The Improvisational Cook

"Schneider weans home cooks off their training wheels and provides a springboard from which they can leap out of the box, craft their own distinctive dishes, and let their new instinctive and creative juices flow." --Mario Batali Everyday meat loaf, roast chicken, and cornbread become inspired new dishes in the hands of The Improvisational Cook. Sally Schneider, bestselling author of A New Way to Cook , encourages home chefs to be creative and daring, to "cook out of the box," in order to create their own culinary magic. Encouraging freedom from strict recipes and set lists of ingredients, The Improvisational Cook is the ideal cookbook for anyone who has ever considered pairing prosciutto with roasted peaches or putting parmesan on french fries.

About the author

Sally Schneider is the author of A New Way to Cook, recently named one of "the Best Food Books of the Decade" by the Guardian, and founding editor of The Improvised Life, a lifestyle Web site. A former chef, Schneider is a regular contributor to public radio's The Splendid Table. She has written for numerous publications, including Food & Wine, Saveur, Real Simple, Metropolitan Home, and Self. Schneider has won four James Beard awards and two IACP awards for her books and magazine writing.

Product details

• Authors: Sally Schneider
• Assisted by: Maria Robledo (Photographs)
• Publisher: William Morrow
• Languages: English
• Product format: Paperback / Softback
• Released: 08.02.2011
• EAN: 9780062025364
• ISBN: 978-0-06-202536-4
• No. of pages: 400
• Dimensions: 187 mm x 232 mm x 27 mm
• Subjects: Guides > Food & drink > General cookery books, basic cookery books; COOKING: Individual Chefs & Restaurants, COOKING: Methods / Quick & Easy, COOKING: Specific Ingredients / Vegetables, COOKING: Methods / General, COOKING: Reference, COOKING: Methods / Special Appliances, COOKING: Methods / Raw Food, COOKING: Specific Ingredients / Fruit, COOKING: Specific Ingredients / Poultry, COOKING: Specific Ingredients / Pasta