Way We Cook (Hardcover) by Julian, Sheryl

For the last twenty years, Sheryl Julian and Julie Riven have been providing home cooks with recipes on which they can depend. Readers of their wildly popular column in the Boston Globe write, call, and stop the two in the supermarket to say that the recipes are so utterly reliable that they can try new ones with confidence when guests are about to arrive.

This long-awaited cookbook, an essential reference for anyone who wants to get the most out of time spent in the kitchen, is about the way Americans eat today: what excites us when we sit down at the table, what we need when we're in a rush, and what we want when it's time to
celebrate. From Roast Side of Salmon to Creamy Chocolate Tart, every dish is straightforward and contemporary, with a minimum of ingredients and maximum flavor--home cooking at its best.

Sheryl and Julie know exactly what busy cooks need: little nibbles like Spicy Pecans, which can be served at the drop of a hat; easy meals for frenetic weeknights, like Chicken Roasted on a Bed of Apples; simple side dishes like Potato Crisps with Fresh Herbs; and baked goods everyone can master, such as Warm Gingerbread Cake with Blueberries. The authors also share a multitude of tips to get the job done, from how to pit olives to how to choose the best (and least expensive) vegetable slicer.