Take Cooking Back from the “Experts”

People have been making and eating food as long as there have been people. And food. But somehow we’ve let ourselves believe that it’s something only experts can do “right”. What is that all about?

If you can follow the directions for setting up your new cell phone, you can follow a recipe.

Which, I suppose, leaves out everyone who’s ever bragged, “Why, back in my day we didn’t have cell phones. We had secretaries!”

Wait, you know what? You can follow a recipe too. Yes, you there with the bow tie and the straw hat.

And you, the one with the platform sneakers and purple streaks in your hair. (Are girls still wearing that stuff this year? Or boys?)

The point is, all the “experts” want to do is show off cool new recipes. They always assume you already know the basics. Things like:

  • What’s the difference between aluminum and cast iron pans?
  • How do you know when to use which kind of knife?
  • What’s the difference between roasting and braising, and what kind of meat should I use for each?

That’s where Starting From Scratch comes in. I’m not saying you’ll go from zero to hero just by reading it, but at least now you’ll know what those self-proclaimed experts are talking about.

And why should you believe me? Well … I lined up some experts of my own. Check out the list of authors and read about how they got to be so confident in the kitchen.

6 Comments

  1. Barbara Mason
    Posted February 26, 2012 at 11:48 am | Permalink

    Love your recipes that I have gotten so far and can’t wait for more. Thanks

  2. WALLY BATES
    Posted May 10, 2012 at 12:50 pm | Permalink

    like to bake,like to get more recipes from you.

  3. Carole
    Posted July 6, 2012 at 1:12 pm | Permalink

    just received the ninja,still in the box

    how to do gazpacho
    how to prep carrots for cake

  4. Da
    Posted August 20, 2012 at 7:30 am | Permalink

    Couldn’t get past Step One* …. How much “cooking fat” to use, and does the type of pan matter? Obviously, I am no chef in the kitchen, and I possess zero fat cooking experience.

    Broken link on the suggested fat: * “While preparing the onions and batter, set your cooking fat on medium heat to warm up. I prefer beef tallow, but would use lard or olive pomace oil …”

    Rings looks YUMMY! Um, no fat in the pantry.

  5. Cristina
    Posted November 15, 2012 at 10:53 am | Permalink

    Used “reply” to articles to send message, but no answer. Signed up for forum, name appears there, but link was not sent. Tried again as if for new password, but still nothing.

    • Posted November 15, 2012 at 4:47 pm | Permalink

      Sorry about that. I don’t get much traffic on this site because I rarely post anything new. It’s basically just a brochure for the book. Most activity is on the other two sites.

      What can I help you with?

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