The No Recipe Cookbook: Quick and Easy Healthy Meals to Save Money, Time, and Calories

Recipes Written Like Open-Ended Procedures This book’s title is a bit of a misnomer, as it is full of what I would call recipes. They simply aren't written in a traditional format with a fixed ingredient list and set of directions. Most are ideas with procedures and suggested ingredients; many are left very open to interpretation. The book starts with a long tip section. The author stated people who don't cook often (or at all) could use this book, but I think this section might be a bit much for the true rank beginners as much information in this section requires a level of greater cooking knowledge than a non-cook has. (In some places throughout the book, she actually has sections specifically meant for people who don't cook much.) The bulk of the book is main dishes, with smaller sections for lunches, desserts, and breakfast. You will get the author's “no recipe” recipe for things like muesli, soup, meaty main dishes, and simple desserts. These non-recipes are written in a lot of detail, as the author is more trying to teach you a process or procedure rather than give you a specific recipe with a set list of ingredients. The author is Australian, so some foods mentioned are stated in Australian terminology, and when she provides measurements (which isn’t often), they are in metric. I am a vegetarian, and I felt like the book needed a few more vegetarian and vegan friendly recipes; the book really is meat focused in the main dish and lunch sections. Despite its flaws and idiosyncrasies, this book got me thinking about ways I can better incorporate simple cooking procedures and dishes into my cooking routine to make my food both more healthful and easier to make. I received a free copy of this book, but that did not affect my review.