Cooking For Dummies

Cooking For Dummies

3.73 (95 ratings by Goodreads)
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Description

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, sauteing, 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.show more

Product details

  • Paperback | 520 pages
  • 187.96 x 231.14 x 30.48mm | 920.79g
  • John Wiley & Sons Inc
  • Hungry Minds Inc,U.S.
  • Foster City, United States
  • Revised
  • 2nd Revised edition
  • colour illustrations
  • 0764552503
  • 9780764552502

About Bryan Miller

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

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: Sauteing. 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.show more

Rating details

95 ratings
3.73 out of 5 stars
5 33% (31)
4 24% (23)
3 31% (29)
2 9% (9)
1 3% (3)
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