A New Way to Cook


The New York Times Book Review called Sally’s 732–page A New Way to Cook “the ‘Silver Palate’ for the new generation.” It won both James Beard Foundation and International Association of Culinary Professionals’ (IACP) cookbook awards and was a finalist for IACP’s Jane Grigson Award for Distinguished Scholarshop. Since its publication in 2001, it has been included on numerous lists of “essential” cookbooks, in the company of The Joy of Cooking and Mastering the Art of French Cooking. The Guardian named A New Way to Cook “One of the Best Books of the Decade.”

Her book is nothing short of revolutionary, a redefinition of healthy eating, where no food is taboo, where the pleasure principle is essential to well-being, where the concept of self-denial just doesn’t exist. Read more about it here.


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