You’re tired. The last thing you need is a recipe that demands a dozen pots, obscure ingredients, or a running commentary on why your weeknight dinner choices are wrong. This book is for the nights when you just need rice, pasta, or potatoes on the table without drama.

Cooking Rice, Pasta and Potatoes Properly strips away the fuss and the shame. You’ll learn exactly how much water to use, when to salt, how to tell when something is done by looking and smelling rather than timing everything to the second. There are no stand mixers, no sous-vide baths, no ingredients you have to order online. Every method works in a small kitchen on a tight budget.

You’ll also discover how to turn leftovers into something you actually want to eat again, how to rescue a pot that’s gone wrong, and how to freeze portions so you have a meal waiting when you walk in the door exhausted. The guidance follows mainstream food safety advice and is honest about what each step costs in time and attention.

Part of The Tired Cook’s Library.