The Art of Newlywed Cooking: Reflections on A Bride's Cookbook

A Bride’s Cookbook was published in 1962 for, as the name would suggest, young wives who were just learning the art of homemaking.

Before any recipe is given, the book begins with a list of “Precepts,” which must be followed in order to master the basics. There are many cooking tips that would be helpful for any generation of home chefs; for instance, taste your food as you cook and adjust the seasoning, or avoid overcrowding your pan for proper browning. To these, we would add: master basic knife skills (like chopping and mincing), allow your meat to rest after cooking (to retain its juices), and keep your knives sharp (for better safety and efficiency). If you’re really motivated, also make sure to maintain a clean workspace to ensure a smoother cooking process.

Now that we’ve shared our two cents on the matter, here is what the author, Peggy Harvey has to say:

Precepts

1. Read a recipe through carefully before shopping for the ingredients and once again before starting to cook.
2. Have all necessary utensils and groceries handy and in plain sight.
3. Start your cooking with the item which will take the longest time; in other words, don't fix the eggs before you start the bacon.
4. Do as much as possible beforehand. For instance, get the parsley cut if you're going to need it; scrub the potatoes for baking or peel them and put them in cold water if they're to be boiled; peel onions, but don't put them in water (they come apart); have salad greens washed and put in the crisper or wrapped in a damp towel and put in the refrigerator; have dessert made, if possible, and coffee ready to make.
5. Wash up as you go along. When a pan has been used, put it right in the sink and fill it with hot water and soap flakes or detergent unless it has had eggs in it; in that case, fill it with cold water. Finish washing these pans as soon as you have a minute. Have a draining rack on the sink so that you don't have to dry pots and pans, dishes, or even glasses. Glasses washed in detergent, rinsed in hot water, and drained sparkle more than if dried by hand.
6. Don't plan two kinds of food for the oven unless you're sure that there is enough room and that both dishes will require the same temperature.
7. Don't have two sauces at the same meal unless one is a dessert sauce.
8. Serve a light dessert following a heavy meal.
9. Always take meat, poultry, or fish out of the refrigerator for close to an hour before cooking so that it will be at room temperature. Defrost meat, poultry, or fish before using unless it says on the package not to, as in the case of certain fresh frozen shrimp. Meat can be cooked frozen, but it takes longer and I don't think that it's nearly as good.
10. Pay attention to oven temperatures and never put anything in a cold oven unless expressly told to do so.
11. Let broiled or roasted meat or poultry sit in a warm place (on the top of the stove or in the turned-off oven) for 10 to 15 minutes after it's done. This distributes the juices throughout and makes poultry easier to carve.
12. Buy the herbs that I suggest, but buy them in small quantities so that they will stay fresh. Don't be afraid to use them, but don't go overboard. Taste as you add them bit by bit. Too much herb flavoring is worse than none at all. If you are cooking something that is not in this book and want to use herbs or if you want to experiment, consult the herb chart. It will tell you what goes with what.
13. It is not extravagant to have some liquor on hand for cooking. You don't use much of it. Have some American dry wines, both red and white, a bottle of Madeira, one of kirsch, one of dry sherry, one of Marsala, one of port and one of dry vermouth. The port and vermouth may be American; the others should be imported. A touch of wine or spirits, when indicated, can make an ordinary dish extraordinary but will not make it taste like a drink.
14. Last, but definitely not least, have plates hot for hot food and cold for cold food.

Ms. Harvey’s cooking precepts provide valuable guidance for efficient meal preparation. She emphasizes careful planning and preparation: reviewing recipes thoroughly, gathering all necessary ingredients and utensils beforehand, and prioritizing tasks to maximize efficiency. The precepts also ensure efficient cooking techniques. If you wash the dishes as you go along, limit the number of sauces per meal, and remain mindful of the oven temperatures for your ingredients, things will run more smoothly and be relatively stress-free. Furthermore, they offer guidance on flavoring. Use herbs sparingly (but not too sparingly), and taste as you go. The serving experience is important too; not many of us remember to warm our plates before putting hot food on them. In essence, these precepts remind us of the importance of organization and attention to detail in the cooking process, with one goal in mind: better-tasting meals and a more enjoyable cooking experience.