About The Complete 5-Ingredient College Cookbook: Quick, Easy, and Irresistible Recipes for Hungry Students by Kathy Davidson
While cooking your own meals in college may seem like a real challenge, it’s actually more than possible to do well, and it has a lot of benefits.
In this book, you’ll learn everything you need to get started as a beginner cook in college, whether you have experience at home, or you don’t know how to cook an egg. We’ll go over common cooking terms and the most important knife cuts. Furnish your kitchen, whether it’s on-campus or off, with must-have supplies like a cutting board, microwave, and can opener. We’ll also list the equipment that’s really useful, like a rice cooker and smoothie blender. In the introduction, we’ll also go through:
*Pantry stacking
*Meal prepping
*Budgeting
*Food storage
This is a cookbook, so of course, there are recipes. All have just five ingredients, not counting salt, pepper, and water. Organized by “Breakfast,” “Poultry,” “Soups & Stews,” “Drinks,” “Desserts,” and more, you’ll find awesome and easy meals like:
*Overnight oats
*Black bean-bacon salsa salad
*Chicken wild rice soup
*Baked provolone chicken
*Flank steak for two
*Bananas foster
There’s also a whole chapter on vegan main dishes, and vegan and vegetarian recipes scattered throughout the other sections. No matter what your dietary restrictions are, this book will have recipes you can make in your dorm or your kitchen off-campus.
While written for college students, just about anyone can benefit from these 5-ingredient recipes. That includes beginner home cooks, people with small kitchens, and people with tight budgets. For families, the serving sizes can be easily doubled or even tripled. If you want a fast, easy, and healthy meal that uses affordable ingredients and doesn’t require a lot of skills, you’ll find it in this book.
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Author Bio:
I am not what most people would describe as a “foodie.” I love food, don’t get me wrong, but I’m not a person who always wants to go to the most hyped restaurants or cook dozens of new recipes every month. Sometimes I wish I had the time or patience to spend hours in the kitchen, lovingly hovering over roasts and homemade pies. While I do get to do that occasionally, most days there are just other things to do. I don’t think I’m alone in this.
My cooking philosophy is just three words: simple, healthy, and tasty. I developed that philosophy early in college, and it’s carried me through those early days and then beyond, as late nights of homework turned into late nights meeting deadlines for my health and wellness writing projects. While I may not be a professional cook or baker, I’ve learned that good cooking doesn’t require expensive or fancy equipment, or even expert skills. Quite the opposite, actually. Making good, healthy food doesn’t have to be difficult, and that’s the message I hope to share with all my readers.
Now, I have more space and a bigger budget than when I started cooking for myself. My skills and tastes have expanded. What hasn’t changed, however, is my belief in the beauty of simplicity. While there are times for more complex meals and dishes, the vast majority of the time, simple food is what sustains us best. For whatever book or recipe I’m working on, I try to keep that in mind.