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Cooking for dummiesby Bryan Miller
Synopses & Reviews
"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:
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
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.
Book Registration Information.
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