PDF Ebook How to Cook Without a Book, Completely Updated and Revised: Recipes and Techniques Every Cook Should Know by Heart, by Pam Anderson

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How to Cook Without a Book, Completely Updated and Revised: Recipes and Techniques Every Cook Should Know by Heart, by Pam Anderson

PDF Ebook How to Cook Without a Book, Completely Updated and Revised: Recipes and Techniques Every Cook Should Know by Heart, by Pam Anderson

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Review

Praise for How to Cook Without a Book (both original and revised editions):   "One of my favorite cookbooks of all time is How to Cook Without a Book by food writer Pam Anderson. . . . It single-handedly altered the way I approach cooking by showing me how to take a small handful of cooking techniques and use them to create literally endless variations for breakfast, lunch, and dinner. I recommend it to anyone trying to find their footing in the kitchen!" —Ree Drummond, author The Pioneer Woman Cooks, from Buzzfeed's "19 Cookbooks That Will Improve Your Life" "Pam Anderson long ago cracked the code of quick weeknight cooking. Now she updates her wisdom with modern ingredients, tips and techniques. As an overworked professional and food lover, I have just two words in response: Thank you." —Joe Yonan, editor, America The Great Cookbook"Pam is hands-down one of the best cooks I know. She understands what works at home (and what doesn’t) and writes clear, precise recipes that almost cook themselves. Pam’s food perfectly balances effort with reward, proving that simplicity is the key to happiness in the kitchen." —Jack Bishop, Chief Creative Officer, America's Test Kitchen"How to Cook Without a Book should win a prize for most understated cookbook title. What Pam Anderson really outlines here is a culinary tradition for today's American family; a practical, nourishing, and delicious way to deal with your family's everyday food life without written-in-stone recipes and without fuss or arcane ingredients. You'll love Pam holding your hand while you create the dishes that your children and grandchildren will one day certainly be cooking without a book."—Arthur Schwartz, author of What to Cook and Naples at Table"For down-to-earth, 'can-do' cooking that tastes terrific, nobody does it better than Pam Anderson. The book's common sense tips and kitchen wisdom will not only inspire new cooks but inform well-seasoned ones, too."—Rick Rodgers, author of Thanksgiving 101 and Christmas 101"[The] book gives you confidence that [the recipes] will work, and you will not be disappointed."—The New York Times"Her writing is sensible and easy to understand. Useful and challenging enough for both experienced cooks and novices."—Philadelphia Inquirer"My pick for cookbook of the year. . . . It's a book that both novices and experienced cooks will appreciate."—Times/Post Intelligencer, Seattle, WA"If you want to produce contemporary perfections in standards like meatloaf, roast turkey, cole slaw, and cobbler, this is the book for you." —Chattanooga Times

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About the Author

PAM ANDERSON is a New York Times bestselling author of seven cookbooks, including the Julia Child Award-winning The Perfect Recipe, the James Beard-nominated first edition of How to Cook Without a Book and Perfect Recipes for Having People Over, and the IACP-nominated The Perfect Recipe for Losing Weight and Eating Great. AARP's official food expert and former executive editor of Cook's Illustrated magazine, she is also a contributing chef at Runner's World Magazine. She and her two daughters post weekly on their blog ThreeManyCooks.com.

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Product details

Hardcover: 272 pages

Publisher: Clarkson Potter; Revised, Updated edition (August 28, 2018)

Language: English

ISBN-10: 1524761664

ISBN-13: 978-1524761660

Product Dimensions:

7.7 x 1 x 9.8 inches

Shipping Weight: 2.2 pounds (View shipping rates and policies)

Average Customer Review:

5.0 out of 5 stars

11 customer reviews

Amazon Best Sellers Rank:

#30,830 in Books (See Top 100 in Books)

I bought the original 18 years ago and have bought 3 since (binding falls apart -- alas). I have a very large collection of cookbooks but I go back to the original over and over and over. I have now read the updated version (okay -- I've read it 3 times now). It is ever bit as good and adds pieces here and there that update to today. I have cooked a couple of recipes already and they do not disappoint. The idea of knowing you can plan ahead is a good theme and carried out well. I miss her dessert section but the original is still around so I can go there if I need to. I will continue to cook out of both editions. I would point out three things though -- the updated book has pictures, a great bread recipe AND the pages wipe clean!

I love the strategies Ms. Anderson gives for making cooking easy, approachable and fun! I never though of myself as someone who *regularly* makes dinner- following a recipe after work every night seems just out of reach- but her book has inspired me to spend more time in the kitchen, to think ahead about the next few meals, and to have more confidence about cooking without a recipe. The bottom line is that my family is eating more home-cooked meals than ever thanks to this book.

Of my hundred-ish cookbooks, this is the only one that sits on my counter. I’ve gifted it several times already because I use it constantly. Every recipe has turned out perfectly IN LESS THAN AN HOUR. The flexibility in the recipes has allowed me to waste less food, cook with more in-season vegetables, and remove some high-sugar/sodium timesavers from my repertoire. Low effort, high payoff recipes that are truly practical for cooking newbies and experts alike. Oh- and that bread recipe!

I read this book in 2 days! I loved that it taught some basic cooking techniques and explained WHY they may differ depending on the ingredient, protein, or vegetables you use. The book also re-incorporated recipes throughout so that you could see how to use leftovers in other dishes. HIGHLY RECOMMEND for anyone who wants to learn to how to be a better cook!

Great info, inspired ideas and delicious recipes! This revised version is even better than the first edition. Thanks, Pam!

This is my favorite go-to book. We love the sauces.

The first version of this book, released almost 20 years ago, is probably my favorite cookbook. It is falling apart from so much use. (I know: it's supposed to teach you to not need a book. It does do that, but I enjoyed her specific recipe variations enough that I often wanted to refer to them. Plus, my memory is not good. :-J ) When I received a gift credit, I decided to buy the updated edition of the book. I'm so glad I did - it is a worthy addition to the first one. I will be keeping my original, as it has some sections that aren't in the new book (e.g., tossed and paired salads, weeknight ravioli, appetizers, desserts). That said, the new book is well worth the additional cost. It emphasizes time-saving by planning ahead and includes several clever approaches to doing so. It retains the best of the original book, yet often with adjustments that save time and/or improve the taste. The second book includes new sections, too, containing recipe bases that I've tried and found to be efficient and delicious. Examples include Two Chickens, Three Dinners; Weeknight Roast Dinner; Shove-It-In-The-Oven Stew; Hearty Grain and Legume Salads; Make It Pizza Night; and A Little Mise (with time-saving ideas for preparing foods for later use during the week). And, as another reviewer has mentioned, the Daily Bread recipe would alone be worth the price of the book. I expected that the updated version would have slick color photographs (unlike the original, a black, gray and white text-only book) and include a few tweaks to some of the original recipes. Indeed, it has beautiful photographs on sturdy pages. More than that, though, I appreciate the updated, valuable content. I highly recommend this book, whether or not you have the original!

My own copy of this book--purchased almost 2 decades ago--is well worn and heavily stained. Since then, I've purchased at least 10 copies of this book and given them as gifts. This book is the best way I know to encourage someone with no experience in the kitchen to begin cooking for themselves. Just bought yet another copy to give as a wedding gift.

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How to Cook Without a Book, Completely Updated and Revised: Recipes and Techniques Every Cook Should Know by Heart, by Pam Anderson PDF