Summer Reading B2G1 Free
 
 

Special Offers see all

Enter to WIN a $100 Credit

Subscribe to PowellsBooks.news
for a chance to win.
Privacy Policy

Visit our stores


    Recently Viewed clear list


    Lists | July 16, 2015

    Annie Liontas: IMG "You Want Me to Smell My Fingers?": Five Unforgettable Greek Idioms



    The word "idiom" originates in the Greek word ídios ("one's own") and means "special feature" or "special phrasing." Idioms are peculiar because,... Continue »
    1. $18.20 Sale Hardcover add to wish list

      Let Me Explain You

      Annie Liontas 9781476789088

    spacer
Qualifying orders ship free.
$8.95
Used Trade Paper
Ships in 1 to 3 days
Add to Wishlist
Qty Store Section
1 Burnside Cooking and Food- Beginning

This title in other editions

Cooking for dummies

by

Cooking for dummies Cover

 

Synopses & Reviews

Publisher Comments:

"Cooking For Dummies could be the first and only book in your kitchen." — William Rice, Food and Wine Columnist, Chicago Tribune "Cooking — like anything — must be fun and should not be taken too seriously. Cooking For Dummies helps us do just that." — Ferdinand Metz, President, The Culinary Institute of America

Contains Over 150 Recipes — From Soups to Soufflés

Is your idea of a home-cooked meal a frozen dinner, macaroni & cheese from a box, or a pizza? Well, don't let your phobia of cooking keep you out of the kitchen. With Cooking For Dummies® as your guide, you'll find quick answers to all your cooking dilemmas. This book is filled with time-saving tips and techniques, money-saving strategies, and more than 150 easy-to-prepare recipes!

Inside, you'll discover how to:

  • Grill, roast, braise, and sauteé like a pro
  • Create vegetarian dishes with flavor and zest
  • Impress your friends and family by creating elegant (but easy-to-prepare) dishes
  • Find fool-proof ways to fix your cooking mistakes
  • Organize your kitchen so that everything is accessible
  • Use your appliances, utensils, and gadgets
  • Mix, measure, and substitute ingredients in your recipes
  • Make a dazzling dinner out of what you've got in your pantry
  • Keep your budget intact while shopping at the market

About the Author

About the Authors Bryan Miller is a former New York Times restaurant critic who is currently a food and feature writer for the Times, covering restaurants and dining trends all over the world. He has written four editions of The New York Times Guide to Restaurants in New York City and is the coauthor of The Seafood Cookbook, Cuisine Rapide, and A Chef's Tale. Miller is the recipient of the prestigious James Beard Who's Who of Food and Beverage in America "Lifetime Achievement" Award. Marie Rama is an independent food, beverage, and media consultant. She's worked as a professional pastry chef and recipe developer for several food companies and associations, including McIlhenny Company's Tabasco Pepper Sauce and the United Fresh Fruit and Vegetable Association. She serves as a spokesperson for Sunkist Growers as the "Lemon Lady" and has appeared on hundreds of TV and radio shows around the U.S. and Canada.

Table of Contents

Foreword.

Introduction.

PART I: Go On In—It's Only the Kitchen.

Chapter 1: Warming Up to Your Kitchen.

Chapter 2: The Cook's Tools.

PART II: Know your Techniques.

Chapter 3: Boiling, Poaching, and Steaming.

Chapter 4: Sautéing.

Chapter 5: Mom Food: Braising and Stewing.

Chapter 6: Grate Possibilities: Roasting and Grilling.

Chapter 7: Sauces.

PART III: Expand your Repertoire.

Chapter 8: The Amazing Egg.

Chapter 9: Soups.

Chapter 10: Salads.

Chapter 11: Pastamania.

Chapter 12: One-Pot Meals.

PART IV: Now you're Cooking! Real Menus for Real Life.

Chapter 13: The Bare Necessities: A Pantry List.

Chapter 14: Champagne Meals on a Beer Budget.

Chapter 15: The Clock Is Ticking and the Guests Are on Their Way!

Chapter 16: Parties of One: Solo Shopping and Dining.

PART V: The Part of Tens.

Chapter 17: Ten Classic Cookbooks.

Chapter 18: Ten Ways to Think Like a Chef.

Chapter 19: Ten Ways to Make Everyday Food Look Great.

Appendix A: Glossary of 100 (Plus) Common Cooking Terms.

Appendix B: Common Substitutions, Abbreviations, and Equivalents.

Index.

Book Registration Information.

Product Details

ISBN:
9780764550027
Foreword:
Puck, Wolfgang
Publisher:
For Dummies
Author:
Miller, Bryan
Author:
Yates, Alison
Location:
Foster City, CA :
Subject:
General
Subject:
Cookery
Subject:
General Cooking
Subject:
Cooking
Copyright:
Series:
For Dummies Lifestyles
Series Volume:
no. 226
Publication Date:
19960918
Binding:
Paperback
Language:
English
Illustrations:
Yes
Pages:
432
Dimensions:
9.23x7.39x1.05 in. 1.54 lbs.

Other books you might like

  1. The All-American Truck Stop Cookbook Used Spiral/comb $6.50
  2. Mary Meades Country Cookbook Used Hardcover $8.95
  3. Dude Food: Recipes for the Modern Guy Used Hardcover $5.50
  4. Homebaking Used Hardcover $11.95
  5. A Queen for All Seasons: A Year of... Used Trade Paper $1.95
  6. Beat this! cookbook Used Trade Paper $3.50

Related Subjects

Cooking and Food » General
Cooking and Food » Methods » Miscellaneous Methods
Cooking and Food » Quick and Easy » Beginners' Cooking

Cooking for dummies Used Trade Paper
0 stars - 0 reviews
$8.95 In Stock
Product details 432 pages IDG Books Worldwide,c1996. - English 9780764550027 Reviews:
spacer
spacer
  • back to top

FOLLOW US ON...

     
Powell's City of Books is an independent bookstore in Portland, Oregon, that fills a whole city block with more than a million new, used, and out of print books. Shop those shelves — plus literally millions more books, DVDs, and gifts — here at Powells.com.