Sara Moulton's Home Cooking 101: How to Make Everything Taste Better

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Time Inc. Books, Mar 8, 2016 - Cooking - 368 pages

 In Sara Moulton's Home Cooking 101, Sara helps answer that eternal question, "What's for dinner?" This must-have resource combines 150-plus all-new recipes with time-tested methods that elevate meals from everyday to extraordinary.

Sara guides readers every step of the way, from including detailed instructions in every recipe to ensure the dish comes out perfectly every time to tips about selecting ingredients and balancing flavors. Bright color photographs and straightforward techniques show how easy it is to build flavors in a pan for a one-dish dinner, bake seafood in parchment for a quick healthy meal, and turn fresh seasonal produce into scene-stealing side dishes.

Readers will find recipes to please every palate, including a whole chapter of vegetarian and vegan options. Enjoy fresh-tasting classics such as Sautéed Lemon Chicken with Fried Capers, Steak with Pickled Salsa Verde, and No-Knead Walnut Rosemary Bread, along with inspired new dishes such as Smashed Crispy Jerusalem Artichokes and Seared Scallop Salad with Spicy Watermelon Vinaigrette. Home Cooking 101 also features contributions from some of Sara's favorite fellow chefs, including Rick Bayless, Amanda Cohen, Hiroko Shimbo, Jacques Torres, Marc Vetri, and Grace Young. 

Sara's signature mix of energy and warmth makes this invaluable resource a joy to cook from, proving that even a quick weeknight meal can be fun and easy.

 

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Sara Moulton's Home Cooking 101: How to Make Everything Taste Better

User Review  - Publishers Weekly

Moulton, a longtime cooking instructor and host of PBS’s Sara’s Weeknight Meals, offers a playbook for overcoming the deepest culinary ruts. She goes back to the basics of good home cooking ... Read full review

Contents

Cover
THE GOOD COOKS PANTRY
SOUPS SALADS FOR SUPPER
51
QUICK QUICKER ENTRÉES
18
MEAL IN A
124
VEGETARIAN VEGAN
24
COOKING WHEN YOU HAVE MORE TIME
46
ON THE SIDE
179
SOMETHING SWEET
167
Guest Chefs
36
Seasonal Produce Guide
54
Metric Equivalents
67
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