No Time to Cook? Caroline Chambers’ New Cookbook Can Help

Nearly six years after her debut cookbook, Caroline Chambers has released a new book available on shelves across the nation.

Titled “What to Cook When You Don’t Feel Like Cooking,” this cookbook stems from Chambers’ popular Substack with the same name. Featuring over 100 recipes, it aims to make dinner preparation less intimidating. For those craving chicken, Chambers recommends a savory White Chicken Chili. If you’re in the mood for something hearty and veggie-filled, the Tomato Farrotto is an excellent choice.

“I think our generation doesn’t know how to cook for several reasons. Our mothers were the first generation to enter the workforce. The microwave and processed foods became prevalent during our parents’ time,” Chambers shared with Salon Food during her book tour.

“Our grandmothers learned to cook from their grandmothers out of necessity, which they then passed down to our moms. But that chain broke somewhere, leaving many people feeling frustrated and intimidated in the kitchen.”

Chambers hopes her book will shift people’s perspectives on cooking. The chapters are organized by the time it takes to prepare each meal, ranging from 15-minute recipes to those that take a bit longer. Chambers also includes her trusted tips and shortcuts.

Chambers described the book as, “100-plus recipes designed specifically for busy people who love good food.” She began sharing quick, efficient recipes on Instagram in 2019, the year she gave birth to her first son, Mattis.

The response to her recipes flourished, particularly when COVID hit, leading to the launch of the Substack newsletter. Despite an initial rejection from publishers, the newsletter’s success eventually led to this cookbook deal. Chambers emphasized that the recipes use as few dishes, ingredients, and time as possible.

When asked about her favorite recipes from the book, Chambers mentioned the “Hella Green Pasta,” a favorite among her Substack community, and the “Panko Honey Mustard Chicken with Frico Broccoli,” a sheet pan meal embodying the book’s essence with its simplicity and flavor.

On the topic of her recipe development process, Chambers shared, “I spent about four months writing these recipes amid a renovation, moving from rental to rental. This actually benefited the book, as I cooked these recipes in non-ideal conditions. The book is written in colloquial language to simplify steps and explain the ‘how’ and ‘why’ behind each action.”

Her family, however, isn’t much involved in taste-testing. “My three young sons are the least helpful taste-test crew in the world,” she joked. Her husband, neighbors, friends, and professional food tester Ali Slagle contributed significantly to the testing process.

Chambers has always loved food and cooking, transitioning from a catering business in San Diego to a professional test kitchen. Her first book, “Just Married: A Cookbook for Newlyweds,” came out in 2017. Despite the challenges presented by a changing publishing landscape and the need for a personal following, her determination during COVID helped her grow her brand and eventually publish her latest cookbook.

Reflecting on her encounter with Anthony Bourdain at Union Square, she revealed the experience confirmed her passion for food but deterred her from the toxic restaurant environment. “I kept looking for my place,” she explained, “trying catering, a test kitchen, and freelance recipe development until I found my exact sweet spot as a food creator.”

For inspiration, Chambers looks up to Ina Garten for her meticulous recipe testing and a career shift that parallels Chambers’s own journey. She also draws inspiration from Justine Doiron’s storytelling through cooking videos and Gaby Dalkin’s relentless adaptation to social media changes.

Chambers’ newsletter, especially the “So Into That” section, allows her to explore topics beyond food, from postpartum depression to marriage advice. “So Into That” started as a podcast and continues as a personal segment in her newsletter, offering readers a glimpse into her life beyond recipes.

One of Chambers’ favorite cooking memories involves her mother’s chaotic but beloved strawberry shortcake birthday tradition. It taught her that motherhood and cooking don’t have to be serious; they can be fun and memorable.

Chambers hopes her new cookbook will empower readers, especially novice cooks. “Start with the 15-minute recipes,” she suggests, emphasizing the approachable and relatable writing style intended to make cooking feel less daunting and more enjoyable.

Source: Salon Food