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Cooking Basics For Dummies

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  • Introduction
    • About This Book
    • Foolish Assumptions
    • Icons Used in This Book
    • Beyond the Book
    • Where to Go from Here
  • Part I: Getting Started with Cooking
    • Chapter 1: Cooking with Confidence
      • Creating a Cook-Friendly Kitchen
        • Declutter your countertops
        • Let there be lighting
        • Organize your pantry
      • Introducing Major Appliances: Friends, Not Foes
        • Stovetop and oven
        • Microwave ovens
        • Refrigerator
        • Freezer
        • Dishwasher
        • Garbage disposal
      • Kitchen Safety 101
      • Now Get Crackin’!
    • Chapter 2: Investing in the Essential Tools
      • Collecting Your Cookware Basics
      • Picking Pots and Pans
        • Doing some comparison shopping
        • Buying the essentials
        • Getting fancy
      • 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
        • Working with herbs
        • Studying spices
      • Peanut Butter and Beyond: Bottled and Canned Goods
      • Cooling It with Refrigerated and Frozen Staples
      • Squeezing the Melon: Buying and Storing Fruits and Vegetables
        • Where to purchase produce
        • Going organic
      • Selecting, Buying, and Storing Meat, Poultry, and Fish
        • Beef
        • Chicken
        • Fish and other seafood
  • Part II: Know Your Techniques
    • Chapter 4: The Cutting Edge: Working with Knives
      • Buying Knives for All Occasions
        • Investing in the three essentials
        • Adding to your knife block
        • Shopping wisely
      • Caring for Your Knives
        • Storing and washing
        • Sharpening twice a year
        • Honing before each use
      • Using Knives Correctly (and Safely)
      • Chopping, Mincing, Julienning, and More
        • Chopping and mincing
        • Julienning
        • Cubing (or dicing)
        • Halving tough-skinned vegetables
        • Slicing
        • Paring
      • Carving Poultry and Meats
        • Showing a turkey or chicken who’s boss
        • Cutting a pot roast
        • Slicing a leg of lamb
        • Handling a ham
    • Chapter 5: Boiling, Poaching, and Steaming
      • Water, Water Everywhere . . . Now What?
      • Making Hard- and Soft-Cooked Eggs
      • Giving Your Veggies a Hot Bath
        • Parboiling, blanching, and steaming veggies
        • Boiling and steaming a dozen fresh vegetables
        • Making vegetable purées
      • 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
        • Vegetables
        • Firm, rich fish
        • Chicken and turkey
        • Beef
    • Chapter 7: Braising and Stewing: Slow and Seductive
      • Cooking in Liquid
        • Browning before braising
        • Taking time to stew
        • Braising greens
      • Keeping Herbs and Spices in Check
    • Chapter 8: Roasting Poultry, Meats, and Veggies
      • Roasting the Right Way
        • Seasoning your roasts
        • Brining to retain moisture
        • Searing meat before you roast
        • Basting during cooking
        • Taking a rest
      • Roasting Times and Temperatures for Poultry and Meat
      • Putting Poultry in the Oven
      • Mastering Roasted Meats
        • Beef
        • Pork
        • Ribs
        • Ham
        • Lamb
      • Remembering (to Roast) Your Veggies!
    • Chapter 9: Coals and Coils: Grilling and Broiling
      • Mastering Your Grill
        • Charcoal grilling
        • Gas grilling
        • Grilling with wood chips
      • Marinating for Flavor
      • Perfecting Your Grilling Technique
      • Making Each Dish Delicious
        • Burgers
        • Chicken
        • Vegetables
        • Steak and pork
        • Seafood
    • Chapter 10: Baking Basics
      • Don’t Wing It: Measuring with Care
        • Measuring dry ingredients
        • Measuring wet ingredients
        • Measuring other types of ingredients
      • Working with Eggs
        • Breaking with care
        • Separating an egg
      • Folding, Whipping, Kneading, and More: Getting the Techniques Right
      • Perfecting Your Pie Crust
      • Making Cakes and Quick Breads for a Sweet Treat
  • Part III: Expand Your Repertoire
    • Chapter 11: Conquering Breakfast
      • Starting the Day with the Incredible, Edible Egg
        • Understanding the grade, size, and color of eggs
        • Deciding whether to splurge on specialty eggs
      • Cooking Perfect Eggs
        • Simply scrambled
        • Frankly fried
        • Perfectly poached
        • Beautifully boiled
        • Craftily folded omelets
        • Oven-worthy frittatas and stratas
      • Making Mouth-Watering Breakfast Meats
        • Breaking the fast with bacon
        • Spicing it up with savory sausage
        • Steak-ing your claim (to breakfast!)
      • Taking a Tour of Breakfast Breads
        • French toast
        • Pancakes and waffles
      • Blending Your Way to a Healthy Breakfast
    • Chapter 12: Super Soups and Savory Salads
      • Mastering Essential Soup Skills
        • Sautéing meat and vegetables first
        • Thickening your soup
        • Skimming soups and stocks
        • Enriching store-bought stocks
        • Peeling and seeding a tomato
        • Showing garlic, onions, and herbs some respect
      • Trying Your Hand at Puréed Soups
      • Stimulating Your Palate with Fresh Salads and Dressings
        • The soul of the salad: Crisp, fresh greens
        • Skipping the greens but keeping the salad
        • So many dressings, so little time
        • Ten easy salad ideas
    • Chapter 13: From Sides to Mains: Great Grains and Pastas
      • Sprucing Up Standard Rice
      • Checking Out Other Grains
      • Canoodling with Everyone’s Favorite: Pasta
        • Don’t sweat the fresh stuff: Dried versus fresh pasta
        • Pasta tips and tricks
        • Name that pasta: Pasta types and cooking times
      • 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 IV: 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
        • Crowd-pleasing chili
        • Stir-fry for pennies
      • Dressing Up Your Meals with Super Sidekicks
        • Root vegetables
        • Seasonal vegetables
        • Dried beans
    • Chapter 18: Going Global with Asian and Mediterranean Dishes
      • Discovering the Asian Pantry
        • Stocking up on Asian staples
        • Starting with the basics: Asian noodles
        • Getting it right with Asian rice
      • Exploring the World of Mediterranean Cooking
        • Meeting popular Mediterranean meats
        • Goat cheese and feta cheese
        • Olives
        • Preserved lemons
    • Chapter 19: Quick Picks: Cooking with Fewer Ingredients
      • Whipping Up Dinner with Convenience Foods
      • Keeping Things Simple and Delicious
        • Chowing down on cheese
        • Serving more-substantial meals quickly
      • 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 V: 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
  • About the Authors
  • Cheat Sheet
  • Supplemental Images
  • More Dummies Products


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Vörumerki: Dummies Series
Vörunúmer: 9781118922323
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Cooking Basics For Dummies

Vörumerki: Dummies Series
Vörunúmer: 9781118922323
Rafræn bók. Uppl. sendar á netfangið þitt eftir kaup

Veldu vöru

1.890 kr.
Fá vöru senda með tölvupósti
1.890 kr.