It's the 1.8-million-copy bestselling cookbook that's become a modern-day classic. Beginning cooks will learn how to boil an egg. Experienced cooks will discover new ingredients and inspired approaches to familiar ones. Encyclopedic in scope, rich with recipes and techniques, and just plain fascinating to read, The New Basics Cookbook is the indispensable kitchen reference for all home cooks. This is a basic cookbook that reflects today's kitchen, today's pantry, today's taste expectations. A whimsically illustrated 875-recipe labor of love, The New Basics features a light, fresh, vibrantly flavored style of American cooking that incorporates the best of new ingredients and cuisines from around the world. Over 30 chapters include Fresh Beginnings; Pasta, Pizza, and Risotto; Soups; Salads; every kind of Vegetable; Seafood; The Chicken and the Egg; Grilling from Ribs to Surprise Paella; Grains; Beef; Lamb, Pork; Game; The Cheese Course, and Not Your Mother's Meatloaf. Not to mention 150 Desserts! Plus, tips, lore, menu ideas, at-a-glance charts, trade secrets, The Wine Dictionary, a Glossary of Cooking Terms, The Panic-Proof Kitchen, and much more. Main Selection of the Better Homes & Gardens Family Book Service and the Book-of-the-Month Club's HomeStyle Books. Sheila Lukins, one of America's best-known and best-loved food writers, was the co-founder of the legendary Silver Palate take-out shop. Her celebrated cookbooks, written alone and with her Silver Palate partner, Julee Rosso, helped change the way America's eats. For the past 23 years, she was also the Food editor of Parade Magazine. Julee Rosso Miller co-authored the Silver Palate in 1979, and wrote The Silver Palate Cookbook in 1982, followed by The Silver Palate Good Times Cookbook and The New Basics Cookbook. She also wrote Great Good Food and Fresh Start, and with her husband runs the Wickwood Inn in Saugatuck, Michigan. BROCCOLI AND GARLIC PENNE This is pasta short-order cooking--fifteen minutes maximum--and very tasty. 1 pound penne 2 heads broccoli 3/4 cup extra virgin olive oil 10 large cloves garlic, thinly sliced crosswise Freshly ground black pepper 4 tablespoons (1/2 stick) unsalted butter 1/2 cup freshly grated Parmesan cheese 1. Bring a large pot of water to a boil. Add the penne, and cook at a rolling boil until the pasta is just tender. Drain, rinse under cold water, drain again, and reserve. 2. Cut the broccoli florets into fairly small pieces. Reserve the stems for another use. Bring a large saucepan of water to a boil. Add the broccoli, and simmer for 2 minutes. Drain, rinse under cold water, pat dry, and reserve. 3. Pour the oil into a large skillet, and heat over medium heat until it begins to ripple, about 1 minute. Add the garlic slices and cook, shaking the pan, until the garlic begins to brown around the edges, another minute. 4. Add the broccoli to the skillet, stir well, sprinkle with black pepper, and cook 2 minutes longer, shaking the skillet. 5. Add the butter and penne to the broccoli and cook, stirring often, until the penne is well mixed with the broccoli, oil, and garlic and the mixture is hot--3 to 4 minutes. 6. Place in a serving dish, sprinkle with the Parmesan cheese, and serve immediately. Pass the pepper mill. 8 portions DUCKLINGS STEWED IN RED WINE AND WINER FRUITS Figs, sweet potatoes, dried apricots, and cassis are succulent additions to our ducklings stewed in red wine. The sauce will thicken without adding flour. Serve with a robust winter green salad highlighted with julienned radicchio. 4 cups dry red wine 1 cup homemade beef stock or canned broth 1 pound dried figs 3 pounds sweet potatoes 4 tablespoons (1/2 stick) unsalted butter 3 ducklings (4 1/2 pounds each), well rinsed, patted dry, and each cut into 6 pieces 2 teaspoons coarsely gro

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