For the culinary novice, both in palate and in skill, this cookbook presents a very user-friendly introduction to the basics. Recipes in each of the 11 chapters—including breakfast, salads, main dishes for carnivores, vegetarian and vegan entrees, and desserts—are organized by level of difficulty. Kamberg deems a blue cheese and iceberg salad with bottled dressing "easy," for example, while she rates a cold avocado soup "medium" and a meatloaf "hard" to make. Though many recipes call for pre-cooked ingredients, like frozen salad shrimp, pie crust or cans of refrigerated crescent rolls, others start from scratch. The volume includes helpful appendices on equipping the kitchen, a glossary of cooking terms, and cooking fresh vegetables. Throughout, Kamberg addresses the neophyte in bold boxes that address challenges like choosing ground beef, blocks vs. tubs of softened cream cheese, and the difference between slicing and dicing. The book obviously doesn’t target a sophisticated audience, but could be helpful for teenagers, recent college grads or any blossoming but kitchen-phobic chef.
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