The Nimble Cook: New Strategies for Great Meals That Make the Most of Your Ingredients

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Product Details

$30.00  $27.90
Harvest Publications
Publish Date
8.2 X 10.1 X 1.1 inches | 3.1 pounds

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About the Author

RONNA WELSH is the owner of Purple Kale Kitchenworks cooking school in Brooklyn, NY. Her popular workshops have been profiled in the New York Times, Bon Appétit, Real Simple, and the Wall Street Journal. She worked as a chef and restaurant consultant for many years.


"Ronna Welsh cooks the way I do: efficiently, vigilantly, skillfully, and frugally. This is foremost a teaching book that makes you think about ingredients rather than recipes. Understanding how versatile ingredients are so you can incorporate them in any recipe is the proper, intelligent way to cook."
-- Jacques Pépin

"Ronna Welsh gives us our North Star in the kitchen -- deftly showing us how to eat well, cook economically, and revel in the comforts of a well-stocked fridge. Welsh's book will make you want to change the way you grocery shop, plan meals, and run your kitchen. This is more than a kitchen manual -- it's a guide to a way of living.
-- Amanda Hesser, co-founder and CEO of Food52

"Chockful of advice, techniques and recipes, Ronna Welsh's book will make you a more practical and confident cook. It's a daily guide to better meals."
-- Dorie Greenspan, author of Everyday Dorie

"The Nimble Cook is a fantastic book that breaks the mold of the traditional collection of structured recipes. I love the way Ronna leads us through a chef's brain and shows us how to think outside the box about ingredients. The gorgeous, whimsical illustrations help make this book an instant time-honored classic."
-- Amanda Freitag, chef, judge of Chopped, and author of The Chef Next Door

"Welsh liberates and inspires, shifting the focus from merely following recipes to a process-oriented approach. This book will make you a more flexible cook, and the results will create excitement for everyone around your dinner table."
-- Peter Hoffman, chef of New York's former Back Forty West and Savoy

"A terrific cookbook, brimming with innovative kitchen advice and engaging illustrations and packed with recipes any home cook would be thrilled to learn and add to their repertoire. Ronna Welsh's smart, practical point of view will inspire you to cook with even the most familiar ingredients in new ways."
-- Christopher Hirsheimer and Melissa Hamilton, The Canal House

"A cookbook that ushers you on a culinary quarter turn, with your very capable dance partner, Ronna, leading."
-- Fergus Henderson, chef, St. John, and author of The Complete Nose to Tail