What has happened to cooking? Where has it gone? For most people, it is left to the experts in restaurants and on television. Thanks to the constant availability of takeout, frozen dinners, and fast food restaurants, for the majority of Americans, cooking has become a spectator sport—an entertaining activity you watch on television, but not something to try at home. The No Recipe Cookbook is a warm and funny instructional guide that addresses this issue head-on. Rather than simply collecting recipes, author, chef, caterer, and nutritionist Susan Crowther offers people something even more useful—an understanding of how to cook. The No Recipe Cookbook is a commonsensical and creative approach to preparing delicious meals, focusing on principles, intuition, and integrity. Cooking is also explored holistically, incorporating aspects such as local ingredients and “green cooking.” Each page explores culinary virtues of patience, adaptability, and love next to principles, utensils, and procedures.
From preparing simple salad dressings to simmering soup stocks to kneading dough for bread, Crowther takes the intimidation factor out of cooking by giving readers the basic information and tools they need for culinary success. Once you understand a few basic rules and generally what ingredients in what proportions are necessary for certain dishes, you’ll be free to confidently experiment with all sorts of culinary creations. With a handful of easy-to-follow cooking time charts and shopping lists, plenty of warm advice, and a pinch of humor, Crowther welcomes aspiring cooks on a fun and exciting culinary adventure.
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About the Author
Roland G. Henin, one of approximately sixty Certified Master Chefs in the United States, serves as corporate chef for Delaware North Companies. He served as the director of the Culinary Arts Department at the Art Institute of Seattle and, in 1992, was the coach of the gold medal U.S. Culinary Team, helping the American chefs bring home the World Cup from Luxembourg. Chef Henin was educated at the College Moderne in Nancy, France. He was designated a certified executive chef in 1979 and a certified culinary educator in 1982 by the American Culinary Federation. In 1983 Chef Henin earned the coveted honor of Certified Master Chef.
Most Helpful Customer Reviews
This is a nice book for those who don't know much about cooking. There's some great information in here and loads of tips. I cooked for years with many failures as I had not learned the basic philosphy of "Mise en place"--"Everything in its place". Cooking is so much easier (and more fun!) if you prepare properly. That and other good, basic cooking philosophies are covered nicely in this book. There are some issues, however. When discussing sauteing and stir-frying, on the chart is says garlic can be sauted at any time, but never mentions that garlic burns easily when sauteing and how to combat that. The author clearly states that she likes and eats meat, but gives no information on actually cooking meat. That seems kind of weird as this is not a "vegetarian" cookbook per se. There are lots of "Top Ten" lists that just seem to take up space and not be very helpful. Like I said, there's some great information in here, but you have to dig to find it. I don't know that I would recommend this to a friend trying to learn how to cook. I recieved a copy of this book from Skyhorse Publishing for my honest review. All thoughts and opinions are my own.
This is the mother of all cookbooks. It's a valuable guide for anyone who eats. With humor and warmth, Susie educates her reader about nutrient-dense ingredients, local, green and conservative food prep, and simply presents the necessary basic principles, tools, and directions for cooking anything. "The No Recipe Cookbook" by Crowther is user-friendly for beginners and experts alike. It is a cooking, nutrition, humor, coffee-table art, and lifestyles book rolled into one. I enjoyed it so much that I had to read it cover to cover.