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Cooking Basics For Dummies

ebook
The majority of people don't know where to start when it comes to cooking a successful meal. Packed with easy-to-follow guidelines and recipes, this full-colour, hardback, spiral-bound edition of Cooking Basics For Dummies helps novice chefs navigate the kitchen and learn staple cooking techniques.

The lay-flat binding is the ideal format for the kitchen environment and the full-colour photos throughout show readers what they can expect to achieve from their efforts. 

Cooking Basics For Dummies includes:

  • Choosing the right tools and stocking your pantry
  • The essential cooking techniques - boiling, poaching, steaming, sautéing, braising, stewing, roasting and grilling
  • Expanding your repertoire with delicious recipes
  • A glossary of over 100 common cooking terms
  • About the Authors

    Bryan Millar is a former New York Times restaurant critic. Marie Ramer is a food writer.


    Expand title description text
    Series: Dummies Publisher: Wiley

    Kindle Book

    • Release date: January 6, 2011

    OverDrive Read

    • ISBN: 9781119996934
    • Release date: January 6, 2011

    EPUB ebook

    • ISBN: 9781119996934
    • File size: 4674 KB
    • Release date: January 6, 2011

    Formats

    Kindle Book
    OverDrive Read
    EPUB ebook

    Languages

    English

    The majority of people don't know where to start when it comes to cooking a successful meal. Packed with easy-to-follow guidelines and recipes, this full-colour, hardback, spiral-bound edition of Cooking Basics For Dummies helps novice chefs navigate the kitchen and learn staple cooking techniques.

    The lay-flat binding is the ideal format for the kitchen environment and the full-colour photos throughout show readers what they can expect to achieve from their efforts. 

    Cooking Basics For Dummies includes:

  • Choosing the right tools and stocking your pantry
  • The essential cooking techniques - boiling, poaching, steaming, sautéing, braising, stewing, roasting and grilling
  • Expanding your repertoire with delicious recipes
  • A glossary of over 100 common cooking terms
  • About the Authors

    Bryan Millar is a former New York Times restaurant critic. Marie Ramer is a food writer.


    Expand title description text
    Check out what's being checked out right now This project is made possible by CW MARS member libraries, and the Massachusetts Board of Library Commissioners with funding from the Institute of Museum and Library Services and the Commonwealth of Massachusetts.