Overview

A trained chef teaches you how to keep yourself fed in the face of stress, burnout, and exhaustion-and have fun doing it. A trained chef teaches you how to keep yourself fed-and maybe even enjoy it!-in the face of stress, burnout, and exhaustion. Delivery 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? Enter You Gotta Eat, a friendly, accessible resource for getting something on your plate when you have too much on your plate. Part cookbook, part pep talk, and part action plan, You Gotta Eat 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. If you can open a package- Turn instant ramen into a feast If you can assemble a plate- Make a cheese board fit for a king If you can press a button- Whip up perfect eggs in the microwave If you can wield a knife- Turn any leftovers into a hearty casserole Plus dozens more ideas for living deliciously without impossible effort! Whether 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.

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9781683694427

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Reviews

“You Gotta Eat 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.”—Simply Recipes “An encouraging, casual cookbook that invites goofing around in the kitchen until tasty dishes can be put on the table.”—Rachel Jagareski, Foreword starred review

Author Information

Margaret Eby is the deputy food editor for the Philadelphia Inquirer. She has written for the New York Review of Books, Rolling Stone, Vanity Fair, Bon Appetit, the New Yorker, the New York Times, and the Los Angeles Times, among other publications. She is the author of South Toward Home- Travels in Southern Literature (Norton,2015). Margaret completed a certificate program at the International Culinary Center in 2019.

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