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Cooking Basics For Dummies by Marie Rama from Wiley
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  • Author:
  • Edition:
    5
  • Text Language:
    eng
  • Publisher Name:
    Wiley
  • Binding Type:
    Paperback / softback
  • ISBN 10:
    111892231X
  • ISBN 13:
    9781118922316
  • Price:
    USD 22.99
  • Publication Date:
    November 3, 2014
  • Ship Date:
    November 3, 2014
  • No. of Page:
    456

Rights Contact

  • Wiley Transaction
    Wiley
     
Wiley

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  • About the Book
  • Book Contents
  • Author Information
  • Original Language

Get started cooking now with Cooking Basics For Dummies, 5th Edition!

Are you looking to dig yourself out of microwave dinners and learn the ropes of home cooking? Cooking Basics For Dummies, 5th Edition takes the intimidation out of cooking and helps you start cultivating your culinary prowess in no time. From learning fundamental cooking techniques like dicing, chopping, and saut?ing to creating delicious, easy-to-follow recipes, you'll discover how to cook up crowd-pleasing meals the whole family will enjoy—all without breaking a sweat!

Even if you've never cracked an egg, this friendly, practical guide gives you all the ingredients to become a superior home cook. In plain English, it explains step-by-step how to master popular cooking techniques, such as dicing vegetables, hard boiling an egg, making quick and delicious sauces, planning menus, stocking your pantry, and so much more.

Packed with more than 150 easy-to-follow recipes for every meal of the day, from mouth-watering mains to sumptuous sides to delectable dessertsHelps you master grilling, slow cooking, baking, roasting, pressure cooking, and moreIncludes tips on adapting meals to meet the latest dietary trends, such as low-sugar, low-sodium, low-fat, plant-based, and vegetarian dietsCovers shopping at farmer's markets and buying organic foods

Cooking Basics For Dummies, 5th edition is for every beginner cook or polished chef looking for a refresher on breathing new life into home-cooked meals.

Dislaimer :- Any grant of rights shall not apply to any text, illustrations or supplemental material from other sources that may be incorporated in the original Work.

  • Original Language

Introduction  1

Part I: Getting Started with Cooking  5

Chapter 1: Cooking with Confidence  7

Chapter 2: Investing in the Essential Tools  21

Chapter 3: The Bare Necessities: Stocking Your Pantr y and Fridge  39

Part II: Know Your Techniques  61

Chapter 4: The Cutting Edge: Working with Knives  63

Chapter 5: Boiling, Poaching, and Steaming  79

Chapter 6: Simply Sautéing  93

Chapter 7: Braising and Stewing: Slow and Seductive  109

Chapter 8: Roasting Poultr y, Meats, and Veggies  123

Chapter 9: Coals and Coils: Grilling and Broiling  153

Chapter 10: Baking Basics 171

Part III: Expand Your Repertoire  191

Chapter 11: Conquering Breakfast  193

Chapter 12: Super Soups and Savory Salads  215

Chapter 13: From Sides to Mains: Great Grains and Pastas  245

Chapter 14: Making Sensational Sauces: Fear No More  267

Chapter 15: Delectable Desserts  283

Part IV: Now You’re Cooking! Real Menus for Real Life  301

Chapter 16: Taking It Easy with One-Pot Meals  303

Chapter 17: Making More (and Better) for Less  317

Chapter 18: Going Global with Asian and Mediterranean Dishes  327

Chapter 19: Quick Picks: Cooking with Fewer Ingredients  349

Chapter 20: Summertime Soirees 361

Chapter 21: Feeding Holiday Hordes: Festive Winter Menus  375

Part V: The Part of Tens  395

Chapter 22: Ten Ways to Think Like a Chef 397

Chapter 23: Ten Common Cooking Myths  401

Appendix A: Glossary of 100 (Plus) Common Cooking Terms  405

Appendix B: Common Substitutions, Abbreviations, and Equivalents  413

Index  419

  • Original Language

Bryan Miller is a food and wine writer and a former restaurant critic for The New York Times. He has written and cowritten 11 books. Marie Rama grew up in the restaurant business surrounded by a large family of food professionals and entrepreneurs and has worked in various areas in the industry.