A New Way to Cook by Sally
Schneider
Not Your Typical "Diet" Cookbook
Want to eat healthful, delicious food without self-deprivation? Sally
Schneiders A New Way to Cook shows you how. Schneiders approach is
global: not only does she provide 600 recipes for a wide range of truly
satisfying, good-for-you dishes, she offers a blueprint for better eating and
cooking, no matter the recipe. Her mantra? No need to give up flavorful
fats and the pleasures of salt and sugar, which are intrinsically necessary
to a satisfying diet, she maintains. No food is excluded in her plan.
Applying moderation, portion streamlining, and a number of unusual
techniques--for example, you get all the flavor and satisfying mouthfeel of
fat without excessive calories if you emulsify it first with water or other
liquids--she offers her better way. Those of us caught between the need to
eat sensibly and the reasonable desire to derive maximum enjoyment from
food, impulses often at odds, will welcome her cookbook. Proceeding
with an enumeration of essential techniques and strategic ingredients (for
example, buying high quality can help check calories as people tend to eat
less when they eat better), Schneider then offers her innovative recipes.

These run the gamut from Fried Artichokes with Crispy Garlic and Sage to
Oven-Steamed Red Snapper with Fennel Leeks and Curry to Chocolate
Chestnut Truffles (chestnut purée helps keep calories in check). Many of
the recipes include variations and improvisations--a basic roasted
vegetable formula, for example, also offers tutorials that encourage
cooking freedom. Schneider also presents flavor-enhancing component
recipes (such as that for roasted garlic), as well as tips, charts, and other
useful information that further extend the books usefulness. With a chapter
on flavor catalysts like dry rubs and flavored oils; nutritional analysis; and
mail-order and other resources listings, the fully color-photo-illustrated
book is a sure thing for readers who want to eat healthily and well. --Arthur
Boehm
Personal Review: A New Way to Cook by Sally Schneider
Just perfect. If I were to buy a cookbook for ANYONE -- from a college
student to a precocious kid to my quasi-pro culinary queen stepmom -- this
would be it.
How many combinations of ingredients are there, really, especially in the
realm of layperson cooking? Not many, it would seem from the popular
recipe sites and mags -- but this book comes up with some stunning new
combos. What first caught my eye: cauliflower, raisin, pine nut pasta. I
don't even care for pasta, but how could one not try out such a stellar new
blend of flavors? Similarly ingenious, unusual pairings fill this hefty book.
I'm really impressed.
At first the format seemed strange to me, but now I adore it. Each chapter
("Legumes," "Pasta," etc.) begins with a page listing the recipes to follow
(which are named usefully and descriptively -- not "Sally's Star Seashells"
or something equally obfuscatory). At first I found this cluttered and
unnecessary -- why add this extra busy page when there's a lovely full
index and a great table of contents? -- but now I rely on it. Not sure what
to make with that 5-lb. sack of lentils? Just flip to the Legume chapter's
summary page and skim the recipes for ideas. For my style of cooking, in
which I love recipes for ideas but abhor actually following them, this is
bliss.
Finally, the in-depth sections in the preface about the philosophy of healthy
cooking are *gasp* not preachy and, beyond that, actually invaluable. I
cook healthy food my way, so have a high-falutin sense of how to cut out
fats and so on; but dear Ms. Schneider taught me (even *me*? oh
humbling) a thing or two. Like how to sauce pastas lightly yet flavorfully by
mixing some of the pasta water into your super-flavorful low-cal
ingredients, such as anchovies or soy sauce or even grated cheese;
thereby you create a nice thin emulsion to lightly coat your yummy pasta
without that gallon of oil for texture and flavor.
Ms. Schneider, you have done an immense service to humanity. I'm swept
off my feet.

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