Cooking Basics for Dummies
3rd Edition
Published on 8. October 2004
Book
Paperback/Softback
456 pages
978-0-7645-7206-7 (ISBN)
Description
Over 300,000 copies sold! The popular guide that takes the mystery out of
cooking-now revised and updated
Now everyone's favorite fun-and-friendly cooking reference is even better! Packed with easy-to-follow guidelines and over 150 tempting recipes, including 40 new ones, it's been expertly revised to cover the newest culinary trends, from low-fat, ethnic, and vegetarian dishes to popular techniques like grilling, slow cooking, and pressure cooking.
"Seriously informative with a big dash of humor."
-Wolfgang Puck
Bryan Miller (New York, NY) is a food and feature writer for the New York Times and a recipient of the prestigious James Beard Who's Who of Food and Beverage in America Lifetime Achievement Award. His books include Cuisine Rapide, A Chef's Tale, and The Seafood Cookbook. Marie Rama (Bronxville, NY) is an independent food and media consultant who has worked as a professional pastry chef and recipe developer for numerous food companies and associations.
cooking-now revised and updated
Now everyone's favorite fun-and-friendly cooking reference is even better! Packed with easy-to-follow guidelines and over 150 tempting recipes, including 40 new ones, it's been expertly revised to cover the newest culinary trends, from low-fat, ethnic, and vegetarian dishes to popular techniques like grilling, slow cooking, and pressure cooking.
"Seriously informative with a big dash of humor."
-Wolfgang Puck
Bryan Miller (New York, NY) is a food and feature writer for the New York Times and a recipient of the prestigious James Beard Who's Who of Food and Beverage in America Lifetime Achievement Award. His books include Cuisine Rapide, A Chef's Tale, and The Seafood Cookbook. Marie Rama (Bronxville, NY) is an independent food and media consultant who has worked as a professional pastry chef and recipe developer for numerous food companies and associations.
More details
Edition
3., Auflage
Language
English
Place of publication
Foster City
United States
Publishing group
John Wiley & Sons Inc
Edition type
Revised edition
Illustrations
Illustrations (some col.)
Dimensions
Height: 23.1 cm
Width: 18.8 cm
Thickness: 26 mm
Weight
678 gr
ISBN-13
978-0-7645-7206-7 (9780764572067)
Schweitzer Classification
Other editions
New editions
Bryan Miller | Marie Rama | Eve Adamson
Cooking Basics For Dummies
Book
01/2011
4th Edition
Wiley
€21.03
Article exhausted; check for reprint
Persons
Bryan Miller is a feature writer for the New York Times, and author of many cookbooks and restaurant guides.
Marie Rama is an independent food and media consultant.
Marie Rama is an independent food and media consultant.
Content
Foreword.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 Pantry.Part II: Know Your Techniques.Chapter 4: Boiling, Poaching, and Steaming.Chapter 5: Sauteing.Chapter 6: Braising and Stewing: Now That's Home Cookin'.Chapter 7: The House Sure Smells Good: Roasting.Chapter 8: Coals and Coils: Grilling and Broiling.Chapter 9: Creating Sensational Sauces.Part III: Expand Your Repertoire.Chapter 10: The Amazing Egg.Chapter 11: Stirring Up Soup-er Homemade Soups.Chapter 12: All Dressed Up: Salads and Dressings.Chapter 13: Pastamania.Chapter 14: One-Pot Meals.Chapter 15: Sweet Somethings.Part IV: Now You're Cooking! Real Menus for Real Life.Chapter 16: Champagne Dishes on a Beer Budget.Chapter 17: Honey, I'm Bringing the Boss Home for Dinner ...Chapter 18: Cook Once, Eat Thrice: Making the Most of Leftovers.Part V: Special Occasions.Chapter 19: Summertime Soiree.Chapter 20: Super Bowl Buffet.Chapter 21: Thanksgiving Dinner.Part VI: The Part of Tens.Chapter 22: Ten Common Cooking Disasters and How to Deal with Them.Chapter 23: Ten Ways to Think Like a Chef.Appendix A: Glossary of 100 (Plus) Common Cooking Terms.Appendix B: Common Substitutions, Abbreviations, and Equivalents.Index.