Item type | Current library | Home library | Shelving location | Call number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|---|
Books | American University in Dubai | American University in Dubai | Main Collection | TX 714 .M549 2004 (Browse shelf(Opens below)) | Checked out | 2022-09-28 | 659193 |
Previous ed.: published as Cooking for dummies. 2000
Includes index
Go On In - It's Only the Kitchen -- Cooking with Confidence -- Warming Up to Your Kitchen -- Setting up your cooking space -- Introducing major appliances: Friends, not foes -- Getting Acquainted with Basic Cooking Techniques -- Planning Your Menu -- Kitchen Safety 101 -- Now Get Crackin'! -- Gathering the Tools You Need -- Collecting Your Cookware Basics -- Pots and Pans 101 -- Comparing cookware before you buy -- Investing in the essentials...and then some -- Extras you may not want to live without -- From Slicing to Dicing: Knives for All Occasions -- Selecting the knives you need -- Using knives safely -- Tools for Mixing and Baking -- Small Appliances: Necessity or Luxury? -- Slow cookers and pressure cookers -- Toasters and toaster ovens -- Electric griddles and stovetop grills -- Mixers, beaters, and blenders -- Food processors, choppers, dicers, and slicers -- Java station: Coffee makers and grinders -- Specialty appliances: Help or hype? -- Miscellaneous Gizmos and Gadgets -- The Bare Necessities: Stocking Your Pantry -- Dry Goods: The Pantry's Backbone -- Spicing Up Your Life with Dried Herbs, Spices, and Seasonings -- Peanut Butter and Beyond: Bottled and Canned Goods -- Condiments to Fancy-Up Any Meal -- Stocking Up on Baking Supplies -- Cooling It with Refrigerated and Frozen Staples -- Squeezing the Melon: Buying and Storing Fruits and Vegetables -- Picking your produce -- Stocking your produce bin like a pro -- Storing produce to last -- Selecting, Buying, and Storing Meat, Poultry, and Fish -- Beef -- Chicken -- Fish -- Know Your Techniques -- Boiling, Poaching, and Steaming -- Cooking Food with Water: The Techniques Defined -- Making Rice Just Right -- Converted or parboiled rice -- Long-grain and short-grain rice -- Wild rice -- Brown rice -- Working with Other Whole Grains -- Boiling and Steaming Delicious Vegetables -- Simple tips for boiling and steaming a dozen fresh vegetables -- Trying something new: Vegetable purees -- Poaching Seafood -- Sauteing -- Knowing When to Use Oil or Butter -- Making Great Sauce from Bits in the Pan: Deglazing -- Mincing Onions and Garlic -- Getting Versatile with Your Sauteing -- Vegetables -- Firm, rich fish -- Chicken -- Beef -- Braising and Stewing: Now That's Home Cookin' -- Braising versus Stewing -- Try Braising - It's Easy! -- Time to Stew -- The House Sure Smells Good: Roasting -- Roasting 101 -- Seasoning a roast -- To sear or not to sear? -- Basting -- Resting your roast -- Roasting times and temperatures -- Roasting Poultry -- Roasting Your Veggies -- Roasting the Big Guns: Beef, Pork, Lamb, Ham, and Ribs -- Coals and Coils: Grilling and Broiling -- Preparing for Grill Time -- Choosing charcoal, gas, or electric -- Grilling tips -- Marinating myths and facts -- Get to Grilling! -- Creating Sensational Sauces -- What Sauce Really Is -- Classic White Sauce from ze French -- Brown Sauces Worth Wearing a Bib For -- Egg in Your Sauce -- Blender Sauces: Impressive in Minutes -- Dessert Sauces to Die For -- Expand Your Repertoire -- The Amazing Egg -- Selecting Fresh Eggs -- All about eggs: Grade, size, and color -- Specialty eggs: Worth the extra bacon? -- Discovering the Real Deal about Raw Eggs -- Getting the Techniques Right -- Breaking a few eggs -- Separating an egg -- Beating egg whites -- Folding egg whites -- Cooking and peeling hard-cooked eggs -- Enjoying Eggs-traordinary Egg Recipes -- Stirring Up Soup-er Homemade Soups -- Brushing Up on a Few Essential Soup Skills -- Up the savory quotient: Sauteing meat and vegetables -- Whack that clove: Preparing fresh garlic -- Getting to the meat of fresh tomatoes: Peeling and seeding -- Peeling an onion - hold the tears! -- Following a Few Tricks of the Soup Trade -- Thickening your soup -- Skimming soups and stocks -- Cozying Up to Comforting Soups -- Achieving the Perfect Blend: Pureed Soups -- Chunky Soups to Sink Your Teeth Into -- Getting Sweet with Soup -- All Dressed Up: Salads and Dressings -- So Many Dressings, So Little Time -- Puckering up for tangy vinaigrettes -- Concocting creamy dressings -- The Soul of the Salad: Crisp, Fresh Greens -- Getting your greens squeaky-clean -- Buying and storing greens -- Ten Quick Salads... So Easy You Don't Need a Recipe -- Pastamania -- Don't Sweat the Fresh Stuff: Dried versus Fresh Pasta -- Name That Pasta: Pasta Types and Cooking Times -- Macaroni -- Strand pasta -- Flat ribbon pasta -- Stuffed pasta -- Sundry other shapes -- Sauces: Pasta's Best Friends -- Name that sauce: Classic sauce types -- Picking perfect tomatoes -- Pasta Creations -- One-Pot Meals -- Savoring the Benefits of Slow Cookers -- Speeding Up the Cooking: Using a Pressure Cooker -- From Oven to Table: Simplicity in a Casserole Dish -- Sweet Somethings -- Half Empty or Half Full: Measuring Techniques -- Cozy Puddings and Elegant Ices -- Fruit from the Oven -- Cookie Collection: All You Need Is a Glass of Milk -- Let Them Eat Cake (Or Tart or Tiramisu) -- Now You're Cooking! Real Menus for Real Life -- Champagne Dishes on a Beer Budget -- Big Dishes for Small Bucks -- Crowd-pleasing chili -- Stir-fry for pennies -- Super Sidekicks -- Root vegetables -- Dried beans -- Seasonal vegetables -- Honey, I'm Bringing the Boss Home for Dinner -- If You Have All Day -- Classy hors d'oeuvres -- Elegant entrees -- Suave side dishes -- Irresistible desserts - easy as pie -- If You Have One Hour -- Getting started: Quickie appetizers -- Entree: The short version -- Super-quick side dishes -- Desserts on the double -- If You Have 30 Minutes -- Hungry now? Instant hors d'oeuvres -- Main dishes in minutes -- Sides of veggies in a flash -- Speedy sweets -- Cook Once, Eat Thrice: Making the Most of Leftovers -- Making the Most of a Pork Shoulder -- On the Lamb: Serving It Three Ways -- Chicken Dinner Times Three -- Work This Way: Stir-Frying -- Special Occasions -- Summertime Soiree -- Planning the Party -- Making Fried Chicken to Please a Crowd -- Serving Up Sides and a Sweet Finish -- Mixing Fruity Drinks for Thirsty Crowds -- Super Bowl Buffet -- Bowling 'Em Over with a Super Menu -- Ready by Halftime: Making Your Meal -- Thanksgiving Dinner -- Planning Your Thanksgiving Menu -- Warming Up for the Feast with Fresh Dips -- Roasting the Turkey -- Making Scrumptious Stuffing -- Preparing Holiday Vegetables -- Who Has Room for Dessert? -- The Part of Tens -- Ten Common Cooking Disasters and How to Deal with Them -- Ten Ways to Think Like a Chef.
Over 300,000 copies sold! The popular guide that takes the mystery out of cooking-now revised and updated Now everyone's favorite fun-and-friendly cooking reference is even better! Packed with easy-to-follow guidelines and over 150 tempting recipes, including 40 new ones, it's been expertly revised to cover the newest culinary trends, from low-fat, ethnic, and vegetarian dishes to popular techniques like grilling, slow cooking, and pressure cooking. "Seriously informative with a big dash of humor." -Wolfgang Puck Bryan Miller (New York, NY) is a food and feature writer for the New York Times and a recipient of the prestigious James Beard Who's Who of Food and Beverage in America Lifetime Achievement Award. His books include Cuisine Rapide, A Chef's Tale, and The Seafood Cookbook. Marie Rama (Bronxville, NY) is an independent food and media consultant who has worked as a professional pastry chef and recipe developer for numerous food companies and associations.
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