{"product_id":"a-new-way-to-cook-by-sally-schneider","title":"A New Way to Cook by Sally Schneider","description":"\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"mso-bidi-font-family: Arial; color: #333333; background: white;\"\u003eA New Way to Cook \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"mso-bidi-font-family: Arial; color: #333333; background: white;\"\u003eSally Schneider \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"line-height: 15.0pt;\"\u003e\u003cspan style=\"mso-bidi-font-family: Arial; color: #333333; background: white;\"\u003eOn offer is a previously owned 2001 first printing, with dust jacket, in like new condition. I’d say Amazon loves this book: “\u003c\/span\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; color: #0f1111; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eSally Schneider was tired of doing what we all do—separating foods into \"good\" and \"bad,\" into those we crave but can't have and those we can eat freely but don't especially want—so she created \u003ci\u003eA New Way To Cook\u003c\/i\u003e.\u003cbr\u003e\u003cbr\u003eHer book is nothing short of revolutionary, a redefinition of healthy eating, where no food is taboo, where the pleasure principle is essential to well-being, where the concept of self-denial just doesn't exist.\u003c\/span\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Amazon Ember',serif; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: Arial; color: black; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"text-indent: -.25in; line-height: normal; mso-list: l0 level1 lfo1; tab-stops: list .5in; margin: 0in 0in 0in 49.5pt;\"\u003e\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-size: 10.0pt; mso-bidi-font-size: 12.0pt; font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol; color: #0f1111; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; color: #0f1111; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eMore than 600 lavishly illustrated recipes result in marvelous, vividly flavored foods. You'll find quintessential American favorites that taste every bit as good as the traditional \"full-tilt\" versions: macaroni and cheese, rosemary buttermilk biscuits, chocolate malted pudding. You'll find Italian polentas, risottos, focaccias, and pastas, all reinvented without the loss of a single drop of deliciousness. Asian flavors shine through in cold sesame noodles; mussels with lemongrass, ginger, and chiles; and curry-crusted shrimp. Even French food is no longer on the forbidden list, with country-style pâtés and cassoulet.\u003cbr style=\"mso-special-character: line-break;\"\u003e\u003c!-- [if !supportLineBreakNewLine]--\u003e\u003cbr style=\"mso-special-character: line-break;\"\u003e\u003c!--[endif]--\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"text-indent: -.25in; line-height: normal; mso-list: l0 level1 lfo1; tab-stops: list .5in; margin: 0in 0in 0in 49.5pt;\"\u003e\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-size: 10.0pt; mso-bidi-font-size: 12.0pt; font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol; color: #0f1111; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; color: #0f1111; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eHundreds of techniques, radical in their ultimate simplicity, make all the difference in the world: using chestnut puree in place of cream, butter, and pork fat in a duck liver mousse; extending the richness of flavored oils by boiling them with a little broth to dress starchy beans and grains; casserole-roasting baby back ribs to render them of fat, then lacquering them with a pungent maple glaze.\u003cbr style=\"mso-special-character: line-break;\"\u003e\u003c!-- [if !supportLineBreakNewLine]--\u003e\u003cbr style=\"mso-special-character: line-break;\"\u003e\u003c!--[endif]--\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"text-indent: -.25in; line-height: normal; mso-list: l0 level1 lfo1; tab-stops: list .5in; margin: 0in 0in 0in 49.5pt;\"\u003e\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-size: 10.0pt; mso-bidi-font-size: 12.0pt; font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol; color: #0f1111; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; color: #0f1111; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eScores of flavor catalysts—quickly made sauces, rubs, marinades, essences, and vinaigrettes—add instant hits of flavor with little effort. Leek broth dresses pasta; chive oil becomes an instant sauce for broiled salmon; a smoky tea essence imparts a sweet, grilled flavor to steak; balsamic vinegar turns into a luscious dessert sauce. \u003cbr style=\"mso-special-character: line-break;\"\u003e\u003c!-- [if !supportLineBreakNewLine]--\u003e\u003cbr style=\"mso-special-character: line-break;\"\u003e\u003c!--[endif]--\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"text-indent: -.25in; line-height: normal; mso-list: l0 level1 lfo1; tab-stops: list .5in; margin: 0in 0in 0in 49.5pt;\"\u003e\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-size: 10.0pt; mso-bidi-font-size: 12.0pt; font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol; color: #0f1111; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; color: #0f1111; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eVariations and improvisations offer infinite flexibility. Once you learn a basic recipe, it's simple to devise your own version for any part of the meal. \"Fried\" artichokes with crispy garlic and sage can be an hors d-oeuvre topped with shaved cheeses, part of a composed salad, or as a main course when tossed with pasta. It's equally happy on top of pizza or stirred into risotto. And by building dishes from simple elements, turning out complex meals doesn't have to be a complex affair.\u003cbr style=\"mso-special-character: line-break;\"\u003e\u003c!-- [if !supportLineBreakNewLine]--\u003e\u003cbr style=\"mso-special-character: line-break;\"\u003e\u003c!--[endif]--\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"text-indent: -.25in; line-height: normal; mso-list: l0 level1 lfo1; tab-stops: list .5in; margin: 0in 0in 0in 49.5pt;\"\u003e\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-size: 10.0pt; mso-bidi-font-size: 12.0pt; font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol; color: #0f1111; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; color: #0f1111; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eA wealth of tips and practical information to make you a more accomplished and self-confident cook: how to rescue ordinary olive oil to give it more flavor, how to make soups creamy without cream, how to freshen less-than-perfect fish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"margin-bottom: 0in; line-height: normal;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; color: #0f1111; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"mso-element: para-border-div; border: none; border-bottom: solid windowtext 1.0pt; mso-border-bottom-alt: solid windowtext .75pt; padding: 0in 0in 1.0pt 0in;\"\u003e\n\u003cp class=\"MsoNormal\" style=\"margin-bottom: 0in; line-height: normal; border: none; mso-border-bottom-alt: solid windowtext .75pt; padding: 0in; mso-padding-alt: 0in 0in 1.0pt 0in;\"\u003e\u003cspan style=\"mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; color: #0f1111; mso-font-kerning: 0pt; mso-ligatures: none;\"\u003eSo here it is, 756 glorious pages of all the deliciousness and joy that food is meant to convey.”\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Uncommon Gourmet","offers":[{"title":"Default Title","offer_id":46724424663177,"sku":"65188","price":19.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0382\/6771\/5721\/files\/ANewWaytoCook.jpg?v=1778684825","url":"https:\/\/uncommongourmet.com\/products\/a-new-way-to-cook-by-sally-schneider","provider":"Uncommon Gourmet","version":"1.0","type":"link"}