Items related to The New American Kitchen Cookbook
Devoted to highly imaginative dishes that are simple to prepare, The New American Kitchen is for every cook in search of new ideas. Based on Judie Geise's Northwest Kitchen cookbook - a regional favorite inspired in part by the abundance of Seattle's famous Pike Place Market - The New American Kitchen has been expanded for a nation of food lovers now enjoying the return of outdoor green markets, old-fashioned farm markets, and small specialty retailers across the country.
Geise bases her work on the belief that the American palate is one of the most sophisticated in the world. Ours is a cultural stew-pot that embraces the best of a dozen ethnic traditions and adapts them to the realities of the American lifestyle.
Even as Geise defines a diverse and eclectic American cuisine, she combines it with an approach to cooking whose principles are few and simple: use the best ingredients from the wonderful array produced in this country, keep cooking techniques uncomplicated and straightforward, and don't get trapped in the kitchen.
Drawing on her many years of experience as a buyer in the retail specialty food business, Geise emphasizes choosing high quality, local ingredients and making the most of them.
Geise bases her work on the belief that the American palate is one of the most sophisticated in the world. Ours is a cultural stew-pot that embraces the best of a dozen ethnic traditions and adapts them to the realities of the American lifestyle.
Even as Geise defines a diverse and eclectic American cuisine, she combines it with an approach to cooking whose principles are few and simple: use the best ingredients from the wonderful array produced in this country, keep cooking techniques uncomplicated and straightforward, and don't get trapped in the kitchen.
Drawing on her many years of experience as a buyer in the retail specialty food business, Geise emphasizes choosing high quality, local ingredients and making the most of them.
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From Booklist:
Geise's newest contribution introduces recipes that will appeal to the contemporary cook for their ease of preparation as well as for their reliance on currently fashionable ingredients. Geise favors such foods as goat cheese and fennel, one of her especially esteemed vegetables. Most of the recipes can be prepared reasonably quickly, a boon for the otherwise involved cook. Geise also takes a practical approach, eschewing complex artifices for simple dishes that rely on the use of fresh produce. Although not a prime consideration for her, Geise does avoid most high-fat items. Pasta and pizza recipes abound, evidencing current American cooking's dependence on Italian sources. Other traditions appear, including the Franco-Russian kulebiaka, whose elaborate layers are an exception to Geise's rule of simplicity. Overall, the author's selection of recipes reflect her book's California origins, relying on seafood and vegetables not always readily available except on the West Coast. Mark Knoblauch
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- PublisherEcco Pr
- Publication date1997
- ISBN 10 088001489X
- ISBN 13 9780880014892
- BindingHardcover
- Edition number1
- Number of pages318
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Book Description Condition: New. New. In shrink wrap. Looks like an interesting title! 1.8. Seller Inventory # Q-088001489X
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