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How to Cook Without a Book, Completely Updated and Revised: Recipes and Techniques Every Cook Should Know by Heart: A Cookbook
New York Times bestselling author Pam Anderson updates her classic cookbook—which put "cooking by heart" on the map—to include modern flavors and new techniques that today's home cooks will love, with new and original full-color photographs.It's been 17 years since the blockbuster How to Cook Without a Book was published, and Pam Anderson's method of mastering easy techniques to create simple, delicious meals is even more relevant today. From the working professional who loves cooking to the busy family member trying to get dinner on the table, today's modern home cook wants to master useful techniques and know how to stock pantries and refrigerators to pull together delicious meals on the fly. Understanding that most recipes are simply "variations on a theme," Pam innovatively teaches technique, ultimately eliminating the need for recipes. The new edition will reflect ingredients and techniques home cooks love to use chicken dishes are revamped by using thighs instead of boneless skinless breasts; hearty, dark greens like kale and swiss chard replace hearts of Romaine in salads; roasted Brussels sprouts and sweet potatoes move from side dish to the main event in more meatless entrees; plus, tips for creating a whole meal using one pot or one sheet pan (instead of dirtying multiple dishes). Each chapter contains helpful at-a-glance charts that highlight the key points of every technique and a master recipe with enough variations to keep you going until you've learned how to cook without a book.
272 pages, Kindle Edition
First published April 4, 2000
381 people are currently reading
4,775 people want to read
About the author
Pam Anderson
22books13followersPAM ANDERSON is the author of the best-selling The Perfect Recipe, Perfect Recipes for Having People Over, and the New York Times bestseller The Perfect Recipe for Losing Weight and Eating Great. She has been the food columnist for USA Weekend for the last eight years, is a contributing chef to Fine Cooking and Runners World, and writes a weekly blog for the Asheville (North Carolina) Citizen-Times.
For more about Pam, please visit ."
For more about Pam, please visit ."
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Displaying 1 - 30 of 109 reviews
July 27, 2013
Perhaps my disappointment in this book arose from my unrealistically high expectations for it. The title suggested that Anderson would reveal the inner secrets of the temple occupied by those who see some ingredients and just toss them together in creative, delicious and surprising ways. When Larry Benfield heard that I was reading this book, he warned me that the title is an oxymoron. I am a bigger moron for setting my hopes for it too high. Michael Ruhlman sets the inventive chef up to succeed with his book on proportions ("Ratio: The Simple Codes Behind the Craft of Everyday Cooking" 2009). Karen Page and Andrew Dornenburg wrote a book on combining flavours ("The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs" 2008) as did Niki Segnit ("The Flavor Thesaurus: A Compendium of Pairings, Recipes and Ideas for the Creative Cook: 2010). This ain't them. Instead, it is a book of rather prosaic suggestions for how to get dinner on the table in a hurry on a weeknight after working outside the home all day. Each chapter begins with a painfully cheesy poem, e.g. "Drizzle salad with oil, salt, and pepper, then toss until just thick. Sprinkle in some vinegar to give it a little kick." This book is rather like Peg Bracken meets Julia Child only without Julia Child. The recipes are suitable for the first-time cook bewildered by a kitchen and a hungry family. However, Anderson's suggestion that freshly-shredded potatoes be dried in a salad spinner rather than squeezed in a tea towel is worth the price of the book.
Shelved as 'xx-dnf-skim-reference'
April 20, 20192018 edition
Excellent for the right audience. My husband, despite being great with 'scrambled eggs with stuff in them' and despite my introduction to the book, did not understand it at all, couldn't understand the idea of templates, refused to consider looking in the fridge to see what kinds of combination to come up with... he's still the kind of recipe follower who can't substitute green onions for scallions.... :sigh:
My middle son, otoh, is avidly trying to learn how to free himself from recipes, and when I see him next I'll show him this book. I think he'll love it.
I do this all the time, but I still got several good ideas so I made myself a cheat sheet.
And this time I'm not going to tell you what those ideas are.
Instead I'm going to encourage you to check this out yourself. And if your library doesn't have it, ask them to buy it. It's the kind of thing more of 'today's busy families' really need so they don't rely on take-out and don't waste leftovers. Gift it as a housewarming present if the person hasn't already mastered everyday cooking.
Excellent for the right audience. My husband, despite being great with 'scrambled eggs with stuff in them' and despite my introduction to the book, did not understand it at all, couldn't understand the idea of templates, refused to consider looking in the fridge to see what kinds of combination to come up with... he's still the kind of recipe follower who can't substitute green onions for scallions.... :sigh:
My middle son, otoh, is avidly trying to learn how to free himself from recipes, and when I see him next I'll show him this book. I think he'll love it.
I do this all the time, but I still got several good ideas so I made myself a cheat sheet.
And this time I'm not going to tell you what those ideas are.
Instead I'm going to encourage you to check this out yourself. And if your library doesn't have it, ask them to buy it. It's the kind of thing more of 'today's busy families' really need so they don't rely on take-out and don't waste leftovers. Gift it as a housewarming present if the person hasn't already mastered everyday cooking.
November 18, 2020
3.5 stars
This book basically gives tips on cooking. The idea is that if you know how to do a few things without needing a recipe, you can change up those things to make it interesting, and you don’t need as much time to cook. The tips are more than the “formulas� for cooking the various things without a recipe; there are other time-saving tips, as well.
It was good. I had the ebook that I looked at on my 2nd generation Kobo (Touch), so the photos, unfortunately, were black and white. I bookmarked some things to make a note of before returning the book to the library (though it says “without a book�, it will take a few tries to make some of the things before I can go from memory).
I don’t like cooking. Some of these things will still take more time than I’d like, and I rarely eat meat, so I kind of skimmed over some of those parts. I did appreciate that for some things, she did make vegetarian/vegan suggestions, as well. In addition to the formulas, the author gave examples. For instance, a formula might say XX amount of starches, XX amount of protein, etc. Then she would also list a bunch of starches or proteins you can use (which is helpful when you don’t cook!).
I don’t tend to just read cookbooks, so I was glad that this book was more than that. Although it says “without a book�, I do feel like this is a useful book to own to go back to for the tips. That being said, I don’t plan to go buy it.
This book basically gives tips on cooking. The idea is that if you know how to do a few things without needing a recipe, you can change up those things to make it interesting, and you don’t need as much time to cook. The tips are more than the “formulas� for cooking the various things without a recipe; there are other time-saving tips, as well.
It was good. I had the ebook that I looked at on my 2nd generation Kobo (Touch), so the photos, unfortunately, were black and white. I bookmarked some things to make a note of before returning the book to the library (though it says “without a book�, it will take a few tries to make some of the things before I can go from memory).
I don’t like cooking. Some of these things will still take more time than I’d like, and I rarely eat meat, so I kind of skimmed over some of those parts. I did appreciate that for some things, she did make vegetarian/vegan suggestions, as well. In addition to the formulas, the author gave examples. For instance, a formula might say XX amount of starches, XX amount of protein, etc. Then she would also list a bunch of starches or proteins you can use (which is helpful when you don’t cook!).
I don’t tend to just read cookbooks, so I was glad that this book was more than that. Although it says “without a book�, I do feel like this is a useful book to own to go back to for the tips. That being said, I don’t plan to go buy it.
August 3, 2016
We all have recipes in our head. Scrambled eggs, pasta, salad, spaghetti, perhaps salad dressing: the stuff you whip together without thinking about it.
Pam Anderson's book takes this idea and expands it for "weekday cooking." The idea is that the weekend, when, theoretically, you have more leisure, is the time to make the two-page recipes that require multiple steps and careful attention.
But the weekdays are for cooking without a book. The recipes and techniques to give you confidence to get a good meal together. The chapters are short with a mnemonic formula (for omelet: Tilt pan and cook till eggs no longer run. Fill and fold, then cook till barely done.), a lesson on the technique, a few pages of sample recipes, and bullet points at the end.
I bought this for a bridal shower and found myself enthralled. I borrowed it from a local library, and sighed when my renewals came to an end. I've been culling cookbooks like crazy, but I bought this book. I think it would be a fun exercise to work through one chapter a week.
Pam Anderson's book takes this idea and expands it for "weekday cooking." The idea is that the weekend, when, theoretically, you have more leisure, is the time to make the two-page recipes that require multiple steps and careful attention.
But the weekdays are for cooking without a book. The recipes and techniques to give you confidence to get a good meal together. The chapters are short with a mnemonic formula (for omelet: Tilt pan and cook till eggs no longer run. Fill and fold, then cook till barely done.), a lesson on the technique, a few pages of sample recipes, and bullet points at the end.
I bought this for a bridal shower and found myself enthralled. I borrowed it from a local library, and sighed when my renewals came to an end. I've been culling cookbooks like crazy, but I bought this book. I think it would be a fun exercise to work through one chapter a week.
February 18, 2021
If the author's goal was to teach the reader how to cook without a book, it failed. Maybe the title of the book was a gimmick - 'click bait' is what I think young people would call it. This book has lists of pantry ingredients 'no cook should be without'; however, the book never truly teaches the reader how to actually cook without recipes.
Instead, this book contains recipes with measurements. Unless you memorize the measurements, or already know how to cook without recipes, you'll need this book to follow the recipes.
I borrowed this book from our public library; I'm glad I did not buy it. I have plenty of cook books, and access to more recipes online. I am comfortable cooking without recipes. I borrowed this book to see if I could learn anything new; I did not.
If you're looking for simple recipes, this book might make you happy; otherwise, borrow it from the public library first and if you really like it, then buy it.
Instead, this book contains recipes with measurements. Unless you memorize the measurements, or already know how to cook without recipes, you'll need this book to follow the recipes.
I borrowed this book from our public library; I'm glad I did not buy it. I have plenty of cook books, and access to more recipes online. I am comfortable cooking without recipes. I borrowed this book to see if I could learn anything new; I did not.
If you're looking for simple recipes, this book might make you happy; otherwise, borrow it from the public library first and if you really like it, then buy it.
September 24, 2008
This book was helpful to me. It basically lets you make up your own recipes as you go along. I was already doing that, so it didn't change my life, but I got a lot of really great ideas!
The best part of the book, I thought, was the recipe for stir fry and sauces. I make stir fry about once a week, and it is never boring because it comes out different every time.
The best part of the book, I thought, was the recipe for stir fry and sauces. I make stir fry about once a week, and it is never boring because it comes out different every time.
March 17, 2008
This is a good cookbook for beginners -- and non-beginners -- who don't want to spend a lot of time in the kitchen and who want to learn how to pull together basic meals.
January 10, 2009
I stumbled across this cookbook when I was first trying to learn to cook by instinct rather than by recipe. Anderson's innovative approach in this cookbook provides the reader with techniques (how to make a pureed vegetable soup, for example), rather than recipes per se. The techniques are easy (in this example, begin with aromatice vegetables like onion, add stock or broth, then the featured vegetable for the soup, some seasoning, cook and puree), and following the base instructions, she provides examples of variations meant only to get you thinking - the point of the book is that the variations are nearly endless once you learn the technique.
This book is a wonderful book for anyone wanting to learn to cook without recipes - it's great for high school and college grads, newly weds, and more.
This book is a wonderful book for anyone wanting to learn to cook without recipes - it's great for high school and college grads, newly weds, and more.
July 16, 2017
The best ironically-named book I've ever read. As long as I've been cooking, I've never seemed comfortable just doing some ad hoc cooking. I mean cooking. Actual more-than-sandwiches cooking. This book helped a lot with some general techniques, rules, and ideas. I'm a happy guy.
May 1, 2019
4.5
I haven't read the original (though I think I do own it... somewhere), but this new version is wonderful. I believe this will appeal to all but the most seasoned cooks. Great cover-to-cover reading, too. Minus half a star for a couple shortcut suggestion that I just can't abide, like soaking pasta before cooking to save time come dinner. That will simply kill the texture. But the vast majority of the content is priceless. I plan on gifting copies.
I haven't read the original (though I think I do own it... somewhere), but this new version is wonderful. I believe this will appeal to all but the most seasoned cooks. Great cover-to-cover reading, too. Minus half a star for a couple shortcut suggestion that I just can't abide, like soaking pasta before cooking to save time come dinner. That will simply kill the texture. But the vast majority of the content is priceless. I plan on gifting copies.
July 10, 2021
staple cookbook to have in your household, especially if you didn't have a parent or other family member to give you kitchen confidence, like me! i appreciate this method for a generation accustomed to recipes and something to follow. it's like learning how to cook independently. i read this as a library book and think it would be best to have on hand if you don't cook often enough to internalize the methods into your daily cooking.
Read
March 19, 2025This was super helpful! I learned some basics that are missing from my repatouir like fritatta, searing meat, and cooking a whole chicken (not as scary as I was making it out to be).
September 5, 2013
There was a lot of scoffing done at my house, at the title of the book. So I patiently explained that the book would teach you techniques that would allow you to cook without a cookbook in the future. For example, to make a tomato sauce, the author advises always using the same pan, and noticing how the measured oil looks in it. Then add some other simple ingredients, and cook. After you know the basics she explains how you can make many variations based on a formula (fat, aromatic, extra ingredients). She finishes up each chapter with a bulleted at-a-glance review. This would be a great book for someone just learning to cook, or someone who enjoys owning a variety of cookbooks.
January 15, 2013
I felt robbed with the book title and what was actually in the book. I thought I would learn why certain ingredients effect other ingredients, how to look at items in stock and make a meal. These recipes that don't require a book are no brainers: potatoes, rice, salads, seasoning meat and cooking eggs. People need a recipe to cook eggs? Don't waste your time.
June 7, 2019
If you cook regularly, this book probably won't be anything new. From the cover to the font choices, the book itself is really beautiful, but I finished this book just feeling meh. Considering that the whole theme is how to cook without a book, there's a disappointing lack of information on actual cooking techniques.
January 20, 2008
This is easily my favorite cookbook! I use it all the time - it's by far my messiest one. From little things (this amazing vinigarette to jazz up avocado & asparagus) to grander scale projects (I love the lo mein) it's a very well rounded cookbook.
December 10, 2014
Great for a very beginner. Everything in here I've pretty much got under control now, though.
May 3, 2017
This book is focused on teaching new cooks the basics. So it is filled with quick simple meals. I will definitely be going back to this book quite often.
March 10, 2025
Really liked the ideas. Would like to try some of them.
May 20, 2023
it took a year and a half to decide if I should review it and should I give it a 2 star rating....
I'll say that it's a great book to study from, regardless if you like it or hate it...
you might not like the simple fundamental things that are barely recipes, but they are Pam's set of essentials... for others stir-fry might not be your thing...
it's a fascinating book, and yeah, I agree with the reviews that speak about being disappointed too.
---
Amazone
I need photos... but the idea is not bad
6/10
The id
ea and the contents of the book are well organized and well thought out.
It's just very, very, wordy and I was hoping to cook without a book.
The second thing is that there aren't any pictures of the food. I struggle without an inspirational photo which is why I love other books like Jamie Oliver (though some of his recipes require too many ingredients.)
What's good about this book, is that if you study it like a manual.... than you will learn how to cook without a book and know how to get the best use of the ingredients in your kitchen.
This will take some time, so I would give yourself 6 months of experimenting and practicing this if you really want to have this skill. It will work.
Vanessa Gatelein
---
Misleading Title
4/10
Although this had a few nuggets of great advice and techniques, I was disappointed with the failure to follow through on actually how to cook without a book - it would have been very helpful to have information on how ingredients work together, what ingredients taste like or change with different methods for those unfamiliar with the ingredient, how spices react with ingredients or other spices and then coupled with techniques would assist the reader to cook without a book.
Bea's Girl
---
Solid, but not perfect, cookbook
10/10
I bought this book because I liked its basic premise- learn a few core recipes that you can make relatively easily and that are adaptable to different flavors and sauces. The book generally delivers in this regard.
It offers a section on how to make cold salads, warm salads, tomato pasta sauces, sautees (with pan sauces), searing, roast chicken, vegetables, and side dishes. Each section begins with a basic recipe and then offers around a dozen variations to that recipe.
Generally speaking, the recipes are easy to follow and are well written.
There's an intro section with details, then a standard recipe, and then a brief summary for quick reference.
I tried the pasta sauce, sauteeing, and searing recipes so far. They were generally good, although her cooking times for sauteed chicken were too short unless your chicken breasts are half an inch thick or thinner (even after removing the tender).
Overall, the book does what it says it will. I wish there were more recipes and a greater variety of techniques to work with, but it is a solid addition to a beginner or intermediate cook's library.
I found that combining this book with more advanced books was great for getting inspirations about how to alter recipes.
I was wavering between four stars and five, but given that I have gone back to it several times and will continue to do so, I think I can go with five stars for it.
A. Volk
---
Most Useful Cookbook I've Ever Owned
10/10
I can't heap enough praise on this wonderful cookbook. It singlehandedly solved my personal cooking problems, and you can't ask for more than that.
I think I was already a decent cook in the sense that I could get good results from good recipes. But as Anderson describes, I was not able to assemble something from ingredients on hand on short notice, except for standbys such as spaghetti, tacos, chili and so forth.
Another trait of mine got in the way of falling back on these: I want lots of variety. In fact, I would love to cook and eat something new almost every night of the year.
I'm a freelance writer at the moment, but when I worked away from home I almost never cooked; I was too tired to grapple with these challenges. This book may be changing my life.
Although I have plenty of time now, I don't want to spend every day combing through cookbooks AND going to the store for that one ingredient I don't have. I enjoy cooking outside of Anderson's formulas on weekends and some weeknights, but her book has provided me and my husband with easy ways to quickly make delicious meals with a relatively short list of staples that we now routinely shop for (most we already had on hand anyway).
And variety is no longer an issue, as it's built in to this way of cooking.
I can't recommend this book highly enough. It's perfect for beginning and experienced cooks, and for people who do and don't love cooking, in short, for almost everyone.
Blanche deBris
I'll say that it's a great book to study from, regardless if you like it or hate it...
you might not like the simple fundamental things that are barely recipes, but they are Pam's set of essentials... for others stir-fry might not be your thing...
it's a fascinating book, and yeah, I agree with the reviews that speak about being disappointed too.
---
Amazone
I need photos... but the idea is not bad
6/10
The id
ea and the contents of the book are well organized and well thought out.
It's just very, very, wordy and I was hoping to cook without a book.
The second thing is that there aren't any pictures of the food. I struggle without an inspirational photo which is why I love other books like Jamie Oliver (though some of his recipes require too many ingredients.)
What's good about this book, is that if you study it like a manual.... than you will learn how to cook without a book and know how to get the best use of the ingredients in your kitchen.
This will take some time, so I would give yourself 6 months of experimenting and practicing this if you really want to have this skill. It will work.
Vanessa Gatelein
---
Misleading Title
4/10
Although this had a few nuggets of great advice and techniques, I was disappointed with the failure to follow through on actually how to cook without a book - it would have been very helpful to have information on how ingredients work together, what ingredients taste like or change with different methods for those unfamiliar with the ingredient, how spices react with ingredients or other spices and then coupled with techniques would assist the reader to cook without a book.
Bea's Girl
---
Solid, but not perfect, cookbook
10/10
I bought this book because I liked its basic premise- learn a few core recipes that you can make relatively easily and that are adaptable to different flavors and sauces. The book generally delivers in this regard.
It offers a section on how to make cold salads, warm salads, tomato pasta sauces, sautees (with pan sauces), searing, roast chicken, vegetables, and side dishes. Each section begins with a basic recipe and then offers around a dozen variations to that recipe.
Generally speaking, the recipes are easy to follow and are well written.
There's an intro section with details, then a standard recipe, and then a brief summary for quick reference.
I tried the pasta sauce, sauteeing, and searing recipes so far. They were generally good, although her cooking times for sauteed chicken were too short unless your chicken breasts are half an inch thick or thinner (even after removing the tender).
Overall, the book does what it says it will. I wish there were more recipes and a greater variety of techniques to work with, but it is a solid addition to a beginner or intermediate cook's library.
I found that combining this book with more advanced books was great for getting inspirations about how to alter recipes.
I was wavering between four stars and five, but given that I have gone back to it several times and will continue to do so, I think I can go with five stars for it.
A. Volk
---
Most Useful Cookbook I've Ever Owned
10/10
I can't heap enough praise on this wonderful cookbook. It singlehandedly solved my personal cooking problems, and you can't ask for more than that.
I think I was already a decent cook in the sense that I could get good results from good recipes. But as Anderson describes, I was not able to assemble something from ingredients on hand on short notice, except for standbys such as spaghetti, tacos, chili and so forth.
Another trait of mine got in the way of falling back on these: I want lots of variety. In fact, I would love to cook and eat something new almost every night of the year.
I'm a freelance writer at the moment, but when I worked away from home I almost never cooked; I was too tired to grapple with these challenges. This book may be changing my life.
Although I have plenty of time now, I don't want to spend every day combing through cookbooks AND going to the store for that one ingredient I don't have. I enjoy cooking outside of Anderson's formulas on weekends and some weeknights, but her book has provided me and my husband with easy ways to quickly make delicious meals with a relatively short list of staples that we now routinely shop for (most we already had on hand anyway).
And variety is no longer an issue, as it's built in to this way of cooking.
I can't recommend this book highly enough. It's perfect for beginning and experienced cooks, and for people who do and don't love cooking, in short, for almost everyone.
Blanche deBris
November 8, 2020
This is a refreshed version of the classic, and it is a beauty. Think of this as the master blueprints for nearly any recipe. Each of the 10 chapters has a basic cooking concept, then lists of endless adaptations for sauces and ingredient pairings. Nothing fancy here and don't expect "authentic" tastes from the Asian-inspired recipes, but rest assured you will find something to make using ingredients you have right now. Because the ingredients are so everyday the hardest part is actually deciding what to make in the face of so many options.
I wouldn't suggest this book for a complete beginner in the kitchen. Check out some "no-recipe recipes" by Sam Sifton to get an idea of the confidence you'll need in order to work with this amount of flexibility. But if you already have a fistful of cooking experience, you'll be familiar enough with the concepts to just use them for what they are: a nudge in the right direction or a cue card.
The idea is that as you pick up the patterns of standard cooking concepts (when to add what to the stir fry, acid-fat ratios, protein-veg ratios, etc) you'll be able to use the book less and less. I like this. I naturally do most of the things in this book every week but I get stuck in a rut when it comes to trying new sauce combos—either I find a completely new recipe to try or I don't use a recipe and stick with what I know off the top of my head. This book is a kind of in-between those two things. I think buying the book for that aspect alone would be worth it for me.
I wouldn't suggest this book for a complete beginner in the kitchen. Check out some "no-recipe recipes" by Sam Sifton to get an idea of the confidence you'll need in order to work with this amount of flexibility. But if you already have a fistful of cooking experience, you'll be familiar enough with the concepts to just use them for what they are: a nudge in the right direction or a cue card.
The idea is that as you pick up the patterns of standard cooking concepts (when to add what to the stir fry, acid-fat ratios, protein-veg ratios, etc) you'll be able to use the book less and less. I like this. I naturally do most of the things in this book every week but I get stuck in a rut when it comes to trying new sauce combos—either I find a completely new recipe to try or I don't use a recipe and stick with what I know off the top of my head. This book is a kind of in-between those two things. I think buying the book for that aspect alone would be worth it for me.
January 18, 2022
If you know how to get dinner on your plate after work (hell, even at all), can already look in your kitchen and know what to make/eat, don’t mind finding different recipes to follow� this cook book is not for you.
If the idea of “what do I make for dinner for the rest of my life� overwhelms you� this cook book is a great start.
I struggle coming home and making something to eat. I struggle with meal prep (this book is not about meal prepping). I struggle with buying meaningful groceries (meaning: how can I cook with what I have rather than buying 20 different ingredients for each meal?). This book has seriously shifted my mindset of making dinner.
This book is not a list of recipes. Instead, the book really focuses on foundational skills so you can get comfortable on throwing in what you have at home to make that dish.
This book is not going to go into the science of food and explain what flavors blend a certain way and why they work. This book is going to show you how to make stir fry, roasts, soups, etc with some ideas on ingredient combinations. The goal of the book is to show you that cooking can be possible , even on the busiest of nights. If you comfortably make dinner/have go-to recipes/do not feel overwhelmed� then this book is not for you. It may seem “common sense,� but I know I truly appreciated the breakdown of different types of meals and how I can differentiate them.
Do I still microwave nachos for dinner sometime? Yes. It’s delicious. Nonetheless, I feel more confident in myself and proud of myself of being able to make a home cooked meal.
If the idea of “what do I make for dinner for the rest of my life� overwhelms you� this cook book is a great start.
I struggle coming home and making something to eat. I struggle with meal prep (this book is not about meal prepping). I struggle with buying meaningful groceries (meaning: how can I cook with what I have rather than buying 20 different ingredients for each meal?). This book has seriously shifted my mindset of making dinner.
This book is not a list of recipes. Instead, the book really focuses on foundational skills so you can get comfortable on throwing in what you have at home to make that dish.
This book is not going to go into the science of food and explain what flavors blend a certain way and why they work. This book is going to show you how to make stir fry, roasts, soups, etc with some ideas on ingredient combinations. The goal of the book is to show you that cooking can be possible , even on the busiest of nights. If you comfortably make dinner/have go-to recipes/do not feel overwhelmed� then this book is not for you. It may seem “common sense,� but I know I truly appreciated the breakdown of different types of meals and how I can differentiate them.
Do I still microwave nachos for dinner sometime? Yes. It’s delicious. Nonetheless, I feel more confident in myself and proud of myself of being able to make a home cooked meal.
April 13, 2020
The book seems marketed to people who have maybe only 30 minutes - 1 hour if they're lucky - to make dinner. I actually don't have this problem. On average, 2 hours of my day go towards dinner.
Also, the point of this cookbook is so that a person no longer has to look up recipes and can memorize most of it, but I don't mind finding recipes from any culture and experimenting with them. I have realized that I become bored if I eat the same thing for dinner every day, so there's no point in sticking with certain cuisines.
Since I do tend to have the same salad or burrito for lunch, I may try more of the soups in the book like a pureed vegetable soup with less than 5 ingredients. It's convenient. Of course, I like the minimal salad variations. I prefer to keep lunch simple.
I don't remember there being much advice for breakfast other than omelets that were meant for dinner. Either way, I mostly like fruit with a dip like nut butter or yogurt. It's fine.
I don't panic about time limits or the endless supply of recipes in existence. What I found most useful was her advice or details at the beginning of every chapter.
For example, I've been searing and sauteing for years, yet I did not know that's what those techniques were called. I like the idea of using chicken broth in pan sauces so it balances out the acidity of the vinegar, lemon juice, or wine. Then, there's the egg roll wrappers to be used instead of pasta in ravioli and lasagna.
I thought the rhymes were cute:
"The only trick to searing is a pan that's good and hot.
The only other thing you need is a fan that vents a lot."
They are memorable enough.
I will probably focus on memorizing temperatures, terms, and processes mentioned. I don't mind carrying around recipe books I like or searching for one on my tablet every day. I still think this book is useful though.
Also, the point of this cookbook is so that a person no longer has to look up recipes and can memorize most of it, but I don't mind finding recipes from any culture and experimenting with them. I have realized that I become bored if I eat the same thing for dinner every day, so there's no point in sticking with certain cuisines.
Since I do tend to have the same salad or burrito for lunch, I may try more of the soups in the book like a pureed vegetable soup with less than 5 ingredients. It's convenient. Of course, I like the minimal salad variations. I prefer to keep lunch simple.
I don't remember there being much advice for breakfast other than omelets that were meant for dinner. Either way, I mostly like fruit with a dip like nut butter or yogurt. It's fine.
I don't panic about time limits or the endless supply of recipes in existence. What I found most useful was her advice or details at the beginning of every chapter.
For example, I've been searing and sauteing for years, yet I did not know that's what those techniques were called. I like the idea of using chicken broth in pan sauces so it balances out the acidity of the vinegar, lemon juice, or wine. Then, there's the egg roll wrappers to be used instead of pasta in ravioli and lasagna.
I thought the rhymes were cute:
"The only trick to searing is a pan that's good and hot.
The only other thing you need is a fan that vents a lot."
They are memorable enough.
I will probably focus on memorizing temperatures, terms, and processes mentioned. I don't mind carrying around recipe books I like or searching for one on my tablet every day. I still think this book is useful though.
December 17, 2018
This book delivers exactly what it promises. It gives easy-to-follow instructions for basic techniques, then builds on those techniques in subsequent chapters to expand a novice cook's skill set. First a reader learns how to stock a pantry. Then that's followed by how-to's on salads, soups, omelettes, frittatas, stir-fries, right on through dessert. The "At a Glance" sections of each chapter are perfect for review or for learning something without having to read the whole chapter.
The book was full of time-saving ideas. The concept of grouping concepts and specific foods by category also helps with retaining new information.
All in all, a great resource for any cook, no matter how experienced or inexperienced.
The book was full of time-saving ideas. The concept of grouping concepts and specific foods by category also helps with retaining new information.
All in all, a great resource for any cook, no matter how experienced or inexperienced.
October 2, 2024
I "finished" this book but actually don't think I'll ever be done with it. Ironically, given the title, it's the best cookbook I've ever read and one you can come back to again and again.
It focuses on techniques. Almost all are weeknight We Never Have Nothing Planned friendly, with some suggested ingredient combinations. What's particularly empowering about that is you can customize to your tastes. Even with the suggested recipes I have adjusted for what we like -- and what we have in the pantry.
These are, by and large, pantry meals. So even with last minute changes you can throw something meaningful together.
This book has saved me time and money. I feel I'm putting out more healthy and tasty meals but still with diversity.
Highly recommend for the other default Cooks out there 🤙🏻
It focuses on techniques. Almost all are weeknight We Never Have Nothing Planned friendly, with some suggested ingredient combinations. What's particularly empowering about that is you can customize to your tastes. Even with the suggested recipes I have adjusted for what we like -- and what we have in the pantry.
These are, by and large, pantry meals. So even with last minute changes you can throw something meaningful together.
This book has saved me time and money. I feel I'm putting out more healthy and tasty meals but still with diversity.
Highly recommend for the other default Cooks out there 🤙🏻
November 26, 2018
I’ve been cooking this way for decades, yet there were great useable tips and insight gems. (Ah-ha moment: grill or bake your untopped pizza dough first, then add toppings and never have soggy pizza slices!)
A well stocked pantry is key to meal preparation. Basic technique and formula recipes are the key. Creative meals are the outcome. Filled with beautiful photos, detailed staples guides, and delicious combination suggestions, How to Cook Without a Book will show you how easy it is to create delicious meals without a recipe, and how to use substitutions within recipes.
A well stocked pantry is key to meal preparation. Basic technique and formula recipes are the key. Creative meals are the outcome. Filled with beautiful photos, detailed staples guides, and delicious combination suggestions, How to Cook Without a Book will show you how easy it is to create delicious meals without a recipe, and how to use substitutions within recipes.
July 11, 2019
This cookbook is the best I've ever bought. This cookbook author has written the best cookbooks I own. This book taught me how to cook chicken and veggies, and I hoped for a low calorie one. Surprise! I was walking through the bookstore one day and there it was! I was hoping for a vegetarian one and low and behold she wrote that, too. I still consult them regularly and can't recommend this book highly enough.
October 16, 2019
This book takes you through basic recipes, then try to do it on your own using their formulas and helpful tips and techniques. The recipes are sound, but I could’ve used more pictures. Everything in here is family friendly and it’s a book for everyday cooking. I think I just had problems with the concept - it’s more a class than a cookbook. And her tone is a little formal for an everyday book.
Worth checking out if you have questions on a technique.
Worth checking out if you have questions on a technique.
August 9, 2019
Far from being a freeing, technique based book like the title promises, How to Cook Without a Book is extremely formulaic and recipe-driven. Could be useful for someone who's never set foot in a kitchen, but just isn't that useful for anyone else. It does have some good-looking recipes, and there's a few interesting segments, but overall I just found this book extremely frustrating.
November 5, 2018
Perfect blend of simple and comprehensive
Have read cover to cover, but I definitely had my a-ha moment early on: this is the kind of book you need to read too prepare to go on Chopped.
Have read cover to cover, but I definitely had my a-ha moment early on: this is the kind of book you need to read too prepare to go on Chopped.
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