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A wonderful first (or second or third) cookbook
I would highly recommend this book for novice cooks, whether in college or not. The recipes are easy to make with basic equipment and rely on simple, readily-available ingredients which the reader should be able to find in any grocery store. In other words, no arugula or imported goat cheese here! I find that the criticisms in the editorial review rather miss the point. So what if one of the recipes calls for "commercial" spaghetti sauce? This book is not intended for serious (that is, experienced) cooks or aspiring Cordon Bleu chefs. Rather, it is clearly aimed at young people just starting out on their own and needing some help to learn to cook for themselves--most likely with limited equipment, limited time, and even more limited budgets. Almost any one of the recipes in this book will likely make a better, more nutritious meal than some of the things I saw students subsisting on when I was in college. Everyone has to start somewhere, and this book is a good starting point. I am pleased to see that it is still in print. I bought my own copy over twenty years ago, when I was a college student, and it got a good deal of use.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.