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Outline ReviewMarion Cunningham, renowned for her revision of the The Fannie Farmer Cookbook, turns her attention to the novice cook. Cunningham's passion for simple, home-cooked dishes, along with her extensive teaching experience, is evident on every page.
In Learning to Cook, 150 recipes and 100 color photos are woven through 11 chapters with tempting titles like "Soup for Supper," "Easy Fish," "Meals Without Meat," and "Thank Goodness for Chicken." Cunningham's recipes are clearly written--free from hard-to-decipher cooking terms and elaborate preparations. Directions for preparing items such as vegetables are included in the recipes, so readers can prepare them as they cook, without perpetually referring to the ingredients list. Many of the recipes are meal-in-one suppers.
In addition to recipes, the book includes lots of reference materials, such as a list of essential kitchen tools, as well as lots of tips on basic techniques--how to whip cream, cook rice, carve ham, and much more. An uncluttered, user-friendly layout empowers even the fearful cook to prepare dishes like Poached Halibut with Fennel, Old-Fashioned Beef Stew, and Simple Vegetable Soup.
Cooking with this book will teach beginning cooks to read a recipe, organize a complete meal, recycle today's dinner into tomorrow's luscious lunch, gauge quantity, season to taste, and even end up with a cleaner kitchen after they've completed their meal! Learning to Cook with Marion Cunningham is a timeless cookbook useful to any novice cook. --Amy Cotler
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