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Summary
Summary
"An excellent resource that budding home cooks will turn to time and again."-- Publishers Weekly Starred Review
***
Helping Everyday Home Cooks Master the Art of Cooking with Joy and Confidence
"You don't need any other book. Call off the search. Everything you ever wanted to know about cooking and being generally delighted in the kitchen is inside the pages of The Cook's Book ."-- Jen Hatmaker , New York Times bestselling author of Feed These People and host of the For the Love
"Y'all, STOP THE PRESSES--OUR COOKBOOK IS HERE. The Cook's Book is delightfully unique, full of delicious recipes you expect from a cookbook but with a comprehensive cooking course built right in."-- Kendra Adachi , author of the New York Times bestsellers The Lazy Genius Kitchen and The Lazy Genius Way
***
Tired of food blogs and cookbooks that look impressive but lack practicality? Find yourself Googling to figure things out while cooking? Could you pull a meal together with only the ingredients you have on hand?
Introducing The Cook's Book , your guide to mastering cooking with joy and confidence.
More than just a collection of recipes, The Cook's Book is your ultimate kitchen companion. Filled with engaging lessons, techniques, and strategies--as well as delicious go-to recipes, food and wine pairings, and a beginner bar cart guide--this resource teaches you what you need to know to create and share great food with the people you love every day.
Perfect for graduates, newlyweds, new homeowners, and new parents, The Cook's Book is everything you wish your mother had taught you (if she hadn't also been brought up in a time of pricey packaged convenience foods and too-busy schedules). Strap on an apron and get ready for flavorful meals with fabulous company.
***
Learn how to:
- add flavor to any dish
- stock your pantry
- care for your knives
- make sauces and soups from scratch
- cook flavorful, juicy meats
- pick the perfect side dish
- stock a basic bar cart
Plus . . .
- go-to recipes
- must-have kitchen tools
- flavor layering techniques
- delicious food and wine pairings
- sensible solutions to common problems
Reviews (1)
Publisher's Weekly Review
"I want to give you the recipes and skills you need in the kitchen in order to bring more people to your table--and to do it with confidence and joy," writes Our Savory Life blogger McKoy (Come and Eat) in this indispensable guide to kitchen fundamentals. She shares detailed introductions to essential cooking tools, differentiating the pros and cons of common cookware (nonstick pans are easier to clean, but they don't sear meat as well as stainless steel), and offers a handy checklist of staple ingredients, including baking powder and olive oil. In a conversational tone, she breaks down common techniques into easy-to-follow lessons that are paired with classic recipes: after learning how to deglaze sauté pans and thicken sauces, for example, readers will be well on their way to recreating McKoy's extra-creamy chicken piccata. A crash course in common spices and herbs leads into McKoy showing how to pack flavor into dishes including Thai basil stir-fry and tamale casserole. Equally accessible are sections devoted to food and wine--pairing tips (fruity rosés work well with earthy and savory foods, such as mascarpone-stuffed mushrooms) and bar cart basics. The result is an excellent resource that budding home cooks will turn to time and again. Agent: Lisa Jackson, Alive Literary. (Aug.)
Table of Contents
| How to Moke The Cook's Book Your Book | 6 |
| Aperitif: You Con Find Joy and Confidence in Everyday Cooking | 9 |
| A Home Cook's Manifesto for Everyday Cooking | 74 |
| A Note on Salt | 18 |
| Part 1 A Kitchen that Works for You | |
| Creative Ways We've Made Our Kitchens Our Own | 28 |
| Essential Kitchen Tools | 30 |
| Kitchen Appliances | 32 |
| Pots and Pans | 34 |
| Bringing Your Kitchen Together | 39 |
| Your Pantry and Fridge | 42 |
| Forever Grocery List | 44 |
| A Vision for Your Kitchen | 45 |
| Part 2 Using Your Senses | |
| From Recipe Reader to Home Cook | 51 |
| Calling All (Five) Senses | 52 |
| The Five Taste Perceptions | 62 |
| Part 3 The Most Powerful Kitchen Techniques | |
| There's a Knife for That | 75 |
| Cook Without Food Sticking to Your Pan | 84 |
| Deglazing Pans and Thickening Sauces | 88 |
| Part 4 The Meats | |
| Different Cuts of Meat | 101 |
| Cooking Methods for Meat | 107 |
| Part 5 Adding Flavor Like A Pro | |
| Flavor Layering | 129 |
| Fresh and Dried Herbs and Spices | 139 |
| Part 6 Let's Get Saucy! | |
| The Mindset | 153 |
| There's a Sauce for That! | 154 |
| The Science of a Sauce | 159 |
| Everyday Sauces | 161 |
| BBQ Sauces and Marinades | 163 |
| Dressings and Dips | 165 |
| Umami-Packed Sauces | 168 |
| Part 7 Side Hustles | 170 |
| Part 8 The Art of Soup | |
| A Case for Soup | 185 |
| Freezing Soups | 188 |
| Favorite Tools for Making Soup | 189 |
| Foundational Soup Recipes | 190 |
| Go-To Weeknight Soups | 192 |
| Chili | 200 |
| Part 9 Home Cookish | 204 |
| Part 10 Everyday Food and Wine Pairings | |
| A Guide for How to Pair Wine with Food | 226 |
| Let's Get Bubbly | 230 |
| Rosé All Day | 239 |
| The Makeup of White Wine | 243 |
| It Doesn't Have to Be Buttery to Be Chardonnay | 245 |
| Sauvignon Blanc: Brightness in a Glass | 250 |
| Rieslings: The Gateway into Wine | 254 |
| Pinot Grigio Is Always a Good Idea | 259 |
| The White Wine Guide | 263 |
| A Love Letter to Red Wine | 264 |
| If You Like Bordeaux, You Don't Hate Merlot | 266 |
| Is It Syrah or Shiraz?! | 271 |
| Grenache: The Magic of a Red Blend | 275 |
| The Red Wine Guide | 277 |
| Part 11 The Beginner's Bar Cart | |
| Bar Basics | 281 |
| Alcohol Basics | 284 |
| Digestif: The Gathering Cook | 295 |
| Cook's Club Sous Chefs | 297 |
| Acknowledgments | 298 |
| Index | 299 |