Efnisyfirlit

• Cover
• Introduction
  • About This Book
  • Foolish Assumptions
  • Icons Used in This Book
  • Beyond the Book
  • Where to Go from Here
• Part 1: Getting Started with Cooking
  • Chapter 1: Cooking with Confidence
    • Creating a Cook-Friendly Kitchen
    • Introducing Major Appliances: Friends, Not Foes
    • Kitchen Safety 101
    • Now Get Crackin’!
  • Chapter 2: Investing in the Essential Tools
    • Collecting Your Cookware Basics
    • Picking Pots and Pans
    • Selecting Tools for Mixing and Baking
    • Considering Small Appliances
    • Graters and Mashers and Peelers, Oh My!
  • Chapter 3: The Bare Necessities: Stocking Your Pantry and Fridge
    • Dry Goods: The Pantry’s Backbone
    • Stocking Up on Baking Supplies
    • Spicing Up Your Life with Herbs, Spices, and Seasonings
    • Peanut Butter and Beyond: Bottled and Canned Goods
    • Cooling It with Refrigerated and Frozen Staples
    • Squeezing the Melon: Buying and Storing Fruits and Vegetables
    • Selecting, Buying, and Storing Meat, Poultry, and Fish
• Part 2: Know Your Techniques
  • Chapter 4: The Cutting Edge: Working with Knives
    • Buying Knives for All Occasions
    • Caring for Your Knives
    • Using Knives Correctly (and Safely)
    • Chopping, Mincing, Julienning, and More
    • Carving Poultry and Meats
  • Chapter 5: Boiling, Poaching, and Steaming
    • Water, Water Everywhere … Now What?
    • Making Hard- and Soft-Cooked Eggs
    • Giving Your Veggies a Hot Bath
    • Poaching and Steaming Seafood
  • Chapter 6: Simply Sautéing
    • Knowing When to Use Oil or Butter
    • Combining Sautéing with Roasting
    • Making Great Sauce from Bits in the Pan: Deglazing
    • Getting Versatile with Your Sautéing
  • Chapter 7: Braising and Stewing: Slow and Seductive
    • Cooking in Liquid
    • Keeping Herbs and Spices in Check
  • Chapter 8: Roasting Poultry, Meats, and Veggies
    • Roasting the Right Way
    • Roasting Times and Temperatures for Poultry and Meat
    • Putting Poultry in the Oven
    • Mastering Roasted Meats
    • Remembering (to Roast) Your Veggies!
  • Chapter 9: Coals and Coils: Grilling and Broiling
    • Mastering Your Grill
    • Marinating for Flavor
    • Perfecting Your Grilling Technique
    • Making Each Dish Delicious
  • Chapter 10: Baking Basics
    • Don’t Wing It: Measuring with Care
    • Working with Eggs
    • Folding, Whipping, Kneading, and More: Getting the Techniques Right
    • Perfecting Your Pie Crust
    • Making Cakes and Quick Breads for a Sweet Treat
• Part 3: Expand Your Repertoire
  • Chapter 11: Conquering Breakfast
    • Starting the Day with the Incredible, Edible Egg
    • Cooking Perfect Eggs
    • Making Mouth-Watering Breakfast Meats
    • Taking a Tour of Breakfast Breads
    • Blending Your Way to a Healthy Breakfast
  • Chapter 12: Super Soups and Savory Salads
    • Mastering Essential Soup Skills
    • Trying Your Hand at Puréed Soups
    • Stimulating Your Palate with Fresh Salads and Dressings
  • Chapter 13: From Sides to Mains: Great Grains and Pastas
    • Sprucing Up Standard Rice
    • Checking Out Other Grains
    • Canoodling with Everyone’s Favorite: Pasta
    • Topping Your Pasta with the Perfect Sauce
  • Chapter 14: Making Sensational Sauces: Fear No More
    • Starting with the ABCs of Sauces
    • Deglazing for Delicious Pan Sauces
    • Whirling Light Blender Sauces in Minutes
    • Sweetening Things Up with Delectable Dessert Sauces
  • Chapter 15: Delectable Desserts
    • Creating Creamy Chocolate Sweets
    • Finding the Indulgent Side of Fruit, Fresh from the Oven
    • Collecting Cookies: All You Need Is a Glass of Milk
    • Taking on Tiramisu
• Part 4: Now You’re Cooking! Real Menus for Real Life
  • Chapter 16: Taking It Easy with One-Pot Meals
    • Slow Cookers: Small Input, Big Output
    • From Oven to Table: Simplicity in a Casserole Dish
  • Chapter 17: Making More (and Better) for Less
    • Creating Big Dishes for Small Bucks
    • Dressing Up Your Meals with Super Sidekicks
  • Chapter 18: Going Global with Asian and Mediterranean Dishes
    • Discovering the Asian Pantry
    • Exploring the World of Mediterranean Cooking
  • Chapter 19: Quick Picks: Cooking with Fewer Ingredients
    • Whipping Up Dinner with Convenience Foods
    • Keeping Things Simple and Delicious
    • Seeing the Pasta-bilities!
  • Chapter 20: Summertime Soirees
    • Planning the Menu
    • Mixing Fruity Drinks for Thirsty Crowds
    • Preparing in Advance for a Stress-Free Party
  • Chapter 21: Feeding Holiday Hordes: Festive Winter Menus
    • Planning the Menu
    • Getting Yourself Organized
    • All about Turkey
    • Teasing the Palate with Fresh Dips
    • Scrumptious Stuffings and Sides
    • Last Man Standing: Holiday Desserts
    • Warming Up with Holiday Libations
• Part 5: The Part of Tens
  • Chapter 22: Ten Ways to Think Like a Chef
    • Know the Basic Techniques
    • Use Only the Freshest Ingredients
    • Get It Together
    • Understand Flavor Combinations
    • Think about Your Plate
    • Plan Your Menus in Advance
    • Be Thrifty
    • Don’t Be a Slave to Recipes
    • Simplify
    • Above All, Have Fun
  • Chapter 23: Ten Common Cooking Myths
    • Marinating Meat Tenderizes It
    • Searing Meat Traps in the Juices
    • Basting Chicken Creates Crispy Skin
    • Adding Oil to Pasta Water Keeps It from Sticking Together
    • Using Quality Olive Oil Is Important for Sautéing or Pan-Roasting
    • Using a Garlic Press Extracts More Flavor
    • Soaking Dried Beans before Cooking Improves Flavor and Texture
    • Adding a Potato to an Oversalted Soup or Stew Reduces the Saltiness
    • Cooking with Wine or Spirits Burns Off All the Alcohol
    • Rinsing Raw Mushrooms Causes Them to Absorb More Water
• Appendix A: Glossary of 100 (Plus) Common Cooking Terms
• Appendix B: Common Substitutions, Abbreviations, and Equivalents
  • Substituting in a Pinch
  • Taking a Quick Look at Abbreviations
  • Looking Up Conversions and Metric Equivalents
• Index
• About the Authors
• Supplemental Images
• Connect with Dummies
• End User License Agreement

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