Cook Something: Simple Recipes and Sound Advice to Bring Good Food into Your Fabulous Lifestyle

by Mitchell Davis

Cook Something contains over 150 recipes - for everything from French Toast to BLT Tartlets, from Brisket to Aunt Josephine's Chocolate Cake - all spelled out for you with easy-to-follow instructions. Mitchell Davis primes you on every basic technique. He covers everything from nuking to zesting, from selecting ingredients to cutting in butter. Of course there are photographs - close-up shots of techniques demystified, as well as atmospheric images of cool people enjoying good food.

Genres: Cookbooks

246 pages, Paperback

First published January 1, 1997

Reviews

[Malik Moore · Rating 5 out of 5]

We often remember our first(s). I was in my first place with my first degree planning my first dinner party and this book was my first cookbook. Not many of my firsts are still in my life, but this book has traveled with me across the world and through several life stages. I’m snowed in today and about to make biscuits using a recipe from this book and techniques I first learned from this book more than 20 years ago.

[Alexandria Trujillo · Rating 5 out of 5]

This is the first cookbook I bought myself when I moved out of my parents' house and it kept me alive in college. It also taught me the basic foundations I later used to become a much more skilled cook. I'd strongly recommend this to anyone starting out. The recipes are easy to follow and are things you'll actually cook.

[Pam · Rating 4 out of 5]

I love this little cookbook, mainly because I enjoy the author's conversation and love for food and cooking and how he uses his kitchen to bless his friends and family. It's a good basic book of simple foods well-made but also has some more elaborate recipes.

[Mary · Rating 5 out of 5]

My friend Mitchell wrote this book.

[Erika · Rating 2 out of 5]

very simple, easy to understand recipes and instructions for someone who burns toast. a good new idea or two.

[Scott · Rating 5 out of 5]

This is a great read for the new cook. Lots of good tips for cooking in general and stalwart recipes that I still use today. I'm just sad it's no longer in print.