From the Inside Flap
You have the most completed cd collection, the hippest wardrobe, and a fabulous social life. But what about a cookbook? (Your mother's old copy of Joy of Cooking
that's propping up the sofa doesn't count.) Here is the most complete, hip, and utterly fabulous cookbook you'll ever need.
Forget take-out. It's time you learned to cook something, anything. Author Mitchell Davis makes it easy. Cook Something contains over 150 recipes—for everything from French Toast to BLT Tartlets, from Brisket to Aunt Josephine's Chocolate Cake—all spelled out for you with easy-to-follow instructions.
Eat whatever you want, whenever you want. Breakfast for dinner. Dinner for breakfast. No time to order in before you have to meet your friends at the movies? With Cook Something, you can find an Asian recipe that takes less than 30 minutes to prepare, one that even uses the leftover chicken from the night before last. Just open to the complete and thorough Recipe Guide at the beginning of the book. Then flip through the recipes, arranged alphabetically, to find the dish you're in the mood for, the one you have the time or the ingredients on hand to prepare, or simply the one that you are capable of making.
To help in that last area, Mitchell primes you on every basic technique. He covers everything from nuking to zesting, from selecting ingredients to cutting in butter. And since Mitchell conveys the information as if you're chatting over a cup of latte at the local Starbucks, you won't have to call Mom to ask her to interpret.
Of course there are photographs—close-up shots of techniques demystified, as well as atmospheric images of cool people enjoying good food.
There are no more excuses. Get into the kitchen and Cook Something.
About the Author
Author Mitchell Davis
believes you can't really have a good time if you don't have good food. Described as an "avid entertainer" by The New York Times
, Davis has been known to squeeze 20 people around the table in his closet-sized dining room for multicourse meals and other culinary celebrations. "It isn't always comfortable," he admits, "but the food always make everybody happy." As Director of Publications for The James Beard Foundation, Davis helps educate people about the pleasures of the table. He reviews restaurants, teaches cooking classes, writes articles, and travels extensively to reinforce the idea that good food doesn't have to be complicated or fussy, just yummy. "We'd all eat much better if everyone just knew how to cook something."