Cooking Basics For Dummies 1st Edition by Bryan Miller, Marie Rama, Eve Adamson ISBN 978-0764572067 0764572067

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Product details: 

ISBN 10:  0764572067

ISBN 13: 978-0764572067

Author:  Bryan Miller,  Marie Rama,  Eve Adamson
It doesn’t take culinary mastery and great recipes to be a great cook. But then again, it does take more than boiling eggs to lure you out of ordering take-out every night. Whether you want to pick up a new hobby, win your friends and family over [move “over” after “win”?] with your meals, or eat healthier, heartier meals, you’ll need to know a few things about cooking.

Basic Cooking For Dummies, Third Edition digs you out of microwave dinners and tipping delivery persons and propels you with all the ingredients you need toward becoming a superior home cook. This hands-on guide shows you the fun and easy way to prepare meals all your guests will love, from die-hard vegetarians to the most passionate meat eaters. You’ll be able to handle boiling, poaching, steaming, braising, grilling, and other essential techniques, making it easy to master:

• Stirring up sensational soups
• Perfecting the art of the egg
• Dressing up salads to impress
• Creating wonderful pasta dishes
• One-stop one-pot meals
• Satisfying your sweet tooth with desserts
• Cooking for your boss
• Making the most of leftovers
• Meals for the most special occasions

  Packed with over 150 tempting, hassle-free recipes that will satisfy every palette, as well as advice on supplying, organizing, and budgeting your kitchen, you’ll have all the know-how to become a culinary expert and possess the elusive key to anyone’s stomach!

Table of contents: 

1. Investing in the Essential Tools

2. Selecting Tools for Mixing and Baking

3. Pantry and Fridge

4. Know Your Techniques: The Cutting Edge – Working with Knives

5. Using Knives Correctly and Safely

6. Carving Poultry and Meats

7. Giving Your Veggies a Hot Bath

8. Vegetables

9. Roasting Poultry, Meats, and Veggies

10. Putting Poultry in the Oven

11. Remembering to Roast Your Veggies

12. Coals and Coils: Grilling and Broiling

13. Expand Your Repertoire

14. Conquering Breakfast

15. Beautifully Boiled, Craftily Folded Omelets, Ovenworthy Frittatas and Stratas, Making Mouth-Watering Breakfast Meats

16. Super Soups and Savory Salads

17. From Sides to Mains: Great Grains and Pastas

18. Basic Rice Pilaf

19. Mushroom and Madeira Pan Sauce

20. Whipped Cream

21. Delectable Desserts

22. Now You’re Cooking: Real Menus

23. Making More and Better for Less

24. Preserved Lemons

25. Quick Picks: Cooking with Fewer Ingredients

26. Feeding Holiday Hordes: Festive Winter Menus

27. Marinating Meat Tenderizes It; Searing Meat Traps in the Juices

28. Getting Started with Cooking

29. Kitchen Safety 101

30. Glossary of 100+ Common Substitutions

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Tags: Bryan Miller, Marie Rama, Eve Adamson, Cooking Basics, For Dummies