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Mastering My Mistakes in the Kitchen
by Dana Cowin


Overview -

An uproarious, inspiring cookbook from the longtime editor-in-chief of Food & Wine magazine, in which the first lady of food spills the secret of her culinary ineptitude, while learning--finally--to cook, side-by-side with some of the greatest chefs working today, from David Chang to Alice Waters to Thomas Keller.  Read more...


 
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More About Mastering My Mistakes in the Kitchen by Dana Cowin
 
 
 
Overview

An uproarious, inspiring cookbook from the longtime editor-in-chief of Food & Wine magazine, in which the first lady of food spills the secret of her culinary ineptitude, while learning--finally--to cook, side-by-side with some of the greatest chefs working today, from David Chang to Alice Waters to Thomas Keller.

For years, Dana Cowin kept a dark secret: From meat to veggies, broiling to baking, breakfast to dinner, she ruined literally every kind of dish she attempted. Now, in this cookbook confessional, the vaunted "first lady of food" finally comes clean about her many meal mishaps. With the help of friends--all-star chefs, including April Bloomfield, Alex Guarnaschelli, and Tom Colicchio, among many others--Cowin takes on 100 recipes dear to her heart. Ideal dishes for the home cook, each recipe has a high "yum" factor, a few key ingredients, and a simple trick that makes them special. With every dish, she attains a critical new skill, learning invaluable lessons along the way from the hero chefs who help her discover exactly where she goes wrong.

Hilarious and heartwarming, encouraging and instructional, Mastering My Mistakes in the Kitchen showcases Cowin's plentiful cooking mistakes, inspiring anyone who loves a good meal but fears its preparation. Featuring gorgeous full color photography, it is an intimate, hands-on cooking guide from a fellow foodie and amateur home chef, designed to help even the biggest kitchen phobics overcome their reluctance, with delicious results.

 
Details
  • ISBN-13: 9780062305909
  • ISBN-10: 0062305905
  • Publisher: Ecco Press
  • Publish Date: October 2014

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BookPage Reviews

Cooking: A new kind of fast food

Even if you’re a certified chaos-coping, time-challenged clock jock, multitasking your way through a day that’s way too short on hours, you do have time to cook. Take it from Mark Bittman, the master food writer and cookbook author who’s become one of our prime public foodie intellectuals. His latest, How to Cook Everything Fast, is not his best-selling How to Cook Everything on steroids; it’s a recipe-laden (2,000 all new) roadmap that follows the real-time rhythm of the kitchen with shortcuts galore and strategies that seamlessly merge prep and cooking, yielding maximum taste from real ingredients in minimum time. The skills you need for this revved-up ride are built into the recipes, and almost all of them (including salads, sandwiches, grains, veggies, beans and tofu) can be one-dish dinners. Each is served with great ideas for variations, substitutions and “simultaneous sides” that easily fit into your cooking choreography—Provençal Chicken with Red Wine and Rosemary Quinoa, Warm Tabbouleh with Mussels with Crisp Seasoned Pita. It’s the best Bittman yet!

CULINARY CORRECTIONS
Dana Cowin has been editor-in-chief of Food & Wine for 20 years, but her dirty little secret is just surfacing. Though she knows all about eating great food and talking to the best chefs in the world, Dana wasn’t comfortable cooking in her own kitchen and admits to messing up every kind of dish. In a moment of bravery, she decided to face her kitchen inadequacies, fess up and get help. And what help she got—David Chang, Suzanne Goin, José Andrés, Tom Colicchio and Jacques Pépin, to name just a few! Cowin includes more than 100 recipes, from starters to desserts, each prefaced by her experiences, good and bad, in Mastering My Mistakes in the Kitchen. All of the 65 renowned chefs who came to the aid of this damsel in culinary distress have added their own “chef tips” and ideas about ingredients, equipment, quick fixes, checking for doneness, reheating and more, to make you a happier and better home cook. So, do a Dana, pay attention and learn from your mistakes.

TOP PICK IN COOKBOOKS
A new wave of Ottolenghi fever (and fervor) is about to hit and, thank goodness, there’s no cure. I suggest that you simply give in to it, replenish your spice pantry, gather your vegetables, grains and legumes and celebrate big-time. Plenty More is Yotam Ottolenghi’s second ode to vegetarian cooking, this time with the emphasis on cooking techniques and on elevating ingredients in new ways, expanding their flavor domains and your meat-free repertoire. In 120 recipes and a dozen chapters organized by cooking method, Ottolenghi’s verve and brilliance, seasoned with Middle Eastern magic, are on display again—and, with his deftly detailed instructions, duplicable by ordinary home cooks (you and me). Read the recipes, gaze at the photos, then get into the kitchen and create the sublime, like Saffron, Date and Almond Rice, Taleggio and Spinach Roulade, Crushed Carrots with Harissa and Pistachios or Caramelized Fig, Orange and Feta Salad.

 

This article was originally published in the October 2014 issue of BookPage. Download the entire issue for the Kindle or Nook.

 
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