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Learning to Cook with Marion Cunningham Hardcover – April 20, 1999
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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.
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The other recipes are great too, but the apple crisp is what I come back to again and again.
Excellent book for the beginner cook. Many basics are included such as how to cut an onion, tips on buying produce, how to carve a chicken, etc. Pictures are included for more detailed tasks. The recipes are delicious and written simply. This book helped me get over my anxiety of cooking with its clearly written instructions and hints.