You’ll never say “I can’t cook” again.
If recipes look like secret codes and boiling an egg might as well be rocket science, How to Cook for Beginners is for you. Easy lessons and delicious recipes teach you everything you need to know to get started in the kitchen. Cooking seems daunting, but with this practical choice in cookbooks for beginners―and a little practice―you can become a skilled home chef.
Begin with guides to must-have equipment, a well-stocked pantry, and kitchen safety. Master fundamental techniques with recipes designed to teach you dicing, pan cooking, broiling, and more. Unlike other cookbooks for beginners, this system builds your skills from mixing a simple seasoning blend to roasting a whole chicken (with gravy!). Then, enjoy over 30 other recipes like Speedy Shrimp Sauté, Pasta Bolognese, and Mexican-Style Street Corn Salad.
It’s everything cookbooks for beginners should be:
- Cooking 101―Learn how to store your food, care for your knives, prep your work station, and even talk like a chef.
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From the Publisher
SAMPLE RECIPE: CACIO E PEPE
Rolling Boil: A very vigorous boil in which large bubbles continuously make their way to the surface and are not slowed by stirring the pot. Follow the directions for how to boil water (page 43).
1. Fill a large stockpot two-thirds full with water. Add the salt and stir to dissolve. Place the pot over high heat, cover it, and bring the water to a boil.
2. Add the linguine to the boiling water, stirring immediately so it doesn’t stick to the pot and itself. Cook the pasta for 9 to 11 minutes (depending on the pasta you use), uncovered, until al dente (see page 13).
3. While the pasta cooks, melt 2 tablespoons of butter with the olive oil in a large sauté pan or skillet over medium heat. Add the pepper to the pan and cook until it is fragrant, about 1 minute.
4. Using a ladle, pour 1 cup of the pasta cooking water into the pan. Use a whisk to incorporate.
5. Once the pasta is cooked, using tongs, transfer the pasta from the pot of hot water to the sauté pan. Toss well to coat the pasta with the sauce.
6. Add the remaining 2 tablespoons of butter, continuing to toss the pasta thoroughly.
7. Add the cheeses, and toss the pasta continuously until they begin to melt. Remove the pan from the heat when you see that about half the cheese has melted.
8. If the sauce is too thick, add more pasta water to loosen the mixture.
9. Taste and season with salt and pepper to your liking. Remember, you can always add more, but it’s hard to take it away if you add too much. Garnish the finished dish with extra cheese, if you like.
TOOLS AND INGREDIENTS:
Box grater, ladle, large sauté pan or skillet, large stockpot with lid, tongs, whisk
3 tablespoons kosher salt, plus more as needed
1 pound linguine or spaghetti
4 tablespoons butter, divided
2 tablespoons extra-virgin olive oil
1 tablespoon freshly ground black pepper, large grind, plus more as needed
11/2 cups freshly grated Pecorino Romano cheese, plus more for garnish
11/2 cups freshly grated Parmesan cheese, plus more for garnish