The I Hate to Cook Book: 50th Anniversary Edition

The I Hate to Cook Book: 50th Anniversary Edition

Peg Bracken

Language: English

Pages: 224

ISBN: 0446545929

Format: PDF / Kindle (mobi) / ePub


"There are two kinds of people in this world: the ones who don't cook out of and have NEVER cooked out of THE I HATE TO COOK BOOK, and the other kind...The I HATE TO COOK people consist mainly of those who find other things more interesting and less fattening, and so they do it as seldom as possible. Today there is an Annual Culinary Olympics, with hundreds of cooks from many countries ardently competing. But we who hate to cook have had our own Olympics for years, seeing who can get out of the kitchen the fastest and stay out the longest."

- Peg Bracken

Philosopher's Chowder. Skinny Meatloaf. Fat Man's Shrimp. Immediate Fudge Cake. These are just a few of the beloved recipes from Peg Bracken's classic I HATE TO COOK BOOK. Written in a time when women were expected to have full, delicious meals on the table for their families every night, Peg Bracken offered women who didn't revel in this obligation an alternative: quick, simple meals that took minimal effort but would still satisfy.

50 years later, times have certainly changed - but the appeal of THE I HATE TO COOK BOOK hasn't.

This book is for everyone, men and women alike, who wants to get from cooking hour to cocktail hour in as little time as possible.

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are difficult to cope with except by following our enduring Leftover Rule (here). OLIVE EGGS Hard boil some eggs, devil the yolks as you customarily do—with mayonnaise, mustard, sugar, vinegar, salt, pepper—and put a small pimento-stuffed olive in each egg, too. GUSSIED EGGS Hard boil some eggs and cut them lengthwise in three wedges (which makes the eggs look fancier and go farther). Then, when you devil the yolks, add anchovy paste to taste, or chili sauce, or deviled ham. Or you can

Incidentally, never feel guilty about serving a last-minute supper. Remember, there is a certain poetic justice apparent here. Every red-blooded American girl gets miffed once in a while when a dinner that took her two hours to prepare gets eaten in nine minutes. Sometimes it is comforting to reflect that you didn’t spend a bit more time making it than it took the family to dispose of it. BARCELONA BEANS 4–5 servings In a saucepan mix together 1 big can baked beans (1 pound, 12 ounces) ½

drive a nail into a plaster wall, put a small bit of cellophane tape over the spot first. Then (usually) the plaster won’t crack. 31. You can clean darkened aluminum pans easily by boiling in them two teaspoons of cream of tartar mixed in a quart of water. Ten minutes will do it. 32. If a lamp cord is much too long, you can shorten it by wrapping it tightly around a broom handle and leaving it that way overnight. It will stay spiraled and short. 33. If you use an outdoor clothesline, you can

the most difficult things I have ever done. First, I am not a professional writer (my hat is off to anyone who decides to follow in the footsteps of his or her parent’s career) and second, for the first time in my life, my mom wasn’t there to proofread what I’d written. So I thought: What can I share with you about my mom? And the result is this foreword. The I Hate to Cook Book was born from a group of professional women who would have been much happier sipping martinis with their husbands than

to. At dinner, you taste them critically. Then you say, “Darn it, I simply can’t make decent rolls, and that’s all there is to it!” If you are lucky, and have been able to keep him out of the kitchen while you were removing the wrapping, he will probably say, “What’s the matter with you? These taste swell.” Then you say, in a finicky sort of female voice, “I don’t know—they just don’t seem as light as they ought to, or something….” And the more stoutly he affirms that they’re okay, the tighter

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