Aug 28, 2018 | ISBN 9781524761660
“One of my favorite cookbooks of all time is How to Cook Without a Book by food writer Pam Anderson. . . . It single-handedly altered the way I approach cooking by showing me how to take a small handful of cooking techniques and use them to create literally endless variations for breakfast, lunch, and dinner. I recommend it to anyone trying to find their footing in the kitchen!”
—Ree Drummond, author The Pioneer Woman Cooks, from Buzzfeed’s “19 Cookbooks That Will Improve Your Life”
“Pam Anderson long ago cracked the code of quick weeknight cooking. Now she updates her wisdom with modern ingredients, tips and techniques. As an overworked professional and food lover, I have just two words in response: Thank you.”
—Joe Yonan, editor, America The Great Cookbook
“Pam is hands-down one of the best cooks I know. She understands what works at home (and what doesn’t) and writes clear, precise recipes that almost cook themselves. Pam’s food perfectly balances effort with reward, proving that simplicity is the key to happiness in the kitchen.”
—Jack Bishop, Chief Creative Officer, America’s Test Kitchen
“How to Cook Without a Book should win a prize for most understated cookbook title. What Pam Anderson really outlines here is a culinary tradition for today’s American family; a practical, nourishing, and delicious way to deal with your family’s everyday food life without written-in-stone recipes and without fuss or arcane ingredients. You’ll love Pam holding your hand while you create the dishes that your children and grandchildren will one day certainly be cooking without a book.”
—Arthur Schwartz, author of What to Cook and Naples at Table
“For down-to-earth, ‘can-do’ cooking that tastes terrific, nobody does it better than Pam Anderson. The book’s common sense tips and kitchen wisdom will not only inspire new cooks but inform well-seasoned ones, too.”
—Rick Rodgers, author of Thanksgiving 101 and Christmas 101
“[The] book gives you confidence that [the recipes] will work, and you will not be disappointed.”
—The New York Times
“Her writing is sensible and easy to understand. Useful and challenging enough for both experienced cooks and novices.”
—Philadelphia Inquirer
“My pick for cookbook of the year. . . . It’s a book that both novices and experienced cooks will appreciate.”
—Times/Post Intelligencer, Seattle, WA
“If you want to produce contemporary perfections in standards like meatloaf, roast turkey, cole slaw, and cobbler, this is the book for you.”
—Chattanooga Times
