PREP by Katie Sullivan Morford is subtitled “the essential
college cookbook” and contains a nice list of staples to keep in the pantry. Fun recipes include Double-Cinnamon French
Toast which, like many of the others, lists ingredients, key equipment and
offers a “pro tip” (about making and freezing some extra servings, in this
case). Morford is writing for the novice cook and encourages experimentation
while also explaining terms (dice, chop, etc.) involved in food preparation.
She offers numerous sidebars (like “How to Dress a Salad” or “How to Ripen an
Avocado”) with step by step directions and suggestions.
Her section headings
(“Prep eggs like a pro” or “Fix a killer plate of pasta”) will generate
interest, too. Beautiful, colorful pictures are interspersed throughout the
book, but I wish there were more images and slightly fewer ingredients per
recipe. PREP is a wonderful
complement to other cookbooks for beginners like Good and Cheap by Leanne Brown.
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