My F&W
quick save (...)

Bookmark | Stealth Health


Sally Schneider admits that she eats carefully most of the time and indulgently only on occasion, but in either case, she always eats well. This longtime F&W contributor intensifies the flavor of her ingredients so ingeniously that her recipes scream delicious before they whisper healthy. Her superhefty A New Way to Cook ($40), 10 years in the making, is generous in explaining the details of basic processes that most cookbooks skip over. That's because, whether she's caramelizing vegetables, grating a powerhouse hard cheese over a dish at the last minute for maximum impact or imparting instant smokiness with Lapsang souchong ground to a talc-fine powder, technique is at the core of her strategies for building flavor and cutting fat. Many of her ideas are reworkings of dishes encountered on her travels around the Mediterranean; others are inspired by the French classics she adores. The book boasts some 600 recipes, but with all of Schneider's suggestions for variations, there are probably more than 4,000 dishes to try here. Just her chapters on flavor catalysts--rubs, marinades, dressings and so on--could keep me happy in the kitchen for the next five years.

--Tina Ujlaki

Published November 2001
YOU MIGHT ALSO LIKE

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.