Home Cooking

Paperback $15.95

Mar 23, 2010 | 208 Pages

  • Paperback $15.95

    Mar 23, 2010 | 208 Pages

Praise

“As much memoir as cookbook and as much about eating as cooking.” —The New York Times Book Review

“The one true kitchen friend.” —The Washington Post

“Celebrates a life devoted to food, with chapters on how to cook a meal for several hundred people, how to prepare a gourmet dinner with eggplant in your bathtub, and how to make the best fried chicken in the world.” —Santa Fe New Mexican
 
“Laurie Colwin’s food thoughts are like phone calls from a dear friend.” —The New York Times
 
“A delightful tribute to food, friends and kitchen memories…. This charmer is as irresistible as homemade shortbread.” —San Diego Union-Tribune
 
“A very funny book. Funny enough to make you giggle out loud.” —Newsday

“[Laurie Colwin] is a home cook, like you and me, whose charm and lack of pretension make her wonderfully human and a welcome companion.” —Chicago Tribune
 
“I decided to lean back and trust Ms. Colwin when she revealed that ‘I am never on a diet regime I cannot be talked out of.’” —Ann Banks, The New York Times Book Review
 
“Delightful. . . . [Colwin] is funny, and for some reason funny stories about food are as funny as things can get.” —St. Petersburg Times
 
“Cozy, unpretentious good sense . . . characterizes all her food writing.” —The New York Times
 
“I have in my kitchen a book called Home Cooking. And, in between following the recipes for Extremely Easy Beef Stew, or Estelle Colwin Snellenberg’s Potato Pancakes, I would frequently sit down on a little stool in my kitchen and read through one of the essays in that book. I never read through The Joy of Cooking, and I can read the Silver Palate Cookbook standing up, but I always sat down to read these.” —Anna Quindlen
 
“Laurie Colwin is both sensible and sensitive when writing about food, and [her] prose makes me laugh, cry and feel hungry all at the same time.” —The Baltimore Sun
 
“Reading the essays of Laurie Colwin is a bit like eating comfort food: warm, familiar and good for the soul.” —Hartford Courant
 
“A warm, personal remembrance of the foods Colwin ate as a child and later served to friends and family.” —Seattle Post-Intelligencer
 
“[Colwin] is a beacon of hope. For beginning cooks, Home Cooking is a grand consciousness and/or confidence-raiser.” —The Oregonian
 
“Like a classic dish, [Colwin’s] writing is magic in its simplicity.” —Charlotte Observer
 
“Wry and funny.” —Dallas Morning News
 
“Charming and humorous.” —USA Today
 
“Enthralling, but all too short. The only thing to do [is] reread it. And then turn to her novels.” —Buffalo News

Table Of Contents

Foreward
Home Cooking: An Introduction
Starting Out in the Kitchen
The Low-Tech Person’s Batterie de Cuisine
Alone in the Kitchen with an Eggplant
How to Fry Chicken
Potato Salad
Feeding the Fussy
Bread Baking Without Agony
Friday Night Supper
How to Disguise Vegetables
Fish
Feeding the Multitudes
Chocolate
The Same Old Thing
Red Peppers
Dinner Parties
How to Avoid Grilling
Nursery Food
Bitter Greens
Soup
English Food
Without Salt
Stuffing: A Confession
Flank Steak: The Neglected Cut
Kitchen Horrors
About Salad
Repulsive Dinners: A Memoir
Chicken Salad
Easy Cooking for Exhausted People
How to Give a Party
How to Make Gingerbread
Stuffed Breast of Veal: A Bad Idea
Black Cake
Index

Product Details

Also by Laurie Colwin

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