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Cover image for Cooking Basics For Dummies [electronic resource].
Cooking Basics For Dummies [electronic resource].
ISBN:
9781119996910
Title:
Cooking Basics For Dummies [electronic resource].
Author:
Miller, Bryan.
Personal Author:
Miller, Bryan.
Publication Information:
Hoboken : John Wiley & Sons, Ltd., 2011.
Physical Description:
1 online resource (323 p.)
Series:
For dummies
General Note:
Description based upon print version of record.
Contents:
Cooking Basics For Dummies®; About the Authors; Contents at a Glance; Recipes at a Glance; Table of Contents; Introduction; About This Book; Conventions Used in This Book; Foolish Assumptions; How This Book Is Organised; Icons Used in This Book; Where to Go from Here; Part I: Go On In - It's Only the Kitchen; Chapter 1: Cooking with Confidence; Warming Up to Your Kitchen; Getting Acquainted with Basic Cooking Techniques; Planning Your Menu; Kitchen Safety Essentials; Chapter 2: Gathering the Tools You Need; Collecting Your Cookware Basics; Going Potty for Pots and Pans

From Slicing to Dicing: Knives for All OccasionsTools for Mixing and Baking; Small Appliances: Necessity or Luxury?; Miscellaneous Gizmos and Gadgets; Chapter 3: The Bare Necessities: Stocking Your Store Cupboard; Dry Goods: The Store Cupboard's Backbone; Spicing Up Your Life with Dried Herbs, Spices, and Seasonings; Peanut Butter and Beyond: Bottled and Tinned Goods; Condiments to Fancy-Up Any Meal; Stocking Up on Baking Supplies; Cooling It with Refrigerated and Frozen Staples; Buying and Storing Fruit and Vegetables; Selecting, Buying, and Storing Meat, Poultry, and Fish

Part II: Know Your TechniquesChapter 4: Boiling, Poaching, and Steaming; Cooking Food with Water: The Techniques Defined; Making Rice Just Right; Working with Other Whole Grains; Boiling, Steaming and Poaching: Vegetables and Fish; Poaching Seafood; Chapter 5: Sautéing; Knowing When to Use Oil or Butter; Making Great Sauce from Bits in the Pan: Deglazing; Chopping Onions and Garlic; Getting Versatile with Your Sautéing; Chapter 6: Braising and Stewing: Now That's Home Cooking; Braising versus Stewing; Try Braising - It's Easy!; Time to Stew

Chapter 7: The House Smells Delicious: Roasting and GrillingRoasting Essentials; Roasting Poultry; Roasting Your Veggies; Roasting the Big Guns: Beef, Pork, and Lamb; Making Marvellous Marinades; Get to Grilling!; Chapter 8: Creating Sensational Sauces; What Sauce Really Is; Classic White Sauce from ze French; Gravy Worth Getting a Spoon For; Egg in Your Sauce; Blender Sauces: Impressive in Minutes; Dessert Sauces to Die For; Part III: Expand Your Repertoire; Chapter 9: The Amazing Egg; Selecting Fresh Eggs; Discovering the Real Deal about Raw Eggs; Getting the Techniques Right

Enjoying Eggs-traordinary Egg RecipesChapter 10: Stirring Up Soup-er Homemade Soups; Brushing Up on a Few Essential Soup Skills; Following a Few Tricks of the Soup Trade; Cosying Up to Comforting Soups; Achieving the Perfect Blend: Puréed Soups; Chapter 11: All Dressed Up: Salads and Dressings; So Many Dressings, So Little Time; The Soul of the Salad: Crisp, Fresh Leaves; Ten Quick Salads . . . So Easy You Don't Need a Recipe; Chapter 12: Pastamania; Don't Sweat the Fresh Stuff: Dried versus Fresh Pasta; Pasta Tips and Tricks; Name That Pasta: Pasta Types and Cooking Times

Sauces: Pasta's Best Friends
Subject Term:
Cooking.
Added Author:
Rama, Marie.
Format:
Electronic Resources
Electronic Access:
Click here to view book
Publication Date:
2011
Publication Information:
Hoboken : John Wiley & Sons, Ltd., 2011.