A New Way To Cook by Sally Schneider

Search this book for Recipes »
    • Categories: Side dish
    • Ingredients: vegetables of your choice
    • Categories: Side dish; Vegetarian
    • Ingredients: winter squash; ground coriander; paprika; ground cumin; caraway seeds; ground cayenne pepper
    • Categories: Side dish; Vegetarian
    • Ingredients: winter squash; ground coriander; paprika; ground cumin; caraway seeds; ground cayenne pepper
    • Categories: Side dish
    • Ingredients: garlic; thyme
    • Categories: Side dish
    • Ingredients: garlic
    • Categories: Side dish
    • Ingredients: tomatoes; sugar
    • Categories: Side dish
    • Ingredients: tomatoes; chicken broth; basil; cilantro; chervil; chives; heavy cream
    • Categories: Side dish
    • Ingredients: wild mushrooms; onions; juniper berries; thyme; dry white wine; garlic
    • Categories: Side dish
    • Ingredients: wild mushrooms; garlic; parsley
    • Categories: Side dish
    • Ingredients: eggplants; olive oil
    • Categories: Side dish; Italian
    • Ingredients: mixed peppers; canned anchovies; garlic
    • Categories: Side dish
    • Ingredients: parsnips; carrots; celery root; turnips; potatoes; onions
    • Categories: Side dish
    • Ingredients: butter; asparagus; pecorino Romano cheese
    • Categories: Side dish
    • Ingredients: parsnips; olive oil
    • Categories: Side dish
    • Ingredients: butter; potatoes
    • Categories: Side dish
    • Ingredients: shallots; olive oil
    • Categories: Side dish; Greek
    • Ingredients: potatoes; shallots; thyme; bay leaves
    • Categories: Side dish
    • Ingredients: Parmesan cheese; potatoes; bay leaves; garlic; nutmeg
    • Categories: Side dish
    • Ingredients: milk; heavy cream; bay leaves; garlic; nutmeg; potatoes; Parmesan cheese
    • Categories: Side dish
    • Ingredients: garlic; sweet white onions; tomatoes; breadcrumbs; Parmesan cheese; rosemary
    • Categories: Side dish; French; Vegetarian
    • Ingredients: garlic; potatoes; nutmeg; Parmesan cheese
    • Categories: Side dish; French
    • Ingredients: vegetables of your choice; olive oil; garlic; thyme; olives; canned anchovies; shallots
    • Categories: Side dish
    • Ingredients: pancetta; fennel; garlic; juniper berries; fennel seeds
    • Accompaniments: Fennel roasted fish
    • Categories: Side dish; Israeli
    • Ingredients: artichokes; bacon; parsley
    • Categories: Side dish; Japanese
    • Ingredients: sake; soy sauce; rice vinegar; fresh ginger; shiitake mushrooms
    • Accompaniments: Pan-smoked salmon

Notes about this book

  • Eat Your Books

    2002 James Beard Award Winner, International Association of Culinary Professionals Award Winner

Notes about Recipes in this book

  • Irish brown bread

    • louie734 on March 26, 2013

      Really great easy soda bread. I used wheat germ instead of oat bran. Made 2 small loaves and the first was eaten warm promptly with some cheese between the 2 of us for dinner; the second held up pretty well until breakfast the next day.

    • racheljmorgan on April 15, 2023

      A very dense little bread with strong oat flavor.

  • Foolproof flaky butter pastry

    • robinorig on March 09, 2012


  • Turkey burgers with apples, onions, and sage

    • Breadcrumbs on June 01, 2011

      p. 348 - Evidently there is an error/typo in this book. You are instructed to add 1/2 tsp of the apple mixture to your meat mixture when in fact you are supposed to use the entire amount of apple mixture to achieve the correct results.

    • Breadcrumbs on June 06, 2011

      p. 348 -This recipe reminded me how much I like this cookbook and I’ll have to make a concerted effort to do more cooking from it. These were the best turkey burgers we’ve had thus far and I’ll happily make them again as they are really delicious. A reminder that there is a typo regarding the apple mixture. For 1 lb of ground turkey, I used the full quantity of apple mixture. I also appreciated that Sally Schneider provides a weight measure for the quantity of bread as slice sizes can vary considerably. Finally, since the weather was nice for a change, we decided to grill these burgers and though I was a bit nervous since the mixture is quite wet, I needn’t have worried as they held together beautifully on the grill. I did oil the grill and gave the burgers a light brush w grapeseed oil prior to grilling which helped prevent sticking. I made a Dijonaise to top burgers. I’d highly recommend this recipe. Photos here: http://chowhound.chow.com/topics/592555#6587664

    • theuninvitedguest on June 13, 2015

      This is one of my favorite recipes, and has become a recipe a lot of people remember after I make it for them. It's light yet flavorful, perfect from the spring through to the fall. Just note the typo as others have said.

  • Greek-style potatoes with lemon and thyme

    • Breadcrumbs on May 02, 2011

      p. 49 -We loved these! This recipe has some definite similarities to Tom's and I’d say it’s a simplified version. We thoroughly enjoyed them and I’ll be happy to make them again. One thing I’d suggest for next time is that each potato be scored 1/3 of the way in w a cross to ensure the potatoes were able to absorb as much of the lemony goodness as possible. This time they weren't as lemony as we like. Dry oregano is a good substitute for the fresh thyme and, I’d definitely recommend adding some crushed garlic to this recipe. . . I’ve never had Greek potatoes without garlic!

  • Warm potato salad with olives, lemon zest, and thyme

    • HunyBadger on August 09, 2010

      p 439? - Used poblano chili, lemon thyme, onion instead of shallots and no olives. Still came out great. Any chili in the potato water gives a gentle kick.

  • Farro salad with green apple, toasted spices, and pine nuts

    • lizwinn on October 12, 2010

      I used the farro piccolo from Anson Mills.

  • Mussels or clams with lemongrass, ginger and chiles

    • lizwinn on October 12, 2010

      This was good. Made without the jalapenos.

  • Leg of lamb roasted on a bed of herbs

    • lizwinn on October 12, 2010

      After making this several times as written, I tried it with preserved lemons instead. Fabulous!

  • Boneless leg of lamb stuffed with crushed olives

    • lizwinn on October 12, 2010

      This is a company favorite. It's worth the extra step of getting the butcher to cut up the lamb bone to make a platform on which to roast the meat.

  • Revisionist confit of duck legs

    • Avocet on March 11, 2021

      This is good, but be careful with the salt. Wipe it off before cooking. No need to grind the salt with the spices. I use this recipe with sous vide nowadays. p 312.

  • Chicken in red wine with mushrooms, bacon and pearl onions

    • Avocet on March 11, 2021

      See the rabbit with dried cherries and Madeira and the rabbit braised in port variations on p. 355.

    • Bloominanglophile on November 06, 2013

      (2004) Very good! I served this with potatoes.

  • Brown butter orzo "risotto"

    • Avocet on March 11, 2021

      This is an excellent side dish, tasty with a wide variety of main dishes. Quick to make, too. p. 126.

  • Orzo "risotto" with saffron and Parmesan

    • Avocet on October 12, 2012

      This was excellent, and very fast and easy. It made a great accompaniment to snapper with a basil pistou.

  • Crispy salmon with warm lentils and balsamic essence

    • saladdays on March 29, 2012

      A complex sounding recipe that is actually quite easy, the lentils will stand whilst the fish is cooked. I used larger pieces of fish than were suggested as those in the recipe seemed quite small. The balsamic essence is easy to make and gives a lift to the finished dish. I served it with a green salad, always good with lentils.

  • Braised fish fillets with their own pan sauce

    • saladdays on January 09, 2014

      Used this versatile recipe to cook sea bass fillets. Plenty of suggestions of vegetables and liquids to use for oven braising which makes for a very succulent and moist fish dish quickly executed. I shall be using this again to cook other types of fish.

  • Basic polenta (and other milled grains)

    • AOski on September 16, 2011

      This is our go to polenta recipe/proportions . But I would recommend adding the butter and parmesan at the end. What the heck is polenta without the fat!? :)

    • Bloominanglophile on January 29, 2021

      I agree that this is a nice recipe for polenta, as long as butter and parmesan are added!

  • Oven-steamed red snapper with fennel and curry

    • bwehner on July 03, 2014

      Very simple. Made in silicon steamer

  • Foolproof roast chicken with its own pan sauce

  • Peperonata

    • Bloominanglophile on November 06, 2013

      (2003) This was nice over polenta.

    • Bloominanglophile on May 02, 2015

      I made this for the second time, serving it over polenta again. I think I remember the peperonata being a little more saucy the first time. Next time I won't hesitate to add some water or stock to juice it up a bit. Makes it that more luscious over polenta! Leftovers are also great with eggs the next morning.

  • Everyday vinaigrette

    • Bloominanglophile on November 06, 2013

      (2004) Not my favorite vinaigrette--I felt it didn't coat the leaves sufficiently.

  • Sweet onion and tomato gratin

    • hillsboroks on September 12, 2015

      Wow! Wow! Wow! What a fantastic way to use the abundant crop of garden tomatoes. Sally is absolutely correct that the quality of the tomatoes will determine the quality of this dish. We used vine-ripe heirloom tomatoes and a local sweet onion. My husband said he could easily polish off the entire pan that said it would serve four. I used Panko crumbs for the bread crumbs and lots of fresh rosemary.

  • Wild rice with leeks and wild mushrooms

    • hillsboroks on November 15, 2015

      Great combination of flavors and it made an excellent side dish to roast wild duck. My only downfall was using a package of wild rice combined with another rice instead of straight wild rice. The white rice in the package was very much a risotto rice so instead of fluffy rice side dish I ended up with a thick risotto-like dish. But no one minded and several guests had seconds. I will definitely make this again and will give it a try with straight wild rice too.

  • Celery root and apple puree

    • vitapano on January 10, 2014

      Much nicer than mixing celeriac with potatoes. Lighter texture and easier as well.

    • vitapano on January 10, 2014

      Much nicer than adding potatoes for the purée. Lighter texture and easier to cook.

  • The ultimate roast duck

    • inflytur on January 19, 2018

      This is an all-day recipe. Easy to do, even if it takes a long time. Made a flavored salt with white pepper, juniper berries, and orange zest to season the duck inside and out. Excellent.

  • Corn soup with chiles, lime and cilantro cream

    • dhaverkateens on July 29, 2019

      Delicious with fresh sweet corn. Make again!

  • Mashed potato cake

    • AGrayA on April 10, 2020

      This was very easy. I thought that it could have been more tasty by adding chives and/or horseradish, but it is a recipe I will definitely make again. It's good for when you want potato cakes for a group, but don't want to fry individual patties.

  • Chocolate malted pudding

    • KCKB on January 16, 2022

      The head note for this recipe states that “chocolate and cocoa powder fortified with espresso and vanilla provide intense chocolate flavor,” but the recipe itself doesn’t include espresso. However, I contacted the author and she shared the correction: you can add 2 tsp espresso powder/crystals (optional) along with the malted milk powder, cocoa and salt. ETA: I have the 2001 hardcover edition of this book. It has a different cover design from the 2003 paperback edition indexed on EYB - not sure whether the error may have been corrected ahead of the 2003 edition? I don’t see espresso powder listed in the ingredients, so probably not, but wanted to note it just in case.

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Reviews about this book

  • Food52

    Her recipe notes and stories about her experiences in French charcuteries, Tuscan cooking schools, New York City restaurants, and Japanese grandmothers’ kitchens read like a novel...

    Full review
  • ISBN 10 1579652492
  • ISBN 13 9781579652494
  • Linked ISBNs
  • Published Oct 15 2003
  • Format Paperback
  • Page Count 756
  • Language English
  • Countries United States
  • Publisher Workman Publishing
  • Imprint Artisan

Publishers Text

Winner of both IACP and James Beard Awards.

The title says it all. The ultimate guide to cooking for the new century. An inspired cookbook embodying the way we want to cook and feel today.

Food is about more than just eating, and likewise, this book is about more than just food. A new way of being and thinking, forging ahead into a new era of living where pleasure is essential to good health. Cooking simply, easily, healthfully, and with pleasure to achieve the deliciousness and joy of sharing that food is meant to convey.

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