Books: Cooking by Cuisine -> Cooking American
How to Cook Without a Book : Recipes and Techniques Every Cook Should Know by Heart
Published: April 4, 2000
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Learn what makes a recipe tick, says How to Cook Without a Book author Pam Anderson, and you'll serve great food fast. Recognizing that most cooks feel challenged in the face of daily meal making, Anderson provides a game plan: prepare
dishes based on available ingredients and simple cooking techniques you've mastered--not on recipes you've got to look up and ingredients you'll need to shop for--and you maximize the potential of kitchen ease. Cooks looking for a way to address the
what-will-we-have-tonight quandary definitively, or those who feel they lack the energy or know-how to tackle cooking every night, should find the book essential. In chapters such as "Simple Stir-Frys" or "Weeknight Ravioli and Lasagna," Anderson
presents a particular cooking procedure, provides a recipe that\tembodies it in its basic form (the protein-adaptable Weeknight Stir-Fry, for example), then offers simple variations (such as Stir-Fried Chicken with Asparagus and Mushrooms or Stir-Fried
Shrimp with Pepper and Scallions). Chapters conclude with an at-a-glance review of key technique points. Following Anderson's tips and innovations, lasagna, for example, becomes a weeknight option (use egg-roll wrappers for the pasta, Anderson advises,
and forgo the baking); she also shows how, once mastered, her Big Fat Omelet, which serves four, can become the basis for a wide range of lunch and dinner entrées. With a comprehensive pantry section and a dessert chapter that puts frozen puff pastry to
work in imaginative ways, the book is a trove of information that cooks can use and depend on. --Arthur Boehm
Pam Anderson grew up watching her parents and grandparents make dinner every night by simply taking the
ingredients on hand and cooking them with the techniques they knew.
Times have changed. Today we have an overwhelming array of ingredients and a fraction of the cooking time, but Anderson believes the secret to getting dinner on the table lies in
the past. After a long day, who has the energy to look up a recipe and search for the right ingredients before ever starting to cook? To make dinner night after night, Anderson believes the first two steps--looking for a recipe, then scrambling for the
exact ingredients--must be eliminated. Understanding that most recipes are simply "variations on a theme," she innovatively teaches technique, ultimately eliminating the need for recipes.
Once the technique or formula is mastered, Anderson
encourages inexperienced as well as veteran cooks to spread their culinary wings. For example, after learning to sear a steak, it's understood that the same method works for scallops, tuna, hamburger, swordfish, salmon, pork tenderloin, and more. You
never need to look at a recipe again. Vary the look and flavor of these dishes with interchangeable pan sauces, salsas, relishes, and butters.
Best of all, these recipes rise above the mundane Monday-through-Friday fare. Imagine homemade ravioli
and lasagna for weeknight supper, or from-scratch tomato sauce before the pasta water has even boiled. Last-minute guests? Dress up simple tomato sauce with capers and olives or shrimp and red pepper flakes. Drizzle sautéed chicken breasts with a
balsamic vinegar pan sauce. Anderson teaches you how to do it--without a recipe. Don't buy exotic ingredients and follow tedious instructions for making hors d'oeuvres. Forage through the pantry and refrigerator for quick appetizers. The ingredients are
all there; the method is in your head. Master four simple potato dishes--a bake, a cake, a mash, and a roast--compatible with many meals. Learn how to make the five-minute dinner salad, easily changing its look and flavor depending on the season and
occasion. Tuck a few dessert techniques in your back pocket and effortlessly turn any meal into a special occasion.
There's real rhyme and reason to Pam's method at the beginning of every chapter: To dress greens, "Drizzle salad with oil, salt,
and pepper, then toss until just slick. Sprinkle in some vinegar to give it a little kick." To make a frittata, "Cook e
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