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Amazon.com Review
Learn what makes a recipe tick, says How to Cook Without a Book author Pam Anderson, and you'll serve great food fast. Recognizing that most cooks feel challenged in the face of daily meal making, Anderson provides a game plan: prepare dishes based on available ingredients and simple cooking techniques you've mastered--not on recipes you've got to look up and ingredients you'll need to shop for--and you maximize the potential of kitchen ease. Cooks looking for a way to address the what-will-we-have-tonight quandary definitively, or those who feel they lack the energy or know-how to tackle cooking every night, should find the book essential. In chapters such as "Simple Stir-Frys" or "Weeknight Ravioli and Lasagna," Anderson presents a particular cooking procedure, provides a recipe that embodies it in its basic form (the protein-adaptable Weeknight Stir-Fry, for example), then offers simple variations (such as Stir-Fried Chicken with Asparagus and Mushrooms or Stir-Fried Shrimp with Pepper and Scallions). Chapters conclude with an at-a-glance review of key technique points. Following Anderson's tips and innovations, lasagna, for example, becomes a weeknight option (use egg-roll wrappers for the pasta, Anderson advises, and forgo the baking); she also shows how, once mastered, her Big Fat Omelet, which serves four, can become the basis for a wide range of lunch and dinner entrées. With a comprehensive pantry section and a dessert chapter that puts frozen puff pastry to work in imaginative ways, the book is a trove of information that cooks can use and depend on. --Arthur Boehm
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From Publishers Weekly
Former executive editor of Cook's magazine and author of The Perfect Recipe, Anderson wants to teach Americans a new way to cookAwithout relying on recipes. It's somewhat surprising, then, to discover that this book is full of recipes. However, readers may cotton to Anderson's method: each chapter consists of a simple technique, basic recipe, variations, key points and a little mnemonic device used to recall the technique. The techniques are, for the most part, terrific time-savers, such as cutting out the back before roasting a whole chicken or making one giant omelet to serve four people so that everyone can eat together. Variations are good, too, although many are so similar to one another that it seems a little repetitious to include a recipe for each (in turn, many of the recipes refer back to the original, resulting in a lot of page-flipping). A chapter on tomato sauces, for example, includes the basic Simple Tomato Sauce, as well as Tomato Sauce with Dried Porcini, Tomato Sauce with Sweet Onions and Thyme, Tomato Sauce with Shrimp and Red Pepper Flakes and many others. A chapter on pan sauces is a winner, encompassing Red Wine-Dijon Pan Sauce, Port Wine Pan Sauce with Dried Cranberries and Balsamic Pan Sauce with Pine Nuts and Raisins. In the end, this cookbook is a solid collection of simple, quick recipes, but with its sometimes scattered format, it is unlikely to free everyday cooks from the tyranny of recipes. (Mar.) Copyright 2000 Reed Business Information, Inc.
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Product details
Hardcover: 290 pages
Publisher: Broadway Books; 1st edition (April 4, 2000)
Language: English
ISBN-10: 0767902793
ISBN-13: 978-0767902793
Product Dimensions:
7.5 x 1 x 9.4 inches
Shipping Weight: 1.8 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
166 customer reviews
Amazon Best Sellers Rank:
#233,555 in Books (See Top 100 in Books)
This is a great basic cookbook. I've completely adopted Anderson's method of steam-sauteeing vegetables as the every-day standard in my kitchen. But the format of recipes within recipes (for which you have to refer to recipes on other pages, or in other sections) is annoying and something I never like in a cookbook.All of Anderson's books use this format, but her recipes are so good that it's worth the relatively minor nuisance. Still I had to drop a star off my review because of it.
This book has completely changed the way I cook. It was exactly what I was looking for in a cooking book. This is a book that basically teaches Method. This is Not a recipe book. It does include a few recipes to complement the method outlined before it. But, instead of a traditional cookbook with pages and pages of recipes, this book teaches you how to do all the basics of cooking. It's funny, but I have been cooking for a few years and I had no idea that I didn't know the basics until I read this book. It's not a complete volume of all the fancy techniques out there, these you can pick up later. Instead, it is a great crash coarse of essential basic techniques you need to learn before advancing. This book simplified and evolved the way I cook.
This book, plus an in-person course on knife skills, COMPLETELY changed my outlook on cooking. I used to perpetually order takeout, or simply eat what I could defrost or heat in my microwave. This book made cooking into a simple, un-scary operation that I can perform any night of the week, with whatever I have in my fridge. Cannot recommend this book highly enough. If I had ONE TINY nit to report, it would be that the author would do better to provide flavor pairing suggestions (eg: cauliflower goes well with curry powder, or with creamy/cheesy flavors) rather than outright "recipes", even when the recipes are each variations on a clearly-defined theme. You can pick up on flavor pairing suggestions by reading between the lines on the recipes tho. Overall: LOVE this book. I'm recommending it to all my new grad friends, my family, and plan to give my daughter a copy when she moves out one day.
Very useful book that teaches how to use what you have in your pantry and fridge to cook good things. Basic and advanced techniques taught simply and summarized at the end of every chapter. Great gift item for a new cook.
This is my go-to cookbook. It allows you to pick and choose among ingredients and customize your own recipe. It's set up so that you can make a dish for four, easily divisible into a dish for one, two or three (for example, 8 oz. of something can become 6 oz., or 4, or 2). Sauces are interchangeable. There is one key recipe, and you riff off that yourself, mixing and matching.I have owned this book for years, but I use it so often that it fell to pieces and all the pages are loose. So the content of the book is fabulous, but the binding is shabby. I bought it again to have in reserve in case the original wears out completely. I was afraid it might go out of print.
This coupled with The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs is a great combo for someone learning how to cook and wants to keep things interesting.
This is where any cook should start. The author takes a giant step backwards for a great overview of the whole food-prep process, bringing common sense and basic understanding to the forefront. This is my go-to gift for anyone starting out on their own.
I bought this cookbook five weeks ago, and I haven't eaten out since because what I make at home now actually tastes better and has way more variety than what I can get in restaurants. This is not a book of recipes; it is a book of cooking techniques. So instead of you looking to see if you have all the ingredients you need to make the recipe you're looking at in some cookbook, this book teaches you how to recognize which cooking technique you need to use to make something that tastes good using the ingredients you just happen to have. Basically, once you learn the techniques, then you can go stare at the random food items in your cupboard or in your grocery store, find a couple that seem like they would taste good together, and know what technique to use to combine them to make a meal that is so good that you will choose to eat at home even if you can afford to eat out. You will really appreciate this training the next time you get snowed in by a blizzard and are forced to use up whatever you just happen to have left on hand in your cupboards.I found that learning to use techniques to cook instead of following recipes solved a lot of the problems I used to face. Now there are no long complicated lists of ingredients to assemble. There is no more frustration from buying fifteen different bizarre ingredients that I will use once and never use again because they were for an exotic dish that I didn't like once I made it and I can't find any other recipes that call for those same ingredients. There is no more irritation from finding out that I can't make a recipe I want to try because I have only five of the seven ingredients that it calls for. There are no more vegetables going to waste in my refrigerator because I only needed a small portion of the eggplant or whatever and didn't know what to do with the rest of it. Oh, and did I mention that using these techniques allows you to make just a little of something so that you're not forced to eat the same meal for both lunch and dinner three days in a row? And you can even get rid of your shelf full of cookbooks filled with endless recipes because you'll actually know how to cook once you've read "How to Cook Without a Book" and have practiced the techniques in it for a month or so.If this sounds too good to be true, I can only tell you that I am relating my personal experience. Those of you who grew up with a mother who knew how to cook and who cared enough to teach you how may or may not be as impressed with this book as I was. I cannot judge since I do not come from that background; however, I highly recommend this book based on my experience.
I'm a pretty accomplished cook and learned a few tricks from this book several years ago. I've bought it several times for younger folks just starting the process of upping their kitchen game. It's always a winner. Recommend!
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