The I Hate to Cook Book
"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...
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"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 BrackenPhilosopher'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. The Washington Post - Christopher Schoppa …this book's strident title belies both its usefulness and its popularity…What's truly wonderful is Bracken's droll delivery and the more than 200 recipes that run the gamut from appetizers to desserts.
\ Library JournalWhile much has changed since 1960, many people still hate to cook. This revised edition remains as delightful as ever, with its simplicity, easy-to-follow recipes, and whimsical illustrations. Fans of the original will enjoy the foreword by Bracken's daughter, Johanna Bracken. Small changes have been made—e.g., Sole Survivor, a baked fish dish, allows cooks to substitute celery soup for cans of cream sauce and to use fresh or frozen shrimp. Menus, an equivalents chart, and a list of substitutes are included. The original sold three million copies; this updated classic is highly recommended.\ \ \ \ \ Christopher Schoppa…this book's strident title belies both its usefulness and its popularity…What's truly wonderful is Bracken's droll delivery and the more than 200 recipes that run the gamut from appetizers to desserts.\ —The Washington Post\ \
