I have the monthly mag Cooking Light to thank for my new-found love of cooking. And chopping. And using fresh ingredients. What I love about the mag iI have the monthly mag Cooking Light to thank for my new-found love of cooking. And chopping. And using fresh ingredients. What I love about the mag is how its introduced me to cooking that incorporates fresh ingredients that make for the BEST meals but that it's also fairly simple stuff. I mean, do I have ginger ALL the time in my fridge? No, but I can easily buy it fresh. As opposed to some chef's cookbook with like, dried eel.
Nora Ephron (Julie & Julia) recently dubbed this cookbook one of her faves for this very reason. See review below -- and so on to the list it goes.
“She knows exactly how to write recipes for people who love to cook but who aren’t crazy.�
There’s a reason why Ina Garten’s books sell so many copies, and it’s not just that they’re beautiful: She knows exactly how to write recipes for people who love to cook but who aren’t crazy. I can’t stand cookbooks by restaurant chefs who have no idea how people cook or what home cooking consists of; they’re so used to having sous chefs and dishwashers that they have no idea how to write recipes for people who don’t. Ina Garten writes for those of us who cook regularly and who look for intelligent shortcuts and simple cooking techniques. This is my favorite cookbook since Suzanne Goin’s Sunday Suppers at Lucques (Goin being a perfect example of a restaurant chef who knows how to write for home cooks)....more
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