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Learn to COOK - Cooking Basics for Dummies (For Dummies (Cooking))
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List Price: $21.99
Our Price: $14.95
Your Save: $ 7.04 ( 32% )
Availability: Usually ships in 24 hours
Manufacturer: For Dummies
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Average Customer Rating:  
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Binding: Paperback
Dewey Decimal Number: 641.5
EAN: 9780764572067
ISBN: 0764572067
Label: For Dummies
Manufacturer: For Dummies
Number Of Items: 1
Number Of Pages: 456
Publication Date: 2004-10-08
Publisher: For Dummies
Studio: For Dummies
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Editorial Reviews:
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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.
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Spotlight customer reviews:
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Customer Rating:
Summary: Not as basic as expected
Comment: This book was not as basic as I expected, with lots of information that was pertinent to more experienced cooks. Nowhere does it tell you how to "boil an egg". Also, some of the recipes required several ingredients that the average "basic" cook would not have available. The book is informative, just not as basic as I expected.
Customer Rating:
Summary: Book Review
Comment: I had originally bought this book as a 'Joke' for my daughter. After it arrived, I paged through it and found it to be very good. Ruined my joke, but I went back and bought six more for Christmas presents. Nothing what I had expected. Very, very good book.
Customer Rating:
Summary: also written by dummies
Comment: If you eat like this then you will substantially increase your risk of heart disease, and you'll likely wind up overweight like most Americans. I don't care what it tastes like, you'll find yourself in the cardiac ward. The non-scientists who wrote this book do not realize that good cooking starts only with a serious study of the science of nutrition.
If you want a book about cooking for non-dummies, then you should check out the books written by Prof. Willett of the Harvard Medical School and the Harvard School of Public health. In particular, try out the recipies in his books "Eat, Drink, and be Healthy: the Harvard Medical School guide to healthy eating" or "Eat, drink, and weigh less." If you're really hard-core then read his medical school textbook "Nutritional Epidemiology" or some of the 1000 journal articles that Prof. Willett and his underlings have co-authored.
Customer Rating:
Summary: Great basic reference book
Comment: This book is exactly what it claims to be, a basic reference book for an inexperienced cook. It begins with the basics of what all those mysterious things in the kitchen are and then proceeds to explain how to use them safely. Various food items are then discussed, with an emphasis on selection and storage. Cooking techniques are introduced moving from the very basic to more advanced. As each new concept is introduced it is thoroughly explained and then used in a recipe.
The recipes range from the very basic (rice, mashed potatoes) to the more advanced (risotto, roast leg of lamb with vegetables). Information on grilling and planning entire menus are included. There are even suggestions for entertaining, both last minute and special occasion.
Long after the cook has moved on to more advanced cookbooks this one will be in use as a reference work.
Customer Rating:
Summary: For dummies....I think not!!
Comment: Though the recipies in this book sound delicious this book is far from written for dummies as it claims. Being a beginning cook I find it hard to follow what would seem to be the basic instruction for each recipe. I get lost figuring out just how to cut an onion "coursely" as I've never done it before. There is even a figure missing from chapter 5 that is supposed to show a key ingredient for Braise Endive (what the heck is endive?) This book is obviously written for someone who has basic knowledge of cooking and its very frustrating to read. The instructions are too vague for beginners and the descriptions of techniques leave me wondering what the author is talking about. Not to mention each recipe expects that you have an entire kitchen full of gadgets at your disposal to prepare these fancy dishes. I think I'm going to have to find a different book to teach me to cook before I can dive into "Cooking for Dummies" and understand whats going on. Look for a different book!!
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