Newman's Own Cookbookby Ursula Hotchner, Nell Newman, A. E. Hotchner
For years, Paul Newman and his longtime buddy A. E. Hotchner filled old wine bottles with their homemade salad dressing to give to friends as Christmas gifts. Reasoning that what was good enough for their pals was good enough for the public, they formed Newman's Own to sell the dressing. Their entrepreneurial adventure was a smashing success; to date, Newman's Own
For years, Paul Newman and his longtime buddy A. E. Hotchner filled old wine bottles with their homemade salad dressing to give to friends as Christmas gifts. Reasoning that what was good enough for their pals was good enough for the public, they formed Newman's Own to sell the dressing. Their entrepreneurial adventure was a smashing success; to date, Newman's Own products have generated more than $100 million in after-tax profits, all of which have been donated to charitable and educational causes.
In that same generous spirit, Newman, Hotchner, their families, and friends now share more than 125 of their favorite recipes with you. From simple to sophisticated, these dishes are imaginative and delicious, and while some use Newman's Own products, you can substitute your favorite brand of salsa, salad dressing, or spaghetti sauce without a problem. Some dishes are Newman household favorites, like The Newmanburger, Joanne's Cereal, and Nell Newman's Cauliflower and Parmesan Soup with Essence of Lemon. Some are contributions from friends, like Robert Redford's Lamb Chili with Black Beans, Julia Roberts's Fresh Peach Crisp, Matthew Broderick's Grilled T-bone Steak with Sweet Onion Marmalade and Campfire Mustard Sauce, and Whoopi Goldberg's Big Bad Ass Beef Ribs. There are winners from the Newman's Own/Good Housekeeping recipe contest, Sundance's Salsa Steak in a Sack, Towering Inferno Creole Posole, Paul's Picture Show Popcorn Crunch, and Sockarooni Orange Kiss-Me Cake among them.
Illustrated with wonderfully candid photographs and illuminated by Newman's own trenchant observations, Newman's Own Cookbook is a treat for the eye and the palate.
- Contemporary Books, Inc.
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Read an Excerpt
My adult life has been spent in the family of women: my wife, Joanne; five daughters; my housekeeper, Caroline; and a succession of wirehaired terriers, all males who were immediately castrated upon arrival. No wonder I took to wearing an apron by way of disguise, lest I become a capon. What started out as a protective measure became, over time, a stunning discovery of culinary treasures.
These discoveries result from my ability to establish a relationship with the food I'm about to cook. Have you ever had a meaningful conversation with a fillet of scrod? Or a dialogue with a slice of calf's liver?
When I'm about to do some serious cooking, I get ready by putting myself into a self-induced hypnotic trance, much in the same way the Shakirs trance themselves so that they can walk over hot coals and sleep comfortably on a bed of razor-sharp spikes.
Once I'm in my trance, I hold the fillet of scrod in close proximity to my face, and I listen to it. The first sound I hear is that of a popping cork, then the faint sound of cows mooing, and finally the crackling sound of fire. The popping cork leads me to white wine, the moo-cows denote butter, and the roaring fire suggests black basil, all of which I use for my scrod dish (page 104). Over the years I've had several conversations with scrod, and although there may have been a few variations (a ticking clock obviously indicated thyme), for the most part the scrod always had the same things to say to me.
My cooking method becomes more difficult when I cook at somebody else's house -- a brisket of beef, say -- because my host and hostess constantly interrupt my trance by offering me a Bloody Mary or a slice of local pâté. It's hard enough to get a brisket of beef to speak up without having to politely reject booze and hors d'oeuvres in the process.
Many of the recipes in this book are the result of animated conversations with fish, fowl, fauna, and flora. You may be a bit skeptical of my method -- as have been many before you -- but to all those snicklers, snipers, and sniders I can only say that after the plates, knives, forks, napkins, and tablecloths were licked clean, nobody ever quarreled with the mystical, magical results of this intimate relationship between the chef and his victuals.
-- PAUL NEWMAN
Copyright © 1998 by Hole in the Wall Gang Fund Inc.
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