Cooking Without Recipes

The fabulous M.F.K. Fisher wrote of Helen Worth's classic Cooking Without Recipes, "I have given many copies of [your] book." She added, "I can list such gifts on one hand." The book provides an understanding of cooking itself, rather than rote learning of recipes, and is based on the Helen Worth Cooking School teaching method. It emphasizes time- and money-saving methods and decries non-essential fuss. The book exemplifies the way her thousands of world-wide cooking-school graduates learned to enjoy their kitchens. In addition, Cooking Without Recipes contains numerous excellent recipes. "Medley with Melons" provides an attractive way to serve a summer cooler. "Mary's Lemon Custard Rice" adds pleasure to chicken for dinner. And "Aunt Annie's Fish with Lemon Sauce" honors the splendid cooking of a beloved family member. Included among her men and women graduates are ambassadors--Clare Boothe Luce and Pamela Harriman, royalty--the Duchess of Talleyrand, and television personalities--Betty Furness and Betsy Palmer. They knew they had to be well-informed themselves to be able to direct their cooks. Added to the usual cookbook time-guide for roasts is the unique benefit of time guides for preparing soups and stews.