A New Way to Cook

Winner of both an IACP and James Beard Foundation award, and a main selection of the Good Cook Book Club, A New Way to Cook is filled with more than 600 recipes and a wealth of techniques, tips, and practical information. With more than 100,000 hardcover copies in print, it is 756 pages of award-winning thinking and all the deliciousness and joy food can convey.

The irresistible appeal of A New Way to Cook lies in Sally Schneider's talent for creating vividly flavored dishes that satisfy our passion for great food and our desire for balance in the way we eat. Her recipes— all standouts—are healthful, yet use all the ingredients we love, such as butter, cream and bacon. Using new and exciting techniques, she reinvents all our favorite foods. In addition, variations amd improvisations demonstrate how to build dishes from simple elements with little effort.

Chicago Sun Times

The book has so much solid, practical information-and some truly revolutionary ideas-it deserves attention.

Sally Schneider is a food writer and stylist whose work has appeared in Vogue Elle, Saveur, Self, Working Woman, and Health magazines, as well as the Los Angeles Times and The New York Times. A professional chef for six years, she was a contributing editor to Food & Wine and the author of the monthly "Well-Being" column. Her first cookbook, The Art of Low-Calorie Cooking, won a James Beard award in 1991. An article for Saveur won her a second James Beard award in 1995. A New Way to Cook is the culmination of ten years of research. She lives in New York City.