The Can't Cook Book by Jessica Seinfeld is a great place to start choosing some simple recipes that will become your kitchen staples. Seinfeld knows that the number one thing holding most 'Can't Cooks' back is fear of failure—either real or imagined. She takes the guesswork out of buying the right equipment and using it correctly. She also has a fantastic how-to section that literally illustrates important skills step-by-step, from chopping herbs to pitting an avocado and even the best ways to wash different ingredients. The recipes are amazingly simple and have a "don't panic" tip right off the bat that addresses a part of each recipe that might make a 'Can't Cook' hesitate. There's also a photo for each recipe. If you're like me this is one of the most important pieces of a recipe--it illustrates exactly what your finished product should look like. This is usually where I notice that I forgot the carrots because there is orange in the photo. You get the idea. Now get this book!
200 Skills Every Cook Must Have by Clara Paul and Eric Treuillé is not a cookbook. Let me get that out of the way right now. It is, however, exactly what the title proclaims. There are two hundred skills that the authors illustrate step-by-step. While there are a few recipes, it's mostly what I would call a great companion book to any cookbook you may be using. I find it an especially handy reference when using an old family recipe that may not be very descriptive in its instructions. Right now I'm working on skill 174: soaking and cooking dried beans. I'm on a mission this winter to discover the best chili recipe and I have a feeling that recipe won't start with canned beans.
Everyone's Time to Cook by Robert L. Blakeslee promises to be "the best starter cookbook you'll ever need." It also aims to teach you "how to start a love affair with cooking." From the ideal kitchen layout to choosing the best bean roast and grind for the perfect coffee, this book is a must-read for anyone hoping to create delicious meals that aren't too complicated to make. Cooking with dried beans is covered in detail starting on page 214 with recipes following. Did you know you could make refried beans at home without a can? It sounds like a no-brainer but it's not something I'd ever considered before. After seeing the mouth-watering image of the finished product of "OMG! Refried Beans" I am raring to go!
The America's Test Kitchen Cooking School Cookbook is going on my list for Santa. I've always sworn by the ATK to provide well-researched recipes and this book is no different. Like the other books I've already mentioned, this one goes in-depth with the techniques required to make each recipe. Also included, in true ATK style, are the reasons why one particular ingredient should be used over another. ATK tests consistency of flavor and texture, so you know you're getting a crowd-pleasing recipe from them. As an example of how far this book goes, let's look at the BBQ section. It shows you how to set up both charcoal and gas grills, using wood in a grill for added smoke flavor—and then follows that up with incredible recipes. ATK is not afraid to warn you in advance as to what may go wrong with each recipe. So, like Jessica Seinfeld, ATK is setting you up for success.
Own Your Kitchen by Food Network star Anne Burrell was written with the beginner in mind, with "recipes to inspire and empower." Let me share with you Anne's ten ways to own your kitchen:
Read a recipe all the way through before you start cooking Do your mise en place (prep work)
Taste and season as you go
Salt and pepper are not married, they're only dating (they don't always have to be used together)
Fresh herbs rock, dried herbs don't
Spices are sexy!
Toast your nuts
The right equipment makes cooking fun
Keep your pantry stocked
I have a very difficult time with the first few items, as I am always well-intentioned but not necessarily well-prepared. This can lead to a total meltdown on my part before the oven is even preheated. The recipes in this book aren't exactly basic, but once you've gained some confidence mastering the skills above, you can attempt more. This is the cookbook meant to bridge that gap between beginner and intermediate chef. Wouldn't you like to try your hand at homemade ricotta cheese? I would! Fried rice made right in your own kitchen? Sign me up! How do I know Anne will steer me in the right direction? She doesn't use a lot of fancy cooking terms (aside from mise en place) but instead uses wordage more apropos of girl talk. My favorite term? Crud: the delicious brown bits on the bottom of the pan that help develop deep, rich, meaty flavors. Oh, yum!
So there you have it—my five best no-fail cookbooks to bring out the inner Julia Child in you. Julia always reminded me of my maternal grandmother, Helen: she made mistakes but made cooking fun. If I can run my kitchen like Julia or Helen I think I will be doing quite nicely indeed.
Stay tuned for part 2 where I'll break down the perfect holiday meal that even you can't mess up.
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