The Haven's Kitchen Cooking School

Last Updated September 20, 2017
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The Haven's Kitchen Cooking School

Recipes and inspiration to build a lifetime of confidence in the kitchen.

Considered the must-have manual for every aspiring home cook, The Haven’s Kitchen Cooking School by Alison Cayne doesn't just deliver impressive recipes, it covers nine master classes in the fundamentals of cooking: purposeful grains and beans, the mise en place of fritters, in-season vegetables, layering soups, perfectly-timed eggs, salad compositions, the art of temperature for meat and fish, balanced sauces, and the playfulness of desserts.

Each section starts with a teaching recipe before diving into more complex ones, but all recipes are made easy with Cayne's step-by-step instructions. Packed with basic how-to tips, this is the cookbook that will make you love cooking. As M.F.K. Fisher says in the introduction, "Cooking from scratch isn't simply a nod to a simpler past. It is increasingly imperative for our well-being, our relationships, our society, and indeed, our planet."

Enjoy these recipes for a simple braised cabbage, a cheese soufflé you can master, and the sole recipe that inspired Julia Child to become a cook at age 40.

Braised Cabbage

Braised Cabbage
"This dish brings out cabbage’s best assets: its ability to withstand heat without turning into mush, and its readiness to absorb flavor."

Cheese Soufflé: The Most Intimidating Egg Dish, Demystified

How to make a cheese souffle
"Despite their reputation, soufflés are not that difficult to make."

Sole Meunière

Sole Meunière
Rumor has it, this dish inspired Julia Child to start cooking at the age of forty.
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