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Cooking basics for dummies / by Bryan Miller and Marie Rama with Eve Adamson

By: Contributor(s): Series: --For dummiesPublication details: Hoboken, NJ : Wiley Pub., c2004Edition: 3rd edDescription: xviii, 436 p. : ill. ; 24 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0764572067
Subject(s):
Contents:
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.
Summary: 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.
Holdings
Item type Current library Home library Shelving location Call number Status Date due Barcode
Books 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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