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The I Hate to Cook Book
"There are two kinds of people in this the ones who don't cook out of and have NEVER cooked out of I Hate to Cook Book , and the other kind...the I Hate to Cook people consist mainly of those who find other things more interesting and less fattening, and so they do it as seldom as possible. Today there is an Annual Culinary Olympics, with hundreds of cooks from many countries ardently competing. But we who hate to cook have had our own Olympics for years, seeing who can get out of the kitchen the fastest and stay out the longest."
Peg Bracken
Philosopher's Chowder. Skinny Meatloaf. Fat Man's Shrimp. Immediate Fudge Cake. These are just a few of the beloved recipes from Peg Bracken's classic I Hate to Cook Book. Written in a time when women were expected to have full, delicious meals on the table for their families every night, Peg Bracken offered women who didn't revel in this obligation an quick, simple meals that took minimal effort but would still satisfy.
50 years later, times have certainly changed - but the appeal of The I Hate to Cook Book hasn't.
This book is for everyone, men and women alike, who wants to get from cooking hour to cocktail hour in as little time as possible.
Peg Bracken
Philosopher's Chowder. Skinny Meatloaf. Fat Man's Shrimp. Immediate Fudge Cake. These are just a few of the beloved recipes from Peg Bracken's classic I Hate to Cook Book. Written in a time when women were expected to have full, delicious meals on the table for their families every night, Peg Bracken offered women who didn't revel in this obligation an quick, simple meals that took minimal effort but would still satisfy.
50 years later, times have certainly changed - but the appeal of The I Hate to Cook Book hasn't.
This book is for everyone, men and women alike, who wants to get from cooking hour to cocktail hour in as little time as possible.
224 pages, Hardcover
First published January 1, 1960
218 people are currently reading
1074 people want to read
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Displaying 1 - 30 of 171 reviews
August 5, 2016
This rating is based entirely upon the writing and not upon the recipes. I'm not sure I have any intention of ever trying any of these recipes*, but would sort of love for a book group to read it and take them all pot-luck.
Essentially, Peg Bracken was the Amy Sedaris of 1960. She was the woman who thought it was your god-given right to have a cocktail during cocktail hour and not be fussing in the kitchen. Bracken acknowledges that many women don't like to cook, and that especially for a mother working outside the home, it could be a real drudgery. It's a really interesting running commentary on how a woman could maintain harmony in the house by keeping up the gender role of cooking without actually killing herself in the kitchen, and is delightfully subversive in this mission. She was a real practical feminist, giving hilarious advice about not feeling guilty for not repurposing leftovers into a fussy new dish and telling it like it is about vegetables in a chapter subtitled "This Side of Beriberi" as she instructs in the Fancy Sliced Tomatoes to "keep going in this fashion, depending on how many people you're serving and how tired you get."
I loved the anti-guilt pep talks throughout the book. Peg Bracken believed that simply because you had half a dozen jars of sullen-looking leftovers glowering in the fridge that you were not a moral degenerate. Rather, at the end of her recipe for Turkey Tetrazzini, (which includes such bon mots as "This isn't exactly a lead-pipe cinch, because you have to make a cream sauce, but if you ever had to have company the day after Thanksgiving, you'll thank me for it." and "At this point you may wonder why you ever started this, but actually you're nearly out of the woods") she exclaims, "And next time, for heaven's sake, get a little turkey!"
*Having grown up in the land of the canned pimento cheese spread, Jell-O**, tuna casserole, and Lipton Onion Soup packet I have a pretty good idea about how how many of them would taste. Chipped beef! Canned mushrooms! Three-Bean Salad! Cream of anything soup as a basis for a meal! I believe that this work will only rise in anthropological value.
** "When the Jell-O is semi-firm, avert your eyes and stir in the carrot shreds"
Essentially, Peg Bracken was the Amy Sedaris of 1960. She was the woman who thought it was your god-given right to have a cocktail during cocktail hour and not be fussing in the kitchen. Bracken acknowledges that many women don't like to cook, and that especially for a mother working outside the home, it could be a real drudgery. It's a really interesting running commentary on how a woman could maintain harmony in the house by keeping up the gender role of cooking without actually killing herself in the kitchen, and is delightfully subversive in this mission. She was a real practical feminist, giving hilarious advice about not feeling guilty for not repurposing leftovers into a fussy new dish and telling it like it is about vegetables in a chapter subtitled "This Side of Beriberi" as she instructs in the Fancy Sliced Tomatoes to "keep going in this fashion, depending on how many people you're serving and how tired you get."
I loved the anti-guilt pep talks throughout the book. Peg Bracken believed that simply because you had half a dozen jars of sullen-looking leftovers glowering in the fridge that you were not a moral degenerate. Rather, at the end of her recipe for Turkey Tetrazzini, (which includes such bon mots as "This isn't exactly a lead-pipe cinch, because you have to make a cream sauce, but if you ever had to have company the day after Thanksgiving, you'll thank me for it." and "At this point you may wonder why you ever started this, but actually you're nearly out of the woods") she exclaims, "And next time, for heaven's sake, get a little turkey!"
*Having grown up in the land of the canned pimento cheese spread, Jell-O**, tuna casserole, and Lipton Onion Soup packet I have a pretty good idea about how how many of them would taste. Chipped beef! Canned mushrooms! Three-Bean Salad! Cream of anything soup as a basis for a meal! I believe that this work will only rise in anthropological value.
** "When the Jell-O is semi-firm, avert your eyes and stir in the carrot shreds"
January 28, 2013
I'm old enough that I actually have one of her receipes (stayabed stew) clipped from Women's Day or some such magazine from the early 80's!
This book is a time capsule--there's no mention of microwaves, I think butter is an ingredient in every dish and she thinks the perfect desert is an Irish coffee. (She doesn't repeat the old joke, what's the perfect food? Irish coffee because it has the 4 food groups, caffeine, sugar, fat and alcohol!) It's written during the time when kids' birthday parties were at home (with balloons with their names on them tied to chairs for place markers), families ate dinner at home most nights (she lists 30 dinners to make and then says, if the month has 31 days then you can eat out that night) and you had people over for dinner. There's no receipe for lasagne, but there is for "lasagne casserole", because that's from the days when lasagne was exotic. The one ingredient she complains about the cost is wild rice.
But here's the thing--the receipes all work for today, they don't cost much and they're classic comfort food.
I miss Peg Bracken and Erma Bombeck.
This book is a time capsule--there's no mention of microwaves, I think butter is an ingredient in every dish and she thinks the perfect desert is an Irish coffee. (She doesn't repeat the old joke, what's the perfect food? Irish coffee because it has the 4 food groups, caffeine, sugar, fat and alcohol!) It's written during the time when kids' birthday parties were at home (with balloons with their names on them tied to chairs for place markers), families ate dinner at home most nights (she lists 30 dinners to make and then says, if the month has 31 days then you can eat out that night) and you had people over for dinner. There's no receipe for lasagne, but there is for "lasagne casserole", because that's from the days when lasagne was exotic. The one ingredient she complains about the cost is wild rice.
But here's the thing--the receipes all work for today, they don't cost much and they're classic comfort food.
I miss Peg Bracken and Erma Bombeck.
July 9, 2010
The Story: This cookbook was first published in 1960. You know, before cholesterol was counted and before we knew better than to serve each baked potato with a stick of butter. This fiftieth anniversary edition is just as delightful as the first edition, with a Foreward by Jo Bracken, Peg's daughter. The book itself witty and funny, and perfect for the a)college student who is just learning to cook; b) newlywed who focused all of his/her time on lecture and not enough time on lab; c) the busy professional who still wants to make yummy food; d) the burnt-out mom who just needs something quick and easy AND yummy. The part I enjoyed the most about this book on a personal level was not its versatility, but the fact that a lot of the recipes that my mother passed down to me were in this book. They're named differently of course, but they're the same exact thing that I've been doing my whole life. The thing I enjoyed most as a reviewer of this book was that the language, though written in 1960 is just as snarky and valid today as I'm sure it was back then. The true test of a great book is whether or not it will stand the test of time. This one totally does, which is surely why Hachette chose to republish it fifty years later.
My Favorite Recipe: Sweep Steak. Not only does is just so happen to be the first one in the book, it just so happens to be the first recipe I ever successfully made on my own. So how could it not be my favorite? I love that there are 2 ingredients and that it's short simple and that she says, "bake it at 300° for three hours or 200° for nine hours, it doesn't really matter."
My Favorite Line: from the Household Hints chapter: "Or, building to ta truly frenetic climax, 'Is that precious wool skirt riddled with moth holes? Don't despair! Darn the holes, then get bright wool and embroider gay flowers over the darns. Very Tyrolean!' As I visualize that moth-eaten black-and-white-checked skirt of mine bedizened in this fashion I can see that things are rough in the Tyrol." I literally laughed out loud for like five minutes.
Cheque Please: Not only are most of these recipes easy, they're easy on the wallet. In order to get something delicious, it seems you do not have to buy roasted gorgonzola pine nuts and chopped hazelnuts at the store. You can use staples you have in your cupboards and keep down the amount of time and money you spend. Brilliant!
Who I'd Buy This Cookbook For: instead of listing every demographic in the world, see the list of people I don't think it'd be good for. It'll be easier.
Who I'd Discourage From Buying: Vegetarians, hard-core health-nuts.
Final Verdict: This cookbook is genius. It's versatile, relevant, easy, cost-effective, yummy and entertaining. It should be in everyone's kitchen.
My Favorite Recipe: Sweep Steak. Not only does is just so happen to be the first one in the book, it just so happens to be the first recipe I ever successfully made on my own. So how could it not be my favorite? I love that there are 2 ingredients and that it's short simple and that she says, "bake it at 300° for three hours or 200° for nine hours, it doesn't really matter."
My Favorite Line: from the Household Hints chapter: "Or, building to ta truly frenetic climax, 'Is that precious wool skirt riddled with moth holes? Don't despair! Darn the holes, then get bright wool and embroider gay flowers over the darns. Very Tyrolean!' As I visualize that moth-eaten black-and-white-checked skirt of mine bedizened in this fashion I can see that things are rough in the Tyrol." I literally laughed out loud for like five minutes.
Cheque Please: Not only are most of these recipes easy, they're easy on the wallet. In order to get something delicious, it seems you do not have to buy roasted gorgonzola pine nuts and chopped hazelnuts at the store. You can use staples you have in your cupboards and keep down the amount of time and money you spend. Brilliant!
Who I'd Buy This Cookbook For: instead of listing every demographic in the world, see the list of people I don't think it'd be good for. It'll be easier.
Who I'd Discourage From Buying: Vegetarians, hard-core health-nuts.
Final Verdict: This cookbook is genius. It's versatile, relevant, easy, cost-effective, yummy and entertaining. It should be in everyone's kitchen.
July 6, 2020
It would be fun to know how many scores of times I’ve read this book since fishing it down from my mother’s bookshelf and reading it at the kitchen table as a child.
Something reminded me of it recently, and I fell happily into its arms. My own quirky comfort reading, it continues to satisfy.
Something reminded me of it recently, and I fell happily into its arms. My own quirky comfort reading, it continues to satisfy.
July 22, 2023
“Some cookbooks, when they say “quick,” mean that you needn’t grind your own flour. Others mean that you can pour a can of soup over a veal chop and call it Scallopini. We must face facts. If a recipe calls for eleven different chopped ingredients and cream sauce and a cheese topped meringue, you can’t call it quick if you hate to cook. On the other hand, that tomato soup on a veal chop will taste remarkably like tomato soup on a veal chop, and you can’t call it Scallopini.”
This is a very nostalgic book for me as it sat on my mother’s shelf for as long as I can remember. My sister actually read it twice as an adult. I recently found it in the free section maintained by the Friends of the Library for my local public library. This is definitely a treasure and has some gems like putting a bottom on napkin rings for your guests to use as individual ash cups at your dinner parties. It also operates under the premise of women being housewives. However, I’m in the same boat because I come home from work too tired to cook or just not feeling like it. Much of it remains timeless and I copied quite a few recipes down for later use. The ones I didn’t are because they include weird (now) ingredients like frozen shrimp soup or expensive (now) like lamb. When I spring for lamb chops, I’m just going to salt and pepper them, broil, and savor - no fancy recipe needed.
This is a very nostalgic book for me as it sat on my mother’s shelf for as long as I can remember. My sister actually read it twice as an adult. I recently found it in the free section maintained by the Friends of the Library for my local public library. This is definitely a treasure and has some gems like putting a bottom on napkin rings for your guests to use as individual ash cups at your dinner parties. It also operates under the premise of women being housewives. However, I’m in the same boat because I come home from work too tired to cook or just not feeling like it. Much of it remains timeless and I copied quite a few recipes down for later use. The ones I didn’t are because they include weird (now) ingredients like frozen shrimp soup or expensive (now) like lamb. When I spring for lamb chops, I’m just going to salt and pepper them, broil, and savor - no fancy recipe needed.
July 20, 2011
I used to roll my eyes at the idea of actually reading a cookbook and not just using it as a reference for recipes, but *this* one is worth reading! The author is funny and down-to-earth. Sure, the book is dated in a lot of ways (I don't think I can find an ice cube tray where the sections can be removed, and now that there are hair elastics that don't pull, I don't think I could convince my daughter to use a pipe cleaner for her ponytails). That's part of the charm, though. It's a nice little snapshot of late 50's/early 60's culture. In my mind's eye, I can see Betty Draper sneaking glimpses at this on those occasions when her housekeeper has the day off.
As for the recipes themselves, there are some that I'm actual game to try. Several call for cooking things in the oven at low heat and could be adapted for modern slow cookers. An awful lot of them call for lots of cheese or for cans of soup to be poured over something, and I think I'll pass on most of those. Even if I were to never make one of these recipes, though, I'm certainly glad I read the book!
As for the recipes themselves, there are some that I'm actual game to try. Several call for cooking things in the oven at low heat and could be adapted for modern slow cookers. An awful lot of them call for lots of cheese or for cans of soup to be poured over something, and I think I'll pass on most of those. Even if I were to never make one of these recipes, though, I'm certainly glad I read the book!
January 25, 2020
I have probably looked briefly at like 2000 cookbooks in my life.
There are like 20 that I have completely read.
This is one of the first cookbooks in my life that I really started using.
It is a great cookbook because 90% of the recipes are so easy yet they are at the same time so good.
With so many cookbooks, at least for me, a lot of the recipes are really not that great.
In this cookbook so many of the recipes are really good.
If I know somebody I like that is getting married this is the wedding gift that I will give to them.
I really think this is the best overall cookbook that I have ever seen.
There are like 20 that I have completely read.
This is one of the first cookbooks in my life that I really started using.
It is a great cookbook because 90% of the recipes are so easy yet they are at the same time so good.
With so many cookbooks, at least for me, a lot of the recipes are really not that great.
In this cookbook so many of the recipes are really good.
If I know somebody I like that is getting married this is the wedding gift that I will give to them.
I really think this is the best overall cookbook that I have ever seen.
March 8, 2021
I hadn’t heard of that book before last week, which is strange considering that I hate cooking, and I’m fascinated by the 1960s. This unusual cookbook was published in 1960 when it was an oddity for a woman to hate to cook. And it’s still an oddity today in this pandemic world where everyone and their mother cheerfully bake their own bread.
Peg Bracken’s book is still refreshing sixty years later. Well, I’ll probably make only a few of the recipes because though I’m no stranger to cook with Campbell’s soups, some of these recipes have not aged well. But the interest of this book is the witty writing of Peg Bracken, and I’ll surely read her other books, especially The I hate to housekeep book.
Peg Bracken’s book is still refreshing sixty years later. Well, I’ll probably make only a few of the recipes because though I’m no stranger to cook with Campbell’s soups, some of these recipes have not aged well. But the interest of this book is the witty writing of Peg Bracken, and I’ll surely read her other books, especially The I hate to housekeep book.
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September 24, 2023This is very good fun and will fill you with a healthy respect for what women who hated to cook used to be able to do.
September 22, 2016
I read the first edition of this cookbook with my son when we discovered my mother's unopened first edition at my father's house. We laughed and talked about the recipes and talked about my mother's reputation for cooking that was so bad that my father taught me to cook before I got to Junior High.
I remember laughing at Peg Bracken's recipe for the perfect martini -- only very cold Vodka and an olive -- and thinking that many of the recipes sounded like they would be good. The 50th Anniversary Edition is not as steeped in the alcoholic 'Mad Men' traditions of the 1960s but it still contains good advice and good basic recipes.
This is still a fun book, but it is worth looking for a copy of the first edition.
I remember laughing at Peg Bracken's recipe for the perfect martini -- only very cold Vodka and an olive -- and thinking that many of the recipes sounded like they would be good. The 50th Anniversary Edition is not as steeped in the alcoholic 'Mad Men' traditions of the 1960s but it still contains good advice and good basic recipes.
This is still a fun book, but it is worth looking for a copy of the first edition.
October 15, 2017
I first read this book back in the seventies when I married and started cooking for someone other than myself. I bought this edition to give to a friend and decided to read it again to see if I still liked it. I did. But it's important to keep in mind that this was written in 1960, and a lot of things we have now were not available then. (I'm looking at you, microwave oven.) Even if you never cook a single thing out of this book, read all of it because her style is so humorous that you will be cracking up. For example one of the recipes states, " Simmer for five minutes while you light a cigarette and stare sullenly at the sink." I don't smoke, but I can relate. If you are all interested in cooking and foods from years past, and if you ever read Erma Bombeck you will love this book.
March 11, 2023
I don’t actually hate to cook. I enjoy a glass of wine or two while cooking, so I rather enjoy it. I loathe meal planning though, with after school events fork blocking dinner time through the week. I’d rather my family tell me what they want, and I’ll happily make it.
The book is funnier than helpful, unless you find yourself a house wife in 1960, throwing dinner parties and worrying about whether your husband and his boss will like your food, or when to use napkin rings (a life hack suggested to fancy them up by creating bottoms to use for setting on the table as cigarette cups). Most recipes call for lots of cream of this soups, and canned meats that, but they made with what they had. Less choices sure, but these women were more resourceful and stretched a dollar better than most nowadays. Think of your grandma, and you get the idea.
There are a dozen or two interesting recipes that I might try, precisely for their simplicity. I also learned a new term, “collywobbles,” apparently as a term for nighttime gastric distress. Gotta try to remember that one.
The book is funnier than helpful, unless you find yourself a house wife in 1960, throwing dinner parties and worrying about whether your husband and his boss will like your food, or when to use napkin rings (a life hack suggested to fancy them up by creating bottoms to use for setting on the table as cigarette cups). Most recipes call for lots of cream of this soups, and canned meats that, but they made with what they had. Less choices sure, but these women were more resourceful and stretched a dollar better than most nowadays. Think of your grandma, and you get the idea.
There are a dozen or two interesting recipes that I might try, precisely for their simplicity. I also learned a new term, “collywobbles,” apparently as a term for nighttime gastric distress. Gotta try to remember that one.
March 13, 2023
I graduated from college in 1973. This was the first cookbook I ever bought. I was not interested in being a housewife.
This cookbook put an early feminist stake in the ground. Published in 1960, this cookbook offered a way to cut down on time spent in the kitchen. Your identify as a woman was not founded on how well you could cook elaborate meals. Revolutionary!
The best part of the book is the writing. Peg Bracken is funny and irreverent.
There are so many more easy and nutritious options available now, many of the recipes won't appeal to today's cook. But this was a revolution 72 years ago!
I still love it.
This cookbook put an early feminist stake in the ground. Published in 1960, this cookbook offered a way to cut down on time spent in the kitchen. Your identify as a woman was not founded on how well you could cook elaborate meals. Revolutionary!
The best part of the book is the writing. Peg Bracken is funny and irreverent.
There are so many more easy and nutritious options available now, many of the recipes won't appeal to today's cook. But this was a revolution 72 years ago!
I still love it.
June 20, 2021
A very entertaining read. I felt like the author could see into my soul regarding how I feel about cooking, and I laughed out loud multiple times. I might not make the recipes in the book but I was entertained and got some good ideas.
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April 15, 2025badass. peggy olson would've owned a copy. does make you grateful however for present-day access to fresh veg & herbs. (if you like the voice here, huge huge rec to check out anything by jane trahey.)
March 28, 2018
I thought this book was hilarious when I was young. I haven't reread it lately but the chocolate sauce recipe holds up.
February 14, 2020
I enjoyed this library book so much that I have ordered a copy for myself.
May 1, 2022
I don't hate to cook, but I do love this book. I've had it about 50 years and some of my favorite recipes come from here.
February 8, 2018
I don't usually count cookbooks as "Books I've Read" BUT the I Hate to Cook Book begs to be read cover-to-cover. The recipes are true late-50s/early-60s monstrosities, but the commentary that accompanies them is delightful. Highly enjoyable (and let's be real; a couple tings in there don't sound that bad).
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February 9, 2023The Swiss Loaf on pg. 12 is everything!!!!
March 9, 2022
In her heyday, Peg Bracken was a clever satirist and deft with the personal essay; it's a pity that throughout her career she was forced (somewhat reluctantly, one gathers) to maintain her writing focus on cooking and housework, two of her least favorite pastimes.
My relationship with The I Hate to Cook Book is somewhat complicated. My mother kept a copy on her shelf, and as an early reader fan of Hilary Knight's charming illustrations for the Mrs. Piggle-Wiggle books, I'd paw through it to enjoy his campy line drawing contributions to Bracken's wry and weary prose. Apparently I grew up eating many of Bracken's recipes, as well. While re-reading the 50th anniversary edition, I recognized Bracken's 'Saturday Chicken' as the dish set before us under the name of 'Chicken with Celery Soup.' My father weekly made 'Chilly-Night Chili.' Given that my mother disliked cooking and never turned down a recipe that involved no more than a preheated oven, two cans of soup, a protein, and a sleeve of crackers, I'm unsurprised that many of Bracken's time-saving suggestions made their way into our dinner table.
But none of the recipes are really keepers, sadly. Saturday Chicken would never make an appearance on any of my own menus, any more than I'd contemplate passing off 'Heidelberg Soup' (two cans of Campbell's cream of potato into which Bracken tosses salami and cooked bacon) as gourmet fare.
In fact, I suspect most modern home cooks would consider many of the recipes unpalatable. In her mid-century reliance on canned vegetables, canned mushrooms, and canned soups, Bracken conjures up some truly stomach-flipping fare, including her Beef a la King, which involves dumping chopped hard-boiled eggs, pimentos, and chipped beef into cans of Campbells and tossing a handful of cheese on top. I cannot contemplate without antacids her Italian Tuna, which is basically spaghetti mixed with unseasoned tomato sauce and tuna, again covered with cheese, or her Tuna Curry, which involves canned fish in canned soup spiked with more hardboiled eggs and mixed with curry powder.
Read the book for Peg Bracken's dry, martini-scented humor. Do yourself a favor and skip the recipes.
My relationship with The I Hate to Cook Book is somewhat complicated. My mother kept a copy on her shelf, and as an early reader fan of Hilary Knight's charming illustrations for the Mrs. Piggle-Wiggle books, I'd paw through it to enjoy his campy line drawing contributions to Bracken's wry and weary prose. Apparently I grew up eating many of Bracken's recipes, as well. While re-reading the 50th anniversary edition, I recognized Bracken's 'Saturday Chicken' as the dish set before us under the name of 'Chicken with Celery Soup.' My father weekly made 'Chilly-Night Chili.' Given that my mother disliked cooking and never turned down a recipe that involved no more than a preheated oven, two cans of soup, a protein, and a sleeve of crackers, I'm unsurprised that many of Bracken's time-saving suggestions made their way into our dinner table.
But none of the recipes are really keepers, sadly. Saturday Chicken would never make an appearance on any of my own menus, any more than I'd contemplate passing off 'Heidelberg Soup' (two cans of Campbell's cream of potato into which Bracken tosses salami and cooked bacon) as gourmet fare.
In fact, I suspect most modern home cooks would consider many of the recipes unpalatable. In her mid-century reliance on canned vegetables, canned mushrooms, and canned soups, Bracken conjures up some truly stomach-flipping fare, including her Beef a la King, which involves dumping chopped hard-boiled eggs, pimentos, and chipped beef into cans of Campbells and tossing a handful of cheese on top. I cannot contemplate without antacids her Italian Tuna, which is basically spaghetti mixed with unseasoned tomato sauce and tuna, again covered with cheese, or her Tuna Curry, which involves canned fish in canned soup spiked with more hardboiled eggs and mixed with curry powder.
Read the book for Peg Bracken's dry, martini-scented humor. Do yourself a favor and skip the recipes.
January 25, 2021
I bought this paperback now yellow with age from a used book store. I've had it for ages and finally read it. It's heavy on canned soups, mushrooms etc. but the text is tart, sarcastic, fresh and funny.
Peg was a feminist before her time. She makes it clear that not all women love to shop, cook and clean and she and her fellow feminist friends want to help out by making cooking easier. I actually am going to try a few of these recipes, already know about that California onion dip, thanks! This book is a classic for all time. Truly and enjoyable, nostalgic read.
Peg was a feminist before her time. She makes it clear that not all women love to shop, cook and clean and she and her fellow feminist friends want to help out by making cooking easier. I actually am going to try a few of these recipes, already know about that California onion dip, thanks! This book is a classic for all time. Truly and enjoyable, nostalgic read.
October 27, 2023
Hilarious. Loved it.
April 24, 2012
Do you HATE to cook? Would you rather do almost anything else, like paint the garage or weed the lawn? Do you resent having to slave over a hot stove night after night after night? Whatever happened to women’s lib, anyway?
Okay, maybe in the 21st century, women don’t always have to cook. But in 1960 the burden of housework still fell on women’s shoulders for the most part and Peg Bracken was fed up with it. Why would she want to waste hours on some gourmet meal her family wasn’t going to appreciate in any case when she’d rather spend time in bed with a dry martini?
Collected in this book that was a best seller in its day and continues to draw the disinterested or untalented cook are bunches of shortcuts, cheats, tips and tricks to get you out of the kitchen and on the sofa. The meals were tested exhaustively by Peg and her friends, held up remarkably well with the years and cost very little. From what to do with those pesky leftovers to what to do with those snooty other cookbooks, Peg had an answer and a remedy. The book is laced with comical drawings, amusing asides and acerbic commentaries that vividly reflect the no-nonsense attitude of its deceased author (don’t say “passed on”; Peg hated such silly euphemisms).
This would make an amusing stocking stuffer for the non-cook or simply any reader intrigued at what went really on in the kitchen when Dad’s back was turned.
Okay, maybe in the 21st century, women don’t always have to cook. But in 1960 the burden of housework still fell on women’s shoulders for the most part and Peg Bracken was fed up with it. Why would she want to waste hours on some gourmet meal her family wasn’t going to appreciate in any case when she’d rather spend time in bed with a dry martini?
Collected in this book that was a best seller in its day and continues to draw the disinterested or untalented cook are bunches of shortcuts, cheats, tips and tricks to get you out of the kitchen and on the sofa. The meals were tested exhaustively by Peg and her friends, held up remarkably well with the years and cost very little. From what to do with those pesky leftovers to what to do with those snooty other cookbooks, Peg had an answer and a remedy. The book is laced with comical drawings, amusing asides and acerbic commentaries that vividly reflect the no-nonsense attitude of its deceased author (don’t say “passed on”; Peg hated such silly euphemisms).
This would make an amusing stocking stuffer for the non-cook or simply any reader intrigued at what went really on in the kitchen when Dad’s back was turned.
August 24, 2010
The I Hate to Cook Book starts off like this:
Some women, it is said, love to cook.
This book is not for them.
Basically, this book is for me.
The I Hate To Cook Book has tons of great recipes sorted in to simplistic chapters, each focusing on another important aspect of the chore of cooking: how to use leftovers, soups, salads, fancy meals for guests, last minute meals, cooking tips etc.
I loved the recipes in this book, and I actually (almost) want to get into a kitchen and try some of them out (usually I hand cookbooks to my mom and say “here, make this pretty please!!”). This one will stay on my shelf for… well in all honesty, I don’t ever intend to part with it. I mean, if the way to a man’s heart is through his stomach, I’d better learn how to make something edible, right?
riiight.
The only reason I don’t give it five stars… there aren’t any pictures. And I really need pictures… because I can’t cook. Still, the recipes are easy enough that I’d probably survive just fine. As well as any man I might attempt to feed.
I recommend The I Hate To Cook Book for anyone who… well, hates to cook but is stuck with the job.
Some women, it is said, love to cook.
This book is not for them.
Basically, this book is for me.
The I Hate To Cook Book has tons of great recipes sorted in to simplistic chapters, each focusing on another important aspect of the chore of cooking: how to use leftovers, soups, salads, fancy meals for guests, last minute meals, cooking tips etc.
I loved the recipes in this book, and I actually (almost) want to get into a kitchen and try some of them out (usually I hand cookbooks to my mom and say “here, make this pretty please!!”). This one will stay on my shelf for… well in all honesty, I don’t ever intend to part with it. I mean, if the way to a man’s heart is through his stomach, I’d better learn how to make something edible, right?
riiight.
The only reason I don’t give it five stars… there aren’t any pictures. And I really need pictures… because I can’t cook. Still, the recipes are easy enough that I’d probably survive just fine. As well as any man I might attempt to feed.
I recommend The I Hate To Cook Book for anyone who… well, hates to cook but is stuck with the job.
September 29, 2014
I used to love to cook and bake. Now I only do it to keep us from starving and going broke from eating out.
This book is full of recipes that were popular in the 60’s. The book has many recipes that are quick, easy and have just a few ingredients, which are my favorite kinds of recipes. Many of the recipes use a “cream of” soup, but it would be easy to use healthier choices like “low fat” and “low sodium”, if you’re eating healthy. To make this cookbook even better, there is humor spread throughout it.
You might have to figure out other ways to make some of them too, since the appliances we use in the kitchen have changed some. Overall though, I think these recipes could be adapted so that they are easy and tasty.
I plan on making more recipes from the book, but so far I’ve only made one
This book is full of recipes that were popular in the 60’s. The book has many recipes that are quick, easy and have just a few ingredients, which are my favorite kinds of recipes. Many of the recipes use a “cream of” soup, but it would be easy to use healthier choices like “low fat” and “low sodium”, if you’re eating healthy. To make this cookbook even better, there is humor spread throughout it.
You might have to figure out other ways to make some of them too, since the appliances we use in the kitchen have changed some. Overall though, I think these recipes could be adapted so that they are easy and tasty.
I plan on making more recipes from the book, but so far I’ve only made one
August 24, 2010
Since I love to cook, and wonder about people who don't, I had to pick up this book when I saw it at the library. I actually kind of liked it, although the recipes didn't do much for me. What I liked was the idea that although she doesn't naturally like to cook, she recognizes that it is an important part of family life, and therefore something she needs to do. Many days I feel like that, too. A very funny section about how to sound like you are a cook. "Fatigue my lettuce" - I think the author must actually really like to cook after all.
January 19, 2014
One of the funniest reads I have had in a while. This is quick and enjoyable. I guess I should give it 4 since I won't make 95% of the recipes, but I just had such a good time reading it. Plus, there is this cool section at the end with all these tips that are like gold nuggets of household wisdom. A witty time capsule that still holds up today. However, I think many of these recipes are the reason my husband shutters at the word "casserole".
Update: I've made the Elevator Lady Spice Cookies twice. Better when you double the cinnamon and roll them in sugar, but a good dairy-free recipe.
Update: I've made the Elevator Lady Spice Cookies twice. Better when you double the cinnamon and roll them in sugar, but a good dairy-free recipe.
August 31, 2010
Enjoyed the commentary, not the recipes. Peg Bracken is the 1960's version of Rachael Ray or Sandra Lee - get in and out of the kitchen as quickly as you can. Too much condensed soup, bouillion cubes, etc. for my taste. But it's good to know that there were some women in that era that wanted to bust out of the kitchen and get to the party!
July 11, 2019
LOVE IT! And all her other books. Hate to cook, hate to cook cookbook, hate to housecleaning, her travel book. If she has other books, I need to read them, too!
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