Kitchen Survival Guide

Kitchen Survival Guide

4.5 2
by Lora Brody
     
 

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When Lora Brody, cookbook author, chocolate maven, and mother, sent her sons off into the world, she (and they) realized that they didn't have a clue as to how to feed themselves or their guests, if, heaven forbid, they should have any. The Kitchen Survival Guide is for anyone -- newly graduated, newly married, newly single -- who is venturing into the

Overview

When Lora Brody, cookbook author, chocolate maven, and mother, sent her sons off into the world, she (and they) realized that they didn't have a clue as to how to feed themselves or their guests, if, heaven forbid, they should have any. The Kitchen Survival Guide is for anyone -- newly graduated, newly married, newly single -- who is venturing into the kitchen for the first time. With her on-target brand of humor, Lora Brody builds kitchen confidence with more than 130 basic recipes necessary to get through life, as well as hundreds of helpful hints Mom forgot to share:

On cleaning an oven -- "Manual cleaning oven, unfortunately, does not mean that a guy named Manuel will come and clean your oven."

What's the difference between dicing and chopping, zest and pith, or au gratin and au lait?

Survival recipes include tuna fish salad, homemade chicken soup, brownies, and many more.

Setting up a kitchen and keeping it clean and safe, how to buy and store food, a glossary of basic cooking terms, and what to do in the event of a culinary disaster are all covered in this handy, easy-to-use cookbook and kitchen compendium.

Editorial Reviews

Publishers Weekly - Publisher's Weekly
The thought of her grown son unarmed in an empty kitchen prompted Brody ( Cooking with Memories ) to write this wisecracking encyclopedia of first-kitchen recipes and advice. In part one, ``Welcome to Your Kitchen,'' she leads neophytes through the basics of appliances, organization and equipment in sections that discuss how to defrost a refrigerator (with trays of hot water, not a hair dryer); when bulk shopping is not cost-effective; how to clean lettuce; and why the first great Rule of the Kitchenstet is ``Everything has its place.'' Unfussy charts on meat temperatures, cooking terms and substitutions are useful, providing easy access to information that even practiced cooks forget. Part two, ``135sic Recipes to Get You Through Life,'' spans a family's lifetime repertoire, from macaroni and cheese to brisket. More modern recipes include brown rice Creole shrimp and strawberries with raspberry sauce. This is a good supplement to the traditional first cookbook, which may daunt a new cook. The only drawback may be Brody's tone: her brassy one-liners and admonitions will seem either amusing and practical or talky and slightly condescending. (June)
Library Journal
``Kitchen illiteracy'' is on the rise, and Brody's guide could serve as the perfect antidote. Designed for those with little or no cooking knowledge, her book describes appliances as basic as the refrigerator (how to defrost the freezer), discusses how to shop (buy the ice cream last), describes setting the table and washing dishes, and explains how to begin to cook (how to measure, read a recipe, and tell when ``it's done''). The recipes are correspondingly uncomplicated, usually for those on a limited budget, and accompanied by checklists on preparation and making ahead, freezing, leftovers, and more. There are other basic cooking guides around, but this is a particularly engaging one.

Product Details

ISBN-13:
9780688105877
Publisher:
HarperCollins Publishers
Publication date:
06/28/1992
Pages:
320
Product dimensions:
6.00(w) x 9.00(h) x 1.05(d)

Read an Excerpt

Why You Need This Book and How to Use It

Please forgive my presumptuousness. Perhaps some well-meaning but misguided person foisted this book on you and in reality you're happy as a clam getting take-out from your local Kentucky Fried Chicken or from your corner yuppie food shop that sells tortellini salad for $14 a pound.

I hope this is not you. I hope you've tried take-out or the school's food service or a steady diet of Stouffer's and Lean Cuisine and you're fed up without really being fed at all.

Okay, so you want to learn how to cook. Great. Not only will you be able to vent your creative energy, you'll have fun, you'll win friends and impress relatives, you'll save money, you'll feel better, and you'll get to eat delicious food whenever you want it.

I've written this book as a teaching tool. You can use it to cook even if you have trouble boiling water and after you learn how to cook you can keep it as a handy reference source. My advice is to read Part One before you even start to think about recipes. That's where you'll find all the basic information you need, from how to clean your oven, to how to pick out a ripe melon, to how to make dinner for someone who's a vegetarian. Cooking terms are explained in detail along with tips on how to organize and run your kitchen. Consider this the advice part of the book. The goal of the four chapters in this part is to teach you how to turn the recipes in Part Two into not only edible, but downright tasty food, in as short a time and with as little work as possible.

Spend some time thinking about how and what you feed yourself when you read Chapter 4, Fueling the System. Remember, if it's Mom's cooking that you miss, then chancesare she wasn't serving you meatballs and dinosaur-shaped pasta from a can. She was thinking about nutrition and so should you.

When it does come time to peruse the recipes, don't be put off by the fact that some of them seem lengthy. These are "teaching" recipes, meaning I have left nothing to your imagination. I don't assume a new cook knows what an old-hand does, so everything is spelled out in detail.

Feel free to scribble in the margins, underline, take notes. If you love a recipe (or hate it), then write that down next to it. Did you make it for a friend who thought it was the best thing she ever tasted? Write that down, too, so you can make it for her again. Did the cookies take longer in your oven than the recipe said? Write that down. Was the chicken better baked or fried? And what was that wonderful vegetable dish you served with it? Write it all down.

Finally, once you get better at this cooking business, it will become fun. You'll feel great about your new-found talents and want to share the results with everyone you know. And, don't forget to feed your Mom.

Copyright © 1992 by Lora Brody

Meet the Author

Lora Brody is the author of twenty-two cookbooks including The Kitchen Survival Guide, The Entertaining Survival Guide, Bread Machine Baking: Perfect Every Time, Desserts from Your Bread Machine: Perfect Every Time, Growing Up on the Chocolate Diet, and Pizza, Focaccia, Flat, and Filled Breads from Your Bread Machine: Perfect Every Time. Her recipes have appeared in the New York Times Sunday Magazine, the Boston Globe, and the Los Angeles Times. She lives outside of Boston.

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Kitchen Survival Guide 4.5 out of 5 based on 0 ratings. 2 reviews.
Guest More than 1 year ago
I love this cookbook. I bought it a few years ago and lent it to a friend, but she won't give it back. The recipes are quick & easy, and tasty. The tomato soup is a big hit with my family.
Anonymous More than 1 year ago
Lets get back to result onem