Cooking Basics for Dummies (Paperback, 5)

Introduction  1

Part I: Getting Started with Cooking  5

Chapter 1: Cooking with Confidence  7

Chapter 2: Investing in the Essential Tools  21

Chapter 3: The Bare Necessities: Stocking Your Pantr y and Fridge  39

Part II: Know Your Techniques  61

Chapter 4: The Cutting Edge: Working with Knives  63

Chapter 5: Boiling, Poaching, and Steaming  79

Chapter 6: Simply Sautéing  93

Chapter 7: Braising and Stewing: Slow and Seductive  109

Chapter 8: Roasting Poultr y, Meats, and Veggies  123

Chapter 9: Coals and Coils: Grilling and Broiling  153

Chapter 10: Baking Basics 171

Part III: Expand Your Repertoire  191

Chapter 11: Conquering Breakfast  193

Chapter 12: Super Soups and Savory Salads  215

Chapter 13: From Sides to Mains: Great Grains and Pastas  245

Chapter 14: Making Sensational Sauces: Fear No More  267

Chapter 15: Delectable Desserts  283

Part IV: Now You’re Cooking! Real Menus for Real Life  301

Chapter 16: Taking It Easy with One-Pot Meals  303

Chapter 17: Making More (and Better) for Less  317

Chapter 18: Going Global with Asian and Mediterranean Dishes  327

Chapter 19: Quick Picks: Cooking with Fewer Ingredients  349

Chapter 20: Summertime Soirees 361

Chapter 21: Feeding Holiday Hordes: Festive Winter Menus  375

Part V: The Part of Tens  395

Chapter 22: Ten Ways to Think Like a Chef 397

Chapter 23: Ten Common Cooking Myths  401

Appendix A: Glossary of 100 (Plus) Common Cooking Terms  405

Appendix B: Common Substitutions, Abbreviations, and Equivalents  413

Index  419