The Haven’s Kitchen Cooking School

“At-your-own-pace lessons at home.”
I>Better Homes Gardens

“A must-have for aspiring home cooks. So many people come to me and ask what book they should buy if they want to ‘learn how to cook.’ Until now, there really hasn’t been a book I could point them towards, but . . . Ali’s book offers a range of approachable recipes to help inspire and encourage the aspiring home cook to get into the kitchen and just do it.”
—RealSimple.com
 
“Forget the fancy cooking school—this book is all you need. If you’re just beginning to cook . . . or even if you’re an experienced cook who learned more from trial and error than formal training—Alison Cayne’s new book will be a welcome and trustworthy companion.”
—Atlanta Journal-Constitution
 
“Great for anyone who loves food but is befuddled as to where to begin in the kitchen.”
B>Pittsburgh Post-Gazette, 10 Favorite Cookbooks of the Year
 
“A modern manual for home cooks that mixes recipes with how-to tips.”
B>Rachael Ray Every Day

“Cayne brings both a teacher’s mindset and a student’s questions to The Haven’s Kitchen Cooking School. Each chapter, based upon a type of ingredient or dish, imparts a core technique and master recipe. Beans and grains are a lesson in ‘cooking with purpose’; soups teach the layering of flavors; salads composition, etc. The book’s magazine-like layout makes learning knife skills, frying, poaching eggs, and more easy. Even the simpler recipes are saved from being basic. . . . The recipes for sauces and dressings add up to a complete arsenal of fresh basics.”
I>Bon Appétit, 11 Spring Cookbooks You’ll Actually Cook From
 
“Straightforward preparation instructions, stunning photographs (many step-by-step), and a cohesive graphic design that’s easy to navigate. VERDICT: Encouraging and accessible, this collection would make a wonderful gift for anyone who’s expressed an interest in learning to cook.”
I>Library Journal, starred review
 
“Simple, clear graphic design makes the book approachable, and Cayne’s straightforward, friendly directions give would-be cooks confidence. . . . This book will remain a staple in kitchens long after readers have mastered the basics of boiling an egg and searing a steak.”