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Schneider's motto could be everything in moderation. Her ambitious new cookbook contains over 600 recipes for healthy and delicious eating. Schneider (The Art of Low Calorie Cooking, LJ 9/15/90) eschews dieting dogma and fake foods for a cuisine in which no ingredient is taboo, intense flavors dominate, and preparing food is considered rewarding, not drudgery. A quick look at the recipes Honey-Cured Pork Loin with Peppery Juniper and Fennel Seed Rub, Savory Rosemary Biscotti, and Mussels with Lemongrass, Ginger, and Chilies shows that most dishes rely on high-flavor ingredients for their impact, but Schneider also offers techniques that maximize the judicious use of flavorful fats and sugar. Several recipes are blueprints for improvising new dishes, in keeping with Schneider's desire to encourage creativity in the kitchen. Though she explains basic techniques throughout the book, experienced cooks will best appreciate this collection, which calls upon myriad ingredients and sophisticated flavors. Schneider has won two James Beard awards, which, with a $100,000 marketing campaign, should translate into demand from foodies. Devon Thomas, Hass Associates, Inc., Ann Arbor, MI Copyright 2001 Cahners Business Information.
"What's so appealing about New Way is that it manages to be a health-minded cookbook without prescribing anything resembling health food.
Every era must have its cookbook, and the cookbook for the early 21st century has arrived. It is not that the recipes Schneider, a columnist for Food & Wine, has included are particularly or innovative. These are recipes that reflect the way Americans cook and eat today, or perhaps the way we wish we cooked and ate. Schneider sets forth a list of techniques for cooking healthful and tasty food, then presents 600 recipes that follow these guidelines. She includes nutritional information charts at the back of the book. Introductory material to each chapter is comprehensive, e.g., a chapter on beans opens with a guide to buying, soaking and cooking dry legumes and combining beans and grains, then follows up with Chickpea Stew with Saffron and Winter Squash and Fat Beans with Mole. Asian, Italian and other multiculti fare typifies modern American cuisine, which means that Oven-Steamed Whole Fish with Chinese Flavors, Thai Seafood Salad with Lemongrass Dressing, and Salmon Cured with Grappa coexist happily in a chapter on fish and seafood. Often Schneider provides a jumping-off point for variations, as in Open Ravioli with a list of possible fillings and sauces. A chapter on desserts tantalizes with such treats as Rustic Rosemary-Apple Tart. Final chapters on flavor essences, flavored oils, sauces and more, as well as instructions for doing anything from peeling citrus fruit to seasoning a cast-iron pan, round out this impressively substantial effort. (Nov.) Copyright 2001 Cahners Business Information.