Cooking Basics for Dummies

Are you looking to dig yourself out of microwave dinners and learn the ropes of home cooking? Cooking Basics For Dummies, 5^th Edition takes the intimidation out of cooking and helps you start cultivating your culinary prowess in no time. From learning fundamental cooking techniques like dicing, chopping, and saut?ing to creating delicious, easy-to-follow recipes, you'll discover how to cook up crowd-pleasing meals the whole family will enjoy—all without breaking a sweat!

Even if you've never cracked an egg, this friendly, practical guide gives you all the ingredients to become a superior home cook. In plain English, it explains step-by-step how to master popular cooking techniques, such as dicing vegetables, hard boiling an egg, making quick and delicious sauces, planning menus, stocking your pantry, and so much more.

• Packed with more than 150 easy-to-follow recipes for every meal of the day, from mouth-watering mains to sumptuous sides to delectable desserts
• Helps you master grilling, slow cooking, baking, roasting, pressure cooking, and more
• Includes tips on adapting meals to meet the latest dietary trends, such as low-sugar, low-sodium, low-fat, plant-based, and vegetarian diets
• Covers shopping at farmer's markets and buying organic foods

Cooking Basics For Dummies, 5^th edition is for every beginner cook or polished chef looking for a refresher on breathing new life into home-cooked meals.

Bryan Miller is a food and wine writer and a former restaurant critic for The New York Times. He has written and cowritten a number of books. Marie Rama is a food writer, recipe developer, and coauthor of Grilling For Dummies.

Introduction 1

Part 1: Getting Started with Cooking 5

Chapter 1: Cooking with Confidence 7

Chapter 2: Investing in the Essential Tools 21

Chapter 3: The Bare Necessities: Stocking Your Pantry and Fridge 39

Part 2: Know Your Techniques 61

Chapter 4: The Cutting Edge: Working with Knives 63

Chapter 5: Boiling, Poaching, and Steaming 81

Chapter 6: Simply Sautéing 95

Chapter 7: Braising and Stewing: Slow and Seductive 111

Chapter 8: Roasting Poultry, Meats, and Veggies 125

Chapter 9: Coals and Coils: Grilling and Broiling 155

Chapter 10: Baking Basics 175

Part 3: Expand Your Repertoire 195

Chapter 11: Conquering Breakfast 197

Chapter 12: Super Soups and Savory Salads 217

Chapter 13: From Sides to Mains: Great Grains and Pastas 247

Chapter 14: Making Sensational Sauces: Fear No More 269

Chapter 15: Delectable Desserts 285

Part 4: Now You’re Cooking! Real Menus for Real Life 303

Chapter 16: Taking It Easy with One-Pot Meals 305

Chapter 17: Making More (and Better) for Less 319

Chapter 18: Going Global with Asian and Mediterranean Dishes 331

Chapter 19: Quick Picks: Cooking with Fewer Ingredients 353

Chapter 20: Summertime Soirees 365

Chapter 21: Feeding Holiday Hordes: Festive Winter Menus 379

Part 5: The Part of Tens 399

Chapter 22: Ten Ways to Think Like a Chef 401

Chapter 23: Ten Common Cooking Myths 405

Appendix A: Glossary of 100 (Plus)

Common Cooking Terms 409

Appendix B: Common Substitutions, Abbreviations, and Equivalents 417

Index 425

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

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