How to Cook Without a Book, Completely Updated and Revised: Recipes and Techniques Every Cook Should Know by Heart

New York Times smash hit writer Pam Anderson refreshes her exemplary cookbook—which put "cooking by heart" on the guide—to incorporate current flavors and new procedures that the present home cooks will adore, with new and unique full-shading photos.

It's been a long time since the blockbuster How to Cook Without a Book was distributed, and Pam Anderson's strategy for acing simple strategies to make basic, heavenly suppers is considerably more significant today. From the working proficient who adores cooking to the bustling relative attempting to eat on the table, the present current home cook needs to ace helpful procedures and skill to stock wash rooms and fridges to arrange delectable suppers on the fly.

Understanding that most plans are essentially "minor departure from a topic," Pam inventively shows strategy, at last killing the requirement for plans. The new release will reflect fixings and strategies home cooks love to utilize today: chicken dishes are redone by utilizing thighs rather than boneless skinless bosoms; generous, dim greens like kale and swiss chard supplant hearts of Romaine in plates of mixed greens; simmered Brussels fledglings and yams move from side dish to the headliner in more meatless courses; in addition, tips for making an entire dinner utilizing one pot or one sheet container (rather than dirtying different dishes). Every part contains accommodating initially outlines that feature the central issues of each procedure and an ace formula with enough varieties to prop you up until you've figured out 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.

I bought the original 18 years ago and have bought 3 since (binding falls apart -- alas). I have a very large collection of cookbooks but I go back to the original over and over and over. I have now read the updated version (okay -- I've read it 3 times now). It is ever bit as good and adds pieces here and there that update to today. I have cooked a couple of recipes already and they do not disappoint. The idea of knowing you can plan ahead is a good theme and carried out well. I miss her dessert section but the original is still around so I can go there if I need to. I will continue to cook out of both editions. I would point out three things though -- the updated book has pictures, a great bread recipe AND the pages wipe clean! -Joshuka

Of my hundred-ish cookbooks, this is the only one that sits on my counter. I’ve gifted it several times already because I use it constantly. Every recipe has turned out perfectly IN LESS THAN AN HOUR. The flexibility in the recipes has allowed me to waste less food, cook with more in-season vegetables, and remove some high-sugar/sodium timesavers from my repertoire. Low effort, high payoff recipes that are truly practical for cooking newbies and experts alike. Oh- and that bread recipe! -Erin

I love the strategies Ms. Anderson gives for making cooking easy, approachable and fun! I never though of myself as someone who *regularly* makes dinner- following a recipe after work every night seems just out of reach- but her book has inspired me to spend more time in the kitchen, to think ahead about the next few meals, and to have more confidence about cooking without a recipe. The bottom line is that my family is eating more home-cooked meals than ever thanks to this book. -Jason