Get Cooking_ 150 Simple Recipes to Get You Started in the Kitchen - Mollie Katzen [0]
150 Simple Recipes to Get You Started in the Kitchen
Mollie Katzen
With Photographs by the Author
To Sam and Eve
Contents
Acknowledgments.
Get Cooking.
Soups.
Salads.
Pastas.
Vegetarian Entrées.
Burgers.
Chicken, Fish, and Meat.
Sides.
Party Snacks.
Desserts.
Searchable Terms.
About the Author
Other Books by Mollie Katzen
Credits
Copyright
About the Publisher
acknowledgments
One of the best parts of my job is that I get to work with some of the funniest, nicest, smartest, most food-passionate/knowledgeable people on the planet. Number one in all of these categories is the inimitable Steve Siegelman, who helps me organize my thinking about the broader project, and then zooms into the micro with his brilliant sense of language. A huge thank-you to Steve for his comprehensive support—in every sense.
Christi Swett is my recipe test accomplice, and Lorraine Battle, my food styling partner. Could I do it without you? Maybe. But it wouldn’t be nearly as good, and it definitely would be a whole lot less fun.
Major thanks to Beth Shepard for being here for me, always—for the big, medium-sized, and little pictures, all of them important and insistent.
To Janet M. Evans, graphic designer extraordinaire: I have loved sitting with you at the computer for umpteen hours, and I am thrilled with the results. You are a true example of artistic talent minus the temperament! There should be more of you in the world, but for now, I’ll settle for just one. And thanks to Philip Rolph Scanlon for feeding us.
To my wonderful mother, Betty Katzen: Thank you for everything-in-general, and for your brisket recipe in particular.
To my children, Sam Black and Eve Shames: Thank you for your inspiration and advice, and for your great taste in food (and in everything else). And thanks to my terrifically helpful, unofficial focus group for your great input: Steve Troha, Sarah Goodin, David Havelick, Becca Hunt, Laura Mead, and Cooper Reaves.
To Ted Mayer and everyone at Harvard University Dining Services, and to all the many incredible Harvard students who have so generously shared meals, stories, and helpful feedback over the past number of years: Much appreciation for the honor of collaboration and friendship.
Thanks to Ken Swezey for providing consistently excellent pragmatic support; to Will Schwalbe for your generosity of spirit and your dead-on sense of context; and to Robert MacKimmie for being my garden-and-photo guru and champion.
Bob Miller is a publishing visionary, and a one-man cheerleading squad who has helped me stay buoyant throughout the past more than a dozen years. Big thanks to Bob, and to the gang at HarperStudio: Debbie Stier, Sarah Burningham, Julia Cheiffetz, Katie Salisbury, Kim Lewis, Nikki Cutler, Lorie Young, Leah Carlson-Stanisic, Doug Jones, and Mary Schuck (cover maven). You’re the best!
Much appreciation to Kathie Ness, who is a most “respectfully submitted” copy editor, and to Elizabeth Parson for building the index.
Special thanks to Lara Gish and the Kashi Company for their support of get-cooking.com, and for their impressive work in making healthy products taste singularly delicious. However you do it, please keep it up.
get cooking.
We all love food, and we all know what we like. But for many people—sadly, frustratingly—the love of food doesn’t necessarily translate into happy, good eating on a daily (or even weekly or monthly or any kind of regular) basis. Somehow, as our options have increased—from restaurants and takeout to more and more frozen heat-and-eat options of every kind—the fine, ancient craft of cooking has become something of a lost art. Why it that? What bridge is out?
I truly believe the missing link is pure knowledge: learning how to cook—for real—and then falling in love with it so much that we find ourselves making the time for it. Over and over. And then it becomes part of our lives.
Here’s the irony: Interest in cooking is at an all-time high. We love