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The College Cookbook: An Alternative to the Meal Planby Geri Harrington
Synopses & Reviews
For nearly a decade, The Healthy College Cookbook has offered time-pressed, budget-crunched students a simple way to enjoy home cooking in their own small apartment kitchens or even dorm rooms. Written by students for students, the book offers hundreds of simple, healthful alternatives to dreary cafeteria fare. The first edition was so successful it returned to print 17 times.
Now, this best-selling cookbook has been revised, expanded, and enlivened for a new generation of students. One hundred brand-new recipes have been added to the old favorites, including expanded breakfast options, recipes for the ever-popular George Foreman Grill, new smoothie creations, and pizza toppings for storebought crusts, English muffins, and pita bases. Recipes require only a handful of easy-to-find ingredients. The book is packed with vegetarian options, and every recipe is as nutritious as it is delicious. Most can be prepared in less time than it takes to order pizza.
Most college students are new to cooking, and The Healthy College Cookbook contains a wealth of information and tips for the novice. It explains cooking terms, describes common spices, and offers basic, sensible advice on stocking a kitchen with equipment and food staples.
The book isn't just for novices, however. Even the most discerning young palates will appreciate zesty Garlic Green Beans with Tofu or lively Mandarin-Mint Salad. These recipes are so quick, so inexpensive, and so delicious that they're bound to become dinner party favorites, years past graduation.
Whether in dorm rooms with improvised cooking facilities or off-campus apartments with complete kitchens, today's students are developing a definite "student cuisine." The trend is toward more healthful menus that economize not only on prep time and cooking space, but also on budgets — which have been hard hit by rising tuition costs and cuts in student aid.
Here are 200 original recipes from more than 50 colleges and universities across the United States. Recipes range from the University of Colorado's Vegetable-Beef Soup to Columbia's Spoonburgers to Prescott College's Butterscotch Brownies, and they span every possible student culinary requirement, including "Things to Eat When You Have to Stay Up All Night Studying."
The author offers cooking hints; advice on using herbs, seeds, and spices; basic instructions for the first-time cook; a table of substitutions; and a glossary of cooking terms.
Whether you cook occasional meals in the dorm or are on your own and would love to try nutritious, innovative, hassle-free recipes, The College Cookbook is required reading. Great for singles, working couples, and retirees, too!
About the Author
Geri Harrington is the author of 12 books, including Grow Your Own Chinese Vegetables, The Salad Book, and Storey's The College Cookbook. Geri has gained recipes from over 55 colleges and universities, some of which include Williams College, University of Vermont, Yale University, Vassar College, and New York University. She has also written many articles for Good Housekeeping, Family Circle, and Women's Day magazines. Although her book is complete, Geri continues to collect recipes from college students who have a knack for easy, creative cooking. She resides in Wilton, Connecticut.
Table of Contents
Eat Better for Less
Coming to Terms
A Table of Substitutions
Herbs, Seeds, and Spices
Rice and Pasta
Sauces, Gravies, and Salad Dressings
Things to Eat When You Have to Stay Up All Night Studying
Food for Friends and Other Guests
What Our Readers Are Saying
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