The Everything College Cookbook Review

The Everything College Cookbook Review
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Title: The Everything College Cookbook, 2nd Edition: 300 Easy and Budget-Friendly Recipes for Beginner Cooks
Author: Emma Lunsford
Published: August 4, 2020, Everything
No. of Pages: 304
Cover Price: $16.99 Paperback, $12.99 Kindle



Many college students have little or no experience in the kitchen, and need a good primer to help them through. The Everything College Cookbook, 2nd Edition: 300 Easy and Budget-Friendly Recipes for Beginner Cooks, by Emma Lunsford, is a great cookbook filled with not only easy, cheap recipes, but also cooking basics that everyone who spends time in the kitchen should be familiar with. Everyone knows college students who live on ramen, mac and cheese, and other unhealthy and unsavory foods, and that diet certainly doesn’t help them do well in school.

One early chapter in this cookbook, Stocking the kitchen, is excellent. It gives not only lists of kitchen gadgets and pans needed, but also basic ingredients such as flour, sugar, and spices that belong on the shelf. Any college student that follows Lunsford’s advice will easily have a well-stocked kitchen with everything needed to make foods that are easy, yet satisfying and taste good.

This cookbook teaches basics: eggs, cereals, and basic sandwiches such as grilled cheese and BLT. There is a good hummus recipe, and a recipe for baked pita chips, which is trendy and healthy. Also included are baked regular and sweet potatoes, lots of salads and sandwiches, and soups which seem to be the foods of choice for college students. The recipes are appetizing and appealing for everyone, actually, from beginning cooks to busy cooks, to older kids home after school. The recipes aren’t fancy or gourmet, just foods that appeal to the younger set and those who like to eat simply. There is an excellent chapter on snacks, which will certainly appeal to studying college students, and the dinner options are popular dishes like spaghetti, chicken tenders, fried rice, and quick pasta. This cookbook even has Keto options as well as gluten-free and dairy-free, and a chapter using trendy appliances like slow cookers, Instant Pots, air fryers, and the microwave. Bowl dinners are trendy, and this book has a dozen or so. There is a chapter on party food and a chapter on vegetarian. You just can’t go wrong.

The only thing missing is photographs. While there are a few, there aren’t photos of every recipe, Most beginning (and seasoned) cooks like to know what the dish they are making should look like.

Lunsford has done an excellent job on this book. There are dozens of recipes that are appealing, and almost everyone will find something in this book that not only teaches them skills, but gets them fed.

Special thanks to NetGalley for supplying a review copy of this book.




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