Sara Moulton's Home Cooking 101: How to Make Everything Taste Better by Sara Moulton

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  • Sautéed lemon chicken with fried capers

    • pandasaurusrex on April 21, 2017

      Easy and flavorful! We sopped up every last bit of pan juice. She has you dredge it in Wondra flour without egg -- after she talked up Wondra, I had visions of a crunchy cutlet, but the crispiness was minimal, and then lost since the chicken is later immersed in simmering broth. I wondered why I'd bothered. I saw later she explains exactly this -- the flour helps keep the meat from drying out and lightly thickens the sauce later. Her pro-tip: don't prematurely flour the meat or it will sweat and the flour coating will become gummy. A great example of her clear instructions and explanations, how she anticipates questions, and how she distills the main bits into a master recipe. Other cookbooks do this too but the clarity and thoroughness here really give me confidence. I fit the book's target audience as an earnest but clueless beginner home cook, and I'm excited to keep cooking from it.

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  • ISBN 10 0848744411
  • ISBN 13 9780848744410
  • Linked ISBNs
  • Published Mar 08 2016
  • Format Hardcover
  • Page Count 368
  • Language English
  • Countries United States
  • Publisher Oxmoor House

Publishers Text

In Sara Moulton's Home Cooking 101, Sara helps answer that eternal question, "What's for dinner?" This must-have resource combines 150-plus all-new recipes with time-tested methods that elevate meals from everyday to extraordinary.

Sara guides readers every step of the way, from including detailed instructions in every recipe to ensure the dish comes out perfectly every time to tips about selecting ingredients and balancing flavors . Bright color photographs and straightforward techniques show how easy it is to build flavors in a pan for a one-dish dinner, bake seafood in parchment for a quick healthy meal, and turn fresh seasonal produce into scene-stealing side dishes.

Readers will find recipes to please every palate, including a whole chapter of vegetarian and vegan options. Enjoy fresh-tasting classics such as Sautéed Lemon Chicken with Fried Capers, Steak with Pickled Salsa Verde, and No-Knead Walnut Rosemary Bread, along with inspired new dishes such as Smashed Crispy Jerusalem Artichokes and Seared Scallop Salad with Spicy Watermelon Vinaigrette. Home Cooking 101 also features contributions from some of Sara's favorite fellow chefs, including Rick Bayless, Amanda Cohen, Hiroko Shimbo, Jacques Torres, Marc Vetri, and Grace Young.

Sara's signature mix of energy and warmth makes this invaluable resource a joy to cook from, proving that even a quick weeknight meal can be fun and easy.


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