November 2005
Ready to breathe some life into your cycle of tired menus? This is the cookbook for you, or the book for that someone in your life who rules in the kitchen! The "Cooking New American" cookbook, compiled by the editors of Fine Cooking Magazine, promises to reveal "How to Cook the Food you Love to Eat," and this army of foodies delivers!

"Cooking New American" contains over 200 recipes from A-Z, a distillation of a decade's worth of tested recipes, professional tips, techniques and interesting food factoids. The book begins with the "Small Bites" chapter and wraps up with, of course, "Desserts." In between are intriguing menu building blocks of soups, salads, entrees and accompaniments. Perhaps start with Arugula Salad with Nectarine and Fresh Raspberry Vinaigrette, followed by Sear-Roasted Salmon Fillets with Lemon-Ginger Butter alongside Seared Asparagus with Lemon & Parmesan Curls and effortless Couscous with Cilantro & Melted Scallions. This distinctive compilation is standing by to mix and match recipes, resulting in a myriad of unique menu possibilities.

Consider this reference a culinary personal trainer. Every recipe includes impressive food styling snapshots, which not only educate, but also inspire. Each chapter demystifies recipes, ingredients and techniques. Tip boxes are peppered throughout the text including "Cooking Right" boxes, which reveal tips and trade secrets, "Cook's Choice" boxes, which offer ingredient options and substitutions and "Cooking Ahead" boxes, which spell out time saving instructions.

"Cooking New American" is not just another pretty face. This book is an outstanding reference and repertoire worthy of a place in the archives of your culinary library.

Review by: Kate Cole