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Nimble Cooking: Each season I ask my cookbook writer friend, Ali Stafford, what new books look exciting to her. And for spring she had one in particular she said I mustn’t miss, “The Nimble Cook” by Ronna Welsh. Ronna asks us to think differently, to think about ingredients first, before recipes. And Ali was right, I love it.

Ronna Welsh, a former restaurant cook who operates the New York cooking school, Purple Kale Kitchenworks, has been teaching chefs and home cooks for more than 20 years. Her new book is called “The Nimble Cook: New Strategies for Great Meals that Make the Most of Your Ingredients.” We talked about her approach, and even got a very different approach to making a frittata. 

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