{"id":7556979327065,"title":"Cooking in Real Life — Heuck '13","handle":"cooking-in-real-life-heuck-13","description":"\u003cp\u003e\u003cstrong\u003eBy Lidey Heuck, Class of 2013\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eFrom the rising star who learned to cook when she worked for Ina Garten, 100 recipes that are cook-pleasing and crowd-pleasing and written with the shopper, chopper, and dish-doer in mind.\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eLidey Heuck landed the most plum after-college job—working for Ina Garten in her East Hampton kitchen. There, she learned how to develop recipes that work every time and how to put together dishes that are at once special and unfussy.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003eCooking in Real Life\u003c\/i\u003e\u003cspan\u003e represents the golden middle ground that new and experienced home cooks crave: recipes that are inventive but not overly complicated, that use familiar ingredients but encourage us to do things a little bit differently. They are designed to be low-effort, practical, \u003c\/span\u003e\u003ci\u003eand\u003c\/i\u003e\u003cspan\u003e high-reward. Lidey combines straight-forward delicious cooking with innovative, vegetable-forward recipes, inspired by bold flavors from near and far. Chapters and recipes include the following:\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eBusy, fuss-free weeknights:\u003c\/b\u003e\u003cspan\u003e Salmon with Honey and Chili Crunch, Cider-Glazed Sausages with Apples and Fennel, Saucy Shrimp alla Vodka. Plus, dozens of ideas for turning single recipes into one complete meal (Think: adding some sauteed shrimp to Shaved Carrot Salad with Ginger Tahini Dressing).\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eFlexible, seasonally-inspired recipes with easy-to-find ingredients:\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan\u003eMaple-Roasted Squash with Grapes and Shallots, Escarole with Cara Cara Oranges, Spicy Paloma Punch.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eCelebratory dishes for occasions that call for something extra special:\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan\u003eShort Ribs with Port, Shallots, and Cranberries; Champagne Chicken; and Rainbow Sprinkle Ice Cream Cake.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThroughout, Lidey includes swaps, make-ahead hacks, and tips for making leftovers into something new. \u003c\/span\u003e\u003ci\u003eCooking in Real Life\u003c\/i\u003e\u003cspan\u003e meets you where you are—whether you’re here for the practical tips or the endless possibilities.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e-From the publisher.\u003c\/span\u003e\u003c\/p\u003e","published_at":"2024-04-03T16:55:28-04:00","created_at":"2024-04-03T16:55:28-04:00","vendor":"The Bowdoin Store","type":"Book","tags":["Bowdoin Alumni","Cookbooks"],"price":3500,"price_min":3500,"price_max":3500,"available":true,"price_varies":false,"compare_at_price":3500,"compare_at_price_min":3500,"compare_at_price_max":3500,"compare_at_price_varies":false,"variants":[{"id":41099250860121,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"WBA450-Heuck","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Cooking in Real Life — Heuck '13","public_title":null,"options":["Default Title"],"price":3500,"weight":1270,"compare_at_price":3500,"inventory_quantity":1,"inventory_management":"shopify","inventory_policy":"deny","barcode":"9781668002155","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/store.bowdoin.edu\/cdn\/shop\/files\/wba450-heuck-cooking.jpg?v=1712177597"],"featured_image":"\/\/store.bowdoin.edu\/cdn\/shop\/files\/wba450-heuck-cooking.jpg?v=1712177597","options":["Title"],"media":[{"alt":null,"id":24939022155865,"position":1,"preview_image":{"aspect_ratio":1.0,"height":550,"width":550,"src":"\/\/store.bowdoin.edu\/cdn\/shop\/files\/wba450-heuck-cooking.jpg?v=1712177597"},"aspect_ratio":1.0,"height":550,"media_type":"image","src":"\/\/store.bowdoin.edu\/cdn\/shop\/files\/wba450-heuck-cooking.jpg?v=1712177597","width":550}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003e\u003cstrong\u003eBy Lidey Heuck, Class of 2013\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eFrom the rising star who learned to cook when she worked for Ina Garten, 100 recipes that are cook-pleasing and crowd-pleasing and written with the shopper, chopper, and dish-doer in mind.\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eLidey Heuck landed the most plum after-college job—working for Ina Garten in her East Hampton kitchen. There, she learned how to develop recipes that work every time and how to put together dishes that are at once special and unfussy.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003eCooking in Real Life\u003c\/i\u003e\u003cspan\u003e represents the golden middle ground that new and experienced home cooks crave: recipes that are inventive but not overly complicated, that use familiar ingredients but encourage us to do things a little bit differently. They are designed to be low-effort, practical, \u003c\/span\u003e\u003ci\u003eand\u003c\/i\u003e\u003cspan\u003e high-reward. Lidey combines straight-forward delicious cooking with innovative, vegetable-forward recipes, inspired by bold flavors from near and far. Chapters and recipes include the following:\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eBusy, fuss-free weeknights:\u003c\/b\u003e\u003cspan\u003e Salmon with Honey and Chili Crunch, Cider-Glazed Sausages with Apples and Fennel, Saucy Shrimp alla Vodka. Plus, dozens of ideas for turning single recipes into one complete meal (Think: adding some sauteed shrimp to Shaved Carrot Salad with Ginger Tahini Dressing).\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eFlexible, seasonally-inspired recipes with easy-to-find ingredients:\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan\u003eMaple-Roasted Squash with Grapes and Shallots, Escarole with Cara Cara Oranges, Spicy Paloma Punch.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eCelebratory dishes for occasions that call for something extra special:\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan\u003eShort Ribs with Port, Shallots, and Cranberries; Champagne Chicken; and Rainbow Sprinkle Ice Cream Cake.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThroughout, Lidey includes swaps, make-ahead hacks, and tips for making leftovers into something new. \u003c\/span\u003e\u003ci\u003eCooking in Real Life\u003c\/i\u003e\u003cspan\u003e meets you where you are—whether you’re here for the practical tips or the endless possibilities.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e-From the publisher.\u003c\/span\u003e\u003c\/p\u003e"}

Cooking in Real Life — Heuck '13

Product Description

By Lidey Heuck, Class of 2013

From the rising star who learned to cook when she worked for Ina Garten, 100 recipes that are cook-pleasing and crowd-pleasing and written with the shopper, chopper, and dish-doer in mind.

Lidey Heuck landed the most plum after-college job—working for Ina Garten in her East Hampton kitchen. There, she learned how to develop recipes that work every time and how to put together dishes that are at once special and unfussy.

Cooking in Real Life represents the golden middle ground that new and experienced home cooks crave: recipes that are inventive but not overly complicated, that use familiar ingredients but encourage us to do things a little bit differently. They are designed to be low-effort, practical, and high-reward. Lidey combines straight-forward delicious cooking with innovative, vegetable-forward recipes, inspired by bold flavors from near and far. Chapters and recipes include the following:

Busy, fuss-free weeknights: Salmon with Honey and Chili Crunch, Cider-Glazed Sausages with Apples and Fennel, Saucy Shrimp alla Vodka. Plus, dozens of ideas for turning single recipes into one complete meal (Think: adding some sauteed shrimp to Shaved Carrot Salad with Ginger Tahini Dressing).

Flexible, seasonally-inspired recipes with easy-to-find ingredients: Maple-Roasted Squash with Grapes and Shallots, Escarole with Cara Cara Oranges, Spicy Paloma Punch.

Celebratory dishes for occasions that call for something extra special: Short Ribs with Port, Shallots, and Cranberries; Champagne Chicken; and Rainbow Sprinkle Ice Cream Cake.

Throughout, Lidey includes swaps, make-ahead hacks, and tips for making leftovers into something new. Cooking in Real Life meets you where you are—whether you’re here for the practical tips or the endless possibilities.

-From the publisher.

Model #: WBA450-Heuck
Maximum quantity available reached.