Cooking Basics for Dummies / Edition 3by Bryan Miller, Marie Rama, Eve Adamson, Wolfgang Puck
Pub. Date: 10/04/2004
It doesn’t take culinary mastery and great recipes to be a great cook. But then again, it does take more than boiling eggs to lure you out of ordering take-out every night. Whether you want to pick up a new hobby, win your friends and family over [move “over” after “win”?] with your meals, or eat healthier, heartier meals, you’ll need to know a few things about cooking.
Basic Cooking For Dummies, Third Edition digs you out of microwave dinners and tipping delivery persons and propels you with all the ingredients you need toward becoming a superior home cook. This hands-on guide shows you the fun and easy way to prepare meals all your guests will love, from die-hard vegetarians to the most passionate meat eaters. You’ll be able to handle boiling, poaching, steaming, braising, grilling, and other essential techniques, making it easy to master:
- Stirring up sensational soups
- Perfecting the art of the egg
- Dressing up salads to impress
- Creating wonderful pasta dishes
- One-stop one-pot meals
- Satisfying your sweet tooth with desserts
- Cooking for your boss
- Making the most of leftovers
- Meals for the most special occasions
Packed with over 150 tempting, hassle-free recipes that will satisfy every palette, as well as advice on supplying, organizing, and budgeting your kitchen, you’ll have all the know-how to become a culinary expert and possess the elusive key to anyone’s stomach!
Table of Contents
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 Pantry.
Part II: Know Your Techniques.
Chapter 4: Boiling, Poaching, and Steaming.
Chapter 5: Sautéing.
Chapter 6: Braising and Stewing: Now That’s Home Cookin’.
Chapter 7: The House Sure Smells Good: Roasting.
Chapter 8: Coals and Coils: Grilling and Broiling.
Chapter 9: Creating Sensational Sauces.
Part III: Expand Your Repertoire.
Chapter 10: The Amazing Egg.
Chapter 11: Stirring Up Soup-er Homemade Soups.
Chapter 12: All Dressed Up: Salads and Dressings.
Chapter 13: Pastamania.
Chapter 14: One-Pot Meals.
Chapter 15: Sweet Somethings.
Part IV: Now You’re Cooking! Real Menus for Real Life.
Chapter 16: Champagne Dishes on a Beer Budget.
Chapter 17: Honey, I’m Bringing the Boss Home for Dinner . . . .
Chapter 18: Cook Once, Eat Thrice: Making the Most of Leftovers.
Part V: Special Occasions.
Chapter 19: Summertime Soiree.
Chapter 20: Super Bowl Buffet.
Chapter 21: Thanksgiving Dinner.
Part VI: The Part of Tens.
Chapter 22: Ten Common Cooking Disasters and How to Deal with Them.
Chapter 23: Ten Ways to Think Like a Chef.
Appendix A: Glossary of 100 (Plus) Common Cooking Terms.
Appendix B: Common Substitutions, Abbreviations, and Equivalents.
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Most Helpful Customer Reviews
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Sure nothing can compare to Voc ed food service course at an adult education community to get hands on experience.And the meeting of new friends.But i wish i knew of this book at the time..This is an excellent book to learn as the pro's..Everthing a professional learns is in this book..great for gift giving and to have one as copy for all the professionals for a quickie refresher..
I purchased this book to give as a gift. It was exactly what I was looking for to introduce someone to cooking.