The Way We Cook cookbook - Sheryl Julien, Julie Riven

I am a cook who needs a recipe. No experience at my mother's knee. (She worked.) At long last here is a cookbook of recipes that are not too complicated but that have a certain flair. They are, I would say, uncommon but uncomplicated. The onion tart, for instance, consists of onions and thyme, with a dollop of sour cream in its crust. Simple, yes; devoured by my guests, yes. I suggest one should read it through first, for the introduction and the chapter headings are very informative and present the authors' wonderful philospohy that the home cook should not try to duplicate restaurant presentations. This is a cookbook that informs, encourages, promises -- and delivers. Trust me, you will enjoy this cookbook. You can, with this collection of recipes, relax and enjoy cooking for family and for discerning guests. Julia, Silver Palate, and Joy will remain on my shelves, but "The Way We Cook" will remain on my counter!
- Barbara D. Roby, Amazon.com

The "we" of the The Way We Cook are authors Sheryl Julian and Julie Riven, co-creators of a widely popular Boston Globe food column. The book offers over 250 recipes for simple yet attractive fare that's rooted in American home cooking but which also satisfies worldly palates. Thus the couple provides recipes like Grilled Chicken in Lettuce Leaves with Asian Vinaigrette, Braised Beef in Balsamic Vinegar, and Quick Fish Stew with Ginger and Thyme, while also offering recipes for too-good-to-mess-with favorites including Shrimp and Spanish Rice, Hot and Sour Soup, and a particularly good rendering of roast loin of pork with dry fruits. There's also a fine chapter on sides--don't miss the Crusty Smashed Potatoes--and sections on sweets including Sour Cream Coffee Cake, Congo Bars, Ice Cream Pie, and Julie's Mother's Apple Cake. Other cookbooks work the same territory that Julian and Riven do, but The Way We Cook offers exemplary taste, especially well-crafted recipes, and, perhaps above all, a keen response to the modern cook's need to make limited kitchen time count.
- Arthur Boehm, Amazon.com

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