Cooking Basics For Dummies
Published on 20. February 2009
Book
Hardback
316 pages
978-0-470-74258-7 (ISBN)
Description
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, sauteing, 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.
Reviews / Votes
"Cooking Basics for Dummies sets out to prove that cooking doesn't have to be hard." (StudentTimes.org, February 27th 2009) "Like Jamie Oliver's Ministry of Food...Good to get you started if you're a cooking virgin...simple guide to a good feed." (Zoo Weekly, March 20th 2009) "...one foolproof way to turn out dish after dish of fantastic fare, is Cooking Basics For Dummies." (Scotland Week News, June 13th 2009)More details
Edition
Uk ed
Language
English
Place of publication
Chichester
United Kingdom
Publishing group
John Wiley and Sons Ltd
Illustrations
col. Illustrations
Dimensions
Height: 242 mm
Width: 225 mm
Thickness: 38 mm
Weight
1284 gr
ISBN-13
978-0-470-74258-7 (9780470742587)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Bryan Miller | Marie Rama
Cooking Basics For Dummies, UK Edition
E-Book
02/2011
1st Edition
Wiley
€21.99
Available for download
Bryan Miller | Marie Rama
Cooking Basics For Dummies, UK Edition
E-Book
01/2011
1st Edition
Wiley
€21.99
Available for download
Persons
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.
Content
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: Sauteing. 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.