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Canal House
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About the Author

Melissa Hamilton is a renowned food stylist and cofounder of Canal House. She previously worked at Saveur, which she joined in 1998, as the test kitchen director, and was its food editor for many years. Hamilton also worked in the kitchens of Martha Stewart Living and Cook's Illustrated, and she was the cofounder and first executive chef of Hamilton's Grill Room in Lambertville, New Jersey. She has developed and tested recipes and styled food for both magazines and cookbooks, including those by acclaimed chefs John Besh, Michael Psilakis, Roberto Santibanez, and David Tanis. She works with Christopher Hirsheimer on Canal House Cooking, for which the two do all of the writing, recipes, photography, design, and production.

Reviews

The "patron saint of seasonal home cooking... the book comprises 300 unfussy-yet-extra-special recipes, stories, and tutorials from Hirsheimer & Hamilton's collective century of cooking experience; in it, you'll find how-tos on everything from boiling an egg properly to making fresh pasta and curing salmon--and beyond. The recipes themselves range from classic to unexpected, and along the way teach us a heck of a lot about the many different ways to cook and eat."--Food52
"Wonderful... Cook Something is full of recipes to fall-back on, ones you want to make again and again."--Epicurious
"Based on chapters that teach readers how to master a key ingredient or powerful technique, ranging from braises and sauces to salad dressings and vegetables. You'll find Canal House's classic vinaigrette; there's also oven-braised chicken with gnocchi, all paired with step-by-step photos."--Food & Wine
"Hamilton and Hirsheimer offer an exhaustive beginner's guide to cooking basics in this tasty and beautiful collection... with the expert guidance provided here, first-time cooks will be able to prepare delicious meals with confidence."--Publishers Weekly
"As home cooks, they know you don't want a super complicated set of instructions most nights--you just want a good dinner without too much fuss. This new cookbook will get anyone there, from beginning cooks to jaded vets in need of a little inspiration. It includes 300 basic-but-brilliant recipes that cover every course, including snacks and sweets, so you can find just what you're looking for."--Chowhound
"Their best book... you will want to give [it] to new marrieds, recent graduates, clueless millennials, divorced men, and you, veteran cook that you are, ought to get a copy for yourself.... In brief, this is the new Joy of Cooking, the one essential book for every home cook."--Head Butler
"[A] stunningly photographed step-by-step guide that's filled to the brim with twists on the classics."--The Kitchn
"An ideal manual for modern cooks... How to eat, shop, drink, and live in ways that wring the most satisfaction from the least work. Gobble it up."--Julia Moskin, New York Times
"The masters of understated elegance... [Cook Something] distills their approach down to 300 essential recipes."--Wall Street Journal
ONE OF THE MOST ANTICIPATED COOKBOOKS OF THE YEAR--New York Times, Epicurious, Food52, Food and Wine, Chowhound, The Kitchn, Forbes
"With more than 300 dishes in this book, every cook is bound to find a new favorite... a new modern-day kitchen classic."--Forbes

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