You have a midterm tomorrow and a fierce growl in your stomach. Your roommate just nabbed your last cup o' ramen. Do you: (A) Ignore your stomach and brew another pot of coffee? (B) Break out the PB&J? (C) Order pizza again? (D) Make a quick trip to the grocery store? The answer's D, and College Cooking is the only study guide you'll need.Sisters Megan and Jill Carle know all about leaving a well-stocked kitchen to face an empty apartment fridge with little time to cook and very little money. They practically grew up in their parents' kitchen, but even that didn't prepare them for braving the supermarket aisles on their own. That's why they wrote COLLEGE COOKING to share the tips and tricks they've learned while feeding themselves between late-night studying, papers, parties, and other distractions.Starting with kitchen basics, Megan and Jill first cover ingredients, equipment, and other prereqs for cooking a decent meal. They then provide more than ninety simple yet tasteworthy recipes hearty home-style dishes, study-break snacks, healthy salads, sweet treats, and more (along with low-cal and veggie options). You'll find easy and cheap-to-make dishes, like: Tortilla Soup Chili with Green Chile Cornbread Chicken Salad Pita Sandwiches Baked Penne Pasta with Italian Sausage What's-in-the-Fridge Frittata Peanut Butter Cup Bars Brownie Bites You'll also find recipes for feeding a household of roommates, maximizing leftovers, cooking for a dinner date, and hosting parties with minimal prep and cost. Just consider COLLEGE COOKING your crash course in kitchen survival and required reading for off-campus living.Reviews College Cooking is a must-pack, along with the fry pan and the blender, for those going back to college or starting this year. Arizona Republic The recipes are quick, easy, and simple. Kansas City Star This is reasonable food reasonably fast. I was going too give the cookbook to someone in college, but no way. This is going straight into my collection. Oakland Tribune.
About the Author
Carle is 19 years old and in her first year at the University of Arizona as a food science major. She has been cooking since she was three years old, when she would saw away at vegetables with her pumpkin-cutting knife. She has lived and cooked in Germany, traveled in France, and is fluent in French and German.
JILL CARLE is 16 years old and a senior in high school. She has always been interested in cooking and has traveled extensively, although her tastes remain decidedly all-American.