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9781958417553

No-Cook Cookbook Fresh and Healthy Meals to Assemble, Eat, and Enjoy

by ;
  • ISBN13:

    9781958417553

  • ISBN10:

    1958417556

  • Format: Hardcover
  • Copyright: 2024-08-20
  • Publisher: Hardie Grant
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Supplemental Materials

What is included with this book?

Summary

With over 115 recipes for everything from solo snacking dinners, to dips and platters for entertaining, The No Cook Cookbook will help make the “what’s for dinner?” question fun again. 

Approachable and designed for cooks of all skill levels, The No Cook Cookbook arms you with the recipes and techniques to make delicious meals at a moment’s notice, turn pantry staples and prepared foods into dinners fit for company, and stock your kitchen like a pro. Learn to carve a rotisserie chicken, along with 18 recipes to transform it. Make hummus from scratch using canned chickpeas, or buy it at the store and dress it up with herbs, pickles, and finishing oils. Entire sections on to how to eat spoonfuls of cheese(ricotta with buckwheat honey), or charcuterie on a stick(prosciutto with peach and arugula) will help cure those peckish moments standing in front of the fridge with new one-bite wonders. Choose your own modern toast adventure with notes on the perfect toast equation, and some exceptional example combinations. And since no meal is complete without dessert, there’s also a final chapter on speedy “little somethings,” that span stuffed dates to loaded cookies like ginger molasses cookies with mascarpone, crushed blackberries, and honey.

The No Cook Cookbook will teach you to fill your fridge with fresh ingredients and ready-to-eat protein like cold cuts or tinned fish that can easily be turned into budget-friendly family meals or casual dinners for one or two. Whether you’re avoiding the oven on a hot night, working without a full kitchen, or just not that into cooking from scratch tonight, The No Cook Cookbook is here to save the day.

Author Biography

Susie Theodorou lives in London, and Los Angeles, but also had an 18-year stint in New York. She has cooked in Australia, Italy, Copenhagen and Mexico. In the UK she worked at Food Illustrated, then she moved to New York for William-Sonoma’s Taste, and later freelanced for Martha Stewart, Food and Wine, Gourmet, and now Bon Appetit.

Supplemental Materials

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

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