New books teach new cooks the fundamentals

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New books teach new cooks the fundamentals

This book cover provided by Perigee Trade shows the cover of "The Lost Art of Real Cooking: Rediscovering the Pleasures of Traditional Food One Recipe at a Time," by Ken Albala and Rosanna Nafziger. Written by a blogger and a history professor, "The Lost Art" offers not recipes, but rather guidelines for adventures like making pasta, preserving lemons, brewing beer, or "catching" yeast to create sourdough starter. (AP Photo/Perigee Trade) NO SALES
This book cover provided by Kyle Books shows the cover of "Forgotten Skills of Cooking," by Darina Allen. Allen has been called ìthe Julia Child of Irelandî and her book "Forgotten Skills of Cooking" is devoted to helping you master the art of eating from the land. (AP Photo/Kyle Books) NO SALES
This book cover provided by Artisan shows the cover of "The Frankies Spuntino Kitchen Companion and Cooking Manual," by Frank Falcinelli, Frank Castronovo and Peter Meehan. This book uses simple Italian fare to reinforce the importance of excellent, basic ingredients and the need to get back in touch with them. Make your own pasta. Like, with your hands. Taste your pasta boiling water to see whether it is salty, rather than relying on measurements. And throw out those jars of sauce; making your own requires only five ingredients. (AP Photo/Artisan) NO SALES
This book cover provided by Wiley shows the cover of "The Better Homes and Gardens Cookbook," 15th edition by Better Homes and Gardens. The new 15th edition features 1,200 recipes _ including more than 750 new ones _ that put more emphasis on modern palates and busy lifestyles. A new chapter on convenience cooking offers healthy, economical weeknight meals, while new breakfast options include 10 different smoothies, from peanut butter to pomegranate. (AP Photo/Wiley) NO SALES
Kitchen basics, like a good Caesar dressing, are found in the new cookbook The Frankies Spuntino, which includes this salad.

New books teach new cooks the fundamentals

This book cover provided by Perigee Trade shows the cover of "The Lost Art of Real Cooking: Rediscovering the Pleasures of Traditional Food One Recipe at a Time," by Ken Albala and Rosanna Nafziger. Written by a blogger and a history professor, "The Lost Art" offers not recipes, but rather guidelines for adventures like making pasta, preserving lemons, brewing beer, or "catching" yeast to create sourdough starter. (AP Photo/Perigee Trade) NO SALES
This book cover provided by Kyle Books shows the cover of "Forgotten Skills of Cooking," by Darina Allen. Allen has been called ìthe Julia Child of Irelandî and her book "Forgotten Skills of Cooking" is devoted to helping you master the art of eating from the land. (AP Photo/Kyle Books) NO SALES
This book cover provided by Artisan shows the cover of "The Frankies Spuntino Kitchen Companion and Cooking Manual," by Frank Falcinelli, Frank Castronovo and Peter Meehan. This book uses simple Italian fare to reinforce the importance of excellent, basic ingredients and the need to get back in touch with them. Make your own pasta. Like, with your hands. Taste your pasta boiling water to see whether it is salty, rather than relying on measurements. And throw out those jars of sauce; making your own requires only five ingredients. (AP Photo/Artisan) NO SALES
This book cover provided by Wiley shows the cover of "The Better Homes and Gardens Cookbook," 15th edition by Better Homes and Gardens. The new 15th edition features 1,200 recipes _ including more than 750 new ones _ that put more emphasis on modern palates and busy lifestyles. A new chapter on convenience cooking offers healthy, economical weeknight meals, while new breakfast options include 10 different smoothies, from peanut butter to pomegranate. (AP Photo/Wiley) NO SALES
Kitchen basics, like a good Caesar dressing, are found in the new cookbook The Frankies Spuntino, which includes this salad.
Romaine Hearts with Caesar Salad Dressing

Start to Finish: 10 minutes
Servings: 6
3 romaine hearts
¼ cup pecorino Romano, plus more for serving
½ cup mayonnaise
¼ cup water
1½ teaspoons red wine vinegar
1 clove garlic
1 anchovy
¼ teaspoon Worcestershire sauce
¼ teaspoon hot sauce
½ teaspoon ground white pepper
Kosher salt and ground black pepper, to taste
Trim the root ends of the romaine, then wash and dry the leaves. Refrigerate until ready for use.
In a food processor or blender, combine the ¼ cup of pecorino with the mayonnaise, water, red wine vinegar, garlic, anchovy, Worcestershire, hot sauce and white pepper.
Purée until smooth, adding water if needed. Season with salt.
In a large serving bowl, toss the lettuce with the dressing. Top with additional pecorino and season with black pepper.
Recipe from Frank Falcinelli, Frank Castronovo and Peter Meehan's The Frankies Spuntino Kitchen Manual and Cooking Companion, Artisan, 2010

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