Judi Strada has a bachelor’s degree in Russian studies, which led her to study other cultures through their foods. She was the food consultant and spokesperson for The Sheraton World Cookbook and The Culinary Festival Cookbook and coauthor of The Best of San Diego. She is a frequent cooking guest on television and radio shows on both coas ts. Judi, an award-winning writer, is currently food editor of San Diego Magazine; kitchen garden editor of Garden Compass Magazine; and a member of the Authors Guild, the American Federation of Television and Radio Artists, the International Association of Culinary Professionals, and the James Beard Foundation. She is founding president of Les Dames d’Escoffier, San Diego.
Are you looking to dig yourself out of microwave dinners and learn the ropes of home cooking? Cooking Basics For Dummies, 5th 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, 5th edition is for every beginner cook or polished chef looking for a refresher on breathing new life into home-cooked meals.
Detailed step-by-step photographs and foolproof recipes by Kimiko Barber and Hiroki Takemura help you master the knife skills and hand techniques you need to prepare perfect sushi and sashimi, from authentic pressed, rolled, and stuffed sushi to a sushi sandwich. Reference the fish and shellfish guide to learn how to select and cut the appropriate meat for your sushi, and get the best recommendations for your desired meal.
Read about the history of sushi, make sure you have the appropriate utensils in your home and make sure they are being used correctly, and learn the proper etiquette for serving and eating sushi.
Elevate your home menu with Sushi: Taste and Technique, a beautiful and in-depth reference guide to everything sushi.
The indescribably delicious cuisine of a fascinating country can finally be yours. And in Chinese Cooking For Dummies, your guide to the wonders and magic of the Chinese kitchen is none other than Martin Yan, host of the award-winning TV show Yan Can Cook. In no time at all, you’ll be up to speed on what cooking tools to use, how to stock your pantry and fridge, and the methods, centuries old, that have made dim sum, Egg Fu Young, Kung Pao Chicken, and fried rice universal favorites. You’ll also be able to:Think like a Chinese chef—usin g the Three Tenets of Chinese Cooking Choose and season a wok, select a chef’s knife, plus other basic tools of the trade Find the essential ingredients—and ask for them in Chinese with a Chinese language (phonetic) version of black bean sauce, hoisin sauce, plum sauce, bamboo shoots, and more Cook using a variety of methods—including stir frying, steaming, blanching, braising, and deep frying
And with over 100 recipes, arranged conveniently like a Chinese menu, Chinese Cooking For Dummies lets you select from any column in the comfort of your own kitchen...which is when the fun really begins. Imagine putting together your ideal meal from the book’s rich offering of recipes:Delectable morsels—including Baked Pork Buns, Spring Rolls, Potstickers, Steamed Dumplings, and Shrimp Toast Seafood dishes—including Sweet and Sour Shrimp, and Oysters in Black Bean Sauce Poultry dishes—including Moo Goo Gai Pan, Kung Pao Chicken, and Honey Garlic Chicken Pork, beef, and lamb dishes—including Sichuan Spareribs, Tangerine Beef, and Mongolian Lamb
Chinese Cooking For Dummies gives you all of the basics you’ll need, letting you experience the rich culinary landscape of China, one delicious dish at a time—and all, without leaving a tip!
Cooking with Spices For Dummies is for anyone who’s ever wondered how the great chefs whip up their fabulous-tasting dishes—but wasn’t sure how. And if you’re something of a veteran in the kitchen, you’ll get new, crowd-pleasing tips on how to add sparkle and zip to tried-and-true dishes, like hamburgers and spareribs or sweet potatoes and green beans. Most likely, you’ll find the answer to any question you’ve ever had about spices—plus a lot more—in this handy one-volume guide, like:What makes up a basic spice collection Advice on essential tools—including mills, graters, and mortar and pestle Preparing spices for cooking—including knowing which spices to toast, sauté, or grate A tour of the world of spices by region and country Menu planning and menu samplers arranged by country
Once you’ve become familiar with the basics, it’s on to the fun stuff—cooking with spices. After you’ve followed the simple tips on making the most of your ingredients, you’ll be able to comfortably test your skills on the delicious assortment of over 200 recipes, which feature:Basic rubs and spice mixes—including Cajun, Caribbean, Indian Curry powder, Jamaican, and Southern Barbecue Marinades and sauces—including South of the Border Marinade and Teriyaki sauce Salsas and salads—including Tomato Salsa, Plum Salsa, and Spiced Fruit Salad Vegetables and legumes—including Mashed Spiced Butternut and Vegetarian Bean Chili Pasta, potatoes, and grains—including Pasta Puttanesca, Roasted Potatoes with Garlic and Cumin, and Curried Barley Pilaf Chicken, meat, and seafood—including Down Home Barbecued Chicken, Indonesian Beef Sate, and Shrimp Curry
Complete with such indispensables as a spice quantity guide (showing exactly how much you should use), a glossary of cooking terms, eight pages of tempting, full-color photos, and humorous cartoons, Cooking with Spices For Dummies gives you just what you need to know to cook with confidence and create delicious, exciting dishes for your family and friends.
This Prada-wearing magazine editor thinks her life is over when her "fabulous" new job turns out to be a deportation to Dublin to launch Colleen magazine. The only saving grace is that her friends aren't there to witness her downward spiral. Might her new boss, the disheveled and moody Jack Devine, save her from a fate worse than hell?
Ashling, Colleen's assistant editor, is an award-winning worrier, increasinglyaware that something fundamental is missing from her life -- apart from a boyfriendand a waistline.
Clodagh "Princess" Kelly
Ashling's best friend, Clodagh, lives the domestic dream in a suburban castle.So why, lately, has she had the recurring urge to kiss a frog -- or sleep with afrog, if truth be told?As these three women search for love, success, and happiness, they willdiscover that if you let things simmer under the surface for too long, sooneror later they'll boil over.
Discover the Keyes to a Great Read!