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Cooking Basics For Dummies, 4th Edition (0470913886) cover image

Cooking Basics For Dummies, 4th Edition

ISBN: 978-0-470-91388-8
464 pages
January 2011
US $21.99 Add to Cart

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Part I: Go On In — It's Only the Kitchen.

Chapter 1: Cooking with Confidence.

Chapter 2: Investing in the Essential Tools.

Chapter 3: The Bare Necessities: Stocking Your Pantry and Fridge.

Part II: Know Your Techniques.

Chapter 4: The Cutting Edge: Working with Knives.

Chapter 5: Boiling, Poaching, and Steaming.

Chapter 6: Sautéing.

Chapter 7: Braising and Stewing: Slow and Seductive.

Chapter 8: Roasting Poultry, Meats, and Veggies.

Chapter 9: Coals and Coils: Grilling and Broiling.

Chapter 10: Baking Basics.

Part III: Expand Your Repertoire.

Chapter 11: Mastering Breakfast.

Chapter 12: Super Soups and Savory Salads.

Chapter 13: From Sides to Mains: Great Grains.

Chapter 14: Making Sensational Sauces: Fear No More.

Chapter 15: Sweet Dreams.

Part IV: Now You're Cooking! Real Menus for Real Life.

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

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

Chapter 18: When You Want to Impress.

Chapter 19: Would I Serve You Leftovers? This Is My Latest Creation!

Chapter 20: Summertime Soirees.

Chapter 21: Feeding Holiday Hordes: Festive Winter Menus.

Part V: The Part of Tens.

Chapter 22: Ten Common Cooking Disasters and How to Deal with Them.

Chapter 23: Ten Ways to Think Like a Chef.

Chapter 24: Ten Ways to Cook for Good Health.

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

Appendix B: Common Substitutions, Abbreviations, and Equivalents.


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