Get Cooking: 150 Simple Recipes to Get You Started in the Kitchen

Get Cooking: 150 Simple Recipes to Get You Started in the Kitchen

Mollie Katzen

Language: English

Pages: 386

ISBN: 0061732435

Format: PDF / Kindle (mobi) / ePub

Do you want to eat really well—not just once in a while, but all the time—but you don't know where to begin?

Are you tired of pizza—as much as you like it—and broke from buying takeout?

Do you love good food—the straightforward, homemade kind—but feel challenged to set up a kitchen, shop for decent equipment and groceries, and tap into a few basic skills that can put a simple roast chicken or vegetarian entrÉe on your dinner table?

If you answer "yes" to these questions, then Get Cooking is for you. Get Cooking is the first book from bestselling cookbook author Mollie Katzen designed specifically for beginners, whether you are just starting to cook for yourself or trying to kick the restaurant habit. Unlike most cookbooks, the goal of Get Cooking is to get you in the kitchen, no matter what your experience level might be.

Illustrated throughout with color photographs of each dish, Get Cooking gives you clear, step-by-step instructions for making everything from classic mashed potatoes to Broccoli–Cheddar Cheese Calzones to Hot Fudge Sundaes (with homemade hot fudge!). With this book, anyone—you included—can make delicious, fresh food, with a lot less expense (and a lot more satisfaction) than ordering in.

You may know Mollie Katzen as the author of such famous cookbooks as Moosewood Cookbook or The Enchanted Broccoli Forest; Get Cooking has all of the accessibility and personal warmth of those beloved books, but it is Mollie's first cookbook for vegetarians and omnivores alike. You will learn how to make North African Red Lentil Soup, Linguine with Spinach and Peas, and Chickpea and Mango Curry—and also Homemade Chicken Noodle Soup, Spinach Lasagna, and Steak Fajitas.

With Get Cooking in hand, you'll be serving everything from salads (such as Wilted Spinach Salad with Hazelnuts, Goat Cheese, and Golden Raisins) to desserts (try the Cheesecake Bars), with stops along the way for party snacks, a full array of side dishes, and a brilliant assortment of handcrafted burgers (bean, tofu, and mushroom—as well as beef, turkey, and tuna). Here at last is the cookbook that will make a cook out of everyone.

Little Indian Cookbook

Icebox Cakes: Recipes for the Coolest Cakes in Town

Sushi Secrets: Easy Recipes for the Home Cook

Cooking the Chinese Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)

















flour 1/8 teaspoon salt Freshly ground black pepper 2 scallions (white and tender green parts), finely minced 1. Adjust the oven rack to the center position and preheat the oven to 375°F. 2. Put the peas in a colander and run them under room-temperature water for about 30 seconds to defrost. Turn the water off, give the colander a shake, and then leave it in the sink for a few minutes to drain. 3. Pull about 10 mint leaves from the bunch, and cut them into thin strips with a sharp

and gently flip it over. Cook on the second side for 2 minutes, or until the undersides are nicely browned. (If some of the spice mix falls off, scoop it up with the spatula and put it back on. Most of it will stick. You can also push some of the fallen spice mix onto the sides of the tofu slices.) 7. Transfer the cooked cutlets to serving plates, and serve right away. * * * GET CREATIVE There will be a lot of flavor left in the pan. You can retrieve it (this is called deglazing)

The first batch might be gone before you get to the second. People walking through your kitchen, armed with forks, know how to make this disappear. You can make this with fresh or frozen (either whole-leaf or chopped) spinach. For this dish, they’re pretty much interchangeable. This recipe is vegan. 1 pound spinach, fresh (stemming optional) or frozen 1 tablespoon water 1 tablespoon olive oil ½ teaspoon minced garlic ¼ teaspoon salt 1. If using fresh spinach, place it in a

squeezed, they’re ready to use today. If they’re much softer than that, they’re past their prime. Store avocados in a dark, cool place, but not in the refrigerator (tropical fruit never likes to be refrigerated). To ripen them, store them in a paper bag at room temperature. To remove the pit, carefully cut the avocado in half, running a sharp knife around the pit. Twist the halves to pull them apart. Use a spoon to scoop out the pit. Pull off the skin (it should come off easily) and cut or mash

the butter and sugar together until light and fluffy. Add the egg and beat well. (Use a rubber spatula to scrape the sides of the bowl a few times during this process.) Add the vanilla and peppermint extracts, and continue to beat for another minute or two, until everything is well combined. 4. Combine the flour, cocoa powder, baking powder, and salt in a medium-sized bowl, and whisk slowly to blend. Add this to the butter mixture, along with the chocolate chips, stirring with the spatula

Download sample