- Hardcover: 320 pages
- Publisher: Knopf; 1 edition (April 20 1999)
- Language: English
- ISBN-10: 0375401180
- ISBN-13: 978-0375401183
- Product Dimensions: 26.2 x 20.9 x 2.8 cm
- Shipping Weight: 1.1 Kg
- Average Customer Review: 4.6 out of 5 stars See all reviews (12 customer reviews)
- Amazon Bestsellers Rank: #1,231,705 in Books (See Top 100 in Books)
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Product Description
From Amazon
Marion Cunningham, renowned for her revision of the The Fannie Farmer Cookbook, turns her attention to the novice cook. Cunningham's passion for simple, home-cooked dishes, along with her extensive teaching experience, is evident on every page.
In Learning to Cook, 150 recipes and 100 color photos are woven through 11 chapters with tempting titles like "Soup for Supper," "Easy Fish," "Meals Without Meat," and "Thank Goodness for Chicken." Cunningham's recipes are clearly written--free from hard-to-decipher cooking terms and elaborate preparations. Directions for preparing items such as vegetables are included in the recipes, so readers can prepare them as they cook, without perpetually referring to the ingredients list. Many of the recipes are meal-in-one suppers.
In addition to recipes, the book includes lots of reference materials, such as a list of essential kitchen tools, as well as lots of tips on basic techniques--how to whip cream, cook rice, carve ham, and much more. An uncluttered, user-friendly layout empowers even the fearful cook to prepare dishes like Poached Halibut with Fennel, Old-Fashioned Beef Stew, and Simple Vegetable Soup.
Cooking with this book will teach beginning cooks to read a recipe, organize a complete meal, recycle today's dinner into tomorrow's luscious lunch, gauge quantity, season to taste, and even end up with a cleaner kitchen after they've completed their meal! Learning to Cook with Marion Cunningham is a timeless cookbook useful to any novice cook. --Amy Cotler
From Publishers Weekly
Cook to live, or live to cook? Even the most reluctant beginners will toss their toques into the latter ring once they start cooking from Cunningham's latest book. There's arguably no finer teacher to invite into one's kitchen than Cunningham, author of The Fannie Farmer Cookbook and an activist in the cause of American home cooking today. Beginning cooks learn to find their way around the kitchen thanks to detailed step-by-step instructions on preparing surprisingly simple appetizers and entr?es such as Stuffed Cherry Tomatoes and Parchment-Wrapped Fish Fillets (made with soy sauce and sesame oil). Meanwhile, a chapter entitled "Breakfast Can Be Supper, Too" proves that omelets, frittatas, waffles and pancakes can be a simple part of the two most important meals of the day. The old adage "easy as pie" is not entirely a lie in this book; recipes for Pecan Pie and American Apple Pie require some, but not superhuman, effort. Along the way, Cunningham offers practical, reassuring advice, without a hint of condescension, on everything from stocking your kitchen to storing vegetables and fruits so they will keep. This book is bound to take the fear out of frying, baking, roasting and stewingAand help beginners cook their way toward culinary confidence. 50,000 first printing.
Copyright 1999 Reed Business Information, Inc.
Copyright 1999 Reed Business Information, Inc.
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Customer Reviews
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Most helpful customer reviews
4.0 out of 5 stars
For beginners who want a real home cooked meal,
By A Customer
This review is from: Learning to Cook with Marion Cunningham (Hardcover)
I bought this book when I moved out of the dorm rooms with my husband. He didn't know how to cook at all and I could cook. I could cook marvelous cheesecakes, fabulous beef stroganoff, meals that take hours, but nothing for I've just come home from work and need dinner Now. That is what this cookbook is for. Learning everyday recipes you can do if you have a lot of time or a little. She also give suggestions on what to do with the leftovers(lamb curry is exceptional) and, occasionally, what to serve the dish with. More than improving my cooking skills this book has been invaluable in improving my meal planning skills.Of course, no book is perfect. I found her black bean soup to be rather bland. (Try the original Moosewood Cookbook's Brazilian Black bean soup) Her recipes use milk, cream, butter, and oil like your grandmother used to, so if you are nervous around any fat at all, this is not the book for you. And I recommend using corn starch for gravies rather than flour since it is simpler and comes out smooth no matter what. Finally, some recipes are time consuming and being a busy modern person I rarely get around to making chicken broth as she suggests. But it is still nice to know. Otherwise, this is a simple cookbook with clear instructions for a novice. Nothing fancy (a few dishes and all the appetizers would do well at a dinner party, but for the most part this is every day cooking), just good home cooking.
5.0 out of 5 stars
Great for a true novice like me!,
By A Customer
This review is from: Learning to Cook with Marion Cunningham (Hardcover)
I am a true novice in the kitchen. As a girl growing up I no desire to cook - so I never learned how to even boil an egg! (Hard to believe, but I had to call my mother long distance to get instructions.) I have tried almost all of these receipes and they are great and simple. I actually can cook meals for friends now. I purchased one as a gift for my cooking novice cousin and she loves it too.
4.0 out of 5 stars
Refreshingly simple and do-able cookbook!,
By "ayeeshap" (USA) - See all my reviews
This review is from: Learning to Cook with Marion Cunningham (Hardcover)
Here's what I like about this book:1. With so many cookbooks featuring exotic ingredients and techniques, this book is so refreshing and simple! I can easily make all of the recipes in this book, and the ingredients can be found in local grocery stores. 2. Ms. Cunningham explains every details that I need to know, from how to pick the ingredients, how to properly prepare them, how to tell when the dish is done, etc. etc. Nothing is too detail. I can really learn a lot from this book. What I don't like about this book: 1. The recipes are too basic, everyday type of food. This is one book I keep referring over and over and a keeper. But, I'd like to see more slightly complicated/special recipes. Thus I give it 4 stars!
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