{"product_id":"you-gotta-eat-isbn-9781683694427","title":"You Gotta Eat","description":"\u003cb\u003eOne of the \u003ci\u003eWashington Post\u003c\/i\u003e’s Best Cookbooks of 2024\u003cbr\u003e\u003cbr\u003e“It is one of the most generous cookbooks I have ever read. It’s revolutionary; it’s a relief.”—\u003ci\u003eWashington Post\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003eA trained chef teaches you how to keep yourself fed—and maybe even enjoy it!—in the face of stress, burnout, and exhaustion.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eDelivery is expensive. Eating a spoonful of peanut butter is depressing. You can’t imagine having the energy to chop an onion. But somehow, you gotta eat. How does anyone feed themselves under these conditions?\u003cbr\u003e\u003cbr\u003ePart cookbook, part pep talk, and part action plan, \u003ci\u003eYou Gotta Eat\u003c\/i\u003e offers tips and tactics—plus ten “do exactly this” recipes—for making effortless food that’s nourishing, tasty, and even a little fun. Choose your current energy level and learn important kitchen hacks such as the following.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eIf you can open a package\u003c\/b\u003e: Turn instant ramen into a feast\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eIf you can assemble a plate\u003c\/b\u003e: Make a cheese board fit for a king\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eIf you can press a button\u003c\/b\u003e: Whip up perfect eggs in the microwave\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eIf you can wield a knife\u003c\/b\u003e: Turn any leftovers into a hearty casserole\u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003ePlus dozens more ideas for living deliciously without impossible effort!\u003cbr\u003e\u003cbr\u003eWhether you’re burned-out, depressed, overscheduled, a new parent, living away from home for the first time, or some combination of the above, let food editor, classically trained chef, and nacho enthusiast Margaret Eby show you how to make your eating experience easier—and better—in every way.\u003cb\u003eFeatured on NPR’s Life Kit\u003cbr\u003eOne of the \u003ci\u003eWashington Post\u003c\/i\u003e’s Best Cookbooks of 2024\u003cbr\u003eA \u003ci\u003eForbes Vetted\u003c\/i\u003e Best Cookbook of Fall 2024\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e“Not only is it an incredibly practical book for times of depression, anxiety, emotional overwhelm, or simply being too busy to even think, but it’s written in a tone so kind and calm that I would read it over and over, even if it were about how to change the oil in your car.”—Linda Holmes, NPR\u003cbr\u003e\u003cbr\u003e‘It is one of the most generous cookbooks I have ever read. It’s revolutionary; it’s a relief.”—\u003ci\u003eWashington Post\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e“Eby’s fabulously fun and incredibly informative guide is a treat for cooks wherever they are on the culinary spectrum.”—John Charles, \u003ci\u003eLibrary Journal\u003c\/i\u003e, starred review\u003cbr\u003e\u003cbr\u003e“\u003ci\u003eYou Gotta Eat\u003c\/i\u003e feels like the kindest permission slip to let go of guilt around not cooking while also providing good strategies for nourishing yourself when life is hard.”—\u003ci\u003eSimply Recipes\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e“[Eby] saw the need for a book like this and filled it with empathy, humor, and useful counsel for feeding yourself when you’re low, anxious, exhausted, burnt out, or otherwise not at your best.”—Molly McArdle, \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e“It’s a generous book that I can’t wait to keep cooking from, no matter my mood.”—Mallary Santucci, \u003ci\u003eEpicurious\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e“If you’re finding yourself stressed, falling out of love with the act of cooking, or just needing a bit of a pep talk lately, Eby understands.”—Emily Ziemski, \u003ci\u003eWell + Good\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e“An encouraging, casual cookbook that invites goofing around in the kitchen until tasty dishes can be put on the table.”—Rachel Jagareski, \u003ci\u003eForeword\u003c\/i\u003e starred review\u003cbr\u003e\u003cbr\u003e“Taking into account varying energy levels, budgets, and skill sets, Eby helps readers put a meal on the table no matter the limitations they feel surround them.”—\u003ci\u003eForbes Vetted \u003c\/i\u003e\u003cb\u003eMargaret Eby \u003c\/b\u003eis the deputy food editor for the \u003ci\u003ePhiladelphia Inquirer\u003c\/i\u003e. She has written for the \u003ci\u003eNew York Review of Books\u003c\/i\u003e, \u003ci\u003eRolling Stone\u003c\/i\u003e, \u003ci\u003eVanity Fair\u003c\/i\u003e, \u003ci\u003eBon Appétit\u003c\/i\u003e, the \u003ci\u003eNew Yorker\u003c\/i\u003e, the \u003ci\u003eNew York Times\u003c\/i\u003e, and the \u003ci\u003eLos Angeles Times\u003c\/i\u003e, among other publications. She is the author of \u003ci\u003eSouth Toward Home: Travels in Southern Literature\u003c\/i\u003e (Norton,2015). Margaret completed a certificate program at the International Culinary Center in 2019.\u003cb\u003eBean Salad, the Musical Salad\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e     Canned beans are beautiful. They’re already cooked. They have a ton of protein and fiber. They’re filling. And they’re really inexpensive. You may think \u003ci\u003esalad\u003c\/i\u003e means “sad privation meal of lettuce,” but actually salad is a loose category that roughly translates to “haphazard assembly of things tied together by dressing,” and by this definition beans are the perfect vehicle. All you need to do is open them, drain them, rinse them if you have the energy but not if you don’t (they might just taste slightly more metallic), dump them in a bowl, combine with dressing and perhaps other stuff, and stir. Behold: lunch.\u003cbr\u003e     Precut veggies (including frozen—let the salad sit for a bit after mixing to let the frozen veggies defrost) work just fine here. So do bottled dressings, though if you don’t have those you can always use the time-honored classic of olive oil, vinegar, salt, and pepper (or, if you’re feeling very fancy, the Nora Ephron classic of a tablespoon of dijon mustard, a tablespoon of red wine vinegar, and 3 tablespoons of olive oil, whisked together with a fork). Try one of these combinations, or get creative! The more comfortable you get in the bean salad space, the more you’ll be able to branch out.\u003cbr\u003e\u003cbr\u003e• Chickpeas + cucumbers + cherry or grape tomatoes + tzatziki = Greek-ish salad\u003cbr\u003e• Black beans + thawed frozen corn + half jar of salsa + crunched-up tortilla chips = nacho salad\u003cbr\u003e• Cannellini beans + pesto + parmesan = sort of Italian bean salad\u003cbr\u003e• Kidney beans + celery + sweet onions + pickle relish = what if a hot dog condiment bar was a salad\u003cbr\u003e• Black beans + mashed or chopped-up avocado + lime juice + hot sauce or Tajín = what if guacamole was a salad\u003cbr\u003e• Chickpeas, smushed + celery + mayo + dab of dijon mustard = tuna salad without tuna\u003cbr\u003e• Great northern beans + leafy greens you need to use up + balsamic vinegar + olive oil = classic house salad\u003cbr\u003e• Black-eyed peas + celery + bell peppers + hot sauce + red wine vinegar + pinch of sugar\/dab of honey\/little bit of maple syrup = Hoppin’ John–inspired salad\u003cbr\u003e• Edamame + carrot + green onion + ginger dressing = teppanyakirestaurant-inspired salad","brand":"Quirk Books","offers":[{"title":"Default Title","offer_id":46303672926437,"sku":"NP9781683694427","price":19.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781683694427.jpg?v=1767744754","url":"https:\/\/k12savings.com\/products\/you-gotta-eat-isbn-9781683694427","provider":"K12savings","version":"1.0","type":"link"}