This cooking class in a book is full of lessons and skills to make any reader a better cook. With 100 recipes to show off the skills learned, it's a book that every aspiring cook needs to own. From Manhattan's celebrated cooking school - the only one for casual cooks.
Alison Cayne is the owner of Haven’s Kitchen, a cooking school, café, and event space in New York City. Alison majored in food studies at New York University and started Haven’s Kitchen as a place to inspire and educate people on food and sustainability issues. She serves on the board of the Edible Schoolyard Project and has been featured in such publications as the New York Times, Vogue, and Domino, and on Remodelista.com. She lives in New York City with her five children. Find her on Instagram @havenskitchen.
“At-your-own-pace lessons at home.”
—Better Homes Gardens
“A must-have for aspiring home cooks. So many people come to me and
ask what book they should buy if they want to ‘learn how to cook.’
Until now, there really hasn’t been a book I could point them
towards, but . . . Ali’s book offers a range of approachable
recipes to help inspire and encourage the aspiring home cook to get
into the kitchen and just do it.”
—RealSimple.com
“Forget the fancy cooking school—this book is all you need. If
you’re just beginning to cook . . . or even if you’re an
experienced cook who learned more from trial and error than formal
training—Alison Cayne’s new book will be a welcome and trustworthy
companion.”
—Atlanta Journal-Constitution
“Great for anyone who loves food but is befuddled as to where to
begin in the kitchen.”
—Pittsburgh Post-Gazette, 10 Favorite Cookbooks of the Year
“A modern manual for home cooks that mixes recipes with how-to
tips.”
—Rachael Ray Every Day
“Cayne brings both a teacher’s mindset and a student’s questions
to The Haven’s Kitchen Cooking School. Each chapter, based
upon a type of ingredient or dish, imparts a core technique and
master recipe. Beans and grains are a lesson in ‘cooking with
purpose’; soups teach the layering of flavors; salads composition,
etc. The book’s magazine-like layout makes learning knife skills,
frying, poaching eggs, and more easy. Even the simpler recipes are
saved from being basic. . . . The recipes for sauces and dressings
add up to a complete arsenal of fresh basics.”
—Bon Appétit, 11 Spring Cookbooks You’ll Actually Cook From
“Straightforward preparation instructions, stunning photographs
(many step-by-step), and a cohesive graphic design that’s easy to
navigate. VERDICT: Encouraging and accessible, this collection
would make a wonderful gift for anyone who’s expressed an interest
in learning to cook.”
—Library Journal, starred review
“Simple, clear graphic design makes the book approachable, and
Cayne’s straightforward, friendly directions give would-be cooks
confidence. . . . This book will remain a staple in kitchens long
after readers have mastered the basics of boiling an egg and
searing a steak.”
—Publishers Weekly, starred review
“This [book] makes cooking feel much less overwhelming if you’re a
novice, or just want to get out of your roast-chicken rut and learn
new techniques. Many cookbooks aimed at beginners are
infantilizing; the language and tone here is smart and direct. . .
. Approachable and stress-free.”
—Grub Street
“Delicious, easy.”
—Vogue.com
“Classical training without the tuition bill.”
—PureWow.com
“Explains the little things that can make a big difference.”
—Oprah.com
“Is the idea of cooking from scratch intimidating? Is your kitchen
confidence subpar? Then I have the book for you. . . . Each of the
more than 100 recipes is as delicious as it is educational. From a
savory Pork Salsa Verde to the classic French dessert Clafoutis,
Cayne is your savvy, super-supportive kitchen companion.”
—BookPage
“Filled with invaluable lessons, recipes, guidance, and inspiration
for cooks of all levels, this book is an undeniable asset for every
kitchen!”
—Gail Simmons, food expert, TV host, and author of Talking
with My Mouth Full
“The Haven’s Kitchen Cooking School not only teaches the
fundamentals of cooking but also shows you how to make the types of
things you and yours really want to eat.”
—Julia Turshen, author of Small Victories
“Defies the many stiff tomes in its category with succinct clarity
[and] a you-can-do-this spirit. . . . It’s cooking school for the
real home kitchen, and lessons for a lifetime of good eating.”
—Amanda Hesser, cofounder and CEO of Food52
“If you have always dreamed of cooking—not just following
recipes—this is the only book you will ever need.”
—Tom Colicchio
|
Ask a Question About this Product More... |
|
