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How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart

Recent Reviews

Hearty grain and legume salad formula reviewed by Kestrel

7th August 2022

I use this a lot in summer to make quick grain salads. For example, we just made a barley and lentil salad with basil, black olives, plums, and yellow tomatoes from the garden. It's a great way to use up small amounts of various veg from our allotment....
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Roasted Pepper Relish with Olives, Capers, and Rosemary reviewed by kaye16

6th July 2016

I used this for some Seared Fish Steaks (swordfish) and we quite liked it. The recipe doesn't say, but I chopped my rosemary leaves pretty small, since I don't really like the feel of the needles in my mouth.
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Pickled Pink Onions reviewed by kaye16

9th April 2012

This is a really simple relish for a meal that needs a bit of zip. The longer it gets to sit beforehand, the better. The leftovers were terrific on a ham sandwich.
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Steam/Sautéed Vegetables reviewed by kaye16

31st January 2010

Within a few months I ran into this technique is several places. It's quite a good way to do veggies. Extra instructions I've noted: - When mixing veggies they need to be of a size that cooks in about the same amount of time. - Melt butter first, toss...
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