More by John Mariani, Marie Rama
Are you looking to dig yourself out of microwave dinners andlearn the ropes of home cooking? Cooking Basics For Dummies,5th Edition takes the intimidation out of cookingand 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'lldiscover how to cook up crowd-pleasing meals the whole family willenjoy—all without breaking a sweat!
Even if you've never cracked an egg, this friendly, practicalguide gives you all the ingredients to become a superior home cook.In plain English, it explains step-by-step how to master popularcooking techniques, such as dicing vegetables, hard boiling an egg,making quick and delicious sauces, planning menus, stocking yourpantry, and so much more.Packed with more than 150 easy-to-follow recipes for every mealof the day, from mouth-watering mains to sumptuous sides todelectable dessertsHelps you master grilling, slow cooking, baking, roasting,pressure cooking, and moreIncludes tips on adapting meals to meet the latest dietarytrends, such as low-sugar, low-sodium, low-fat, plant-based, andvegetarian dietsCovers shopping at farmer's markets and buying organicfoods
Cooking Basics For Dummies, 5th edition is forevery beginner cook or polished chef looking for a refresher onbreathing new life into home-cooked meals.
The lay-flat binding is the ideal format for the kitchenenvironment and the full-colour photos throughout show readers whatthey can expect to achieve from their efforts.
Cooking Basics For Dummies includes:Choosing the right tools and stocking your pantryThe essential cooking techniques - boiling, poaching,steaming, sautéing, braising, stewing, roastingand grillingExpanding your repertoire with delicious recipesA glossary of over 100 common cooking terms
About the Authors
Bryan Millar is a former New York Times restaurantcritic. Marie Ramer is a food writer.
Peter Kaminsky and Marie Rama know just how to employ it. Peter is the author of both Pig Perfect—a paean to the noble swine—and, most recently, Culinary Intelligence, which argues that the healthiest way to eat is to eat less but really well. He and Marie know that adding irresistible bacon transforms an ordinary dish into an extraordinary one.
Bacon Nation is a bacon-lover’s dream, a collection of 125 smoky, savory, crispy, meaty, salty, and sweetly sensuous recipes that go right through the menu. Starters like Spiced Nuts with Bacon; Bacon and Butternut Squash Galette; Bacon, Pear, and Humboldt Fog Salad. Main courses featuring meats—Brawny Bacon Beef Bourguignon, Saltimbacon; poultry—Paella with Chicken and Bacon; fish—Flaky Cod Fillets with Bacon and Wine-Braised Fennel; and pasta, including an update of the classic Roman dish Bucatini all’Amatriciana. Even dessert: Rum Ice Cream with Candied Bacon Chips and Chocolate-Peanut-Bacon Toffee. Or, as Homer Simpson would say, Mmmm, bacon.