Alison Cayne is the owner of Haven’s Kitchen, a cooking school, café, and event space in New York City. Alison started Haven’s Kitchen as a place to inspire and educate people on food and sustainability issues. She serves on the boards of Edible Schoolyard NYC and the Food and Environment Reporting Network and has been featured in such publications as the New York Times, Vogue, Elle, Domino, Bon Appétit, Food & Wine, and Goop. She has a master’s in food studies from New York University, where she is now an adjunct professor. Alison lives in New York City with her five children. Find her on Instagram @havenskitchen.

“At-your-own-pace lessons at home.”—Better Homes Gardens“A must-have for aspiring home cooks. So many people come to me and ask what book they should buy if they want to ‘learn how to cook.’ Until now, there really hasn’t been a book I could point them towards, but . . . Ali’s book offers a range of approachable recipes to help inspire and encourage the aspiring home cook to get into the kitchen and just do it.”—RealSimple.com  “Forget the fancy cooking school—this book is all you need. If you’re just beginning to cook . . . or even if you’re an experienced cook who learned more from trial and error than formal training—Alison Cayne’s new book will be a welcome and trustworthy companion.”—Atlanta Journal-Constitution  “Great for anyone who loves food but is befuddled as to where to begin in the kitchen.”—Pittsburgh Post-Gazette, 10 Favorite Cookbooks of the Year  “A modern manual for home cooks that mixes recipes with how-to tips.”—Rachael Ray Every Day“Cayne brings both a teacher’s mindset and a student’s questions to The Haven’s Kitchen Cooking School. Each chapter, based upon a type of ingredient or dish, imparts a core technique and master recipe. Beans and grains are a lesson in ‘cooking with purpose’; soups teach the layering of flavors; salads composition, etc. The book’s magazine-like layout makes learning knife skills, frying, poaching eggs, and more easy. Even the simpler recipes are saved from being basic. . . . The recipes for sauces and dressings add up to a complete arsenal of fresh basics.”—Bon Appétit, 11 Spring Cookbooks You’ll Actually Cook From  “Straightforward preparation instructions, stunning photographs (many step-by-step), and a cohesive graphic design that’s easy to navigate. VERDICT: Encouraging and accessible, this collection would make a wonderful gift for anyone who’s expressed an interest in learning to cook.”—Library Journal, starred review  “Simple, clear graphic design makes the book approachable, and Cayne’s straightforward, friendly directions give would-be cooks confidence. . . . This book will remain a staple in kitchens long after readers have mastered the basics of boiling an egg and searing a steak.”—Publishers Weekly, starred review  “This [book] makes cooking feel much less overwhelming if you’re a novice, or just want to get out of your roast-chicken rut and learn new techniques. Many cookbooks aimed at beginners are infantilizing; the language and tone here is smart and direct. . . . Approachable and stress-free.”—Grub Street  “Delicious, easy.”—Vogue.com  “Classical training without the tuition bill.”—PureWow.com  “Explains the little things that can make a big difference.”—Oprah.com“Is the idea of cooking from scratch intimidating? Is your kitchen confidence subpar? Then I have the book for you. . . . Each of the more than 100 recipes is as delicious as it is educational. From a savory Pork Salsa Verde to the classic French dessert Clafoutis, Cayne is your savvy, super-supportive kitchen companion.”—BookPage  “Filled with invaluable lessons, recipes, guidance, and inspiration for cooks of all levels, this book is an undeniable asset for every kitchen!”—Gail Simmons, food expert, TV host, and author of Talking with My Mouth Full  “The Haven’s Kitchen Cooking School not only teaches the fundamentals of cooking but also shows you how to make the types of things you and yours really want to eat.”—Julia Turshen, author of Small Victories  “Defies the many stiff tomes in its category with succinct clarity [and] a you-can-do-this spirit. . . . It’s cooking school for the real home kitchen, and lessons for a lifetime of good eating.”—Amanda Hesser, cofounder and CEO of Food52  “If you have always dreamed of cooking—not just following recipes—this is the only book you will ever need.”—Tom Colicchio

Alison Cayne is the owner of Haven’s Kitchen, a cooking school, café, and event space in New York City. Alison started Haven’s Kitchen as a place to inspire and educate people on food and sustainability issues. She serves on the boards of Edible Schoolyard NYC and the Food and Environment Reporting Network and has been featured in such publications as the New York Times, Vogue, Elle, Domino, Bon Appétit, Food & Wine, and Goop. She has a master’s in food studies from New York University, where she is now an adjunct professor. Alison lives in New York City with her five children. Find her on Instagram @havenskitchen.

“At-your-own-pace lessons at home.”—Better Homes Gardens“A must-have for aspiring home cooks. So many people come to me and ask what book they should buy if they want to ‘learn how to cook.’ Until now, there really hasn’t been a book I could point them towards, but . . . Ali’s book offers a range of approachable recipes to help inspire and encourage the aspiring home cook to get into the kitchen and just do it.”—RealSimple.com  “Forget the fancy cooking school—this book is all you need. If you’re just beginning to cook . . . or even if you’re an experienced cook who learned more from trial and error than formal training—Alison Cayne’s new book will be a welcome and trustworthy companion.”—Atlanta Journal-Constitution  “Great for anyone who loves food but is befuddled as to where to begin in the kitchen.”—Pittsburgh Post-Gazette, 10 Favorite Cookbooks of the Year  “A modern manual for home cooks that mixes recipes with how-to tips.”—Rachael Ray Every Day“Cayne brings both a teacher’s mindset and a student’s questions to The Haven’s Kitchen Cooking School. Each chapter, based upon a type of ingredient or dish, imparts a core technique and master recipe. Beans and grains are a lesson in ‘cooking with purpose’; soups teach the layering of flavors; salads composition, etc. The book’s magazine-like layout makes learning knife skills, frying, poaching eggs, and more easy. Even the simpler recipes are saved from being basic. . . . The recipes for sauces and dressings add up to a complete arsenal of fresh basics.”—Bon Appétit, 11 Spring Cookbooks You’ll Actually Cook From  “Straightforward preparation instructions, stunning photographs (many step-by-step), and a cohesive graphic design that’s easy to navigate. VERDICT: Encouraging and accessible, this collection would make a wonderful gift for anyone who’s expressed an interest in learning to cook.”—Library Journal, starred review  “Simple, clear graphic design makes the book approachable, and Cayne’s straightforward, friendly directions give would-be cooks confidence. . . . This book will remain a staple in kitchens long after readers have mastered the basics of boiling an egg and searing a steak.”—Publishers Weekly, starred review  “This [book] makes cooking feel much less overwhelming if you’re a novice, or just want to get out of your roast-chicken rut and learn new techniques. Many cookbooks aimed at beginners are infantilizing; the language and tone here is smart and direct. . . . Approachable and stress-free.”—Grub Street  “Delicious, easy.”—Vogue.com  “Classical training without the tuition bill.”—PureWow.com  “Explains the little things that can make a big difference.”—Oprah.com“Is the idea of cooking from scratch intimidating? Is your kitchen confidence subpar? Then I have the book for you. . . . Each of the more than 100 recipes is as delicious as it is educational. From a savory Pork Salsa Verde to the classic French dessert Clafoutis, Cayne is your savvy, super-supportive kitchen companion.”—BookPage  “Filled with invaluable lessons, recipes, guidance, and inspiration for cooks of all levels, this book is an undeniable asset for every kitchen!”—Gail Simmons, food expert, TV host, and author of Talking with My Mouth Full  “The Haven’s Kitchen Cooking School not only teaches the fundamentals of cooking but also shows you how to make the types of things you and yours really want to eat.”—Julia Turshen, author of Small Victories  “Defies the many stiff tomes in its category with succinct clarity [and] a you-can-do-this spirit. . . . It’s cooking school for the real home kitchen, and lessons for a lifetime of good eating.”—Amanda Hesser, cofounder and CEO of Food52  “If you have always dreamed of cooking—not just following recipes—this is the only book you will ever need.”—Tom Colicchio