Sensational Home Cooking in 3 Easy Steps

by Leslie Revsin

Book Overview

Praise for Leslie Revsin Author of Come for Dinner, a James Beard Award Finalist and Great Fish, Quick, a Julia Child Cookbook Award Finalist "Leslie Revsin cook(s) with a flair for flavor, a steady... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0471482315
• ISBN13: 9780471482314
• Release Date: August 2004
• Publisher: Houghton Mifflin
• Length: 226 Pages
• Weight: 1.65 lbs.
• Dimensions: 0.8" x 8.0" x 8.8"

Customer Reviews

Simply the best cookbook!

Leslie Revsin was the first female chef at the Waldorf Astoria in NYC. She wrote this book for her dughter (who lived in CA) because her daughter had young children and very little time to cook. These are delicious recipes that are easy. My whole family loves them. This would make a great gift for a new mom.

Written to inspire novices and experienced cooks

I have two small children and have less and less time to cook. This is a great book for someone who wants to serve healthy food fast. My dad was a terrific cook who did it all without recipes. He taught my mom how to cook but traditionally women in her family don't cook, so my dad did all the cooking. In keeping with family tradition my brother was required to learn how to cook and I was not. So I learned to cook after I got married and taught myself using cookbooks so I have an extensive collection. I personally think cookbooks should help make preparing food easier and inspire not intimidate. That is why I love this book. It is designed to make good food simple and easy and tasty. I would recommend this to the experienced cook looking to save time, the novice cook who wants good food with minimal effort or someone who wants fresh ideas from a cookbook written to inspire instead of intimidate.

Becoming one I use often

This book is filled with homey (but not frumpy) recipes for soup, salad, sides, main dishes and a few desserts. As a registered nurse working full time, I really respect this book for not wasting my valuable free time with so-so dishes involving lots of steps. All the recipes I've tried have been more than satisfactory, while using common supermarket ingredients and simple techniques. Highly recommended.

One of my favorite cookbooks

Unlike most of the "quick" and "simple" cookbooks I've tried, this one has recipes that are truly quick and easy, AND actually taste good. This is the perfect book for someone who is new to cooking (a great college graduation or housewarming gift!), because the recipes are not at all intimidating and can all be completed within a half hour. And the best thing about this book, in my opinion, is that Revsin's recipes all have very short ingredient lists. I love to cook good food, but am generally on a tight budget, and I can't afford the long lists of pricey ingredients that you find in most cookbook recipes.

Familiar ingredients + simple techniques = fresh results!

After having cooked for more than 30 years, my view of cookbooks is sometimes jaded. Many books still on my shelves have only a recipe or two that I have come to rely on; others turned out to be attractive and entirely impractical. This book drew me in because of the late author's reputation for developing skillful combinations of ingredients. Still, my expectations were tempered by experiences with other so-called "easy" or "quick" cookbooks. What a tremendous surprise. My excitement grew as I turned each page. The ingredients are not hard to find, the methods are truly easy (beginners welcome here, I would think), and mostly the results are on the table in under thirty minutes. Although there are a few delightfully appetizing color photographs, these are not recipes that play better for a food stylist than for the family. This is food people will want to eat: smothered mini-meat loaves (made on the stove top!); Waldorf chicken legs (think drum sticks); halibut with creamy dill butter. Recipes for vegetables, side dishes, salads, and even desserts are cook and family-friendly complements to the variety of main dishes (including some vegetarian) presented. Annotations of simple tips, serving suggestions, and variations show how to pull things together. I like the fact that this author was not afraid to name names. Watch for the helpful brand name suggestions and for comments about the quality of various ingredients available: for example, on the condition of most fresh apricots brought to market in the USA. As an empty nester, I also appreciate the fact that these recipes prepare four servings, for the most part. A cupcake recipe makes five large or six ordinary-size chocolate cup cakes, neatly avoiding too-tempting (or too dried out) leftovers. If you have ever been intimidated by lengthy lists of ingredients and complicated instructions, this cookbook might be for you. You will look over the recipe and think to yourself, "I could do that." If you simply want to broaden your repertoire of "too tired to think, much less cook" options, you will find plenty of rewarding ideas. There are half a dozen people -- cooks and non-cooks, alike -- who will be receiving a copy of this book from me. It is that easy; it is that good.