HOME > Chowhound > Home Cooking >
Are you making a specialty food? Get great advice

February 2009 COTM: A New Way to Cook by Sally Schneider

MMRuth Jan 15, 2009 03:45 AM

I've taken a liberty here - there were ten suggestions for A New Way to Cook, two for A Platter of Figs, and one each for Splendid Table, Pork & Sons, The Art of Mexican Cooking and The Balthazar Cookbook. I know that this was just the suggestions thread, but it was so overwhelmingly for A New Way to Cook, that it just didn't seem to make sense to vote this round.

However, if anyone disagrees - and please do feel free to do so - and wants to put this to a vote, I'll be happy to do that.

I am pleased to announce that foxy fairy has agreed to organize COTM for March 2009 through August 2009, and that yamalam will organize September 2009 - February 2010. Thanks to both of you for volunteering!

  1. Gio Jan 15, 2009 04:52 AM

    I'm fine with your decision to forego voting this month, MM. It seems like the logical conclusion, but I was surprised that more people did not nominate/suggest other books. Many thanks for your organization and coordination of the COTM. Cooking along with such enthusiastic home cooks is a fun experience for me.

    1. beetlebug Jan 15, 2009 05:09 AM

      What she (Gio) said.

      Also, does anyone know if there is a difference between the two versions of a New Way to Cook? Is it only a hardback to paperback switch or are there substantive changes as well.

      2 Replies
      1. re: beetlebug
        Gio Jan 15, 2009 06:45 AM

        I've read the reviews of both the HC & the PB at Amazon and Jessica's Biscuit and neither site mentions that the PB version is a newer or revised edition. It's simply a paperback copy... I believe. The word "new" is used, though, but I think it just means more recent.....

        1. re: Gio
          beetlebug Jan 15, 2009 10:31 AM

          thanks for the research Gio.

      2. JoanN Jan 15, 2009 05:17 AM

        Thanks, MMRuth, for such an exciting and efficiently organized six months. It’s hard to believe it’s nearly two-and-a-half years since the beginning of COTM. So yet another thanks also to Redwood2Bay, wherever she may be, for getting it all started. And thanks, too, to all the participants. I’m dazzled by the innumerable recipes I would never have even heard about no less tried had it not been for COTM and the dedicated hounds who have so enthusiastically led me to expand my repertoire and brought real joy to my time in the kitchen.

        1. The Dairy Queen Jan 15, 2009 05:57 AM

          Ditto everyone. Thank you, MMRuth, and congrats and thank you to foxy fair and yamalam!

          I shall brush off my copy of ANWTC. Here's a thread I started awhile back on Sally Schneider http://chowhound.chow.com/topics/564742#4103877

          Also, her website with some recipes, http://www.anewwaytocook.com/Pages/AN...


          1. c
            cpw Jan 15, 2009 10:10 AM

            I can’t believe your 6 months are up, MMRuth. These 6 months not only marks your end of time as an organizer, it reminds me that I joined COTM 6 months ago and I should really buckle up and participate more. Congratulations of such a great job!

            Thanks TDQ for the link to the book’s thread. I have started to read, and already want to try the Corn soup with Chiles, Limes & Cilantro.

            12 Replies
            1. re: cpw
              Katie Nell Jan 15, 2009 11:29 AM

              I love corn soup of any kind, so I'm anxious to try that one too. I can't like cilantro, no matter how many times I try, though. I'm ready for my book to finally get here... there was a mix up at the apartment complex we used to live at, and it was sent back to the company, so I had to pay shipping again... grrr! yayadave got the better deal after all... I shouldn't have bragged about my low, low price! ;-)

              1. re: Katie Nell
                yayadave Jan 15, 2009 06:12 PM

                The thing is so thick it's inconvenient. It should be 3 volumes!

                1. re: yayadave
                  The Dairy Queen Jan 16, 2009 04:24 AM

                  Yeah, there's always that trade off between comprehensiveness and thickness. Personally, I believe this book could be a little thinner, but, maybe I need to cook from it more to really assess.


                  1. re: The Dairy Queen
                    roxlet Jan 17, 2009 12:56 PM

                    When mine arrived, I was surprised at how large it was and I was just thinking how difficult big cookbooks are. I like to sit on the couch and read them, but large books require a table, so it becomes kitchen reading for me. BTW, I got mine for a very low price from the "used" section of Amazon. It was listed as 'nearly new' and, as far as I can see, it's brand new. It was only about $10.

                    1. re: roxlet
                      ideabaker Jan 17, 2009 03:39 PM

                      I too was surprised when mine arrived at the "bargain basement" price for a new book at five bucks (gotta love Amazon). Grabbed my post it book tabs and have already picked out seven must try's...

                      1. re: ideabaker
                        Gio Jan 17, 2009 04:53 PM

                        Another great place to look for cookbooks... or indeed books in general - is Alibris. Here's the listing for A New Way To Cook:


                        1. re: Gio
                          yayadave Jan 18, 2009 07:07 PM

                          As a general note on all these "used" books ~ my copy came with some black marks on the cover. I used a little Goo Gone, which is good for removing stickers, and the marks came off slick as a whistle. You remember "slick as a whistle" don't ya?

                          1. re: yayadave
                            Gio Jan 19, 2009 01:55 AM

                            Books with those marks are called Remainder books. They are discounted books which the publisher deems not selling well. They very well could be brand new....I've bought a few of them myself. The cookbooks from Alibris are not always such books.....


                            1. re: Gio
                              yayadave Jan 19, 2009 09:33 AM

                              I have plenty remaindered books on my shelves. Oh, yes, I know those marks. The marks I was referencing were black scuff marks.

                              Slick as a whistle, toot-toot.

                              1. re: Gio
                                oakjoan Jan 24, 2009 02:23 PM

                                Gio: Yeah, but at $1.99 per copy, I don't care if they have green, dayglo pages with pink type! Well, maybe not pink type.

                                1. re: oakjoan
                                  Gio Jan 24, 2009 04:14 PM

                                  Oh I'm absolutely with you on that! I'm going to need another room full of shelves for my cookbooks.... Wait... I already have one. Don't tell DH though.

                                  I don't think ANWTC is thicker that the Bittman. But that depends on which Bittman you have. I have the Best Recipes in the World. Which I hasten to add they are Not.

                      2. re: The Dairy Queen
                        oakjoan Jan 24, 2009 02:20 PM

                        Is the new COTM thicker than BITTMAN? If it is, all I can say is "WOW" and SHEESH!

                2. t
                  The Turtle Bay Dove Jan 16, 2009 10:15 AM

                  I've never participated before in COTM, but have benefited from the threads. I think it's about time I started cooking along, since this is a cookbook I own and have not cooked much from (as I may have posted in an earlier thread). I'm excited!

                  1. k
                    karykat Jan 16, 2009 02:40 PM

                    Excited to cook more from this book.

                    1. corneygirl Jan 21, 2009 01:45 PM

                      I tried the salt roasted shrimp. So salty I couldn't eat them. I cut the recipe in half, but I don't think that should have made a difference. In the past I have had success with other recipes in this book.

                      1. oakjoan Jan 24, 2009 02:17 PM

                        MMR: I think that your decision sounds right this time, but I also feel that some folks don't want to nominate books, but DO want to vote once others nominate. I therefore think that it would generally be a good rule to post a separate voting thread.

                        The low suggestion turnout may be due to holiday hangover.

                        It's wonderful that we have volunteers reading to take the baton! Thanks in advance to foxy fairy and yamalam.

                        2 Replies
                        1. re: oakjoan
                          LulusMom Jan 24, 2009 03:37 PM

                          I know that it was holiday hangover (mixed with a cold that just keeps making the rounds in the family) that kept me from voicing any sort of opinion.

                          1. re: oakjoan
                            MMRuth Jan 25, 2009 03:52 AM

                            Thanks - that's a good point, and I'll pass it on, so to speak, to foxy fairy and yamalam.

                          2. Katie Nell Jan 29, 2009 02:09 PM

                            I noticed a couple of what I can only assume are typos, while just skimming through the book last night. One recipe in particular that I wanted to try was the turkey burger with apple and sage- my copy says to add 1 t. of the apple mixture to the turkey meat. Surely you add more than that?

                            4 Replies
                            1. re: Katie Nell
                              synecdoche Jan 30, 2009 01:48 PM

                              Katie, I was wondering about exactly the same thing. The recipe was excellent, but I can't remember what I ended up doing with the apple mixture. I posted a question about it here and didn't receive a reply so I don't know what the answer is!

                              1. re: synecdoche
                                Katie Nell Jan 30, 2009 03:40 PM

                                Hmm... interesting! I'd be tempted to put the entire apple mixture in, but then the way the recipe is written, I think there's some kind of a portion of the apple mixture that is only supposed to go in, I just don't think it would be 1 t.

                                1. re: Katie Nell
                                  oakjoan Jan 30, 2009 04:10 PM

                                  You'd have to have a REALLY sophisticated palate to discern the taste of 1 tsp of apple mixture. You could probably hire yourself out as a taster and make millions! So has anybody completed the recipe one way or another?

                                  1. re: oakjoan
                                    synecdoche Jan 30, 2009 07:30 PM

                                    I did, but I can't remember how much of the mixture I used.--it was a few months ago. Maybe it is time to try again.

                            2. TheSnowpea Jan 31, 2009 01:57 PM

                              YAY! I love and own this book and I'll happy to report my cookery from it this February!

                              Show Hidden Posts