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

  • All-purpose vinaigrette (page 35)

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

    • Categories: Dressings & marinades; Cooking ahead; Vegetarian; Vegan
    • Ingredients: lemons; Dijon mustard; rice vinegar; extra virgin olive oil
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Notes about this book

  • jenmacgregor18 on September 10, 2019

    The frittata formula is great. Very simple, endless variations, and a great way to use up leftovers.

Notes about Recipes in this book

  • Hearty grain and legume salad

    • eliza on August 03, 2022

      A good template for quick and easy grain and legume salads; it’s a great way to use up smaller amounts of different vegetables from the garden. We use this a lot in the summer months, as a meal or to accompany BBQ meats. I omit the onion, just personal taste.

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  • ISBN 10 1524761664
  • ISBN 13 9781524761660
  • Linked ISBNs
  • Published Aug 28 2018
  • Format Hardcover
  • Page Count 304
  • Language English
  • Edition Revised and Expanded 2nd
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

New York Times bestselling author Pam Anderson updates her classic cookbook--which put "cooking by heart" on the map--to include modern flavors and new techniques that today's home cooks will love, with new and original full-color photographs.

It's been 17 years since the blockbuster How to Cook Without a Book was published, and Pam Anderson's method of mastering easy techniques to create simple, delicious meals is even more relevant today. From the working professional who loves cooking to the busy family member trying to get dinner on the table, today's modern home cook wants to master useful techniques and know how to stock pantries and refrigerators to pull together delicious meals on the fly. Understanding that most recipes are simply "variations on a theme," Pam innovatively teaches technique, ultimately eliminating the need for recipes. The new edition will reflect ingredients and techniques home cooks love to use today: chicken dishes are revamped by using thighs instead of boneless skinless breasts; hearty, dark greens like kale and swiss chard replace hearts of Romaine in salads; roasted Brussels sprouts and sweet potatoes move from side dish to the main event in more meatless entrees; plus, tips for creating a whole meal using one pot or one sheet pan (instead of dirtying multiple dishes). Each chapter contains helpful at-a-glance charts that highlight the key points of every technique and a master recipe with enough variations to keep you going until you've learned how to cook without a book.

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