Free PDF Cooking Basics for Dummies, by Bryan Miller, Marie Rama, Eve Adamson, Wolfgang Puck
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Cooking Basics for Dummies, by Bryan Miller, Marie Rama, Eve Adamson, Wolfgang Puck
Free PDF Cooking Basics for Dummies, by Bryan Miller, Marie Rama, Eve Adamson, Wolfgang Puck
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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:
- Stirring up sensational soups
- Perfecting the art of the egg
- Dressing up salads to impress
- Creating wonderful pasta dishes
- One-stop one-pot meals
- Satisfying your sweet tooth with desserts
- Cooking for your boss
- Making the most of leftovers
- Meals for the most special occasions
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!
- Sales Rank: #1180611 in Books
- Brand: Brand: For Dummies
- Published on: 2004-10-08
- Original language: English
- Number of items: 1
- Dimensions: 9.20" h x 1.00" w x 7.40" l, 1.55 pounds
- Binding: Paperback
- 464 pages
- Used Book in Good Condition
Amazon.com Review
Cooking for Dummies is ideal for the novice chef as well as the apartment dweller with limited cooking space (and knowledge). Miller and Rama first discuss basic culinary tools and techniques before diving into the recipes, easy yet impressive menus simple enough to accommodate last-minute guests. Most recipes allow for variations; for example, the basic recipe for Gruyere Soufflé can--with a few minor substitutions--also make Salmon, Spinach, or Ham Soufflé. The style is simple and direct, and the humorous tone should put even the most timid kitchen neophyte at ease.
Review
"Cooking Basics for Dummies sets out to prove that cooking doesn't have to be hard." (StudentTimes.org, February 27th 2009) "Like Jamie Oliver's Ministry of Food...Good to get you started if you're a cooking virgin...simple guide to a good feed." (Zoo Weekly, March 20th 2009) "...one foolproof way to turn out dish after dish of fantastic fare, is Cooking Basics For Dummies." (Scotland Week News, June 13th 2009)
From the Back Cover
Now expanded with tasty new recipes and tips on techniques
Savvy tips and easy recipes for preparing great meals
Tired of eating takeout every night? Does boiling an egg seem like a challenge? Relax! This fun guide will have you navigating the kitchen like a pro in no time. With over 150 tempting, hassle-free recipes covering trends like low-fat and vegetarian cuisines – and advice on kitchen skills, supplies, organizing, and budgeting – you’ll be making scrumptious feasts for any occasion!
Discover how to:
- Equip your kitchen
- Understand basic techniques
- Cook eggs, soups, pastas, meat, poultry, and fish
- Create delectable desserts
- Make appealing meals in under an hour
Most helpful customer reviews
84 of 84 people found the following review helpful.
Bachelor(cooking clueless) finds help and guidence with book
By N. Daniel
This book has helped me so incredibly much.
Mainly because i didnt even know the basics.. Terms in such..
The last straw for me was when I screwed up burger helper. I thought "simmer" on the instructions ment high heat. Then 2nd attempt forgot to "drain the meat" which didnt make for very good Fettuchini Alfredo helper :(
This book talks in low level terms.. Explaining Simmer among others. Before I bought this book, i recieved a cookbook for Xmas.. Which was no use to me because I didnt even understand half the instructions. So I was screwing up burger helpers and didnt even know how to make good scrambled eggs.. *sigh*
NOW!! I make probably some of the best breakfast you ever had. My scrambled eggs are nice, soft fluffy just right.. I mix in Chorizo and heat up some tortillas for some Migas.. OH THATS NOT ALL! I have impressed my mother greatly with hommade stew.. Started off with the recipe in this book (Which is very good BTW).. Then migrated from the stove to a slow cooker(crock pot) and now MY MOTHER asks for me to bring her some of my stew(which is sorta developed into a custome recipe of mine). Pot Roasts.. Tacos...Grilling fish.. ect ect...
My kitchen never had the right tools in it to cook with. This books gives you a nice basic economical listing of things that you must have to cook. VERY GOOD INFO.. Also the listings of spices to have on hand, herbs and other stuff. Also even explains how to properly use knives and what knife to use for what! Again but $ wise its reasonable.. it doesnt ask you to go out and spend 300.00 on junk you will hardly use. Its very common sense...
And then safety. Book goes over proper cooking times and temp for various meats and cautions on cooking chicken. It also gives you a very nice chart on how long various foods, leftovers, meats can be stored in Fridge and stay edible. THIS WAS VERY HELPFUL!
Again.. Great book for person who is cooking clueless and needs it.. Like me ;-)
48 of 50 people found the following review helpful.
A Dummies' Guide on how to Get it Done in the Kitchen.
By A Customer
Cooking for Dummies is funny, informative, and like all it's "For Dummies" cousins, immediately hands on.
I'll take away one star, only because the opening can be intimidating to a rank beginner who doesn't know the difference between a soufle or a sauce pan. Moreover, as has been pointed out earlier, "Cooking for Dummies" seems to say that one must have or obtain a kitchen far beyond the reach of most new cooks. If that's overly intimidating, it's made up for later, as the book gives simple steps that are all but foolproof. If the beginner cannot afford the costly equipment recommended, the beginner should make do with what can be obtained. However, cooking is like any other craft--the better the equipment, the better the results.
But the recipes and techniques are the highlight and soul of the book. Written with humor, insight, and a firm remembering of the intended audience (e.g. "dummies in the kitchen"), "Cooking for Dummies" is sure to please. The recipes are complete and easy to follow; the techniques are explained so that even a klutz like myself won't lose his fingers while chopping herbs or hard vegetables; and the results are uniformly satisfying.
"Cooking for Dummies" is great reading, easy to use, and will be a favorite for many new cooks learning to use the kitchen for more than storage of beer and chips.
33 of 35 people found the following review helpful.
Disorganized, badly edited
By A Customer
This book should have been organized such that a beginner can read through the book in linear chapter order. The beginner should be taught techniques and lessons that can be built upon in later chapters. The text is written like it was teaching someone how to cook, but it is organized by food type!
One chapter lists all the tools, pots, and pans a well stocked kitchen should have -- it even lists tools that appear to not be used in any recipes given. However, a few pages later, a recipe is presented that uses tools not mentioned previously. It presents recipes using techniques not explained until many chapters later -- the forward references (if any) refer only to the chapter thus forcing the reader to peruse that whole future chapter to find the technique referenced. Simpler, one-pot-meals appear later in the book and simultaneous recipe preparation meals appear earlier. C'mon. The title of the book has the word "Dummies" in it. It is not friendly to someone who actually wants to learn how to cook.
The writing, even though it was badly organized, was good. The problem was the book's editor. If you are a "dummy" in the kitchen, look elsewhere for instruction.
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