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　　For the past twenty years, in thei***ildly popular newspaper

and cooking columns, Sheryl Julian and Julie Riven have been

providing hundreds of thousands of cooks with recipes they can

depend on. Now, in this long-awaited cookbook which is an essential

reference for anyone who wants to get the most out of time in the

kitchen, they present 250 of their favorites. From Roast Side of

Salmon to Creamy Chocolate Tart, each dish is straightforward,

contemporary, and elegant: home cooking at its best. Julian and

Riven have an unerring sense of what busy people need:

appetite-provoking nibbles that won't set back dinner preparati***;

easy meals for the time of day when the cook is most exhausted;

impressive but relaxed dinners for company; *** side dishes;

slow-cooked suppers served straight from the pot; weekend

breakfasts that leave plenty of time for reading the paper;

desserts anyone can master. It's all here in The Way We Cook:

Appetizers: Spicy Pecans * Honey-Roasted Chicken Wings * Marinated

Shrimp in White Wine Vinaigrette Salads: Eggless Caesar Salad *

Wilted Spinach Salad * Cucumber and Red Onion Salad When You're in

a Rush: Ten-Minute Bolognese * Pork Tenderloins with Caramelized

Oni*** * Chicken Roasted on a Bed of Apples Dishes We Make All the

Time: Chicken and Corn Chili * Yankee Pot Roast with Caramelized

Vegetables * Old-Fashioned Vegetable Soup New Classics: Succotash

with Seared Scallops * Chicken Pot Pie Good Enough for Company:

Herb-Roasted Flattened Chicken * Ossobuco * Orange-Marinated Turkey

Breast Simmering Pots: Spring Garden Stew * Portuguese Chicken Stew

Sides: Asparagus Cooked for Two Minutes * Potato Crisps with Fresh

Herbs * Casserole-Roasted Fall Vegetables Rise and Dine: Sour Cream

Coffee Cake * Leek and Egg Frittata If You Love to Bake: Lemon

Pudding Cake * Free-Form Apple Tart * Double-Chocolate Refrigerator

Cookies

Introduction x Appetizers

Salads

When You're in a Rush

Dishes We Make All the Time

New Classics

Good Enough for Company

Simmering Pots

Sides

Rise and Dine

If You Love to Bake

Simple Fruit Desserts

Index

　　~SHERYL JULIAN is the food editor of the Boston Globe. She

cofounded the Cooking Guild of New England and is a founding member

of the Food Historians of New England.JULIE RIVEN is a food writer

and food stylist. Together they write a weekly food column for the

Boston Globe.~

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媒体评论

　　"Real recipes for real people." -Library Journal (Library

Journal )"Reminiscent of that 1980s standby, The Silver Palate,

Julian and Riven's book is innovative enough to be inspiring but

familiar enough not to strike fear in the heart of the average

cook." (Publishers Weekly, Starred )"No-n***ense recipes your

grandchildren will remember you for." (Christian Science Monitor

)"A treasure trove . . . bound to draw the attention of a variety

of culinary c***tituencies." (The Chicago Tribune )"Like mom and

Julia Child rolled into one." (The Oregonian )

书籍介绍

For the past twenty years, in thei***ildly popular newspaper and cooking columns, Sheryl Julian and Julie Riven have been providing hundreds of thousands of cooks with recipes they can depend on. Now, in this long-awaited cookbook which is an essential reference for anyone who wants to get the most out of time in the kitchen, they present 250 of their favorites. From Roast Side of Salmon to Creamy Chocolate Tart, each dish is straightforward, contemporary, and elegant: home cooking at its best. Julian and Riven have an unerring sense of what busy people need: appetite-provoking nibbles that won't set back dinner preparati***; easy meals for the time of day when the cook is most exhausted; impressive but relaxed dinners for company; *** side dishes; slow-cooked suppers served straight from the pot; weekend breakfasts that leave plenty of time for reading the paper; desserts anyone can master. It's all here in The Way We Cook: Appetizers: Spicy Pecans * Honey-Roasted Chicken Wings * Marinated Shrimp in White Wine Vinaigrette Salads: Eggless Caesar Salad * Wilted Spinach Salad * Cucumber and Red Onion Salad When You're in a Rush: Ten-Minute Bolognese * Pork Tenderloins with Caramelized Oni*** * Chicken Roasted on a Bed of Apples Dishes We Make All the Time: Chicken and Corn Chili * Yankee Pot Roast with Caramelized Vegetables * Old-Fashioned Vegetable Soup New Classics: Succotash with Seared Scallops * Chicken Pot Pie Good Enough for Company: Herb-Roasted Flattened Chicken * Ossobuco * Orange-Marinated Turkey Breast Simmering Pots: Spring Garden Stew * Portuguese Chicken Stew Sides: Asparagus Cooked for Two Minutes * Potato Crisps with Fresh Herbs * Casserole-Roasted Fall Vegetables Rise and Dine: Sour Cream Coffee Cake * Leek and Egg Frittata If You Love to Bake: Lemon Pudding Cake * Free-Form Apple Tart * Double-Chocolate Refrigerator Cookies