Book | How To Cook Without a Book


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How To Cook Without a Book

The former editor of Cook’s Illustrated and the author of The Perfect Recipe, Julia Child Award winner Pam Anderson completely revised her 2001 James Beard Award nominee How to Cook Without a Book, a modern classic that proved a well-stocked pantry, a few easy techniques, and limitless variations were the keys to getting delicious dinners on the table without fuss. This new illustrated version considers today’s tastes—eschewing skinless chicken breast for more flavorful thighs, for example, or choosing kale over Romaine—while moving veggies like Brussels sprouts and sweet potatoes from side dish to main event.

Weight 28 oz
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