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Synopsis
READERS FAVORITE SILVER AWARD
LITERARY TITAN GOLD AWARD
If you've ever called yourself a bad cook, this is your invitation to be bad - better. This book is not for already-good cooks (keep away!), or would-be chefs, or even those who adore cookery books. It's for self-proclaimed "bad cooks" who may actually be halfway decent - but don't want to be tied down by time-consuming, pretentious, and detailed "recipes". So welcome, fellow bad cook. From basic nourishment to expressions of love and comfort, food is something we can't live without. But what about its preparation? Far more than the act of heating potentially edible material, cooking has stayed at the heart of countless cultures, epochs, and bookshelves since time began. But not all delight in the culinary arts... For those who want enjoyable, nutritious, hot food no one can mess up: this one's for you. Filled to the brim with quirky cartoon illustrations and infused with anthropological titbits on cookery and the far-off origins of the food we unthinkingly consume today, this is not your usual cookbook.
"HERE AND NOW", book 1
If you've ever called yourself a bad cook, this is your invitation to be bad - better. This book is not for already-good cooks (keep away!), or would-be chefs, or even those who adore cookery books.
"synopsis" may belong to another edition of this title.
About the Authors
Ruth Finnegan was born on the last day of 1933 in Derry, Northern Ireland, the eldest child of Dr Thomas Finnegan, Professor of Classics and President of Magee College (later, under his leadership Magee University College) and Agnes Finnegan née Campbell, teacher and writer. Largely brought up in Derry, she spent most of the war years in Donegal, 13 months of it in a small cottage in a 'gentle' (faerie) wood, an experience vividly described in her mother's entrancing 'Reaching for the Fruit' and her own semi-autobiographical novel, 'Black Inked Pearl'. This had a lasting influence on her life.In order to avoid an upbringing tainted by Ulster religious divisions, on their return to Derry in 1945 her parents sent her to a Quaker school in York (the Mount) where the experience of memorising and repeating daily 'texts' from the Bible and other literature, shaped much of her future writing, most directly in her monograph Why do we quote? and her novel Black Inked Pearl.This was followed by four joyous years (1952-56) at Somerville College Oxford, again reflected in the novel, in the delightful study of classics (a degree that then combined literature, history and philosophy), ending, to her amazement, with one of the best classics firsts of her year. After two years teaching (and repaying her student debt) at the leading public school Malvern Girls College (now Malvern St James) she decided to return to the intellectual life but this time, much though she would always love the Greek and Roman cultures, to follow her instinct, honed partly by her anti-colonialist and broadly left-wing stance, to widen her study to include learning about other cultures .She chose to focus on Africa, and completed first the postgraduate Oxford Diploma and B.Litt in Anthropology, then fieldwork (1960-61, 1963-4) on story telling among the Limba speakers of Northern Sierra Leone (her manuscript field notes are deposited in the archives of the School of Oriental and African Studies, University of London); digitised versions of audio taped Limba story-telling and (minimally) music are available on. She completed her D.Phil in 1963, supported by Nuffield College, under the celebrated anthropologist E. E. Evans-Pritchard.Immediately after her marriage in 1963 to David John Murray, grandson of Sir James Murray, the first editor of the Oxford English Dictionary, she accompanied her husband to the University College of the Rhodesias and Nyasaland in the then Southern Rhodesia (now Zimbabwe), and from there to the more democratic if conflict-ridden setting of the University of Ibadan, Nigeria (1965-69) where their three daughters were born. From there she and her husband were recruited as founding members of the academic staff of the Open University where, apart from three years at the University of the South Pacific in Fiji and Ruthm 1989, and in the wonderful setting of the University of Texas at Austin, they very productively spent the rest of their careers.
See: www.ruthhfinnegan.com
From the Back Cover
LITERARY TITAN
How to be a BAD Cook" is a refreshingly irreverent take on the traditional cookbook. From the outset, it's clear that this isn't your typical guide to culinary excellence. The book sets itself apart by not only embracing the mishaps and mistakes that often haunt the kitchen but also turning them into an art form. It's an entertaining read, filled with recipes that delightfully defy culinary norms. Each recipe is a fun exploration of how to master the art of bad cooking, making it a hilarious companion for anyone who has ever struggled with a recipe or botched a dinner party and a testament to the author's ability to find beauty in the unexpected.
One of the book's strongest suits is its playful writing style. The author's casual and witty tone makes even the most mundane kitchen blunders seem like deliberate, avant-garde culinary decisions. The sections are sprinkled with humorous anecdotes and sarcastic tips that make you chuckle at the absurdity of intentionally ruining a dish.
What I particularly enjoyed about "How to be a BAD Cook" is its unexpected educational value. While the recipes are designed to make failures into meals, they actually shed light on the common pitfalls of home cooking. By showcasing how things can go wrong, the book inadvertently teaches readers what to avoid in their culinary endeavors. It's a clever way to impart kitchen wisdom wrapped in a package of humor and satire. This book doesn't just make you laugh, it also empowers you with knowledge to avoid these kitchen mishaps in the future.
"How to be a BAD Cook" is perfect for anyone who loves cooking but isn't afraid to laugh at their mistakes. It's an ideal gift for novice chefs, kitchen klutzes, or anyone who enjoys culinary humor. If you're looking to embrace the lighter side of cooking and learn a lot along the way, this book is a must-read. It's a celebration of culinary chaos that turns every burnt cake and failed soup into a meal ready to serve.
From the Inside Flap
KIRKUS REVIEW
An accessible approach to basic cooking skills for beginners in the kitchen from Finnegan.
The book begins with a brief overview of the history of cooking. From there, the author takes the reader through some staple kitchen ingredients and simple instructions for how they may be generally prepared. She starts with potatoes and continues with more essentials, including proteins, soups, and sauces. The recipes don't include many specific measurements aside from the sections on baking, which emphasize the ingredients' ratios to each other. Each section is accompanied by a short history of the primary ingredient being explored. The final chapters break this format—Chapter 9 provides a list of examples of possible accidents that may happen in the kitchen, and Chapter 10 is a collection of thoughts and "rants" related to cooking and modern trends (it also cites some helpful tips from the author's own mother). The recipes themselves are exactly what the book says they will be: the very basics. Overall, the book has a lighthearted tone, which includes seemingly throwaway comments in the recipes like, "My husband's favourite, and he was great at cooking it." - The cookbook maintains a cozy charm and casualness that may evoke readers' memories of cooking with their own parents or grandparents.
Easy recipes delivered with homey appeal.
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- PublisherCallender Press
- Publication date2024
- ISBN 10 1739432827
- ISBN 13 9781739432829
- BindingPaperback
- LanguageEnglish
- Edition number2
- Number of pages110
- IllustratorSépi Jose
- Rating
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