The No Recipe Cookbook and over one million other books are available for Amazon Kindle. Learn more
Qty:1
  • List Price: $19.95
  • Save: $3.79 (19%)
FREE Shipping on orders over $35.
Only 5 left in stock (more on the way).
Ships from and sold by Amazon.com.
Gift-wrap available.
The No Recipe Cookbook: A... has been added to your Cart
+ $3.99 shipping
Condition: Used: Good
Comment: Book shows a small amount of wear to cover and binding. Stains to the edges of pages Wear on edges of cover Ships Fast! Satisfaction Guaranteed!
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 23 images

The No Recipe Cookbook: A Beginner's Guide to the Art of Cooking Hardcover – July 1, 2013


See all 2 formats and editions Hide other formats and editions
Amazon Price New from Used from
Kindle
"Please retry"
Hardcover
"Please retry"
$16.16
$3.99 $3.26

Best Books of the Year
See the Best Books of 2014
Looking for something great to read? Browse our editors' picks for 2014's Best Books of the Year in fiction, nonfiction, mysteries, children's books, and much more.
$16.16 FREE Shipping on orders over $35. Only 5 left in stock (more on the way). Ships from and sold by Amazon.com. Gift-wrap available.

Frequently Bought Together

The No Recipe Cookbook: A Beginner's Guide to the Art of Cooking + The Longevity Kitchen: Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods [120 Recipes for Vitality and Optimal Health]
Price for both: $39.34

Buy the selected items together


Editorial Reviews

About the Author

Susan Crowther 

is a Vermont transplant, from Chicago, Illinois. Her interest in culinary art began at the age of 3, when she began playing Mish Mash—an improvisational game of mixing food ingredients together and hoping for something edible. This interest grew into a career, including graduating from the Culinary Institute of America, working the industry, and eventually running her own catering business—Susie’s Menu. Susie's passions encompass cooking, writing, and health.  She has worn several hats:  cook, chef, caterer, nutritionist, massage therapist, health educator, college professor, and mom. Susie lives in Brattleboro, Vermont with her husband Mark, their two dogs, and the occasional son. Visit The No Recipe Cookbook: www.norecipecookbook.com.



Roland G. Henin, one of approximately sixty Certified Master Chefs in the United States, serves as corporate chef for Delaware North Companies. He served as the director of the Culinary Arts Department at the Art Institute of Seattle and, in 1992, was the coach of the gold medal U.S. Culinary Team, helping the American chefs bring home the World Cup from Luxembourg. Chef Henin was educated at the College Moderne in Nancy, France.  He was designated a certified executive chef in 1979 and a certified culinary educator in 1982 by the American Culinary Federation. In 1983 Chef Henin earned the coveted honor of Certified Master Chef.

NO_CONTENT_IN_FEATURE

Best Books of the Month
Best Books of the Month
Want to know our Editors' picks for the best books of the month? Browse Best Books of the Month, featuring our favorite new books in more than a dozen categories.

Product Details

  • Hardcover: 208 pages
  • Publisher: Skyhorse Publishing; 1 edition (July 1, 2013)
  • Language: English
  • ISBN-10: 1620876167
  • ISBN-13: 978-1620876169
  • Product Dimensions: 8 x 8.4 x 10 inches
  • Shipping Weight: 2.3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (23 customer reviews)
  • Amazon Best Sellers Rank: #613,081 in Books (See Top 100 in Books)

More About the Author


PROFESSIONAL EXPERIENCE
I've worn a lot of hats: chef, nutritionist, herbalist, massage therapist, manager, caterer, teacher, mother, single mother, wife, and always, writer. My path is exploring links between lifestyle factors and ways we define "success"--health, happiness, academic performance, vocation, etc. I continually seek to dissolve illusions that personal and professional identities are separate. The roles that allowed me to play with these concepts have been varied and related. These stories illustrate my writing and teaching.

Life began with the question, "Is it healthy?" My mother remembers me asking this, as a young girl. I would persist: "What's more healthy, bread or broccoli?" Then, I'd eat the broccoli, with a big smile. I've spent a lifetime answering these questions. Some hats of distinction:

* Graduate, Culinary Institute of America
* Owner of Susie's Menu, Catering company and healthy meal delivery service
* Taught First Semester courses at Landmark College-- a school designed for students diagnosed with Learning Disabilities. Think Lou Gossett, in Officer and a Gentleman.
* Wrote, received, and researched grants, focusing on cool links between metacognition and lifestyle.
* Led college groups to Costa Rica for Service Learning (baby sitter, mother, carpenter, doctor, lawyer, drill sergeant, fool) Think Lou Gossett again, but with a Spanish accent.

The No Recipe Cookbook is my first published book-- beyond offering submissions in magazines and periodicals: Cooksource, Pioneer Valley News, and the Brattleboro Commons.
My biggest accomplishment in writing, before this book, was receiving an A+ on my 10th grade personal journal for English-- Thank you, John Hayward.

Whatever it is I have done, am doing, or will do, these elements remain: health, creativity, and intuition, and above all, to listen to one's voice. I continue to write, teach and share this message.

Customer Reviews

This is a great book for learning how to cook.
Cyndi Smasal
Her top ten lists are great - Top Ten Meals, Top Ten Ingredients, and Top Ten Seeds among them.
Anne D
I might have to actually READ this lovely thing.
RLM

Most Helpful Customer Reviews

3 of 3 people found the following review helpful By Penguin_71 on July 28, 2013
Format: Hardcover
I grew up in a house that used mostly processed and frozen foods to prepare dinner. Furthermore, I was never encouraged to help out (or learn) in the kitchen. Now I'm in my early 30's and for some years I've wanted to become a better cook. Indeed, I have ten recipe books to prove it. However, lacking the intuition of: cooking methods, how ingredients interact, what foods are really healthy and also necessary for health, I've struggled to cook with recipes and have fun. This book gives me the understanding of how and why recipes are constructed the way they are. It let's me know what elements are really important to pay attention to and where there is room for substitutions and creativity. Most of all I love the books philosophy, it's personality, and the confidence it gives me to try things out and be ok with the occasional mistake. The anecdotes are wonderful.

Just a warning, though the author does not identify as vegetarian, the book is mostly oriented towards non-meat cooking.

I am not simply a recipe follower anymore. I am a cook!

Thank you Susie Crowther!
1 Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
3 of 3 people found the following review helpful By Mark and Sandy Lubow on June 25, 2013
Format: Hardcover Verified Purchase
For about 40 years I have struggled with the dreaded nightly question "what's for dinner" . I finally feel after reading this book I can answer the question with something healthy and fun to make with my family. Thank you Susan for turning a nightly hassle into a time of the day I look forward to..
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
4 of 5 people found the following review helpful By Anne D on July 15, 2013
Format: Hardcover
The No Recipe Cookbook is the bomb - simple, straightforward, and very entertaining. Susan Crowther claims that "Cooking is easy! If you can make a mud pie, then you can cook." Now, I believe it.

Crowther takes complicated information and makes it clear and practical. There are no conventional recipes in here, only something called "the basic recipe formula," which can be applied to everything from salads to casseroles to chiffon pie. No strict adherence to exactly an eighth a teaspoon of this and a quarter cup of that. Instead, Crowther offers up all sorts of wisdom about the whys, whats, and hows of using and combining ingredients while removing the fear of doing it wrong.

For example, in the salad section, she explains what to do with a seemingly botched lentil-barley salad. She says that lentils and barley should be cooked separately. Well, let's say you didn't know that, and that you did cook them together, and they came out with "dull colors and smushed textures." Not to worry, she says, because "it would still taste yummy," and you can just "pretty it up with chopped parsley and you've saved the day." And, she adds, "If it is really ugly, just add water and touch of sweetener, heat it up, and call it soup." How great is that?

The book is loaded with tips like, "I recommend WHOLE milk in all cooking. Whole milk is less processed and offers more nutrients" and "If you have just one herb in your kitchen, whether on Earth or Mars, let it be garlic." Her top ten lists are great - Top Ten Meals, Top Ten Ingredients, and Top Ten Seeds among them. She also includes flavor combination charts that are really helpful for understanding what ingredients, herbs, and spices work best with each other.
Read more ›
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
4 of 5 people found the following review helpful By Franny on June 27, 2013
Format: Hardcover
After reading this book, I have a whole new outlook on preparing meals. I waste less food and I am much more creative with the ingredients that are used preparing the meals. I now feel like an artist in my own kitchen able to create whatever I want to create using the book as a guide. I made THE MOST delicious marinade for salmon the other night using whatever I could find in my refrigerator that I thought would go well with fish. I had a vision in my mind vs. having to rely on a recipe - and it worked! I received rave reviews from my family and it really was not difficult at all---I was just using my own creativity!

Susan's book has taken cooking to a whole new level -- no more having to "color within the lines"! You are the boss in your kitchen. Recipes are rules that need to be followed, but Susan liberates you from those restricted habits and encourages you to have fun and be a little daring!! She gives us permission to laugh in the kitchen, play in the kitchen and create with our hearts!

Thank you, Susan, for finally opening our eyes to using the kitchen as a vehicle for creativity. I love it!!!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
2 of 2 people found the following review helpful By Rosamond Metcalf on September 2, 2013
Format: Hardcover Verified Purchase
I'm a 77 year old woman who has been cooking for many years. Reading this book taught me they why we do things a certain way. I bought this book as a gift for my two teenage granddaughters, but found it fascinating reading myself.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
2 of 2 people found the following review helpful By Bob Teree on June 19, 2013
Format: Hardcover Verified Purchase
I don't like cookbooks. But I love this one as it's simple and provides interesting context on theory in a really practical way. I love it. Will surely be open on the counter a lot!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
1 of 1 people found the following review helpful By SandrasKitchenNook on September 5, 2013
Format: Hardcover
This is a nice book for those who don't know much about cooking. There's some great information in here and loads of tips. I cooked for years with many failures as I had not learned the basic philosphy of "Mise en place"--"Everything in its place". Cooking is so much easier (and more fun!) if you prepare properly. That and other good, basic cooking philosophies are covered nicely in this book.

There are some issues, however. When discussing sauteing and stir-frying, on the chart is says garlic can be sauted at any time, but never mentions that garlic burns easily when sauteing and how to combat that. The author clearly states that she likes and eats meat, but gives no information on actually cooking meat. That seems kind of weird as this is not a "vegetarian" cookbook per se. There are lots of "Top Ten" lists that just seem to take up space and not be very helpful.

Like I said, there's some great information in here, but you have to dig to find it. I don't know that I would recommend this to a friend trying to learn how to cook.

I recieved a copy of this book from Skyhorse Publishing for my honest review. All thoughts and opinions are my own.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Most Recent Customer Reviews

Set up an Amazon Giveaway

Amazon Giveaway allows you to run promotional giveaways in order to create buzz, reward your audience, and attract new followers and customers. Learn more
The No Recipe Cookbook: A Beginner's Guide to the Art of Cooking
This item: The No Recipe Cookbook: A Beginner's Guide to the Art of Cooking
Price: $19.95 $16.16
Ships from and sold by Amazon.com