The I Hate To Cook Book by Peg Braken
Hardcover: 224 pages
Publisher: Grand Central Publishing; 50 Anv edition (July 26, 2010)
“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.
I used to love to cook and bake. Now I only do it to keep us from starving and going broke from eating out.
This book is full of recipes that were popular in the 60’s. The book has many recipes that are quick, easy and have just a few ingredients, which are my favorite kinds of recipes. Many of the recipes use a “cream of” soup, but it would be easy to use healthier choices like “low fat” and “low sodium”, if you’re eating healthy. To make this cookbook even better, there is humor spread throughout it.
You might have to figure out other ways to make some of them too, since the appliances we use in the kitchen have changed some. Overall though, I think these recipes could be adapted so that they are easy and tasty.
I plan on making more recipes from the book, but so far I’ve only made one:
Florida Dip (page 119)
1 large rip avocado
3 oz. cream cheese
1/2 cup sour cream
2 tablespoons fresh lemon juice
dash of Tabasco, salt & pepper
2 oz. can of diced anchovies
Mash the avocado until it’s lumpless.
Blend in everything else.
Ok, I know you don’t “cook” this recipe, but since I live in Florida. and it’s called Florida Dip, I wanted to try it since I’ve never had it.
First of all, I used more than a dash of Tabasco. I used more like 1 tablespoon. I didn’t use anchovies because they are, well, just plain nasty. And I hear from the hubs who likes them once in a while with pizza (yuck!) that they are really really salty, even though I rince them a few times. Anyway, I can’t stand to look at them much less touch them ( always use a fork), so I definitely don’t want them in my mouth.
This was quick and easy to make, and while we all liked it ok, I think I’ll make it a few more times, using different amounts of the ingredients, until I get it just right. I want to love it, not just like it, and it’s not quite there yet.
I’m linking to:
Hosted @ Love, Laughter, And A Touch Of Insanity. Pull those cookbooks off the shelves or check out new cookbooks from the library. You make the rules!
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