Читать книгу Quick & Easy Eggs, Bacon & Breakfast Sausage - Bruce PhD Tretter - Страница 2

I recently asked the following question at a few sites online: “What’s the first thing you’d teach someone new to the kitchen to cook?” Incredibly, that question got lots of responses with more than 90% answering “eggs!” enthusiastically.

I’ve researched cookbooks for over 30 years and haven’t found one that actually shows new cooks how to get started in the kitchen as practically as possible. This book is designed to do just that and is different from any other cookbook, most importantly, because it never assumes you have any cooking experience. You won’t find directions written in traditional abbreviated cookbook jargon, long lists of ingredients, or pictures of finished recipes that look pretty on the page but can’t possibly be recreated in your own kitchen. Instead, every direction is written in plain English and is accompanied by pictures to show exactly how every step works so that you can prepare any of the recipes quickly and easily in a standard kitchen even if you’ve never boiled water.

It’s funny how things come around. My first cooking experience was trying to make a fried egg on my own when I was about 11 years old. I cracked the egg, dropped the egg yolk and white on the floor and threw the shell in a hot pan. That cured me from cooking for the next 20 years.

This book is intended to help you avoid that result by providing the quickest, easiest and safest egg and breakfast meat cooking techniques I’ve learned over time, including some I’ve adapted to only recently. For example, I’ve recently abandoned the frying pan to make bacon because I’ve found that using microwave oven is so much easier, cleaner and healthier (less fat). And, sure, I’ll admit I still mostly use the frying pan to make scrambled eggs just out of habit. But I love microwave oven cooked scrambled eggs for how easy and kid-friendly they are both to make and clean up. I’ll certainly use that recipe more often in the future.

I hope this book helps you and wish you growing success in the kitchen,

Bruce Tretter