<p><strong>EATING IN: The Aspiring Chef Learns to Cook </strong></p><p>You have a place to cook, a real kitchen or a spot in the dorm, some utensils and the motivation to eat in instead of out.&nbsp; Not only will you save tons of money, you&rsquo;ll also have fun developing cooking skills.&nbsp; Being in charge of your own food preparation is a challenging experience but completely worthwhile.&nbsp;</p><p>In this little book you&rsquo;ll find descriptions of methods and straightforward recipes for breakfasts, veggies and fruit, salads, sauces and soups, entr&eacute;es, sandwiches and snacks, and sweet things.&nbsp; Some recipes come with tips to make shopping, storing and prepping easier.&nbsp; Some have instructions on how to achieve a complete meal.&nbsp; A few recipes are built upon prepared foods easily found in food markets.&nbsp; But do read their labels to check out fats and sodium levels!&nbsp; All recipes carry both imperial and metric measurements.&nbsp; Please read the page on imperial to metric equivalents and conversions.</p><p>Some recipes are suitable for bare-bones cooking facilities.&nbsp; They are labeled as <strong>SKILLET/El.WOK/FRYPAN</strong>, meaning that the dish can be prepared using either a stove or an electric wok or frypan.&nbsp; Other pages list essential tools for both bare bones and real kitchens.</p><p>The main advice this book offers the beginning cook is to be not afraid.&nbsp; Accidents happen.&nbsp; Toast burns, meat dries out, potato water overflows and so on.&nbsp; But when you are learning to feed yourself, what&rsquo;s the panic?&nbsp; Just remember to keep milk, ice cream, fruit and cereal boxes on hand.&nbsp; Together they make a meal and you won&rsquo;t starve.</p>