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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.
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
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.