Weaving together memories, recipes, and wild tales of years spent in the kitchen, Home Cooking is Laurie Colwin’s manifesto on the joys of sharing food and entertaining. From the humble hotplate of her one-room apartment to the crowded kitchens of bustling parties, Colwin regales us with tales of meals gone both magnificently well and disastrously wrong. Hilarious, personal, and full of Colwin’s hard-won expertise, Home Cooking will speak to the heart of any amateur cook, professional chef, or food lover.
About the Author
Date of Birth:June 14, 1944
Date of Death:October 25, 1992
Place of Birth:New York, New York
Place of Death:New York, New York
Education:B.A., Bard College; M.A., Columbia University
Read an Excerpt
Starting Out in the Kitchen
Cooking is like anything else: some people have an inborn talent for it. Some become expert by practicing and some learn from books.
The best way to feel at ease in the kitchen is to learn at someone's knee. Years ago a child (usually a girl) would learn from her parent (usually her mother) by standing on a chair next to the stove and watching intently, or by wandering into the kitchen and begging to help. I was once given an amazing lunch by a young woman whose mother had been unable to boil water but was quite able to employ expensive Chinese help. Everyone should have the good fortune either to be Chinese or to be rich. Either way, you can end up learning how to make homemade won tons and duck stuffed with cherries and fresh lichee nuts.
For those who come to cooking late in life-by this I mean after the age of eighteen-many are the pitfalls in store. For instance, if you ask an experienced cook what dish is foolproof, scrambled eggs is often the answer. But the way toward perfect scrambled eggs is full of lumps. It is no easy thing to make perfect scrambled eggs, although almost anyone can turn' out fairly decent ones, and with a little work, really disgusting ones can be provided.
I was once romantically aligned with a young man who I now realize was crazy, but at the time he seemed . . . romantic. It was on the subject of scrambled eggs that I began to have my first suspicions. He claimed his scrambled eggs resembled one of those asbestos mats you put over the burner to diffuse the flame. I asked him what his method of making them was.
"Well," he said, "I mash them together-you know what I mean-and then I add whatever spice is around."
I asked him what was usually around. Mace, he said, and ground thyme. He produced two very old-looking tins. I did not understand why a person would want to have mace in his eggs or ground thyme, which tastes like a kind of bitter, powdered sawdust and is not good for anything unless you need weird green powder for a prop. Well, then what? I wanted to know.
"I heat up a little vegetable oil in a pan and go and take a shower. When I come back, I put in the eggs and then I go and shave. By the time I'm finished shaving, they're done."
This should have been enough to make me flee, but love, aside from being blind, is also often deaf.
The loveliest scrambled eggs I have ever had were given to me by a not crazy young man, an Englishman who insisted that scrambled eggs should be made in a double boiler. The result is a cross between a scrambled egg and a savory custard, and if you happen to have about forty minutes of free time some day it is certainly worth the effort.
You scramble the eggs and add a tablespoon of cream. You then put a lump of butter into the top of a double boiler and when it melts, add the eggs. Stir constantly, remembering to have your blood cholesterol checked at the soonest possible moment. Stir as in boiled custard until you feel either that your arm is going to falloff or that you are going to start to scream uncontrollably. It is wise to have someone you adore talking to in the kitchen while you make these eggs, or to be listening to something very compelling on the radio. If you have truly mastered the art of keeping a telephone under your chin without its falling to the floor, a telephone visit always makes the time go faster.
The resulting eggs are satiny and creamy and do not need anything at all, although if your palate is jaded, these eggs can be made with cheese. I would recommend this dish, known to me as English Scrambled Eggs (although no one else I have ever met in England has ever heard of them), only to supervised beginners.
Or take beef stew, that favorite of brownie and girl scout leaders for cooking projects. People are always messing it up, mostly men. A good cook I know was given something really awful by a fellow. It was stew all right, but the meat had the texture of jerky. She was curious and, after almost breaking a tooth, asked how he had achieved this strange leatherlike substance.
"The recipe said to saute until brown," said the fellow. "So I did."
"And how long did you do it for?" she asked. "Oh, an hour or so," he replied.
My own husband confessed to me that he was flummoxed by the instruction “Add liquid to cover." The result was a kind of gray water-rather like the gray-green, greasy Limpopo River in "The Elephant's Child" by Rudyard Kipling.
So much for the idea that if you can read you can cook.
Let's say you have never cooked a thing in your life but have made the mad, foolhardy gesture of inviting someone to dinner. Many years ago I worked with a girl whose fiance did not know that she was unable to cook. They had a very proper courtship-separate apartments, theater dates and so on. Once a week he came for dinner and she could be heard on the telephone confabulating with a place called Casserole Kitchen, or Casserole Cottage, which sent over a homely looking something or other and you sent back the empty pot. Years later I read her marriage announcement in the Times and wondered if Casserole Bungalow was still around or if she had learned to cook. More interesting, had she ever confessed to her husband?
Of course now that there is a fancy takeout shop on every corner, not knowing how to cook is no longer so problematic. My cousin's wife, a hardworking and elegant person, claimed for years that she did not apply heat to food, but she knew how to shop and, what is more, she knew where. Brunch at my cousin's is the only meal I have ever had at which everyone gets as much smoked salmon as they want.
My cousin's wife is an interesting case in point. She is an Italophile and decided that since she ought to learn to cook, Italian food was what she wanted to learn. She started rather simply with a combination of cooking and shopping. That is, she would apply heat to one dish and buy the rest. Little by little she has expanded her repertoire and it is now possible to get an amazingly good four-course dinner at her house.
One of her first attempts was lasagna, something notoriously difficult to concoct. Hers was a success, but she was in a state of nerves, which gives backbone to my theory that novices go for the elaborate.
The novice cook goes to the kitchen armed with a chinoise and a copy of Edwardian Glamour Cooking Without Tears in order to produce a lobster bisque made of pounded lobster shells, or invites a loved one for a dinner that begins with seviche and ends with a fruit souffle.
The fact is, those nice simple things-a grilled steak or lamb chops, boiled potatoes, and steamed string beans are quite formidable enough. The steak is either raw or grilled into shoe leather. The potatoes turn out crunchy in the center, never a good thing in a boiled potato, or mushy. The string beans are either underdone or they are overdone and have turned a limp olive green.
So what is the novice, quivering with anxiety and expecting some nice person to turn up hungry in a number of hours, to do? The novice should try some fairly easy dish that requires long cooking. The novice should consult several recipes and read them over a few times until he or she has gotten the parts straight in his or her mind. And the novice should call up the best cook he or she knows and listen to what that person says. And then the novice should stick to it.
I had a friend whose experience in the kitchen centered around opening cans of Irish potatoes and putting a hamburger into a pan while the frozen French-cut string beans were boiling. She got engaged to a very sociable fellow who liked to entertain, and she needed a party dish. I gave her my tried and true recipe for chili (which I got from the best cook I know) and explained every detail carefully. This is why a friend beats a cookbook hands down: you can't cross examine a cookbook.
The day after the dinner party she called to say that the chili was kind of weird.
"Weird?" I said. "How could it be weird?"
"Well," she said, "as I was putting it together this guy called. He lives in Nebraska and I used to go out with him. He told me that he always put some cinnamon and turmeric in his chili, so I did."
My lessons in cooking came from my mother, a wonderful cook who makes, among other things, a savory, never-fail straightforward beef stew. As you gather courage, after cooking it a dozen times, you can begin to experiment and refine your technique. In no time at all you will be making true daube cooked between two sheets of pork rind with a calf's foot thrown in, but that is for later. This is for now.
Extremely Easy Old-Fashioned Beef Stew
1. For two people I suggest two and a half pounds of stewing beef, which will provide leftovers. Have the butcher cut the beef into cubes. After a while you will do this yourself to get the exact size you want.
2. Put one cup of white flour into a paper bag with two tablespoons of paprika and three or four twists of the pepper grinder. Shake gently. Beef stew does not require salt.
3. Put half the cubes in the bag, shake, remove with your hands or a slotted spoon, and then add the rest and shake.
4. Heat about 1/4 cup of olive oil in a skillet, turn down the flame, and fry the meat gently until the flour begins to turn color. It does not have to be evenly done. The true purpose of this is to add color and depth to the sauce.
5. Put half the meat into a deep casserole and sprinkle with two cloves of chopped garlic. Add one carrot scraped and cut into chunks, one onion quartered (one quarter stuck with two cloves), and one medium Idaho potato peeled or unpeeled, as you like, also cut in chunks. Add the rest of the browned meat, another carrot, onion, potato and another clove of chopped garlic.
6. Into the skillet pour one cup of red wine, stir in one four-ounce can of tomato sauce and two tablespoons of tomato paste. Cook down, stirring all the time (about four minutes), take off the fire and pour over the meat.
7. Cover the casserole and cook at 300 degrees for at least three hours. You can put this in the oven and go about your business. Cook for the last fifteen minutes with the cover off.
You serve this with noodles, for which you follow the directions on the package. You can serve these noodles with butter, or with olive oil, or with grated cheese and chopped scallion.
As to the rest of the meal, it is simply too draining for a first-timer to provide everything. A salad requires only a bunch of watercress, some oil and vinegar, salt and pepper. If you have your heart set on baking a cake, invite friends in for dessert only and forget dinner. Step by step is the motto here.
And as every cook knows, and every cook was once a novice of some sort or another, you can always experiment on yourself and your loved ones.
Keep in mind that you should always apologize and never explain and that if the ultimate in horror takes place, there is one sure remedy.
Once upon a time some old friends of my husband's came for dinner. I had never met these people, and I had also never cooked those dry, filled tortellini you find in packages in Italian food shops. I have come to realize that these are meant for soup-or they ought to be--but I cooked a large pot of them and we all sat down.
It is a strange feeling to have pasta first crunch and then stick to your teeth, no matter how nice the sauce is. My husband and I exchanged glances. His friends, it was clear, had smoked a considerable amount of marijuana before coming to us, but even they noticed that something was funny.
"Hey," said one of these friends, "wouldn't it be groovy if we could dump this whatever it is in the garbage and go out for dinner?"
So that is what we did. If all else fails, eat out, and while you are smiling through your tears, remember that novices usually make the same terrible mistake only once.
Table of ContentsForeward
Home Cooking: An Introduction
Starting Out in the Kitchen
The Low-Tech Person's Batterie de Cuisine
Alone in the Kitchen with an Eggplant
How to Fry Chicken
Feeding the Fussy
Bread Baking Without Agony
Friday Night Supper
How to Disguise Vegetables
Feeding the Multitudes
The Same Old Thing
How to Avoid Grilling
Stuffing: A Confession
Flank Steak: The Neglected Cut
Repulsive Dinners: A Memoir
Easy Cooking for Exhausted People
How to Give a Party
How to Make Gingerbread
Stuffed Breast of Veal: A Bad Idea
Reading Group Guide
Our Book Club Recommendation
Laurie Colwin's Home Cooking is a unique book indeed, one that will provide special opportunities for reading groups. Combining memoir and cookbook, the author demonstrates her passion not merely for food but for friends, family, home, and all the pleasures that make up a well-seasoned life. The result is a mapping of one woman's mind and heart in the language of the kitchen -- a language that in Colwin's hands proves to be rich and versatile. Book groups will find Colwin's reflections on eating and life as rewarding as the thoughtfully constructed recipes that are threaded throughout this classic.
The author's method is appropriately homey: Colwin uses anecdotes to introduce key themes, giving the book a storyteller's flavor rather than an abstract or essayistic quality. To illustrate the value of discovering the full range of sensory possibilities in eating and life, she tells the story of how she was forced by her doctor to give up salt in her diet -- a privation that eventually opened the door to a new way of thinking about taste. In another instance, the author memorably itemizes the worst meals she has ever been served. The effect is not merely comedic but also explores the ways in which "bad" experiences give our lives the contrast necessary to really be worth savoring. Reading groups will be moved to share their own experiences with everything from cooking disasters to party planning -- and to reflect on these seemingly ordinary experiences through the lens of Colwin's light but thoughtful essays.
Of course, many book clubs will find the most tantalizing part of Home Cooking to be the recipes that the author provides her readers. Rather than existing as mere punctuation to the chapters, these pieces are stories in their own right. The chapter "Bread Baking Without Agony" is a call to arms for a return to self-sufficiency in the kitchen -- and also a reassuring tale of baking success that reveals the author at work learning a basic skill that often intimidates many cooks in the home. Book clubs will savor Colwin not merely for her careful prose, or her straightforward recipes, but for her ability to spur us on to try new experiences. Perhaps the best result of choosing Home Cooking for your reading group: the delicious dividends that members can bring to future sessions. Bill Tipper
Introduction and Discussion Questions From the Publisher
In her two collections of essays on cooking and eating, Laurie Colwin shares not only her skills and knowledge in the kitchen, but her wisdom about how food is a reflection of our lives. With humility and humor, she confides that she was never much for traveling: "My idea of a good time abroad is to visit someone's house and hang out, poking into their cupboards if they will let me." In this age of extreme sports and adventure travel, her honesty is both refreshing and reassuring. Likewise she assures us that fancy ingredients and equipment are not required to make a splendid meal. Her encouragement and certainty that a good cook dwells inside each of us is liberating.
Questions for Discussion Colwin says, "It is not just the Great Works of mankind that make a culture. It is the daily things, like what people eat and how they serve it." Discuss how the meals you eat daily or on special occasions reflect your own culture and your own personalities. Much of what Colwin knows about cooking she has learned from members of her family and friends. Are there any dishes that have been passed on to you which you, in turn, make a habit of passing on to others? What makes these dishes special? How does learning a recipe from a loved one, rather than from a book, enhance the experienceof cooking that dish? Colwin encourages us all when she says that, "Cooking is like love. You don't have to be particularly beautiful or very glamorous, or even very exciting to fall in love. You just have to be interested in it. It's the same thing with food." As a group, discuss how each of you learned to cook. For those who don't cook, or feel they can't, share what you may have learned about cooking by reading Colwin's thoughts on the subject. Make a Reading Group Cookbook Ask each member of your reading group to choose his or her favorite family recipe and probide a short story about the person who first created the recipe or a situation that this particular dish reminds them of. Make enough copies for the group and as you all assemble your cookbook, hold a potluck where each member bring his or her dish and have a taste of history and tradition. Old-Fashioned Gingerbread from More Home Cooking
This recipe is an all-around hit and combines many of gingerbread's virtues. It is spicy, heartwarming, and cake-like. You do not need to add one thing: no ice cream, no icing, no poached fruit on the side. It is really and truly good by itself. Preheat the oven to 375 degrees F and line the bottom of a buttered 8-inch round tin (2 inches deep) with parchment paper. (Parchment paper has come to have great importance in my kitchen, and it is my opinion that the person who invented it should get a Nobel Prize.)
Melt 1/2 cup cane syrup or black treacle with 6 tablespoons butter.
Beat 1 egg with 4 tablespoons buttermilk.
Sift together 2 cups flour, 1 teaspoon baking soda, 2 heaping teaspoons ground ginger, 1 teaspoon cinnamon, 1/3 cup firmly packed brown sugar, and a pinch of salt. Mix in 3/4 cup dried currants or raisins.
Add the egg mixture, then add the syrup mixture, and mix well.
Bake 10 minutes in the 375-degree oven, turn the heat down to 325 degrees, and bake 35 to 40 minutes more. A few crumbs stick to a tester when the cake is done.
Most Helpful Customer Reviews
And considering that I personally own more than 5,000 books, that's saying a lot. Each of the stories in this book is beautifully written in tight prose, evocative and dreamy. I have to stop after I read each one so I can absorb it. I re-read Ms. Colwin's books, all of them, time and again and I never get tired of them. I have searched in vain for another writer as good as she was, and I haven't found one yet. If you enjoy cozy writing that is beautiful too, buy this book.
Nice to see this product. Regards Sachie's kitchen
If you want pure comfort, in your books and in your kitchen, this is the book for you. Ms. Colwin's writing style was simply superb. And every single one of her recipes works.
This woman was dryly funny. All of the essays are entertaining.
I find myself reading this (and the sequel) about once every 5 years or so because it's like visiting an old friend. She writes about food like I wish I could -- like a long term acquaintance that never disappoints and always provides pleasure. I might read it every five years if it wasn't so painful to remember she died at such an early age. As good as anyone (except maybe MFK Fisher) about food -- and that's saying something.
Title: Home Cooking - A Writer in the Kitchen Author: Laurie Colwin Publisher: Open Road Media Published: 11-18-2014 Pages: 193 Genre: Cooking, Food & Wine Sub-Genre: Meals, Culinary, Gastronomy. Cookbooks, Essays ISBN: 9781497673809 ASIN: B00O1E3YDQ Reviewed For NetGalley & Open Road Media Reviewer: DelAnne Rating: 4.75 Stars In this delightful celebration of food, family, and friends, one of America's most cherished kitchen companions shares her lifelong passion for cooking and entertaining. Interweaving essential tips and recipes with hilarious stories of meals both delectable and disastrous, Home Cooking is a masterwork of culinary memoir and an inspiration to novice cooks, expert chefs, and food lovers everywhere. From veal scallops sautéed on a hot plate in her studio apartment to home-baked bread that is both easy and delicious, Colwin imparts her hard-earned secrets with wit, empathy, and charm. She advocates for simple dishes made from fresh, organic ingredients, and counsels that even in the worst-case scenario, there is always an elegant solution: dining out. Highly personal and refreshingly down-to-earth, Laurie Colwin's irresistible ode to domestic pleasures is a must-have for anyone who has ever savored the memory of a mouthwatering meal. Part Memoir, Photo Gallery and Cookbook. Remembered recipes and events of Laurie Corwin's growing years, and early career to learn of her, her talents and hopes. My rating of "Home Cooking - A Writer in the Kitchen" is 4.75 out of 5 stars.