Cooking Basics For Dummies

 
 
Standards Information Network (Verlag)
  • 1. Auflage
  • |
  • erschienen am 11. Februar 2020
  • |
  • 464 Seiten
 
E-Book | PDF mit Adobe DRM | Systemvoraussetzungen
978-1-119-69558-5 (ISBN)
 
  • Set up your space for cooking success
  • Master basic techniques, such as boiling, grilling, and more
  • Prepare more than 140 simple dishes

Your go-to guide for success in the kitchen

Ready to do more than boil water? Cooking Basics For Dummies will help you expand your skills and develop your confidence in the kitchen. With simple instructions and a fun-and-friendly tone, this cookbook shows you how to prepare everything-from traditional dishes to the latest popular foods, and from brilliant breakfasts to delectable desserts. Whether you're looking to make dinner in a pinch or crafting a dish for a special occasion, you'll find everything you need to start creating delicious, healthy meals.

Inside...

  • More than 140 recipes to try
  • Essential tools and equipment
  • The lowdown on baking, sautéing, and steaming
  • How to stock your pantry and fridge with the right ingredients
  • Chefs' secrets that will have you cooking like a pro


Bryan Miller is a food and wine writer and a former restaurant critic for The New York Times. He has written and cowritten a number of books. Marie Rama is a food writer, recipe developer, and coauthor of Grilling For Dummies.

  • Englisch
  • Newark
  • |
  • USA
John Wiley & Sons Inc
  • 38,15 MB
978-1-119-69558-5 (9781119695585)
weitere Ausgaben werden ermittelt
Bryan Miller is a food and wine writer and a former restaurant critic for The New York Times. He has written and cowritten a number of books. Marie Rama is a food writer, recipe developer, and coauthor of Grilling For Dummies.
  • Intro
  • Title Page
  • Copyright Page
  • Table of Contents
  • Introduction
  • About This Book
  • Foolish Assumptions
  • Icons Used in This Book
  • Beyond the Book
  • Where to Go from Here
  • Part 1 Getting Started with Cooking
  • Chapter 1 Cooking with Confidence
  • Creating a Cook-Friendly Kitchen
  • Declutter your countertops
  • Let there be lighting
  • Organize your pantry
  • Introducing Major Appliances: Friends, Not Foes
  • Stovetop and oven
  • Microwave ovens
  • Refrigerator
  • Freezer
  • Dishwasher
  • Garbage disposal
  • Kitchen Safety 101
  • Now Get Crackin'!
  • Chapter 2 Investing in the Essential Tools
  • Collecting Your Cookware Basics
  • Picking Pots and Pans
  • Doing some comparison shopping
  • Buying the essentials
  • Getting fancy
  • Selecting Tools for Mixing and Baking
  • Considering Small Appliances
  • Graters and Mashers and Peelers, Oh My!
  • Chapter 3 The Bare Necessities: Stocking Your Pantr?y and Fridge
  • Dry Goods: The Pantry's Backbone
  • Stocking Up on Baking Supplies
  • Spicing Up Your Life with Herbs, Spices, and Seasonings
  • Working with herbs
  • Studying spices
  • Peanut Butter and Beyond: Bottled and Canned Goods
  • Cooling It with Refrigerated and Frozen Staples
  • Squeezing the Melon: Buying and Storing Fruits and Vegetables
  • Where to purchase produce
  • Going organic
  • Selecting, Buying, and Storing Meat, Poultry, and Fish
  • Beef
  • Chicken
  • Fish and other seafood
  • Part 2 Know Your Techniques
  • Chapter 4 The Cutting Edge: Working with Knives
  • Buying Knives for All Occasions
  • Investing in the three essentials
  • Adding to your knife block
  • Shopping wisely
  • Caring for Your Knives
  • Storing and washing
  • Sharpening twice a year
  • Honing before each use
  • Using Knives Correctly (and Safely)
  • Chopping, Mincing, Julienning, and More
  • Chopping and mincing
  • Julienning
  • Cubing (or dicing)
  • Halving tough-skinned vegetables
  • Slicing
  • Paring
  • Carving Poultry and Meats
  • Showing a turkey or chicken who's boss
  • Cutting a pot roast
  • Slicing a leg of lamb
  • Handling a ham
  • Chapter 5 Boiling, Poaching, and Steaming
  • Water, Water Everywhere . . . Now What?
  • Making Hard- and Soft-Cooked Eggs
  • Giving Your Veggies a Hot Bath
  • Parboiling, blanching, and steaming veggies
  • Boiling and steaming a dozen fresh vegetables
  • Making vegetable purées
  • Poaching and Steaming Seafood
  • Chapter 6 Simply Sautéing
  • Knowing When to Use Oil or Butter
  • Combining Sautéing with Roasting
  • Making Great Sauce from Bits in the Pan: Deglazing
  • Getting Versatile with Your Sautéing
  • Vegetables
  • Firm, rich fish
  • Chicken and turkey
  • Beef
  • Chapter 7 Braising and Stewing: Slow and Seductive
  • Cooking in Liquid
  • Browning before braising
  • Taking time to stew
  • Braising greens
  • Keeping Herbs and Spices in Check
  • Chapter 8 Roasting Poultry, Meats, and Veggies
  • Roasting the Right Way
  • Seasoning your roasts
  • Brining to retain moisture
  • Searing meat before you roast
  • Basting during cooking
  • Taking a rest
  • Roasting Times and Temperatures for Poultry and Meat
  • Putting Poultry in the Oven
  • Mastering Roasted Meats
  • Beef
  • Pork
  • Ribs
  • Ham
  • Lamb
  • Remembering (to Roast) Your Veggies!
  • Chapter 9 Coals and Coils: Grilling and Broiling
  • Mastering Your Grill
  • Charcoal grilling
  • Gas grilling
  • Grilling with wood chips
  • Marinating for Flavor
  • Perfecting Your Grilling Technique
  • Making Each Dish Delicious
  • Burgers
  • Chicken
  • Vegetables
  • Steak and pork
  • Seafood
  • Chapter 10 Baking Basics
  • Don't Wing It: Measuring with Care
  • Measuring dry ingredients
  • Measuring wet ingredients
  • Measuring other types of ingredients
  • Working with Eggs
  • Breaking with care
  • Separating an egg
  • Folding, Whipping, Kneading, and More: Getting the Techniques Right
  • Perfecting Your Pie Crust
  • Making Cakes and Quick Breads for a Sweet Treat
  • Part 3 Expand Your Repertoire
  • Chapter 11 Conquering Breakfast
  • Starting the Day with the Incredible, Edible Egg
  • Understanding the grade, size, and color of eggs
  • Deciding whether to splurge on specialty eggs
  • Cooking Perfect Eggs
  • Simply scrambled
  • Frankly fried
  • Perfectly poached
  • Beautifully boiled
  • Craftily folded omelets
  • Oven-worthy frittatas and stratas
  • Making Mouth-Watering Breakfast Meats
  • Breaking the fast with bacon
  • Spicing it up with savory sausage
  • Steak-ing your claim (to breakfast!)
  • Taking a Tour of Breakfast Breads
  • French toast
  • Pancakes and waffles
  • Blending Your Way to a Healthy Breakfast
  • Chapter 12 Super Soups and Savory Salads
  • Mastering Essential Soup Skills
  • Sautéing meat and vegetables first
  • Thickening your soup
  • Skimming soups and stocks
  • Enriching store-bought stocks
  • Peeling and seeding a tomato
  • Showing garlic, onions, and herbs some respect
  • Trying Your Hand at Puréed Soups
  • Stimulating Your Palate with Fresh Salads and Dressings
  • The soul of the salad: Crisp, fresh greens
  • Skipping the greens but keeping the salad
  • So many dressings, so little time
  • Ten easy salad ideas
  • Chapter 13 From Sides to Mains: Great Grains and Pastas
  • Sprucing Up Standard Rice
  • Checking Out Other Grains
  • Canoodling with Everyone's Favorite: Pasta
  • Don't sweat the fresh stuff: Dried versus fresh pasta
  • Pasta tips and tricks
  • Name that pasta: Pasta types and cooking times
  • Topping Your Pasta with the Perfect Sauce
  • Chapter 14 Making Sensational Sauces: Fear No More
  • Starting with the ABCs of Sauces
  • Deglazing for Delicious Pan Sauces
  • Whirling Light Blender Sauces in Minutes
  • Sweetening Things Up with Delectable Dessert Sauces
  • Chapter 15 Delectable Desserts
  • Creating Creamy Chocolate Sweets
  • Finding the Indulgent Side of Fruit, Fresh from the Oven
  • Collecting Cookies: All You Need Is a Glass of Milk
  • Taking on Tiramisu
  • Part 4 Now You're Cooking! Real Menus for Real Life
  • Chapter 16 Taking It Easy with One-Pot Meals
  • Slow Cookers: Small Input, Big Output
  • From Oven to Table: Simplicity in a Casserole Dish
  • Chapter 17 Making More (and Better) for Less
  • Creating Big Dishes for Small Bucks
  • Crowd-pleasing chili
  • Stir-fry for pennies
  • Dressing Up Your Meals with Super Sidekicks
  • Root vegetables
  • Seasonal vegetables
  • Dried beans
  • Chapter 18 Going Global with Asian and Mediterranean Dishes
  • Discovering the Asian Pantry
  • Stocking up on Asian staples
  • Starting with the basics: Asian noodles
  • Getting it right with Asian rice
  • Exploring the World of Mediterranean Cooking
  • Meeting popular Mediterranean meats
  • Goat cheese and feta cheese
  • Olives
  • Preserved lemons
  • Chapter 19 Quick Picks: Cooking with Fewer Ingredients
  • Whipping Up Dinner with Convenience Foods
  • Keeping Things Simple and Delicious
  • Chowing down on cheese
  • Serving more-substantial meals quickly
  • Seeing the Pasta-bilities!
  • Chapter 20 Summertime Soirees
  • Planning the Menu
  • Mixing Fruity Drinks for Thirsty Crowds
  • Preparing in Advance for a Stress-Free Party
  • Chapter 21 Feeding Holiday Hordes: Festive Winter Menus
  • Planning the Menu
  • Getting Yourself Organized
  • All about Turkey
  • Teasing the Palate with Fresh Dips
  • Scrumptious Stuffings and Sides
  • Last Man Standing: Holiday Desserts
  • Warming Up with Holiday Libations
  • Part 5 The Part of Tens
  • Chapter 22 Ten Ways to Think Like a Chef
  • Know the Basic Techniques
  • Use Only the Freshest Ingredients
  • Get It Together
  • Understand Flavor Combinations
  • Think about Your Plate
  • Plan Your Menus in Advance
  • Be Thrifty
  • Don't Be a Slave to Recipes
  • Simplify
  • Above All, Have Fun
  • Chapter 23 Ten Common Cooking Myths
  • Marinating Meat Tenderizes It
  • Searing Meat Traps in the Juices
  • Basting Chicken Creates Crispy Skin
  • Adding Oil to Pasta Water Keeps It from Sticking Together
  • Using Quality Olive Oil Is Important for Sautéing or Pan-Roasting
  • Using a Garlic Press Extracts More Flavor
  • Soaking Dried Beans before Cooking Improves Flavor and Texture
  • Adding a Potato to an Oversalted Soup or Stew Reduces the Saltiness
  • Cooking with Wine or Spirits Burns Off All the Alcohol
  • Rinsing Raw Mushrooms Causes Them to Absorb More Water
  • Appendix A Glossary of 100 (Plus) Common Cooking Terms
  • Appendix B Common Substitutions, Abbreviations, and Equivalents
  • Index
  • Supplemental Images
  • EULA

Dateiformat: PDF
Kopierschutz: Adobe-DRM (Digital Rights Management)

Systemvoraussetzungen:

Computer (Windows; MacOS X; Linux): Installieren Sie bereits vor dem Download die kostenlose Software Adobe Digital Editions (siehe E-Book Hilfe).

Tablet/Smartphone (Android; iOS): Installieren Sie bereits vor dem Download die kostenlose App Adobe Digital Editions (siehe E-Book Hilfe).

E-Book-Reader: Bookeen, Kobo, Pocketbook, Sony, Tolino u.v.a.m. (nicht Kindle)

Das Dateiformat PDF zeigt auf jeder Hardware eine Buchseite stets identisch an. Daher ist eine PDF auch für ein komplexes Layout geeignet, wie es bei Lehr- und Fachbüchern verwendet wird (Bilder, Tabellen, Spalten, Fußnoten). Bei kleinen Displays von E-Readern oder Smartphones sind PDF leider eher nervig, weil zu viel Scrollen notwendig ist. Mit Adobe-DRM wird hier ein "harter" Kopierschutz verwendet. Wenn die notwendigen Voraussetzungen nicht vorliegen, können Sie das E-Book leider nicht öffnen. Daher müssen Sie bereits vor dem Download Ihre Lese-Hardware vorbereiten.

Bitte beachten Sie bei der Verwendung der Lese-Software Adobe Digital Editions: wir empfehlen Ihnen unbedingt nach Installation der Lese-Software diese mit Ihrer persönlichen Adobe-ID zu autorisieren!

Weitere Informationen finden Sie in unserer E-Book Hilfe.


Download (sofort verfügbar)

17,99 €
inkl. 7% MwSt.
Download / Einzel-Lizenz
PDF mit Adobe DRM
siehe Systemvoraussetzungen
E-Book bestellen