Cooking Basics For Dummies, 4th Edition
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.