Details

Cooking Basics For Dummies


Cooking Basics For Dummies


UK Edition

von: Bryan Miller, Marie Rama

21,99 €

Verlag: Wiley
Format: EPUB
Veröffentl.: 08.02.2011
ISBN/EAN: 9781119996934
Sprache: englisch
Anzahl Seiten: 316

DRM-geschütztes eBook, Sie benötigen z.B. Adobe Digital Editions und eine Adobe ID zum Lesen.

Beschreibungen

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 <i>Cooking Basics For Dummies</i> helps novice chefs navigate the kitchen and learn staple cooking techniques. <p>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. </p> <p><i>Cooking Basics For Dummies</i> includes:</p> <ul> <li>Choosing the right tools and stocking your pantry</li> <li>The essential cooking techniques - boiling, poaching, steaming,   sautéing, braising, stewing, roasting and grilling</li> <li>Expanding your repertoire with delicious recipes</li> <li>A glossary of over 100 common cooking terms</li> </ul> <p><u>About the Authors</u></p> <p><b>Bryan Millar</b> is a former New York Times restaurant critic. <b>Marie Ramer</b> is a food writer.</p>
Introduction. <p><b>Part I: Go On In – It’s Only the Kitchen.</b></p> <p>Chapter 1: Cooking with Confidence.</p> <p>Chapter 2: Gathering the Tools You Need.</p> <p>Chapter 3: The Bare Necessities: Stocking Your Store Cupboard.</p> <p><b>Part II: Know Your Techniques.</b></p> <p>Chapter 4: Boiling, Poaching, and Steaming.</p> <p>Chapter 5: Sautéing.</p> <p>Chapter 6: Braising and Stewing: Now That’s Home Cooking.</p> <p>Chapter 7: The House Smells Delicious: Roasting and Grilling.</p> <p>Chapter 8: Creating Sensational Sauces.</p> <p><b>Part III: Expand Your Repertoire.</b></p> <p>Chapter 9: The Amazing Egg.</p> <p>Chapter 10: Stirring Up Soup-er Homemade Soups.</p> <p>Chapter 11: All Dressed Up: Salads and Dressings.</p> <p>Chapter 12: Pastamania.</p> <p>Chapter 13: One-Pot Meals.</p> <p>Chapter 14: Sweet Somethings.</p> <p><b>Part IV: The Part of Tens.</b></p> <p>Chapter 15: Ten (Or so) Herbs You Should Know.</p> <p>Chapter 16: Ten (Or so) Spices You Should Know.</p> <p>Chapter 17: Ten Ways to Think Like a Chef.</p> <p>Appendix: Glossary of (Nearly) 100 Common Cooking Terms.</p> <p>Index.</p>
<p>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. </p>
Whether you want to grill a steak, sauté potatoes, roast a chicken or dress a salad, this book has it covered. The simple recipes, illustrated throughout with colour photos, show you how to cook a huge range of dishes, as well as suggesting the best accompaniments and ways to experiment. The handy binding makes this the most practical guide for your kitchen – so what are you waiting for?!

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