Cooking Basics for Dummies - Softcover

Miller, Bryan; Rama, Marie

Softcover

ISBN 10: 0764572067 ISBN 13: 9780764572067

Verlag: Wiley & Sons, 2004

Inhaltsangabe

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. 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

Über diesen Titel

Über die Autorin bzw. den Autor

Bryan Miller is a former restaurant critic and feature writer for the New York Times, who also wrote Desserts For Dummies (with Bill Yosses), published by Wiley. He also has written nine other books, including three cookbooks with Pierre Franey (Cuisine Rapide; The Seafood Cookbook—Classic to Contemporary; and A Chef’s Tale, also with Richard Flaste) and four editions of the New York Times Guide to Restaurants. Mr. Miller also collaborated for 13 years with Pierre Franey on the syndicated “60-Minute Gourmet” column, which appeared weekly in the New York Times. His eleventh book, Cooking with the 60-Minute Gourmet, was published in September 1999. He is the recipient of the “James Beard Who’s Who Food and Beverage Award,” which recognizes outstanding achievement in the field of food and wine.

Marie Rama is an independent food, beverage, and media consultant, who also wrote Grilling For Dummies (with John Mariani), published by Wiley. She has worked as a professional pastry chef and as a recipe developer for several food companies and associations, including the McIlhenny Company and the United Fresh Fruit and Vegetable Association. Ms. Rama has served as the Director of Weddings, Romance, and Entertaining for Korbel Champagne and as the “Lemon Lady” for Sunkist Growers, appearing on hundreds of television and radio shows around the United States and Canada. Ms. Rama lives in Bronxville, New York, with her husband, Mark Reiter, and their two sons, Nicholas and William.

Eve Adamson is an award-winning writer and the author or coauthor of over 25 books and hundreds of magazine articles on a variety of subjects, from cooking to yoga to pets. She is the author of Dachshunds For Dummies and the coauthor of Labrador Retrievers For Dummies, with trainer Joel Walton, both published by Wiley. She has coauthored or contributed recipes to several cookbooks, including the popular The Mediterranean Diet: A Recipe for Wellness, coauthored with nutritionist Marissa Cloutier. Eve is a member of the International Association of Culinary Professionals and a self-taught home cook. She lives (and cooks) with her two children and artist Ben Minkler in Iowa City, Iowa.

Von der hinteren Coverseite

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

Details zur Ausgabe

• Verlag: Wiley & Sons
• Erscheinungsdatum: 2004
• Sprache: Englisch
• ISBN 10: 0764572067
• ISBN 13: 9780764572067
• Einband: Taschenbuch
• Auflage: 3
• Anzahl der Seiten: 456
• Kontakt zum Hersteller: Nicht verfügbar
• Verantwortliche Person: Nicht verfügbar