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The lay-flat binding is the ideal format for the kitchen environment and the full-colour photos throughout ...
The lay-flat binding is the ideal format for the kitchen environment and the full-colour photos throughout show readers what they can expect to achieve from their efforts.
Cooking Basics For Dummies includes:
About the Authors
Bryan Millar is a former New York Times restaurant critic. Marie Ramer is a food writer.
Part I: Go On In – It’s Only the Kitchen.
Chapter 1: Cooking with Confidence.
Chapter 2: Gathering the Tools You Need.
Chapter 3: The Bare Necessities: Stocking Your Store Cupboard.
Part II: Know Your Techniques.
Chapter 4: Boiling, Poaching, and Steaming.
Chapter 5: Sautéing.
Chapter 6: Braising and Stewing: Now That’s Home Cooking.
Chapter 7: The House Smells Delicious: Roasting and Grilling.
Chapter 8: Creating Sensational Sauces.
Part III: Expand Your Repertoire.
Chapter 9: The Amazing Egg.
Chapter 10: Stirring Up Soup-er Homemade Soups.
Chapter 11: All Dressed Up: Salads and Dressings.
Chapter 12: Pastamania.
Chapter 13: One-Pot Meals.
Chapter 14: Sweet Somethings.
Part IV: The Part of Tens.
Chapter 15: Ten (Or so) Herbs You Should Know.
Chapter 16: Ten (Or so) Spices You Should Know.
Chapter 17: Ten Ways to Think Like a Chef.
Appendix: Glossary of (Nearly) 100 Common Cooking Terms.