Cook Something: Simple Recipes and Sound Advice to Bring Good Food into Your Fabulous Lifestyle - Softcover

Über die Autorin bzw. den Autor

Mitchell Davis is Director of Publications for The James Beard Foundation.

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"The Davis family Cheese Thing is one of the greatest contributions to American gastronomy." —Adam Rapoport, The James Beard Foundation

"I would love him even if he didn′t cook." —Mitchell′s Mom

You want me to what?
Cook Something

• Apple Pie
• Baked Beans While You Sleep
• Bread Pudding
• Caesar Salad
• Cheese Thing
• Chocolate Nut Biscotti
• Eggplant Parmesan
• Falafel Vegetable Burgers
• Grilled Vegetables
• Just–Between–You–and–Me Mashed Potatoes
• Meat Loaf to Be Proud Of
• One–Pot Brownies
• Pancakes
• Pasts with Smoked Salmon and Capers
• Real Man′s Quiche
• Roasted Chicken
• Salmon Mousse
• Sesame Chicken Fingers
• Tabbouleh
• Warm Potato Salad

Aus dem Klappentext

Cook Something
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.