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The No Recipe Cookbook: A Beginner's Guide to the Art of Cooking

Crowther, Susan

28 ratings by Goodreads
ISBN 10: 1620876167 / ISBN 13: 9781620876169
Published by Skyhorse Publishing, U.S.A., 2013
Condition: Very Good Hardcover
From The Unskoolbookshop (Brattleboro, VT, U.S.A.)

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1620876167 Dust jacket is moderately shelfworn, whih includes a tiny tear on top edge of back. A sturdy, unmarked copy. SIGNED BY AUTHOR on half-title pg. Bookseller Inventory # 029205

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Bibliographic Details

Title: The No Recipe Cookbook: A Beginner's Guide ...

Publisher: Skyhorse Publishing, U.S.A.

Publication Date: 2013

Binding: Large Hardcover

Book Condition:Very Good

Dust Jacket Condition: Very Good

Signed: Signed By Author

About this title


What has happened to cooking? Where has it gone? For most people, it is left to the experts in restaurants and on television. Thanks to the constant availability of takeout, frozen dinners, and fast food restaurants, for the majority of Americans, cooking has become a spectator sport—an entertaining activity you watch on television, but not something to try at home. The No Recipe Cookbook is a warm and funny instructional guide that addresses this issue head-on. Rather than simply collecting recipes, author, chef, caterer, and nutritionist Susan Crowther offers people something even more useful—an understanding of how to cook. The No Recipe Cookbook is a commonsensical and creative approach to preparing delicious meals, focusing on principles, intuition, and integrity. Cooking is also explored holistically, incorporating aspects such as local ingredients and “green cooking.” Each page explores culinary virtues of patience, adaptability, and love next to principles, utensils, and procedures.

From preparing simple salad dressings to simmering soup stocks to kneading dough for bread, Crowther takes the intimidation factor out of cooking by giving readers the basic information and tools they need for culinary success. Once you understand a few basic rules and generally what ingredients in what proportions are necessary for certain dishes, you’ll be free to confidently experiment with all sorts of culinary creations. With a handful of easy-to-follow cooking time charts and shopping lists, plenty of warm advice, and a pinch of humor, Crowther welcomes aspiring cooks on a fun and exciting culinary adventure.

About the Author:

Susan Crowther 

is a Vermont transplant, from Chicago, Illinois. Her interest in culinary art began at the age of 3, when she began playing Mish Mash—an improvisational game of mixing food ingredients together and hoping for something edible. This interest grew into a career, including graduating from the Culinary Institute of America, working the industry, and eventually running her own catering business—Susie’s Menu. Susie's passions encompass cooking, writing, and health.  She has worn several hats:  cook, chef, caterer, nutritionist, massage therapist, health educator, college professor, and mom. Susie lives in Brattleboro, Vermont with her husband Mark, their two dogs, and the occasional son. Visit The No Recipe Cookbook:

Roland G. Henin, one of approximately sixty Certified Master Chefs in the United States, serves as corporate chef for Delaware North Companies. He served as the director of the Culinary Arts Department at the Art Institute of Seattle and, in 1992, was the coach of the gold medal U.S. Culinary Team, helping the American chefs bring home the World Cup from Luxembourg. Chef Henin was educated at the College Moderne in Nancy, France.  He was designated a certified executive chef in 1979 and a certified culinary educator in 1982 by the American Culinary Federation. In 1983 Chef Henin earned the coveted honor of Certified Master Chef.

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