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 today: 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.
About the Author
Pam Anderson is a New York Times bestselling author of seven cookbooks, including the Julia Child Award-winning The Perfect Recipe, the James Beard-nominated first edition of How to Cook Without a Book and Perfect Recipes for Having People Over, and the IACP-nominated The Perfect Recipe for Losing Weight and Eating Great. AARP's official food expert and former executive editor of Cook's Illustrated magazine, she is also a contributing chef at Runner's World Magazine.
"One of my favorite cookbooks of all time is How to Cook Without a Book by food writer Pam Anderson. . . . It single-handedly altered the way I approach cooking by showing me how to take a small handful of cooking techniques and use them to create literally endless variations for breakfast, lunch, and dinner. I recommend it to anyone trying to find their footing in the kitchen!"
—Ree Drummond, author The Pioneer Woman Cooks, from Buzzfeed's "19 Cookbooks That Will Improve Your Life"
"Pam Anderson long ago cracked the code of quick weeknight cooking. Now she updates her wisdom with modern ingredients, tips and techniques. As an overworked professional and food lover, I have just two words in response: Thank you."
—Joe Yonan, editor, America The Great Cookbook
"Pam is hands-down one of the best cooks I know. She understands what works at home (and what doesn’t) and writes clear, precise recipes that almost cook themselves. Pam’s food perfectly balances effort with reward, proving that simplicity is the key to happiness in the kitchen."
—Jack Bishop, Chief Creative Officer, America's Test Kitchen
"How to Cook Without a Book should win a prize for most understated cookbook title. What Pam Anderson really outlines here is a culinary tradition for today's American family; a practical, nourishing, and delicious way to deal with your family's everyday food life without written-in-stone recipes and without fuss or arcane ingredients. You'll love Pam holding your hand while you create the dishes that your children and grandchildren will one day certainly be cooking without a book."
—Arthur Schwartz, author of What to Cook and Naples at Table
"For down-to-earth, 'can-do' cooking that tastes terrific, nobody does it better than Pam Anderson. The book's common sense tips and kitchen wisdom will not only inspire new cooks but inform well-seasoned ones, too."
—Rick Rodgers, author of Thanksgiving 101 and Christmas 101
"[The] book gives you confidence that [the recipes] will work, and you will not be disappointed."
—The New York Times
"Her writing is sensible and easy to understand. Useful and challenging enough for both experienced cooks and novices."
"My pick for cookbook of the year. . . . It's a book that both novices and experienced cooks will appreciate."
—Times/Post Intelligencer, Seattle, WA
"If you want to produce contemporary perfections in standards like meatloaf, roast turkey, cole slaw, and cobbler, this is the book for you."