 739 page textbook that redefines healthy eating, and does away with food taboos. Influenced by the Mediterranean lifestyles of cooking and eating, it is based on core techniques, such as a new way to cook vegetables, a method to stretch the fats used to dress food, dry rubs and marinades, and recipes to make flavored oils and sauces. Your favorite comfort foods are all there, in fact her mashed potato recipe has three pages of variations. Schneider emphasizes basic skills and formulas and then encourages improvisation to keep flexibility and variety. Learn how to make slow roasted tomatoes and then experiment with all the suggestions to utilize them. Find out how to eat pancakes and enjoy the butter without all the guilt! And make room on your bookshelf for this marvelous reference book that will undoubtedly become a classic.

Rating:
Summary: Great cookbook, every recipe is wonderful!
Review: Every recipe I've tried from this book has been great. The author's philosophy really appeals to me, since I want to eat healthier but wouldn't be caught dead buying reduced-fat cheese or light margarine. The photos are absolutely gorgeous, and the whole book has a luxurious, elegant feel. I especially like the desserts chapter, but my favorite recipe overall has to be the Macaroni and Cheese--she's right, you'd never know it wasn't the high-calorie original. If you're just starting out as a cook, or tired of "diet" cookbooks that use all sorts of chemical-laden "low-fat" or sugar-substitute filled ingredients, get this book and use it often.

Rating:
Summary: A superb cookbook for both the experienced and the novice
Review: Having recently "left the nest" and moved out on my own, I have been looking for a cookbook that suits my needs: Recipies for all occassions, but more modern in approach than the Better Homes book of my parents; Exhaustive selections forming a cross-section of worldwide cuisine, but grounded in the reality that we don't all have easy access to some exotic foods; mouth-watering and often unexpected recipies that will not only taste phenomenal, but will impress both yourself and your guests; complex, rich flavors, but with an eye to the healthy and the simple. At last, I happened upon Schneider's book, which does all of this and more. Truly an indisposable tome for both the veteran cook and the inexperienced bachelor (like myself).

If you only have one cookbook, make it this one. If you have many, this will surely be a new favorite.

Rating:
Summary: For experienced cooks with a large pantry
Review: I agree with many of the previous reviewers comments: beautiful book, a "new" approach to cooking that doesn't totally eschew butter, cream, sugar, but uses them in moderation. I will also be honest and say upfront that I have not cooked any of the recipes in the book. One of the reasons I have not felt inspired or compelled to do so is the complexity of some of the recipes and the types of ingredients you need to have on hand. For example, the Rice Pudding recipe calls for 4 1/2 cups of low fat milk, plus 3 to 5 tablespoons of whole milk. In our household, we don't drink whole milk so it just doesn't make any sense for me to buy a quart of whole milk and use only a few tablespoons. This sort of thing is repeated in other recipes where a few teaspoons of heavy cream, etc. is needed. I think I understand why the author has included these small amounts, but if you're a low-fat household, you usually don't have these items lying around.
In another example for Chocolate Mousse Cake, you need to have unsweetened chestnut puree, cognac, superfine sugar, unflavored gelatin, and vanilla bean. In order to make the cake, you need to make a cooked meringue, "which is a little trickier", according to the author. I suppose if I had a lot of time I might be more apt to consider some of these recipes, but as a mother of two toddlers, I find Joy of Cooking sufficient :-)!
Also, I don't really consider this a low-fat cookbook. If you look at the calories from fat for many of the dishes, they constitute 30% or more of the total calories. BTW, the calorie count and nutritional analyses is located in the back of the book. I would have preferred to have them listed at the end of each recipe for easier reference. To sum up, I think this book is great for the right cook. For myself, the recipes are too involved and require too many ingredients that I do not care to stock in my pantry, plus the "low-fat" marketing angle did not fit my bill.

Rating:
Summary: Amazing book...
Review: I bought this book to go with the...class, and started reading it, literally from cover to cover. It has an amazing amount of information, and the recipes are wonderful. A must for any kitchen!

Rating:
Summary: Good ideas, but more theoretical than practical
Review: I don't object to any theory that says we should be using real, natural food free of thickeners, emulsifiers, gums and other chemicals, even if they are high in fat or sugar. I believe it's far healthier to eat authentic food in moderation than to substitute engineered, chemical food into our diets. Just look to Europe for evidence that this works -- the Europeans eat good, authentic food that is well-prepared, and because their lifestyles incorporate values like slow eating, portion control and consistent exercise, they don't need things like fake fat or sugar subsitutes in their diet.

I bought this cookbook thinking it would be a great way to find some healthy recipes that use real ingredients. I was definitely attracted to the book by its slick modern design and attractive photographs. Unfortunately, the recipes require too much prep, too many hard-to-find ingredients, or cooking skills that are out of my range. I group my cookbooks into two basic categories -- those good for everyday recipes, and those good for weekend recipes, when I have more time to prep the meal and do the cooking. This cookbook is firmly in the "weekend" category, and most of the recipes would probably have to wait for a holiday weekend so I could have extra time to track down the ingredients -- particularly since the author is insistent that only the "purest, freshest" ingredients will do. "Freshest" for me usually means a trip to the grocery store, which is hard to pull off after a full workday and an hour commute home.

This is also not a cookbook for the novice. Anyone learning how to cook will be better off with "The Joy of Cooking" or the Betty Crocker Cookbook. There are some advanced cooking techniques required that may be beyond the purview of even cooks who have several years of kitchen experience.

There are some great theories in this book that will help cooks make their meals more flavorful and satisfying. The chapters on "flavor catalysts" like dry rubs and broths are excellent. If you can find an inexpensive copy of this book, it's worth reading for those chapters alone.

The theory behind the cookbook is great and the design and pictures really make it a joy to read. However, it's probably best used as an armchair cookbook, rather than one that resides in your kitchen. Unless you have an hour-plus each evening to get dinner on the table (and I don't!), there are few recipes in here that can be made in 30 minutes or less on a weekday, and weekdays are when I most need good recipes to help me feed my family. Great concept, execution needs work. Maybe the author could do a revised version focusing on practicality over high-minded ideals.

Rating:
Summary: finally a cookbook you can take in the kitchen
Review: i have not yet tested any recipes though i have many i would like to try. the reason i am giving this cookbook a 5 is due to the sheer brilliance of the layout...

1.the clear plastic dust cover...no more rips
2.this cookbook actually stays open on any given page by itself and given the huge size of this cookbook this is an achievement
3.very high quality paper...i spilled some water on the pages and immediately wiped the page-no smearing or rubbing(try that on most cookbooks and the page would have water damage)
4.text size and color very easy to read
5.good index with cross-referencing

for these reasons alone it is obvious that someone cared a great deal about the quality of this product and it shows. this tells me that they probably didn't drop the ball concerning the quality of the recipes. sorry to go on but my biggest peeve is shoddy cookbooks that were obviously only written to make money and waste perfectly good paper!!! this cookbook does not fall into that category. when i have tested recipes i will update this review.

Rating:
Summary: Home Gourmet
Review: I love the philosophy behind this book; I always read the introductions to cookbooks and Schneider explains her philosophy of moderation and satisfaction very well.

I don't believe that natural fat, animal or vegetable, is the obesity culprit (rather excessive empty carbohydrates combines with too much fat, especially man-made fats, are what'll do you in). So it's lovely to have a cookbook that utilizes a little butter, cream, cheese and healthful oils--and stretches what these delicious substances will do.

This book taught me how to cook the most delicious green beans in an emulsion of butter and water--and even if I had never learned another thing from Schneider (I have), this technique alone was worth the entire cost of the book.

It is absolutely indispensable in the kitchen of the modern, intelligent cook.

Rating:
Summary: I Adore This Book
Review: I love the philosophy behind this book; I always read the introductions to cookbooks and Schneider explains her philosophy of moderation and satisfaction very well.

I don't believe that natural fat, animal or vegetable, is the obesity culprit (rather excessive empty carbohydrates combines with too much fat, especially man-made fats, are what'll do you in). So it's lovely to have a cookbook that utilizes a little butter, cream, cheese and healthful oils--and stretches what these delicious substances will do.

This book taught me how to cook the most delicious green beans in an emulsion of butter and water--and even if I had never learned another thing from Schneider (I have), this technique alone was worth the entire cost of the book.

It is absolutely indispensable in the kitchen of the modern, intelligent cook.