Cover image for Mastering my mistakes in the kitchen : learning to cook with 65 great chefs and over 100 delicious recipes
Title:
Mastering my mistakes in the kitchen : learning to cook with 65 great chefs and over 100 delicious recipes
Author:
Cowin, Dana, author.
Personal Author:
Edition:
First edition.
Publication Information:
New York, NY : Ecco, [2014]

©2014
Physical Description:
ix, 309 pages : color illustrations ; 27 cm
Summary:
"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..."--Dust jacket.
General Note:
Includes index.
Language:
English
Contents:
Starters & soups -- Salads -- Vegetables -- Poultry -- Meat -- Seafood -- Pasta, beans & grains -- Breakfast, breads & warm toasts -- Desserts.
Subject Term:
Genre:
Added Author:
ISBN:
9780062305909
Format :
Book

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TX714 .C69925 2014 Adult Non-Fiction Cooking
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Summary

Summary

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.


Reviews 2

Publisher's Weekly Review

Cowin, the editor-in-chief of Food & Wine, debuts with a delightful "cookbook confessional" that documents a lifetime of making errors in the kitchen. She chronicles her journey to learn from her mistakes with a little help from her friends, all of them star chefs such as José Andrés, Jean-Georges Vongerichten, April Bloomfield, and Tom Colicchio. Along the way, Cowin says in a candidly humorous voice, she discovered "a bigger lesson-something more important than the perfect fried chicken or no-fail soufflé. And that is to be honest about what holds you back-in the kitchen and in life-and face it head on." Cowin tackles 100 of her favorite recipes, "the ones I've made for family and friends over the years," in an accessible fashion that's sure to motivate home cooks to head fearlessly for their kitchens and try these tempting ideas. The simple and tasteful dishes are accompanied by extremely helpful tips, such as how to get the creamiest soup consistency; how to "brighten" pesto; and the best pan in which to cook whole fish. For starters, there's Cowin's take on Ming Tsai's potstickers and Danny Meyer's pork meatball sliders, along with other standouts such as a mushroom and beef stew and a baked ziti arrabbiata. Cowin's culinary education makes for a charming and important book for both would-be and accomplished chefs. (Oct.) © Copyright PWxyz, LLC. All rights reserved.


Library Journal Review

When it comes to hands-on cooking, longtime Food & Wine editor in chief Cowin has messed up every food imaginable. After a foreword from chef Thomas Keller, the author admits not only to serving burnt and bland meals but also to creating a magazine column in which she used a pseudonym to solicit help. Cowin ultimately set out to improve her skills by collecting her frequently attempted and favorite recipes (e.g., cheese souffle, slow-roasted tomatoes with crunchy bread crumbs, simplest crepes with dark chocolate and cinnamon), noting her mistakes, and asking famous chefs for advice. Within this cookbook (written with food writer Turshen), Cowin sums up what she's learned in a handy "cheat sheet," which precedes simple recipes accompanied by "chef's tips" sidebars. VERDICT More accessible than Adam Roberts's Secrets of the Best Chefs, this cookbook is foremost a collection of reliable recipes and straightforward advice. Like Ina Garten's Barefoot Contessa Foolproof, it relies on simple equipment, techniques, and ingredients. (c) Copyright 2014. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.