College Cookbook: An Alternative to the Meal Plan

Overview

For nearly a decade, The Healthy College Cookbook has offered time-pressed, budget-crunched students a simple way to enjoy home cooking in their own small apartment kitchens or even dorm rooms. Written by students for students, the book offers hundreds of simple, healthful alternatives to dreary cafeteria fare. The first edition was so successful it returned to print 17 times.

Now, this best-selling cookbook has been revised, expanded, and enlivened for a new generation of ...

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Overview

For nearly a decade, The Healthy College Cookbook has offered time-pressed, budget-crunched students a simple way to enjoy home cooking in their own small apartment kitchens or even dorm rooms. Written by students for students, the book offers hundreds of simple, healthful alternatives to dreary cafeteria fare. The first edition was so successful it returned to print 17 times.

Now, this best-selling cookbook has been revised, expanded, and enlivened for a new generation of students. One hundred brand-new recipes have been added to the old favorites, including expanded breakfast options, recipes for the ever-popular George Foreman Grill, new smoothie creations, and pizza toppings for storebought crusts, English muffins, and pita bases. Recipes require only a handful of easy-to-find ingredients. The book is packed with vegetarian options, and every recipe is as nutritious as it is delicious. Most can be prepared in less time than it takes to order pizza.

Most college students are new to cooking, and The Healthy College Cookbook contains a wealth of information and tips for the novice. It explains cooking terms, describes common spices, and offers basic, sensible advice on stocking a kitchen with equipment and food staples.

The book isn't just for novices, however. Even the most discerning young palates will appreciate zesty Garlic Green Beans with Tofu or lively Mandarin-Mint Salad. These recipes are so quick, so inexpensive, and so delicious that they're bound to become dinner party favorites, years past graduation. 

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Editorial Reviews

From the Publisher
“Even novice cooks will be able to accomplish something before they starve to death.”

Sacramento Bee

“Harrington’s book shows that starving students can eat well on a budget by cooking themselves.”

Careers & Colleges

Publishers Weekly - Publisher's Weekly
This well-intentioned book will embolden the novice in the kitchen, college student or not. With directions on everything from how to boil water to saving money at the supermarket, Harrington ( The Salad Book , etc.) cheerfully exhorts readers to learn basic principles of cooking and to ``improvise to suit your budget or what happens to be on hand,'' providing a specific glossary of cooking terms and a guide to the use of spices and herbs. Recipes collected from college students around the country make only modest demands on busy schedules and small budgets while yielding substantial dishes, such as beef stew or fried rice. Whole chapters are devoted to inexpensive foods like ground beef and eggs. Generally avoiding processed foods, Harrington promotes the use of leftovers with such items as ``The Whatever-You-Have-in-the-Fridge Quiche.'' Unfortunately, the pedestrian or inauthentic quality of many recipes (tuna-and-spaghetti casserole, ``chicken cacciatore'' made with commercial spaghetti sauce and stuffed olives, a dessert called ``Apples with Creme Fraiche'' that does not contain the latter ingredient) and some dubious kitchen lore (``almost any proportion of main ingredients tastes good as long as you have enough sauce for pasta'') will disappoint readers with any serious interest in food. (August)
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Product Details

  • ISBN-13: 9780882664972
  • Publisher: Storey Books
  • Publication date: 1/8/1988
  • Edition description: REV
  • Edition number: 2
  • Pages: 160
  • Sales rank: 738,789
  • Product dimensions: 7.25 (w) x 8.00 (h) x 0.44 (d)

Meet the Author

Geri Harrington is the author of 12 books, including Growing Chinese Vegetables in Your Own Backyard, The College Cookbook, and The Salad Book. She has also written many articles for Good Housekeeping, Family Circle, and Women's Day magazines.

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Table of Contents

Introduction

Eat Better for Less

Coming to Terms

Cooking Hints

A Table of Substitutions

Herbs, Seeds, and Spices

Soup

Eggs

Ground Beef

Beef

Chicken

Fish

Vegetables

Rice and Pasta

Salads

Sauces, Gravies, and Salad Dressings

Desserts

Things to Eat When You Have to Stay Up All Night Studying

Food for Friends and Other Guests

Index

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Customer Reviews

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  • Posted November 20, 2008

    I Also Recommend:

    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.

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