We aren't sure if the title, No More Takeout! is a prayer or an admonition, but we agree with the authors, Stephen Hartigan and Jerry Boak, that it is easier and more fun to cook a meal rather than than order yet another dinner of the same old takeout food. Knowledge is power and No More Takeout! was conceived to teach cooking from the basics right on up to the more spectacular, weekend-only recipes that require a little mastery. The book is packed with photos to make learning simple. As designer Calvin Klein states, "Food is Stephen Hartigan's great passion. In No More Takeout!, he's managed to translate all that love into simple, delicious, and completely inspiring recipes—even for people who eat out or order in all the time."
This impressive book is packed with technique, from our most commonly cooked dishes to the ones that grace our tables when techniques are mastered and time allows us to be creative. The authors have organized the book into three sections: The Basic Basics to learn correct technique right from the beginning; Raising the Bar for more advanced recipes once the basics are mastered: and Now You're Cookin'! for those dishes that allow us to use our techniques to produce dishes that get the oohs and aahs. It is a simple, but brilliant way to learn.
The Basic Basics is startling. True to their word, the authors present some of the most basic of recipes, but what startles is the techniques that teach a new trick or two to even an experienced cook. Can you improve on scrambled eggs? Yes, you can. this section is further subdivided into breakfast, salads, quick bites and simple snacks, easy main dishes, sides and desserts. You'll find menus and recipes such as Potato Skins with Bacon and Cheese, Baked Frittata, Rustic Meatloaf, Rigatoni with Red Pepper Sauce, Chocolate Chip cookies.
Once you've got the basics down, move into section two where the authors raise the bar without setting it too high. There are recipes for starters, soups and stews, salads, main dishes sides and dessert Once again they compile a few menus. You'll find recipes such as Crab Cakes with Smoked Paprika Aioli, Asparagus, Pecorino, and Pea Risotto, Veal Milanese, Eggplant Parmesan, Butternut Squash and Ginger Soup and sweet finales, such as Chocolate Truffle Cake, Bread Pudding, Banana Cream and Toffee Pie.
"Now You're Cookin''" is the third section, As its title implies, these are more glamorous meals with a little more demand. There are hors d'oeuvres, Elegant first courses, sophisticated main dishes, sides and desserts. They have menus here for a cocktail party, an elegant dinner for four and a holiday get-together. You'll find recipes such as Satay Chicken Skewers, Blue Cheese Puffs with Avocado-Lemon Dip, Shrimp Pot Stickers, Crispy Chicken Cutlets with Mushrooms, Lemon Tart, Sticky Toffee Pudding with Creme Anglaise, a classic Prime Rib of Beef and Cinnamon-Roasted Pears.
Packed with information the book covers setting up a kitchen with tools, gadgets, cooking gear, baking gear, knives, essential ingredients. The authors include a section on prepping which is contains text, photos, photos, and more photos as well as a section on cooking methods from boiling to broiling.
Each recipe lists the gear you'll need, ingredients, Kitchen FYI, and assorted tips, including safety tips for food handling. This is a comprehensive book. The recipes are meticulous - no step is missed and anything you need to know for each step is included in succinct prose. There are More than 450 step-by-step photographs.
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