Cooking Basics For Dummies, UK Edition

Rama, Marie

Miller, Bryan

Cookbooks, Food & Wine

For Dummies

Basic tools, techniques, and recipes for creating easy, delicious meals It doesn't take culinary mastery and great recipes to be a great cook. Cooking Basics For Dummies, 4th Edition, appeals to beginners who want to learn the basics of cooking and implement understandable and practical recipes in their everyday cooking experience.. Cooking Basics For Dummies digs you out of microwave dinners and tipping delivery persons and propels you with all the ingredients you need toward becoming a superior home cook. This hands-on guide shows you the fun and easy way to prepare meals all your guests and family members will love, from die-hard vegetarians to the most passionate meat eaters. <ul>
<li>Fun, tasty, and easy recipes the whole family will enjoy for every occasion</li> <li>Covers grilling, slow cooking, pressure cooking, roasting, and sautŽing</li> <li>Considerations for vegetarians, special diets, and sustainable dishes with flavor and pizzazz</li> </ul>
With the help of Cooking Basics For Dummies, you'll be able to handle boiling, poaching, steaming, braising, grilling, and so much more like a master.

Cooking Basics For Dummies

Adamson, Eve

Cooking Methods

Cuisine Rapide

FRANEY, PIERRE

Quick & Easy

Random House Value Pub

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

Cooking For Dummies?

Yates, Alison

Cooking Education & Reference

Everybody loves Italian food, and with good reason. The cuisine extols hearty and healthy meals with the freshest ingredients, a diversity of flavors, and tried-and-true recipes (some of which date as far back as the Roman Empire) that are naturally low in saturated fats and calories. All this, and it tastes great, too! Discover the mouthwatering joys of Italian cooking with this complete guide to the regions and recipes of Italy. Celebrated chef Cesare Casella and seasoned food writer Jack Bishop lead you step-by-step through an entire full-course Italian meal, from antipasti, salads, and soups to pastas, entrees, and delicious desserts. Discover how to make your own fresh pasta, polenta, and pizza, and how to plan simple or elaborate dinners for every occasion. You'll find all the recipes and tips you need in Italian Cooking For Dummies, along with tons of advice on selecting the right herbs, ingredients, cooking tools, and utensils, and finding more information in print or online. The book also features a complete glossary of cooking terms and ingredients to help you enjoy la dolce vita.

Italian Cooking for Dummies

Casella, Cesare

Bishop, Jack

Regional & International

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 <ul>
<li>Set up a kitchen for the first time</li> <li>Make some "Mom food" without calling mom</li> <li>Entertain economically</li> <li>Plan meals for special occasions</li> <li>Save time in the kitchen</li> </ul>
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: <ul>
<li>Main dishes (meaty and meatless)</li> <li>One-pot meals</li> <li>Outdoor grilling</li> <li>Recipes galore for a full menu, from easy appetizers to classic desserts</li> <li>Pasta, seafood, and vegetables</li> <li>Cooking techniques: Poaching, sautéing, stewing, and roasting</li> <li>Cookware, from pots and pans to knives and mixers</li> <li>Quick fixes for cooking blunders</li> <li>Ingredient substitutions and equivalents</li> <li>Kitchen safety</li> </ul>
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.

Cooking For Dummies

It doesn’t take culinary mastery and great recipes to be a great cook. But then again, it does take more than boiling eggs to lure you out of ordering take-out every night. Whether you want to pick up a new hobby, win your friends and family over [move “over” after “win”?] with your meals, or eat healthier, heartier meals, you’ll need to know a few things about cooking. 
Basic Cooking For Dummies, Third Edition digs you out of microwave dinners and tipping delivery persons and propels you with all the ingredients you need toward becoming a superior home cook. This hands-on guide shows you the fun and easy way to prepare meals all your guests will love, from die-hard vegetarians to the most passionate meat eaters. You’ll be able to handle boiling, poaching, steaming, braising, grilling, and other essential techniques, making it easy to master: <ul>
<li>Stirring up sensational soups</li> <li>Perfecting the art of the egg</li> <li>Dressing up salads to impress</li> <li>Creating wonderful pasta dishes</li> <li>One-stop one-pot meals</li> <li>Satisfying your sweet tooth with desserts</li> <li>Cooking for your boss</li> <li>Making the most of leftovers</li> <li>Meals for the most special occasions</li> </ul>
Packed with over 150 tempting, hassle-free recipes that will satisfy every palette, as well as advice on supplying, organizing, and budgeting your kitchen, you’ll have all the know-how to become a culinary expert and possess the elusive key to anyone’s stomach!

The embodiment of the art and pleasure of French cookery, Pierre Franey (1921–96) was one of the most influential and beloved of America’s culinary figures. Before creating his “60-Minute Gourmet” column in the New York Times, writing his celebrated cookbooks, and entering our homes via television, Franey presided over the cuisine at two of the greatest French restaurants in America: the legendary Le Pavillon, then La Côte Basque. With style, charm, and affection for his native France and adopted America, Franey takes us into his life in the world of food, interweaving his story with irresistible recipes and, here and there, impulsively giving away a chef’s secrets. He takes us into his childhood in Burgundy, where the bountiful produce and the high respect accorded to the preparation of food grounded Franey in a tradition that would serve him well when he began his apprenticeship at age fourteen in Paris restaurants. In A Chef’s Tale, Franey relives the days of America’s French food revolution and adds immeasurably to our sophistication about the great world of French cooking—and about cooking itself.

A Chef's Tale: A Memoir of Food, France, and America (At Table)

Flaste, Richard

Bison Books

New York Times Restaurant Guide

Three Rivers Press

New York Times Guide to Restaurants

Travel

United States

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