Mastering My Mistakes in the Kitchen: Learning to Cook with 65 Great Chefs and Over 100 Delicious Recipes by Dana Cowin

    • Categories: Egg dishes; Main course; Valentine's Day / romantic; Vegetarian
    • Ingredients: Parmigiano Reggiano cheese; cream cheese; egg whites; aged Gouda cheese
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Notes about this book

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Notes about Recipes in this book

  • Seared scallops with fennel and citrus salad

    • Cheri on August 05, 2015

      How simple is this? Lovely, refreshing. Directions spot on. Served on a bed of arugula, dressed in a citrus vinegarette. Great, quick summer meal.

  • Milk and dark chocolate chip cookies

    • Cheri on November 21, 2015

      I made 1/2 recipe - resulted in 12 very large cookies. I added some pecan bits and chopped dried Bing cherries, as well as the dark chocolate. These were just the right texture, and yummy. Recommended. I didn't read the recipe all the way through before beginning, so had them in the oven, before I realized I was to chill the dough. Yes, they do spread out if dough is room temp!

  • Pork chops with five-minute umami sauce

    • Wende on June 23, 2021

      I made this with loin chops instead of rib chops and it turned out magnificently. The cooking time was perfect. The real star is the umami sauce. It could be a bit thicker but I basically wanted to pour it over anything and everything.

  • Pork tenderloin with arugula salsa verde

    • IsaSim on April 25, 2016

      Excellent sauce, either on the pork out of the oven or served cold for lunch.

  • Pear and brown sugar upside-down cake

    • Barb_N on November 28, 2014

      We made this as our contribution to Thanksgiving dinner, one of 5 desserts. It was by far the best. Instead of almond extract I used warm spices (5 spice powder and allspice) in the brown sugar topping and the batter. For ease of tuning upside-down I made it in a springform pan. My daughter arranged the pear slices so artfully it could have graced the cover of a magazine. The cake is a little dense, but moist and even better reheated the next day.

  • Jicama, Asian pear and pomegranate salad

    • swegener on January 04, 2015

      Added lime juice and zest and used white pepper--it really needed the zest or it was a little bland. My family really enjoyed it--something different.

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  • ISBN 10 0062305913
  • ISBN 13 9780062305916
  • Published Oct 14 2014
  • Format eBook
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Ecco
  • Imprint Ecco Press

Publishers Text

An uproarious, inspiring cookbook from the longtime editor-in-chief of Food & Wine magazine, in which the first lady of food spills the secret of her culinary ineptitude, while learning—finally—to cook, side-by-side with some of the greatest chefs working today, from David Chang to Alice Waters to Thomas Keller.

For years, Dana Cowin kept a dark secret: From meat to veggies, broiling to baking, breakfast to dinner, she ruined literally every kind of dish she attempted. Now, in this cookbook confessional, the vaunted “first lady of food” finally comes clean about her many meal mishaps. With the help of friends—all-star chefs, including April Bloomfield, Alex Guarnaschelli, and Tom Colicchio, among many others—Cowin takes on 100 recipes dear to her heart. Ideal dishes for the home cook, each recipe has a high “yum” factor, a few key ingredients, and a simple trick that makes them special. With every dish, she attains a critical new skill, learning invaluable lessons along the way from the hero chefs who help her discover exactly where she goes wrong.

Hilarious and heartwarming, encouraging and instructional, Mastering My Mistakes in the Kitchen showcases Cowin’s plentiful cooking mistakes, inspiring anyone who loves a good meal but fears its preparation. Featuring gorgeous full color photography, it is an intimate, hands-on cooking guide from a fellow foodie and amateur home chef, designed to help even the biggest kitchen phobics overcome their reluctance, with delicious results.



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