Kitchen Sense: More Than 600 Recipes to Make You a Great Home Cook by Mitchell Davis

  • Party nuts

    from Kitchen Sense: More Than 600 Recipes to Make You a Great Home Cook Kitchen Sense by Mitchell Davis

    • Categories: Canapés / hors d'oeuvre; Entertaining & parties
    • Ingredients: Worcestershire sauce; unsalted mixed nuts; ground cayenne pepper; ground cumin; dry mustard
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Notes about this book

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Notes about Recipes in this book

  • Lemon blueberry sour cream muffins

    • debakken on April 06, 2025

      I've made a lot of blueberry muffins but never used a recipe that called for cutting the butter into the flour, per the practice for pie crusts. The result was worth the effort. The muffins are tender and rich. Two notes: I used the scoop I normally use to portion muffin batter into my pans and ended up with 18 instead of the 12 listed in the recipe (not a bad thing). And, the author called for baking them at 350 for 40 minutes. I checked them at 32 and took them out at 35. This will obviously vary from oven to oven, but do check them early.

  • The ultimate macaroni and cheese

    • Jiggalicious on September 12, 2012

      The name of the recipe really says it all. I add a drizzle of white truffle oil to the sauce before I toss it with the noodles to bake it. Fantabulous!

  • Potstickers

    • geri_2706bl on March 19, 2026

      Followed the recipe with the exception of using egg roll wrappers because I had them in fridge. I loved them and so did my husband.

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Reviews about this book

  • Running With Tweezers

    The entire cookbook seems to be well tested, well thought out, and could very possibly achieve what it has set out to do: to provide you with one volume of foolproof, go to recipes.

    Full review

Reviews about Recipes in this Book

  • Black-eyed pea fritters with country ham

    • Running With Tweezers

      These things are also totally addictive...Its a delicious mixture of black eyed peas, cayenne pepper, onion, parsley and some other stuff to hold it all together.

      Full review

  • Chickpea and spinach salad

    • Running With Tweezers

      It was very tasty. The entire cookbook seems to be well tested, well thought out, and could very possibly achieve what it has set out to do: to provide you with one volume of foolproof, go to recipes.

      Full review
  • ISBN 10 1400049067
  • ISBN 13 9781400049066
  • Linked ISBNs
  • Published Jun 27 2006
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Clarkson Potter
  • Imprint Clarkson N Potter Publishers

Publishers Text

Imagine if everything you needed to know to be a great home cook were contained between the covers of a single volume. There'd be new twists on cozy favorites like Macaroni and Cheese with Buttermilk Fried Onions and Crumbled Bacon, classic stews such as Chicken Paprikash, Asian-inspired dishes like Chilled Soba Salad, and all-American staples such as juicy hamburgers hot off the grill. There would be reliable, fundamental recipes for basics, including rice (white, yellow, basmati, jasmine, and brown) and vinaigrette (French, Italian, creamy, and others), along with countless creative variations. There would be boxes packed with time-saving tips and useful information on topics ranging from cleaning leafy greens to putting up jams and pickles. There'd be advice for mailing baked goods and pointers for making pan sauces. Each recipe would include not just a list of ingredients but also accurate cooking times, notes for advance prep, and specifics on how to store (and reheat or recycle) leftovers. In short, there'd be kitchen sense. And now there is.

In Kitchen Sense, renowned food authority Mitchell Davis provides more than 600 of his inviting, foolproof recipes along with the guidance you need to become a terrific home cook. If you already are one, you'll find plenty of dishes to add to your repertoire. Because so much great American home cooking is inspired by this country's unprecedented infusion of international ingredients, techniques, and preparations, Davis's enticing collection takes its cues from far and wide, combining recipes from across the globe to create a true melting pot of flavors.

Written with flair by a true scholar of food who enjoys cooking and eating everything, from the simplest down-home cooking to the most sophisticated international cuisine, and crammed with informed, lively, passionate opinions, Kitchen Sense is like cooking alongside the Italian-Midwestern-Thai-Hungarian-Mexican-Southern-French-Israeli-Yankee-Indian grandmother you never had.

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