Learning to cook with Marion Cunningham
By: with photographs by Christopher Hirsheimer.
Edition: 1st ed.
Publisher: Alfred Knopf
Published: 1999
Place of publication: New York
Language: eng
Number of pages: 303
Subjects: Cookery
Description: Here at last is a much needed cookbook designed to instruct and inspire beginnng cooks who don't know how to cut up an onion or scamble an egg--and who are reluctant to try. The side dishes she recommends are simple and are coordinated with the timing of the main dish. Often she gives us a recipe in which everything is cooked together--for instance, a chicken is roasted along with onions, carrots, and potatoes, so everything is ready at once, and when you're finished there's only one pan to clean; easy fish is baked over a bed of vegetables; a steak supper combines watercress, mushrooms, bread, and a delicious steak all in one.
Notes: Includes index.