Over the ten years that weve published Fine Cooking magazine, weve had the privilege of working with the best cooks in America: top-notch chefs, cooking teachers, cookbook authors -- experts who have shared their talent and fresh vision with our readership of passionate cooks. Weve published thousands of their recipes and techniques, from which weve distilled this collection called Cooking New American.
Why new American and why this topic for our first book from Fine Cooking? Because we feel the recipes in this book are a perfect reflection of the way good home cooks like to cook today. This is a book youll pick up over and over, whether youre looking for a quick answer to whats for dinner tonight? or you want to dream about what to serve at your next party.
By new, we dont mean trendy, but rather fresh and contemporary, recipes for the kind of food you enjoy cooking and serving your family and friends. Youll find updated versions of American classics, simpler takes on international favorites, exciting dishes that incorporate bold ingredients, like those weve borrowed from Italy but that are now so much a part of American cooking -- balsamic vinegar, sun-dried tomatoes, and good imported parmesan, for example. And new American also embraces the seasonal vegetables, fruit, and herbs that we love to cook with, and of course the cooking methods that deliver a lot of flavor fast, like sauteing and grilling.
Recipes are just half the story, however. From all our talented authors, weve learned the tricks and techniques that make the difference between a good dish and a great one, and weve woven that highly useful information throughout this book, with how-to photos, tip boxes, and lots of advice on working ahead, handling ingredients, and creating your own variations of recipes.
I know that my own copy of this book will soon be happily worn because, even though I have every issue of Fine Cooking magazine, I can find so many of the dishes I like to cook for my own friends and family together in Cooking New American. I think youll use your copy in the same way, as a great resource to make all your cooking successful and delicious.
-- Martha Holmberg
publisher and editor in chief, Fine Cooking magazine