The former editor of Cook's Illustrated and the author of The Perfect Recipe, Pam Anderson here completely revises her 2001 James Beard Award nominee How to Cook Without a Book, a modern classic that proved a well-stocked pantry, a few easy techniques, and limitless variations were the keys to getting delicious dinners on the table without fuss. This new illustrated version considers today's tastes—eschewing skinless chicken breast for more flavorful thighs, for example, or choosing kale over Romaine—while moving veggies like Brussels sprouts and sweet potatoes from side dish to main event, and offering tips on how cook it all in one pot or pan.