The Haven’s Kitchen Cooking School • by Alison Cayne

Learning to cook has never been simpler — or more delicious — thanks to The Haven’s Kitchen Cooking School. Each of the book’s nine chapters centers on a key lesson: in the eggs chapter, readers will learn about timing and temperature while poaching, frying, and scrambling; in the soups chapter, they will learn to layer flavors through recipes like Green Curry with Chicken. The rigorously tested recipes — including wholesome lunches, dinner-party showstoppers, and delectable desserts — will become part of readers’ daily repertoires. Beautiful photographs show both the finished dishes and the how-to techniques, and helpful illustrations offer further guidance.

Join the conversation about the cookbook on social with #havenskitchencookbook • #hknycookbook • #cookwithconfidence

Here's what some people had to say:

"If you have always dreamed of cooking—not just following recipes—this is the only book you will ever need."
– Tom Colicchio

"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

"Alison Cayne gives you every-thing you need to become not only a confident cook, but a relaxed one, too. The essentials have never been presented more deliciously."
– Christine Muhlke, editor-at-large for Bon Appétit


"One Sauce, 5 No-Fuss Weeknight Dinner Ideas,"

"My Issue with Cooking Schools—And Why I Opened My Own," Food52 "The Art of the Simple Supper," The Milwaukee Journal Sentinel "15 More Cookbooks," The New York Times

"Why the Haven's Kitchen Cooking School is our New Favorite Cookbook," Real Simple

"Three Healthy Spring Recipes From One of New York City’s Best-Kept Secrets,"

"11 Spring Cookbooks You’ll Actually Cook From," Bon Appetit

"The Best New Cookbooks for Spring 2017," Tasting Table

"10 Spring Cookbooks to Put on Your Wish List," PureWow

"Huevos Divorciados Is Your New Favorite Brunch Dish,"

"The Italian 'Secret Soup' Recipe Everyone Needs to Master," PopSugar

"Welcome to My Fridge: Alison Cayne of Haven’s Kitchen," HBFit

"Home on the Range: Spring 2017 Cookbooks," Publisher's Weekly

Review, Publisher's Weekly

"How to Cut Broccoli and Cauliflower (and Use Every Part)," Food Republic

"Tasty Tuesday: Going to Cooking School with Alison Cayne," Apt. 34

"Cult Cookbook: Cooking School by Alison Cayne," bonberi

"How to Cook Like Your Bubbe," Tablet Magazine

"11 Questions for Ali Cayne," Book Larder Blog

#havenskitchencookbook Blog Series:

Lesson 1: Cooking with Purpose

Lesson 2: The Art of Mise en Place

Lesson 3: Seasonality

Lesson 4: Layering Flavors

Lesson 5: Timing and Temperature

Lesson 6: Composition

Lesson 7: Heat

Lesson 8: Balance

Lesson 9: Playfulness

Behind the scenes of our cookbook:

Behind the Cookbook with author Alison Cayne

Behind the Cookbook with Executive Editor Judy Pray

Behind the Cookbook with cookbook writer and recipe tester Maria Zizka

Behind the Cookbook with Creative Director Michelle Ishay

Order through Haven's Kitchen, at your local independent bookstore, or at one of the retailers listed below:


Barnes and Noble


Indie Bound

Powell's Books