- Hardcover: 320 pages
- Publisher: Alfred A. Knopf; 1 edition (May 1999)
- Language English
- ISBN-10: 0375401180
- ISBN-13: 978-0375401183
- Product Dimensions: 26.2 x 20.9 x 2.8 cm
- Average Customer Review: 5.0 out of 5 stars See all reviews (3 customer reviews)
- Amazon Bestsellers Rank: 3,164,962 in Books (See Top 100 in Books)
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Product Description
Product Description
Here at last is a much needed cookbook designed to instruct and inspire beginning cooks who don't know how to cut up an onion or scramble an egg--and who are reluctant to try.
Marion Cunningham, today's Fannie Farmer--who embodies the best of American home cooking--is the perfect guide for the uncertain cook. Not only are her recipes simple, they are easy to master, because she writes in clear, straightforward language that anyone can understand. She addresses the needs and concerns of beginning cooks: how to shop, how to determine the quality of ingredients, how to store fresh produce and to ripen fruits, what basic kitchen utensils to use, and how not to waste food.
With 150 recipes woven through eleven seductive chapters, such as Soup for Supper, A Bowlful of Salad, Thank Goodness for Chicken, and Extras That Make a Meal, Ms. Cunningham reveals the secrets of relaxed and efficient home cooking. She stresses the importance of thinking ahead--not just one recipe at a time. Today's dinner can be recycled into a lunch treat for tomorrow, Sunday's leftover polenta is fried up and topped with Parmesan for a weekday supper dish, small treasures in the fridge can make an omelet filling, a pasta garnish, or stuffing for a baked potato, and homemade biscuits can be transformed into strawberry shortcake.
The side dishes she recommends are simple and are coordinated with the timing of the main dish. Often she gives us a recipe in which everything is cooked together--for instance, a chicken is roasted along with onions, carrots, and potatoes, so everything is ready at once, and when you're finished there's only one pan to clean; easy fish is baked over a bed of vegetables; a steak supper combines watercress, mushrooms, bread, and a delicious steak all in one.
Above all, Ms. Cunningham demonstrates that the satisfaction of cooking lies not only in the good taste of all these wonderful home-cooked dishes but also in the pleasure of sharing them with friends and family.
Marion Cunningham, today's Fannie Farmer--who embodies the best of American home cooking--is the perfect guide for the uncertain cook. Not only are her recipes simple, they are easy to master, because she writes in clear, straightforward language that anyone can understand. She addresses the needs and concerns of beginning cooks: how to shop, how to determine the quality of ingredients, how to store fresh produce and to ripen fruits, what basic kitchen utensils to use, and how not to waste food.
With 150 recipes woven through eleven seductive chapters, such as Soup for Supper, A Bowlful of Salad, Thank Goodness for Chicken, and Extras That Make a Meal, Ms. Cunningham reveals the secrets of relaxed and efficient home cooking. She stresses the importance of thinking ahead--not just one recipe at a time. Today's dinner can be recycled into a lunch treat for tomorrow, Sunday's leftover polenta is fried up and topped with Parmesan for a weekday supper dish, small treasures in the fridge can make an omelet filling, a pasta garnish, or stuffing for a baked potato, and homemade biscuits can be transformed into strawberry shortcake.
The side dishes she recommends are simple and are coordinated with the timing of the main dish. Often she gives us a recipe in which everything is cooked together--for instance, a chicken is roasted along with onions, carrots, and potatoes, so everything is ready at once, and when you're finished there's only one pan to clean; easy fish is baked over a bed of vegetables; a steak supper combines watercress, mushrooms, bread, and a delicious steak all in one.
Above all, Ms. Cunningham demonstrates that the satisfaction of cooking lies not only in the good taste of all these wonderful home-cooked dishes but also in the pleasure of sharing them with friends and family.
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Customer Reviews
Most Helpful Customer Reviews
1 of 1 people found the following review helpful
Format:Hardcover
Have you tried to make scrambled eggs and they came out dry and bland? Bought some fresh trout from the supermarket, tried to follow a recipe, only to be disappointed with your dinner?
If this sounds like you, chances are you're a beginner cook. You are trying to use your kitchen to make home cooked / hearty meals - but don't always know exactly how to prepare something. Or cut something. Or season.
If the above is the case, then this is THE book. Learning To Cook has several sections - appetizers, soups, salads, fish, chicken, meats, vegetables, breakfasts, deserts, etc. Each section has 5 - 10 recipes. What makes this book unique is that each recipe is a beginners "how to" on how to make the dish. And the instructions cover EVERYTHING! That is, you can start clueless, then read a recipe in 15 minutes and know exactly HOW to make a great salad - or soup - or fish - or chicken dish.
I've used this book for a month as follows: I've read one recipe about every other evening. I've stopped at a supermarket on my way home from work to purchase what the recipe calls for. I then re-read the recipe and then follow the instructions to make a great meal - every time.
In just a month, I've graduated from the level of kitchen neophyte!
The book is also full of tidbits - how to store fruit, photos of various salads, what to do with leftovers.
If you've never cooked in your life, or have tried and have been disappointed, or are embarresed to admit it you don't know what you're doing in a kitchen, then Learning To Cook is a must!
Format:Hardcover
I bought this book simply to complete my Marion Cunningham collection, but instantly found myself cooking my way through the recipes. There is something between these covers for all cooks, not just beginners. An added bonus is the way Marion's warmth and patience comes through on every page. She is truly a national treasure.
Format:Hardcover
At this point I am a really good home cook, and I would have passed this up as a book for beginners if I didn't consider Ms. Cunningham a culinary genius. I owe my skills to my love of good food, followed by Julia Child, M.F.K. Fisher, Barbara Kafka, Marcella Hazan, and last but definitely not least, Marion Cunningham. Anyone who loves to cook should get this book, buy a waffle iron, and make raised waffles for everyone he or she loves. You will not be disappointed (but you may gain weight)and whoever you have served them to will be in your thrall. Enjoy.
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