Recipes and Inspiration to Build a Lifetime of Confidence in the Kitchen
Starred review from April 3, 2017
Cayne, the founder of the Haven’s Kitchen cooking school in New York City, targets beginners in the kitchen with this handy cookbook. Simple, clear graphic design makes the book approachable, and Cayne’s straightforward, friendly directions give would-be cooks confidence. Each chapter pairs a lesson with a collection of recipes that help develop the idea or skill. Cayne starts off with lessons in preparing grains and beans, foods that many cooks find difficult to prepare properly. A recipe on how to cook white rice leads to farro risotto with mushrooms, a variety of one-bowl meals, and a basic black bean recipe that will be used in other dishes later in the book. Most importantly, by the end of the chapter, readers will understand the how and why of grain and bean cooking. The book is filled with classic recipes such as eggs benedict, ribollita, and sole meunière, and there are also up-to-the-minute recipes such as quinoa broccoli patties, which push readers to get over their “fear of frying” and teach good knife skills and the importance of mise en place. This book will remain a staple in kitchens long after readers have mastered the basics of boiling an egg and searing a steak.
April 15, 2017
Many people fear cooking because they've never been taught how to do it, and they are intimidated by what often seems arcane knowledge and unmasterable techniques. But with a good teacher at one's side, the mystery of cooking can quickly evaporate, and its basics readily learned. Cayne has managed a successful New York cooking school, and her experience with students has confirmed her conviction that good instruction can produce culinary competency in anyone. Through photographs, she inventories both foods and equipment to train novices. Beginning with basic knife skills, she encourages students to organize ingredients and create an efficient workspace to execute fundamental recipes that serve as building blocks to more varied, complex, and creative dishes. Simple stock forms the base of ribollita, a homey yet richly textured Italian vegetable soup. Desserts reach from common chocolate cake to the demanding pastry supporting attractive fruit galette. Thanks to Cayne's accessible style, patrons may be inspired to take a trip to Haven for in-person lessons.(Reprinted with permission of Booklist, copyright 2017, American Library Association.)
Starred review from May 15, 2017
New York's Haven's Kitchen offers recreational cooking classes, a cafe, catering private events, and other services. In her first cookbook, founder and entrepreneur Cayne strives to reconnect readers with the pleasures of making a meal. In nine chapters of lessons on cooking fundamentals (e.g, . "Vegetables: A Lesson in Seasonality," "Eggs: A Lesson in Timing and Temperature), she shares 100-plus educational recipes such as mixed vegetable tempura, beef bourguignon, fresh tomato sauce, and lemon curd tart. These and other dishes feature straightforward preparation instructions, stunning photographs (many step-by-step), and a cohesive graphic design that's easy to navigate. VERDICT Encouraging and accessible, this collection would make a wonderful gift for anyone who's expressed an interest in learning to cook. Cal Peternell's Twelve Recipes is another great choice, but this volume is more comprehensive.
Copyright 2017 Library Journal, LLC Used with permission.