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Cooking Basics for Dummies


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Table of Contents

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.

About the Author

Bryan Miller is a former restaurant critic and feature writer for the New York Times, who also wrote Desserts For Dummies (with Bill Yosses), published by Wiley. He also has written nine other books, including three cookbooks with Pierre Franey (Cuisine Rapide; The Seafood Cookbook-Classic to Contemporary; and A Chef's Tale, also with Richard Flaste) and four editions of the New York Times Guide to Restaurants. Mr. Miller also collaborated for 13 years with Pierre Franey on the syndicated "60-Minute Gourmet" column, which appeared weekly in the New York Times. His eleventh book, Cooking with the 60-Minute Gourmet, was published in September 1999. He is the recipient of the "James Beard Who's Who Food and Beverage Award," which recognizes outstanding achievement in the field of food and wine. Marie Rama is an independent food, beverage, and media consultant, who also wrote Grilling For Dummies (with John Mariani), published by Wiley. She has worked as a professional pastry chef and as a recipe developer for several food companies and associations, including the McIlhenny Company and the United Fresh Fruit and Vegetable Association. Ms. Rama has served as the Director of Weddings, Romance, and Entertaining for Korbel Champagne and as the "Lemon Lady" for Sunkist Growers, appearing on hundreds of television and radio shows around the United States and Canada. Ms. Rama lives in Bronxville, New York, with her husband, Mark Reiter, and their two sons, Nicholas and William. Eve Adamson is an award-winning writer and the author or coauthor of over 25 books and hundreds of magazine articles on a variety of subjects, from cooking to yoga to pets. She is the author of Dachshunds For Dummies and the coauthor of Labrador Retrievers For Dummies, with trainer Joel Walton, both published by Wiley. She has coauthored or contributed recipes to several cookbooks, including the popular The Mediterranean Diet: A Recipe for Wellness, coauthored with nutritionist Marissa Cloutier. Eve is a member of the International Association of Culinary Professionals and a self-taught home cook. She lives (and cooks) with her two children and artist Ben Minkler in Iowa City, Iowa.

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