Get in There and Cook: A Master Class for the Starter Chef

by Richard Sax, David Ricketts

If you have been staggering along in the kitchen and are uptight about lack of competence, Richard Sax's Get in There and Cook may be better than Prozac. Sax, first and foremost a great teacher, communicates about the process of cooking while taking cooks through 150 recipes that cover nearly everything beginners need to know to perform comfortably. He provides intelligent guidance: you feel like a peer who happens to know less than he does about this particular subject, never like an awkward dolt. Recipes cover a useful range, from old-fashioned meatballs and spaghetti to Catalan Romesco Sauce, Balsamic Vinaigrette to three kinds of coleslaw, and low-fat but creamy broccoli soup to a buttery pear cake. Experienced cooks will find this book to be a useful, quick reference; novices will bless it for opening new horizons.

Paperback

First published January 1, 1997