The Haven’s Kitchen Cooking School: Recipes and Inspiration to Build a Lifetime of Confidence in the Kitchen

Cayne, the founder of the Haven’s Kitchen cooking school in New York City, targets beginners in the kitchen with this handy cookbook. Simple, clear graphic design makes the book approachable, and Cayne’s straightforward, friendly directions give would-be cooks confidence. Each chapter pairs a lesson with a collection of recipes that help develop the idea or skill. Cayne starts off with lessons in preparing grains and beans, foods that many cooks find difficult to prepare properly. A recipe on how to cook white rice leads to farro risotto with mushrooms, a variety of one-bowl meals, and a basic black bean recipe that will be used in other dishes later in the book. Most importantly, by the end of the chapter, readers will understand the how and why of grain and bean cooking. The book is filled with classic recipes such as eggs benedict, ribollita, and sole meunière, and there are also up-to-the-minute recipes such as quinoa broccoli patties, which push readers to get over their “fear of frying” and teach good knife skills and the importance of mise en place. This book will remain a staple in kitchens long after readers have mastered the basics of boiling an egg and searing a steak. (May)