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The Haven's Kitchen Cooking School: Recipes and Inspiration to Build a Lifetime of Confidence in the Kitchen

The Haven's Kitchen Cooking School: Recipes and Inspiration to Build a Lifetime of Confidence in the Kitchen

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The Haven's Kitchen Cooking School: Recipes and Inspiration to Build a Lifetime of Confidence in the Kitchen

ratings:
5/5 (1 rating)
Length:
604 pages
5 hours
Publisher:
Released:
Apr 4, 2017
ISBN:
9781579657871
Format:
Book

Description

Named a Best Cookbook / Gift Book of the Year by Better Homes & Gardens, Library Journal, and Publishers Weekly

The Must-Have Book That Will Teach You How to Cook

Learning to cook has never been simpler—or more delicious—thanks to The Haven’s Kitchen Cooking School. Each of the book’s nine chapters centers on a key lesson: in the eggs chapter, readers will learn about timing and temperature while poaching, frying, and scrambling; in the soups chapter, they will learn to layer flavors through recipes like Green Curry with Chicken. The rigorously tested recipes—including wholesome lunches, dinner-party showstoppers, and delectable desserts—will become part of readers’ daily repertoires. Beautiful photographs show both the finished dishes and the how-to techniques, and helpful illustrations offer further guidance.
Publisher:
Released:
Apr 4, 2017
ISBN:
9781579657871
Format:
Book

About the author

Alison Cayne is the owner of Haven’s Kitchen, a cooking school, café, and event space in New York City. Alison started Haven’s Kitchen as a place to inspire and educate people on food and sustainability issues. She serves on the boards of Edible Schoolyard NYC and the Food and Environment Reporting Network and has been featured in such publications as the New York Times, Vogue, Elle, Domino, Bon Appétit, Food & Wine, and Goop. She has a master’s in food studies from New York University, where she is now an adjunct professor. Alison lives in New York City with her five children. Find her on Instagram @havenskitchen.


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Inside the book

Top quotes

  • For more flavor, sauté some minced garlic or onion in olive oil before adding the rice. When the garlic or onion softens and just begins to color, add the rice and cook for a few minutes, stirring, until it produces a nutty aroma.

  • We recommend using a fine sea salt such as Baleine while cooking and a flaky sea salt like Maldon to finish dishes just before serving.

  • Don’t let perfection get in the way. Enjoy yourself and have a sense of humor. After all, food is only one part of a meal.

  • Simmer them until they’re plump, tender, and creamy, adding a bit more water along the way if the beans start looking dry.

  • You can serve this alone or with grilled salmon or crispy tofu on top and a drizzle of Ginger-Garlic Vinegar Sauce.

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The Haven's Kitchen Cooking School - Alison Cayne

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