Cooking For Dummies

Overview

Over the past decade, home cooks have had access to products that they had never dreamed of: truffles, flavored vinegar, exotic seafood, frozen stocks, produce and condiments from different cultures, and countless types of olive oil, to name just a few. At the same time, the technology of cooking equipment has narrowed the gap between home and professional kitchens.

Whether you fancy yourself a hotshot home cook or someone who wouldn’t know a balloon whisk from a balloon animal,...

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Overview

Over the past decade, home cooks have had access to products that they had never dreamed of: truffles, flavored vinegar, exotic seafood, frozen stocks, produce and condiments from different cultures, and countless types of olive oil, to name just a few. At the same time, the technology of cooking equipment has narrowed the gap between home and professional kitchens.

Whether you fancy yourself a hotshot home cook or someone who wouldn’t know a balloon whisk from a balloon animal, Cooking For Dummies, 2nd Edition, can help you. For the novice, our technique-oriented approach shows you the “whys” of cooking and not just the “whats” found in traditional recipe books. That way, you eventually can create dishes all on your own. For the more experienced cook, you can hone your skills and expand your culinary repertoire. This book is for you if you want to

  • Set up a kitchen for the first time
  • Make some "Mom food" without calling mom
  • Entertain economically
  • Plan meals for special occasions
  • Save time in the kitchen

Develop your talent by knowing how to set up your cooking space, using the right tools, and buying quality ingredients. Cooking For Dummies, 2nd Edition, also covers the following topics and more:

  • Main dishes (meaty and meatless)
  • One-pot meals
  • Outdoor grilling
  • Recipes galore for a full menu, from easy appetizers to classic desserts
  • Pasta, seafood, and vegetables
  • Cooking techniques: Poaching, sautéing, stewing, and roasting
  • Cookware, from pots and pans to knives and mixers
  • Quick fixes for cooking blunders
  • Ingredient substitutions and equivalents
  • Kitchen safety

Cooking For Dummies, 2nd Edition, is full of illustrations that help you understand cooking concepts, color photographs of completed recipes, tips and tricks to help you master your meals, and more. The kitchen is often described as being the heart of the home, and cooking keeps that heart beating.

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Editorial Reviews

From Barnes & Noble
Written in the usual easygoing ...For Dummies® style, Cooking For Dummies® covers the basics, from shopping to storing food to buying equipment to food safety. The simple recipes included help teach basic techniques, like grilling, sautéing, roasting, and baking, and contain lots of helpful tips on recovering from cooking mistakes.
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Product Details

  • ISBN-13: 9780764552502
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 3/1/2000
  • Series: For Dummies Series
  • Edition description: REVISED
  • Edition number: 2
  • Pages: 536
  • Product dimensions: 7.44 (w) x 9.22 (h) x 1.14 (d)

Meet the Author

Bryan Miller's books include Cuisine Rapide, A Chef's Tale, and The Seafood Cookbook. Marie Rama is an independent food and media consultant.
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Table of Contents

Foreword.

Introduction.

PART I: Go On In — It's Only the Kitchen.

Chapter 1: Warming Up to Your Kitchen.

Chapter 2: The Cook's Tools.

PART II: Know Your Techniques.

Chapter 3: Boiling, Poaching, and Steaming.

Chapter 4: Sautéing.

Chapter 5: Mom Food: Braising and Stewing.

Chapter 6: Grate Possibilities: Roasting and Grilling.

Chapter 7: Sauces.

PART III: Expand Your Repertoire.

Chapter 8: The Amazing Egg.

Chapter 9: Soups.

Chapter 10: Salads.

Chapter 11: Pastamania.

Chapter 12: One-Pot Meals.

Chapter 13: Desserts.

PART IV: Now You're Cooking! Real Menus for Real Life.

Chapter 14: The Bare Necessities: A Pantry List.

Chapter 15: Champagne Meals on a Beer Budget.

Chapter 16: The Clock Is Ticking … and the Guests Are on Their Way!

Chapter 17: Cook Once, Eat Thrice.

PART V: Special Occasions.

Chapter 18: Summertime Soiree.

Chapter 19: Super Bowl Buffet.

Chapter 20: Thanksgiving Dinner.

PART VI: The Part of Tens.

Chapter 21: Ten Classic Cookbooks.

Chapter 22: Ten Ways to Think Like a Chef.

PART VII: Appendixes.

Appendix A: Glossary of 100 (Plus) Common Cooking Terms.

Appendix B: Common Substitutions, Abbreviations, and Equivalents.

Index.

Book Registration Information.

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Sort by: Showing all of 3 Customer Reviews
  • Anonymous

    Posted July 17, 2003

    Perfect!

    Entertaining and informative. I actually read it straight through - A Cooking Book! I wanted to learn just far enough beyond basics to be more creative and cook without a recipe. This book was exactly what I was looking for, and it got me all caught up on all that stuff most of us get from our moms or grandmothers that mine never bothered to teach me. I especially appreciated the chapter on cooking for one.

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  • Anonymous

    Posted June 2, 2000

    Cook Like a Pro

    I absolutely love this book! I highly recommend it for all beginners. I hated cooking before I got it, but when my dishes actually turned out I began to really enjoy cooking (I never thought that would happen). Now I cook like a chef and impress friends and family with my repetoire.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted December 12, 1999

    Book that's not for absolute dummies (like myself)

    This book is good for the amateur chef, but doesn't do it all. Many helpful tips are found in this book, but there's just that feeling that not all of the basics are being covered. Some of the recipes aren't appealing (who would want to make braised cabbage with apple and caraway), and the 'bare necessities' list for a pantry seems a little too expansive (after all, how many people actually use mango chutney???). Other recipes are too basic (like steamed broccoli and how to make converted rice (just follow the instructions on the box!))

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