Uncomplicated: Taking the Stress Out of Home Cooking - Couverture souple

Tansey, Claire

Couverture souple

ISBN 10 : 0735233993 ISBN 13 : 9780735233997

Editeur : Penguin Canada, 2018

Synopsis

An indispensable cookbook that introduces a happier, easier way to get a homemade dinner on the table and proves that it doesn't have to be difficult to be delicious. Cooking can be easy, fast, and fun!

Claire Tansey is an accomplished chef, but she's also a busy working mom. She knows how to make classic dishes by the traditional method, but after years of working, Claire has figured out a better way of cooking that doesn't take more time than it needs to. In Uncomplicated--featuring over 125 easy-to-make recipes--you'll find out how to make an unforgettable soup just by simmering lentils with a few spices; how to roast a chicken so it's golden and juicy every time; how to make delicious veggie side dishes in five minutes flat; how to make a gorgeous chocolate layer cake with just a bowl and spoon; and how to entertain at home without breaking a sweat. These and many more genius recipes, shortcuts, tips, and tricks will get you excited about cooking and take the stress out of homemade. And, every recipe is tested using a rigorous process so you know it will work just as it should.
     Claire's tell-it-like-it-is, funny, irreverent tone will make you feel as though she's in your kitchen, showing you how to skip or combine steps, to invite the kids in, to host a dinner party without anxiety, and to remember that food should bring joy, above all else.

A propos du livre

À propos de l?auteur

CLAIRE TANSEY is a chef, teacher, and former Food Director at Chatelaine. She now focuses on inspiring home cooks with easy, fun, and delicious recipes and clever tips and tricks at Claire Tansey's Kitchen, on Cityline, the Toronto Star, and CBC Radio.

Extrait. © Reproduit sur autorisation. Tous droits réservés.

 
Introduction

Hi, come on in. Let me tell you how I got here.
 
I grew up in a family that ate dinner together every single night. My mom worked full-time, and then came home and whipped up supper while my brother, sister and I bickered about who would set the table and who would walk to the train station to meet Dad on his way home from work.
 
At the time it didn’t seem unusual—in fact all of our friends were also expected home for some kind of homemade supper. But now, as an adult, I marvel at how my mom managed it all. Of course, she didn’t really have any choice. Frozen and prepared foods weren’t as common then as now, and we never ate in restaurants. Like most of the other moms in our neighbourhood, she just needed to feed her family.
 
Those meals were simple home cooking, but they live large in my memory: little lamb chops sizzled under the broiler with baked potatoes and mint sauce from a bottle; cheese soufflé made with neon-orange Imperial cheddar served with buttered frozen peas; stir-fried beef with broccoli and cashews. We each had our assigned place at the table (I was in a direct line of my older sister’s elbow), and we ate and chatted (usually) politely. My dad ate everything with immense delight, my brother told tall tales, and my sister shoved me at every opportunity.
 
Today, that model seems obsolete. Between long commutes, chockablock schedules, fussy eaters and special diets, who could possibly have the time, the energy and the know-how to cook supper every night, right? Now that I have a family of my own, I face the same challenges. Just getting the grocery shopping done is sometimes more than I can manage. And what about all the confusing messages about health and environment? Should I buy cage-free eggs or organic? Are avocados causing drought in California? And what the heck is chia? It’s just too complicated. And yet we recognize that home cooking is good for us and benefits our families, our finances, our health and our planet. We want to come back into the kitchen—but how?
 
The solution is to simplify. Forget all the bells and whistles, the TV chefs, the fancy knives and gadgets. Strip away all that unnecessary noise and just cook simple, good food. That’s what “uncomplicated” means to me.
 
I started cooking pretty young, but by the time I left home for Mount Allison University in New Brunswick, I was only cooking the basics. Then, in my third year of school, I got a job cooking in the school president’s house for big parties. The pay was good, the crew was fantastic and the work was . . . well, not work at all. I was hooked.
 
After graduating with my bachelor of arts degree, I bought knives and chef ’s whites and apprenticed as a chef in fine dining.
 
But much as I loved the pace and energy of restaurant work, it’s a young person’s game, and by the time I turned thirty I transitioned out of that gruelling work and into a gentler life developing recipes for magazines and teaching cooking classes. Focusing on home cooking was much more satisfying. Much more me. I love fine cuisine, but really, I’m just hungry. Sure, I know how to fillet fish, slow-roast duck breasts and caramelize shallots, but I’d rather boil a pot of pasta and have garlic spaghetti on the table in fifteen minutes so my partner Michael, our son Thomas and I can sit together. And that’s miles better for me and my family than a store-bought frozen anything.
 
The recipes in this book are the ones I cook at home for my family and friends— really! I’m a working mom who tries to get a tasty home-cooked meal on the table seven nights a week. That’s a tall order, I know, but after more than twenty years as a food professional, I’ve figured out how to get to delicious with as little stress—and as few dirty dishes—as possible (though sometimes, when I don’t feel like cooking, this means bread and cheese, and that’s okay, too).
 
So on those days when you’re wandering the supermarket aisles trying to think up something new and exciting to do with chicken, or trying to remember the results of the latest salmon-farming study, remember my little mantra: “Just cook it yourself. Nothing else matters.” And if you’re all out of dinner ideas, I’ve got you covered.
 
If you think you can’t cook, you’re in the right place. Because you can, and you’re going to love it.
 
Let’s get started.

Détails de l'édition

• Éditeur: Penguin Canada
• Date d'édition: 2018
• Langue: anglais
• ISBN 10: 0735233993
• ISBN 13: 9780735233997
• Reliure: Broché
• Nombre de pages: 296
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible