Starting Out: The Essential Guide to Cooking on Your Own

Overview

The survival guide for first-time cooks, with 250 super-simple recipes.

Designed to help new cooks find independence, Starting Out is filled with crucial tips, basic cooking techniques, and guidelines for stocking cupboards and refrigerator with staples. A first cookbook, instruction guide, and food resource, the book includes ...

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Overview

The survival guide for first-time cooks, with 250 super-simple recipes.

Designed to help new cooks find independence, Starting Out is filled with crucial tips, basic cooking techniques, and guidelines for stocking cupboards and refrigerator with staples. A first cookbook, instruction guide, and food resource, the book includes easy-to-prepare dishes that any beginner can follow easily. There are even "first aid" tips for fixing food disasters!

Some of the features in this cookbook are:

  • Glossary of common cooking terms
  • Measurements chart
  • Simple menus
  • Party ideas
  • Ingredient resource guide
  • Shopping tips (and even tips for doing laundry).

Starting Out has more than enough delicious and nutritious dishes for the university student or budding executive. Included are simple, quick and effortless recipes for cooking for one, such as Turkey Burgers, Pad Thai, and Basic Curry. There are also more impressive yet still easy-to-follow recipes for entertaining, like Chicken à la King, Chicken Parmigiana, and Curried Peanut Shrimp.

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Product Details

  • ISBN-13: 9781552857069
  • Publisher: Whitecap Books, Limited
  • Publication date: 1/1/2010
  • Pages: 256
  • Sales rank: 1,391,509
  • Product dimensions: 8.04 (w) x 9.01 (h) x 0.83 (d)

Meet the Author

Julie Van Rosendaal is in high demand for her knowledge and love of good food. She is the food correspondent for The Calgary Eyeopener on CBC Radio One, co-host of tv's It's Just Food, food editor of Parents Canada magazine, a regular contributor to newspapers and magazines, and has an award-winning food blog, dinnerwithjulie.com. She is the author, and co-author of several bestselling Whitecap titles including Spilling the Beans, Starting Out, and One Smart Cookie. She lives in Calgary, Alberta
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Read an Excerpt

Introduction

No one is born with the ability to cook. Unless you had a parent or grandparent or good friend who taught you how (squeezing cookie dough out of a tube doesn't count), or took an interest in it yourself, you likely have become skilled at opening packages and reheating things in the microwave. Or perhaps most of your meals are prepared by the good folks at McDonald's. If this sounds familiar, sooner or later you should probably learn how to cook. Let's face it, you have to eat. Learning a few cooking skills will make life easier. It will also save you money, benefit your health, and come in handy if you're ever asked to bring something to a party. You may even become responsible for feeding someone else properly. Besides, man cannot live on toast and cereal alone, although many have made a valiant effort.

It took me a while to understand the saying "you are what you eat"—it applies not solely in terms of health, as in if you eat junk you'll feel like junk—but culturally, emotionally, and socially. We eat for so many reasons other than to satisfy ourselves nutritionally—food is a source of great comfort, to ourselves and each other, and is an inextricable element of any celebration or social event, whether it be a special gathering of friends or just your family (or even yourself) at the dinner table on a regular night. Few and far between are those who solely eat to live.

You don't have to be a cook to be able to cook. Most people who are convinced of their ineptitude in the kitchen are held back largely by intimidation. The best way to get past this is by doing it—fixing yourself something to eat ona regular basis is really the only way to become comfortable in the kitchen. Try something new, trust your instincts, even if you think you don't have any-and don't be afraid to experiment. Competence leads to confidence, and vice versa. And remember, even the best chefs have kitchen disasters.

The recipes that follow are meant to act more as guides, to encourage culinary independence rather than instruct how to follow a recipe. Start with the best ingredients you can find or afford, and you're halfway there. If you're not sure of something, look it up, call someone who knows, or taste your way through it. Food is one of life's greatest pleasures—cooking it can be, too. Just Do It.

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Table of Contents

Introduction

Buying tools, gadgets, and appliances for your kitchen

Stocking your pantry

Reading Labels

Produce 101

Applying heat 101

Tips from Mom

Breakfast [10 Recipes]

Soup [11 Recipes]

Salads [8 Recipes]

Stew [5 Recipes]

Meals in a bowl [4 Recipes]

Beef [6 Recipes]

Pork and lamb [7 Recipes]

Chicken [7 Recipes]

Fish and shellfish [8 Recipes]

Pasta and noodles [7 Recipes]

Rice and grains [8 Recipes]

Beans (legumes) [6 Recipes]

Vegetables [18 Recipes]

Potatoes [7 Recipes]

Baking basics

Quick breads [15 Recipes]

Cookies and bars [9 Recipes]

Cakes [10 Recipes]

Pies [9 Recipes]

Puddings and fruit desserts [9 Recipes]

Damage Control

How to do your laundry

Glossary of cooking terms

Planning your menus

Menu ideas

Index

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Preface

Introduction


No one is born with the ability to cook. Unless you had a parent or grandparent or good friend who taught you how (squeezing cookie dough out of a tube doesn't count), or took an interest in it yourself, you likely have become skilled at opening packages and reheating things in the microwave. Or perhaps most of your meals are prepared by the good folks at McDonald's. If this sounds familiar, sooner or later you should probably learn how to cook. Let's face it, you have to eat. Learning a few cooking skills will make life easier. It will also save you money, benefit your health, and come in handy if you're ever asked to bring something to a party. You may even become responsible for feeding someone else properly. Besides, man cannot live on toast and cereal alone, although many have made a valiant effort.

It took me a while to understand the saying "you are what you eat"--it applies not solely in terms of health, as in if you eat junk you'll feel like junk--but culturally, emotionally, and socially. We eat for so many reasons other than to satisfy ourselves nutritionally--food is a source of great comfort, to ourselves and each other, and is an inextricable element of any celebration or social event, whether it be a special gathering of friends or just your family (or even yourself) at the dinner table on a regular night. Few and far between are those who solely eat to live.

You don't have to be a cook to be able to cook. Most people who are convinced of their ineptitude in the kitchen are held back largely by intimidation. The best way to get past this is by doing it--fixing yourself something to eat on a regular basis is really theonly way to become comfortable in the kitchen. Try something new, trust your instincts, even if you think you don't have any-and don't be afraid to experiment. Competence leads to confidence, and vice versa. And remember, even the best chefs have kitchen disasters.

The recipes that follow are meant to act more as guides, to encourage culinary independence rather than instruct how to follow a recipe. Start with the best ingredients you can find or afford, and you're halfway there. If you're not sure of something, look it up, call someone who knows, or taste your way through it. Food is one of life's greatest pleasures--cooking it can be, too. Just Do It.

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