Cooking Basics For Dummies, UK Edition

by Bryan Miller, Marie Rama

Overview

The majority of people don’t know where to start when it comes to cooking a successful meal.  Packed with easy-to-follow guidelines and recipes, this full-colour, hardback, spiral-bound edition of Cooking Basics For Dummies helps novice chefs navigate the kitchen and learn staple cooking techniques.

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:

• Choosing the right tools and stocking your pantry
• The essential cooking techniques - boiling, poaching, steaming,   sautéing, braising, stewing, roasting and grilling
• Expanding your repertoire with delicious recipes
• A glossary of over 100 common cooking terms

About the Authors

Bryan Millar is a former New York Times restaurant critic. Marie Ramer is a food writer.

Product Details

ISBN-13:	9781119996934
Publisher:	Wiley
Publication date:	02/08/2011
Sold by:	JOHN WILEY & SONS
Format:	eBook
Pages:	316
File size:	5 MB

About the Author

Bryan Miller is a former New York Times restaurant critic and the author of numerous cookbooks and restaurant guides. Marie Rama is an independent food and media consultant who has previously worked as a professional pastry chef and recipe developer.

Table of Contents

Introduction.

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.

Index.