Synopses & Reviews
Over the past decade, home cooks have had access to products that they had never dreamed of: truffles, flavored vinegar, exotic seafood, frozen stocks, produce and condiments from different cultures, and countless types of olive oil, to name just a few. At the same time, the technology of cooking equipment has narrowed the gap between home and professional kitchens.
Whether you fancy yourself a hotshot home cook or someone who wouldn’t know a balloon whisk from a balloon animal, Cooking For Dummies, 2nd Edition, can help you. For the novice, our technique-oriented approach shows you the “whys” of cooking and not just the “whats” found in traditional recipe books. That way, you eventually can create dishes all on your own. For the more experienced cook, you can hone your skills and expand your culinary repertoire. This book is for you if you want to
- Set up a kitchen for the first time
- Make some "Mom food" without calling mom
- Entertain economically
- Plan meals for special occasions
- Save time in the kitchen
Develop your talent by knowing how to set up your cooking space, using the right tools, and buying quality ingredients. Cooking For Dummies, 2nd Edition, also covers the following topics and more:
- Main dishes (meaty and meatless)
- One-pot meals
- Outdoor grilling
- Recipes galore for a full menu, from easy appetizers to classic desserts
- Pasta, seafood, and vegetables
- Cooking techniques: Poaching, sautéing, stewing, and roasting
- Cookware, from pots and pans to knives and mixers
- Quick fixes for cooking blunders
- Ingredient substitutions and equivalents
- Kitchen safety
Cooking For Dummies, 2nd Edition, is full of illustrations that help you understand cooking concepts, color photographs of completed recipes, tips and tricks to help you master your meals, and more. The kitchen is often described as being the heart of the home, and cooking keeps that heart beating.
Filled with time-saving tips and techniques, money-saving strategies, and more than 150 easy-to-prepare recipes, "Cooking For Dummies" covers grilling like a pro, vegetarian cooking, organizing the kitchen, entertaining, and much more.
"Seriously informative with a big dash of humor." Wolfgang Puck
Now expanded with color photos and more than 100 new recipes
Is defrosting pizza your idea of home cooking? Is boiling an egg a challenge? Relax! This fun and friendly cookbook, now expanded with new chapters on classic desserts, 3-from-1 meals, and special occasion cooking, walks you through cooking basics and shows you step-by-step how to serve great-tasting food.
Discover how to: Equip your kitchen Understand cooking techniques, from sautéing to grilling Cook eggs, soups, pastas, meat, poultry, and fish Create delectable desserts Wow your guests with great party dishes
Get smart! www.dummies.com
Now expanded with tasty new recipes and tips on techniques
Savvy tips and easy recipes for preparing great meals
Tired of eating takeout every night? Does boiling an egg seem like a challenge? Relax! This fun guide will have you navigating the kitchen like a pro in no time. With over 150 tempting, hassle-free recipes covering trends like low-fat and vegetarian cuisines and advice on kitchen skills, supplies, organizing, and budgeting youll be making scrumptious feasts for any occasion!
Discover how to:
- Equip your kitchen
- Understand basic techniques
- Cook eggs, soups, pastas, meat, poultry, and fish
- Create delectable desserts
- Make appealing meals in under an hour
About the Author
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 Ramais 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 Adamsonis 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 Dummiesand 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.
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.
Chapter 13: Desserts.
PART IV: Now You're Cooking! Real Menus for Real Life.
Chapter 14: The Bare Necessities: A Pantry List.
Chapter 15: Champagne Meals on a Beer Budget.
Chapter 16: The Clock Is Ticking
and the Guests Are on Their Way!
Chapter 17: Cook Once, Eat Thrice.
PART V: Special Occasions.
Chapter 18: Summertime Soiree.
Chapter 19: Super Bowl Buffet.
Chapter 20: Thanksgiving Dinner.
PART VI: The Part of Tens.
Chapter 21: Ten Classic Cookbooks.
Chapter 22: Ten Ways to Think Like a Chef.
PART VII: Appendixes.
Appendix A: Glossary of 100 (Plus) Common Cooking Terms.
Appendix B: Common Substitutions, Abbreviations, and Equivalents.
Book Registration Information.