Don't Worry, Just Cook: Delicious, Timeless Recipes for Comfort and Connection - Hardcover

Stern, Bonnie; Rupert, Anna

 
9780525611585: Don't Worry, Just Cook: Delicious, Timeless Recipes for Comfort and Connection
Hardcover
ISBN 10: 0525611584 ISBN 13: 9780525611585
Verlag: Appetite by Random House, 2022

Inhaltsangabe

“I tell you not to worry because I’ve done all the worrying for you!”

 Bonnie Stern, beloved teacher and bestselling cookbook author, wants nothing more than for you to feel like she’s in the kitchen cooking beside you.
 
In her latest cookbook, Don’t Worry, Just Cook, written with her daughter Anna Rupert (who has, in fact, been in the kitchen cooking beside Bonnie her whole life!), Bonnie and Anna are here to help cooks of all experience foster comfort and connection through food.
 
With her trademark encouraging style and attention to detail, Bonnie writes recipes that are consistently delicious, widely appealing, and, as always, timeless. Like all of her cookbooks, Don’t Worry, Just Cook doesn’t simply give instructions to create a dish, it also shares stories, lessons, and kitchen wisdom that will build your cooking technique and confidence in the kitchen.
 
In this new book, you’ll find easy-to-follow recipes for all-day breakfasts, soups, starters, and side dishes, as well as breads and vegetarian, fish, and meat mains. And, for those wanting something sweet, Bonnie and Anna have included plenty of desserts! You’ll be amazed by how quickly such special dishes like Jeweled Roasted Salmon with Herbs and Sheet Pan Chicken with Lemon and Olives come together. The simplicity and beauty of dishes like Ja’ala Herb Salad with Lemon Honey Dressing and Roasted Cauliflower Steaks with Tahini and Z’hug will impress even the cook! And the desserts, like the Pavlova Cake with Lemon Curd and Berries, Bonnie’s Rugelach, and S’mores Chocolate Bark have never been so fun or delicious.
 
Bonnie and Anna have also provided notes and variations to help you modify dishes for special diets, and have sprinkled in essays on topics that will resonate with all of us, from things not worth worrying about, to a love of leftovers and what to do with them. Bonnie and Anna’s warm voices and subtle humor come through on every page. With 125 enjoyable and thoughtful recipes, and stunning photography, home cooks will turn to this instant classic time and time again to nourish themselves and the people they love.
 

Die Inhaltsangabe kann sich auf eine andere Ausgabe dieses Titels beziehen.

Über die Autorin bzw. den Autor

BONNIE STERN is the founder of the Bonnie Stern School of Cooking in Toronto, which she opened and operated from 1973 to 2011. She has studied and taught cooking around the world, hosted three national cooking shows, and for 17 years, wrote a weekly column for the National Post. She has conducted popular workshops for the James Beard Foundation in New York City and leads culinary tours to various delicious destinations. Bonnie is also the creator of a groundbreaking book club in which authors are invited to discuss their work during thematic dinners. She has authored 12 bestselling cookbooks, including Bonnie Stern’s Essentials of Home Cooking, which won a coveted International Association of Culinary Professionals award. Bonnie is the recipient of many awards, including the Ontario Hostelry Institute’s Gold Award, the Premier’s Award, and, in 2021, Bonnie was inducted into the Taste Canada Hall of Fame.
 
In addition to being Bonnie’s daughter and sous-chef, ANNA RUPERT is a speech-language pathologist, health and social care manager, researcher, and consultant in Toronto. Anna holds master’s degrees in Speech-Language Pathology and International Health Policy from the University of Toronto and the London School of Economics, respectively. Anna’s research and consulting has focused on the inclusion of rehabilitation services (like speech pathology) in global health systems, health system funding and planning, and the relationship between early childhood mental health, childhood trauma, and communication development. Clearly, she has multiple interests! Anna has been cooking with Bonnie since she was able to sit unsupported on the kitchen counter and hold a wooden spoon (there is photo evidence). This is her first book.

Auszug. © Genehmigter Nachdruck. Alle Rechte vorbehalten.

A Note from Bonnie

I have always felt like a social worker in the kitchen. Although I trained as a chef, it was teaching people about cooking and supporting them in their everyday lives that resonated with me. Nothing makes me happier than helping someone cook, and feeling like I am right there in the kitchen with them. I love hearing things like “Your rice pudding saved my marriage!” “Your Cuisinart book gave me the courage to take it out of the box.” “Your HeartSmart recipes meant my dad didn’t have to give up flavor when he had to change his diet.” “Friday Night Dinners helped bring our family together.” This is what makes all the hard work (and public speaking, which, believe it or not, terrifies me!) worthwhile. Food has the power to make our lives better in so many ways, both seriously and joyfully, and cooking has the ability to connect us—to ourselves, our families, our friends, and our communities.

Over the years I’ve connected with people through many channels: my cookbooks, newspaper columns, newsletters, and TV and radio appearances. But the one I loved the most was my cooking school, which I ran in Toronto for 37 years. I always love when people talk to me about their experiences and memories of the school; it makes me feel very proud of everything we accomplished there together. The wonderful thing about the school was that it was personal—it was about our lives and relationships, and you were there in the room with me. At the school we didn’t just teach people how to make a recipe; we also gave them reasons to make it and stories about how the dish came to be. In that way, it is similar to how I write about food, but I was able to immediately hear from my students, which cemented that feeling of connection and helped me understand what they needed to succeed. We could adapt the recipes to suit them. People shared their stories with me about making my recipes, what they wanted to see in the instructions, and how the recipes became part of their families—it’s made my career so rewarding.

Closing the school in 2011 was an immensely difficult decision. I knew it was the right time to do it, but I didn’t expect to feel like I had lost such a big part of myself—in fact, this is the first cookbook I’ve written since then. In the years that followed, I continued to teach cooking through small, private classes in my home. Thankfully, I was able to continue working with a number of people from the school, and I marveled at how our connections to food and cooking have changed as the world has evolved. And then, of course, came 2020 and the COVID-19 pandemic, when I started teaching over Zoom! I also began to use social media more (or I should say, my son, Mark, started helping me use social media more). Everyone was cooking at home, and having all sorts of feelings about what was going on in the world and in their lives. I wanted to find a way to connect with people and to help—and teaching cooking was the best way I knew how. I started posting simple recipes as often as I could. I started going through my cookbooks and refreshing classic recipes I hadn’t made in a while. I got to hear your stories again and learn from your questions. And hearing that people appreciated the recipes and the posts made a tremendous impact on me, and helped me during that time too.

I didn’t know if I had the confidence to write another cookbook until my daughter, Anna, offered to work on it with me. Cooking has always been a strong bond between us, and I value her input and trust her judgment completely. Together, we’ve each brought our own strengths to this project: I have the years of experience in teaching and recipe development, and Anna knows how the next generation thinks about food and cooking, loves writing, and is an expert communicator. And when we stop to consider why we love cooking together so much and why we wanted to write this book, it always comes down to one thing: food is a way to bring people together. It’s been my message my whole career. In a world that is constantly changing and full of uncertainty, I think it’s wonderful that food can be a source of stability and comfort, something that grounds us and reminds us of what matters most.

As Anna and I were writing together, she often wondered out loud what the title of the book should be. One day she asked me if we had any family sayings or what advice I always give. And I answered, “I guess I tell people ‘Don’t worry, just cook! It will be fine!’” We both laughed, because if you know me, you know it’s true. I tell everyone not to worry all the time. But if you really know me, you know I’m the biggest worrier on the planet. (We’ve since realized just how often I give this advice, including in almost every recipe in this book! Don’t worry, it’s been edited.) I tell you not to worry because I’ve done all the worrying for you! And I hope that as you cook through this book, you’ll keep that in mind, and draw as much comfort and connection from these pages as I have.


Love, Bonnie


A Note from Anna (Banana)

When I was little, I dreamt that, one day, my mom and I would have a cooking show called BonANNA’s in the Kitchen. Or Bananas in the Kitchen. (I never decided whether there would be an apostrophe or not, i.e., whether it was a show about me in the kitchen with Bonnie or the fact that when my mom and I do things together, it is often hilarious, if not totally . . . bananas.) Although this show was never made, and no one went for it as the title of this book, I’ve clearly been working on making this collaboration happen since I was 6 years old. And at my mom’s end, I suspect that this book may have started out as a ploy to spend more time with me, so we’re both guilty of wanting this to happen very badly.

But otherwise, why am I involved in Don’t Worry, Just Cook? Well, cooking with my mom is one of my favorite things in the world to do. And I love to write. Writing has always been part of my professional life in healthcare and research, but I love to write personally as well. And years ago, I started helping friends, colleagues, and family with editing and writing. My brother, Mark, is the real genius in social media, but we did notice that I’m quite good at channeling what Bonnie would say, and how she would say it. I kinda just get her.

I also understand how much she cares about what she does—supporting so many people to successfully cook at home, and feel confident doing it. I have listened to her take countless phone calls, even on Friday while she’s making our Friday night dinner, to coach someone through making their own. I have watched her struggle to google something for a caller because the person on the other end of the line is struggling more to google that something. And I have seen her scour her library of cookbooks for that recipe the caller knows they once saw in that other chef’s cookbook back in 1987 and can’t find the recipe, but maybe Bonnie knows of it and what book it’s in and can tell them how much sugar is called for. Really.

My mom and I also have this unofficial custom that has been going on for years. At some point midweek, the two of us discuss and plan the menu for Friday night dinner and any other special meal that is coming up. I’ve been menu planning and assisting in recipe development since . . . forever. I think it’s in my blood. I am also quite handy in the food memory department (although my mom’s food memory is also extremely well developed!). Doesn’t everyone have a separate memory specifically for the dishes they ate once 7 years...

„Über diesen Titel“ kann sich auf eine andere Ausgabe dieses Titels beziehen.

Verlag
Appetite by Random House
Erscheinungsdatum
2022
Sprache
Englisch
ISBN 10 
0525611584
ISBN 13 
9780525611585
Einband
Gebundene Ausgabe
Anzahl der Seiten
304
Kontakt zum Hersteller
Nicht verfügbar
Verantwortliche Person
gpsr@libri.de
gpsr@libri.de

Europaallee 1
Bad Hersfeld
36244
Deutschland