Impromptu Cooking
by Glenn Andrews
Publisher: Atheneum
Copyright: 1973
Book Club Edition
A free-and-easy approach to cookery guaranteed to turn Nervous Nellies into ad-lib gourmets.
The cookbook to end all cookbooks -- or rather to banish the fear of the kitchen provoked by all the rigid disciplinarians of the stove and cutting board who have made too many people feel they "can't boil water." Relax and discover your own natural good sense about food and cooking, says Mrs. Andrews, who was herself, not too long ago, intimidated by the rules and regulations laid down by heavy-handed Authority.
In this new book she tells the fascinating story of her own metamorphosis into an ad-lib gourmet and shows how you can become one too. Recipes, yes, there are plenty of them, in all categories from soup to nuts -- but they are very flexible, non-didactic blueprints that are designed to encourage your own taste and inventiveness.
Delectable hors d'oeuvres are made by the most random combinations, for example, says Mrs. Andrews. Try her method of making two lists, one of spread-y things and the other of things that go on top of spreads, and combine one from each list on bits of toast or crackers.
Where did we get the idea that a specific herb flatters only this or that meat or vegetable? Any herb goes with anything you find it enhances, she suggests. And so on, right through to the concoction of splendid deserts from the simplest of ingredients.
An informal, confidence-inspiring guide for the neophyte cook, and a book that is fun to read besides.
Condition: Used. Hardcover. Dust cover is discolored and shows edge wear, creases and scuffing. Pages may be tanning from age.
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