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The New Cook by Donna Hay

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Notes about this book

  • Eat Your Books

    1998 Gourmand World Cookbook Award Winner

Notes about Recipes in this book

  • Pappardelle with fennel and olives

    • Breadcrumbs on January 27, 2013

      p. 30 - Another hit from Donna Hay. So few ingredients but such big flavour. Very quick to pull together, particularly because onions and fennel are roasted. I prefer to breakdown the anchovies so I heated them in a small pan until they melted. I tossed in the caper berries and olives to heat them as well. Caper berries add a nice tang and the saltiness of the anchovies, olives and parmesan balance out the sweetness of the caramelized vegetables. We enjoyed the shavings of parmesan vs grated. The basil is essential as it adds a brightness to the dish. Lemon would be nice spritzed atop as well. Delicious. Photos here: http://chowhound.chow.com/topics/887978#7855723

  • Jerusalem artichoke hummus with rosemary bruschetta

    • Breadcrumbs on November 16, 2010

      p.77 - Nov 2010, first use of this recipe. PIcked up some JA's at the last farmer's market of the season and wasn't quite sure what I'd do w them then came across this recipe. This was a really nice and different way to use them. The idea of creating a "hummus" is something that wouldn't have occurred to me otherwise. I think the word hummus is more directional than descriptive in this instance since I really think hummus needs tahini or a nut paste to provide its signature flavour. That said, the spread was delicious, I did add a little extra lemon juice just to further brighten the dish. Definitely a keeper that I'd make again. 9

    • raybun on April 23, 2017

      I bought a bag of Jerusalem artichokes on a whim and wasn't quite sure what to do with them. Thanks to EYB I came across Breadcrumbs' note and made this for a dinner party last night. It disappeared in minutes! I decided to finely chop the rosemary rather than leave the leaves intact as suggested, as I find the flavour is too intense and you feel like you are eating twigs.

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  • ISBN 10 0060566329
  • ISBN 13 9780060566326
  • Linked ISBNs
  • Published Sep 23 2003
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher William Morrow

Publishers Text

Stylish, chic, innovative, and simple...the defining features of Donna Hay's cookbooks all began with The New Cook. Providing inspiration for accomplished cooks and easy-to-follow recipes for those still learning their way around the kitchen, this book offers recipes for appetizers to desserts and everything in between.

The New Cook offers home cooks recipes for simple, yet elegant dishes organized by main ingredient, from pasta to eggs, rice, fruit and vegetables. With her trademark style and innovative recipes, Hay begins each chapter with basic cooking instructions for each ingredient, then presents cooks with variations, ranging from the simple to the complex. As always, vibrant color photography helps cooks envision their culinary potential.



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