The Simpler The Better : Sensational Home Cooking in 3 Easy Steps (Simpler the Better)

Rating:
Summary: One of my favorite cookbooks
Review: 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.

Rating:
Summary: Familiar ingredients + simple techniques = fresh results!
Review: 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.