Cooking Basics for Dummies


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Table of Contents


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.


About the Author

Bryan Miller is a food and feature writer covering restaurants and dining trends all over the world.

Marie Rama is an independent food, beverage, and media consultant.

Eve Adamson is the coauthor of The Mediterranean Diet.

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