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Throw out your takeout menus, save money, and discover just how easy and delicious home-cooked meals can be
"Stephen's passion for cooking and delicious recipes makes NO MORE TAKEOUT a must-have guide for anyone looking to learn the basics, brush up on techniques, or expand his or her repertoire."
--Colin Cowie More than 450 step-by-step photographs show you how to cook Three recipe levels take you from basic eats to blowout meals Easy-to-follow instructions walk you through each recipe Gear and ingredient lists take the guesswork out of what you'll need Sidebars give you helpful kitchen tips and tricks Menus offer complete game plans for memorable meals
"Food is Stephen Hartigan's great passion. In "No More Takeout ," he's managed to translate all that love into simple, delicious, and completely inspiring recipes--even for people who eat out or order in all the time."
This book offers an interesting concept: Imagine all the dishes you buy already prepared and would like to know how to make. Use the step-by-step photos here and you'll learn how. The authors are Stephen Hartigan, a private chef who has worked in top London restaurants, and Jerry Boak, a writer and web designer. To make the lasagna pictured on the cover, you'll see how to layer the tomato sauce, the ricotta mixture, and the noodles. An eggplant Parmesan takes you through the batter stages, into the pan, and then the baking dish. They really begin at the beginning: fried or scrambled eggs, bacon, pancakes. Entrees include satay chicken skewers, meatballs, pork chops, quick chili. Desserts: lemon tart, special occasion cake. So many cooks, me among them, assume you know how to chop an onion, turn broccoli into florets, or separate an egg. These authors assume you know nothing. An accessible volume for anyone trying to wean himself from carry out. It's never very good! It's so expensive! Put down those keys and head to the kitchen. (The Boston Globe, April 22, 2009) These are men's cookbooks. Oh, they don't come right out and say it, but they're written by men, and those are men's hands in the photos, and the covers are a manly orange-and-brown. So all cooking men are the same? Heavens, no. One book is for Cooking Dude, the other for Cooking Wonk. The target audience of 'No More Takeout!' is not Cooking Dude yet. He's Reheating Dude, and he's beginning to realize he could do better. He's not likely to throw in with Martha Stewart or Betty Crocker, but a small, colorful "do-it-yourself guide to cooking" might catch his eye. Right upfront, "No More Takeout" stipulates that no cooking experience is needed. It starts with 20 pages of equipment and glossary - and then assumes that Dude is going to skip right to the cooking. So each recipe includes an equipment list and page-number keys for relevant techniques. It's a bit annoying, having to flip to "page xxiv" for a tutorial on sweating, but it allows the recipes to have airy display on one or facing pages. Level 1 has entry-level meals: fried eggs, baked potatoes, spaghetti with meat sauce. Level 2 is "more involved" (roasted chicken, veal Milanese), Level 3 "challenging" (pot stickers, pan-seared bass). All told, it's more than 100 recipes, including desserts, snacks and sides. "Hearty" is the most frequent description. Personal chef Hartigan and writer/designer Boak are generous with encouragement and predictions of impressed friends. In that way, it's like the cookbooks for young brides of 50 years ago, in the days before Dudes. (San Jose Mercury News, May 5, 2009)
Getting Set Up.i
Ready, Steady, Prep!
Level 1: THE BASIC BASICS.
Waking Up to Breakfast Anytime.
Quick Bites and Simple Snacks.
Easy Main Dishes.
Basic Basics Desserts.
Level 1 Menus.
Level 2: RAISING THE BAR.
Soups and Stews.
Marvelous Main Dishes.
Level 2 Menus.
Level 3: NOW YOU'RE COOKIN'!
Elegant First Courses.
Sophisticated Main Dishes.
Level 3 Menus.
Published: March 2009
Dimensions (cm): 23.3 x 21.1 x 1.7
Weight (kg): 0.876