Cooking Basics For Dummies, UK Edition
1st Edition
Published on 6. January 2011
316 pages
978-1-119-99691-0 (ISBN)
Description
The majority of people don't know where to start when itcomes to cooking a successful meal. Packed witheasy-to-follow guidelines and recipes, this full-colour, hardback,spiral-bound edition of Cooking Basics For Dummies helpsnovice chefs navigate the kitchen and learn staple cookingtechniques.
The lay-flat binding is the ideal format for the kitchenenvironment and the full-colour photos throughout show readers whatthey 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, roastingand 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 restaurantcritic. Marie Ramer is a food writer.
The lay-flat binding is the ideal format for the kitchenenvironment and the full-colour photos throughout show readers whatthey 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, roastingand 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 restaurantcritic. Marie Ramer is a food writer.
More details
Other editions
New editions
Marie Rama | Bryan Miller
Cooking Basics For Dummies
E-Book
02/2020
5th Edition
Wiley
€16.99
Available for download
Additional editions
Bryan Miller | Marie Rama
Cooking Basics For Dummies
Book
02/2009
Wiley
€24.75
Article exhausted; check different version
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 StoreCupboard.
Part II: Know Your Techniques.
Chapter 4: Boiling, Poaching, and Steaming.
Chapter 5: Sautéing.
Chapter 6: Braising and Stewing: Now That's HomeCooking.
Chapter 7: The House Smells Delicious: Roasting andGrilling.
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.
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 StoreCupboard.
Part II: Know Your Techniques.
Chapter 4: Boiling, Poaching, and Steaming.
Chapter 5: Sautéing.
Chapter 6: Braising and Stewing: Now That's HomeCooking.
Chapter 7: The House Smells Delicious: Roasting andGrilling.
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.
