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The Student Cookbook
Sophie Grigson
Leaving home to go to university is daunting enough already without the added stress of cooking for yourself. If you've never ventured into the kitchen or can't tell a saucepan from a frying pan renowned TV chef, Sophie Grigson is here to help.Sophie Grigson's The Student Cookbook, combines delicious tasting, simple recipes with her expert tips and easy to follow guides. This book assumes no prior cooking experience and will take you through the basics that most cookbooks leave out.Clear, detailed and fully illustrated with beautiful step-by-step photography, this book will show you how to shop, what equipment you will need, the best techniques to use and how to read a recipe. For example, Sophie will guide you through the best way to chop an onion, what kind of saucepans to buy and how to pick a chicken. This book will give you confidence in the kitchen and get you excited about cooking. Before you know it a roast dinner for six hungry housemates will be no problem!Learning to cook is cheaper, healthier and more satisfying than any microwave meal or greasy takeaway, it's even fun. With its appetising yet quick and easy recipes The Student Cookbook is the only culinary survival guide any hungry student will need.Recipes Include:Chickpea, Courgette and Carrot SaladRoast Potato WedgesTuna FishcakesRoast Rack of Lamb with Parsley and Orange CrustThai Stir-Fried NoodlesGrilled StreakFried Onion and Bacon OmeletteTagine of Lamb with Apricots and AlmondsRoast Salmon with Thyme and Lime CrustOrange Fried Bananas



The Student Cookbook
Sophie Grigson




For Florrie and Sid, who may find this book useful one day.


Table of Contents
Cover Page (#u9e936791-e123-5619-bfe3-3e0f22224aaa)
Title Page (#u7cabef01-cd8e-5350-96d1-10146cc38b66)
Why Cook? (#u9768742b-edb5-5b6c-a7cf-e7190336d410)
Techniques and General Tips (#u933f7c3f-bcf4-5309-8fad-2024b109a187)
Chapter one Soups, Starters and Eggs (#u38e9c4d5-9408-50b8-9e77-20cc2025ee29)
Chapter two Pasta, Pizza and Rice (#u51a36052-390d-5325-96b7-c4ef561c06a4)
Chapter three Meat and Poultry (#u9f5685c8-1efb-5d4b-bef9-b4af7e740f20)
Chapter four Stir-frying (#uf45d0c58-540a-533c-b072-ede57b60f433)
Chapter five Fish (#u474c295f-5319-5103-a07d-d9e5cf8fc2fa)
Chapter six Vegetables and Salads (#u99c4da00-f929-5c09-9264-7e6c58353bb8)
Chapter seven Puddings, Cakes and Biscuits (#u303dfa83-2767-5c72-9591-03a6b07c7365)
Index (#u13c9e8b0-51af-5141-86f2-327f8f7018e8)
Acknowledgements (#u4627effb-b73c-50fd-a3c6-3f9069b58bb3)
Copyright (#ua642212c-1776-5726-94c7-46a4b90c07f6)
About the Publisher (#u4a926168-fcc1-5d24-be6c-1d614b3fb3e3)

Why Cook? (#ulink_71c443d0-956d-5a2d-9ac7-013c239cde9b)
Good question. Why should you learn to cook at all? You’ll get by just fine on take-aways, ready-meals, sandwiches, crisps and chocolate. Nobody needs to cook at all these days, as long as they own a microwave, a kettle and a toaster.
This is potentially a good thing, and certainly hugely liberating. Before you throw the book down in disgust, let me explain. Cooking should be and can be a thoroughly enjoyable life-enhancing task. There is such pleasure to be had from working with beautiful, fresh, natural produce, from combining ingredients to expose their finest, most enticing flavours, a kind of magic that is there to be discovered by every person who walks into a kitchen with appetite and hunger. All this before you even get to the climax of the whole endeavour – the eating itself.
How miserable then, when cooking becomes a tyranny, which it can when there is a day-in-day-out obligation to put a proper cooked meal on the table. So to me, the ideal is a balanced compromise between real cooking as often as possible, and convenience food as back-up for those days when work or play has sapped your energy. There’s nothing wrong with beans on toast every now and then.
There are considerable health benefits to be had from cooking your own food, too. This is not a book about nutrition, but the fundamental principles of healthy eating are straightforward: variety, moderation, loads of veg and fruit. With you as head honcho in the kitchen, you can make yours a healthy, delicious way of eating that allows for occasional indulgences without guilt.
To do that though, you will have to know how to cook. It’s really not at all difficult. It just takes a bit of practice and it will stand you in good stead for the rest of your life. Encapsulated in the recipes in this book are most of the basic techniques you will need to cook a myriad of dishes. It is not a ‘complete’ or ‘comprehensive’ course – that would be quite impossible. I’ve skipped over certain skills you can manage without for the time-being (e.g. making pastry). I have included a wide range of recipes covering both familiar foods and some that may be new to you, to get your culinary imagination in full working order.
And finally, a kitchen motto that has worked well for me, ever since the day when I moved into my first bedsit, and began the task of learning to cook for real: don’t panic. If the worst does come to the worst (we all have off days) and you bodge it up completely, bin it, and send out for a pizza!

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