Absolute Beginner's Guide to Cooking - Softcover

Roussou, Deb

Softcover

ISBN 10: 0789733706 ISBN 13: 9780789733702

Publisher: Que Publishing, 2005

Synopsis

Did you fail home economics in high school? Do you know the ins-and-outs of the restaurant business better than you know the way around your own kitchen? Fear your stove and oven no more! Absolute Beginner's Guide to Cooking will quickly and easily take you from "bumbling water burner" to "competent cook." Learn the essentials of cooking, including lists of foods to keep in the pantry, what utensils to have on hand and helpful substitutions when you run-out of a necessary ingredient. With more than 175 recipes and how-to instructions, you will learn to cook appetizers, snacks, beverages, main course dishes, side dishes and desserts that will make your family and friends ask for seconds. But what good are all these delicious recipes if it still takes you hours to make them? That's why we've also included information on how to save time while preparing food, planning guides and how to get quickly through the grocery store in one piece while still getting the freshest food available. Give your microwave and the pizza delivery guy a break; pick up a copy of Absolute Beginner's Guide to Cooking!

About this title

About the Author:

Deb Roussou was born into a family of restaurateurs in Santa Cruz, California. Her culinary influences include her Greek heritage and time spent living in the Southwestern part of the United States. Years working in the restaurant industry led to a co-ownership of a successful Sacramento-based catering company. Extensive travel in the Americas and abroad continues to expand Deb's culinary horizons and reminds her to try new things. Her favorite food is green chili-anything, and her happiest time is that spent in the kitchen with family and close friends.

© Copyright Pearson Education. All rights reserved.

Excerpt. © Reprinted by permission. All rights reserved.:

Introduction

Introduction

We live in a time when culinary awareness has become commonplace. An entire television network dedicated to cooking, and mid-priced bistros serving haute cuisine, have introduced good food to the average Joe. With global products available at the local grocery store, there is no reason why you can't create great tasting meals in your own kitchen—this is actually much easier than you think! A desire to eat and a willingness to try new things are the only requirements you need to get started!

Cooking is a simple combination of food, equipment, and techniques that does not need to be complicated, intimidating, or terribly time-consuming. The first part of this book introduces you to these components in a reference format. The recipe chapters are lessons that give you the opportunity to practice the techniques and prepare the food.

This book is recipe-based, and is organized to maximize cooking and minimize reading. The cooking lessons are the recipes themselves, each with detailed steps to teach you the absolute basics of the culinary arts. For example, learning about the process of poaching is necessary; but actually poaching salmon, or artichokes, creates a memory that can be recalled the next time you need to poach a food. At the end of each recipe where you've learned how to poach, steam, or bake, you will have a completed dish to enjoy.

How This Book Is Organized

Absolute Beginner's Guide to Cooking takes you through the fundamentals: tells you what you need to get started, describes all cooking terms and techniques, and provides tips that will help you get meals on the table in the minimum amount of time with maximum efficiency. By the time you finish the first four chapters, you will be ready to use all the great recipes included in this book.

Chapter 1: Cookware and Tool Essentials

Included in this chapter is a suggested short list of essential kitchen cookware and tools that will be adequate to get started. Purchasing cookware can be daunting, so we have provided some basic guidelines to follow while shopping. It is best to start small and add items as you discover that you cannot live without them.

Chapter 2: Food Essentials for Your Pantry

This chapter includes suggestions and recommendations for food pantry items and refrigerated/freezer foods that are frequently used. Having these foods on hand will reduce unnecessary trips to the store for small items such as a box of baking soda. I've also included a Basic Cheese Chart for your information and reference. You can create your own style of seasoning suited to your tastes with the help of the handy Herb and Spice Chart and Spice Blends Chart. These charts are quick and easy references for flavors, characteristics, and use of your basic food pantry essentials.

Chapter 3: Glossary of Terms and Techniques, Conversions and Equivalents

The glossary includes detailed explanations of cooking terms and techniques used in the recipes. Terms such as dicing are explained along with detailed food-specific instructions (dicing an onion, for example). This section also includes a Weight and Measurement Conversions list, and a Food Yield Equivalents Chart, both valuable reference tools. It is not necessary to read this book start to finish. You may find a recipe you like, so jump right in, and use the glossary for further explanations of any recipe steps you may not understand.

Tip - To make the glossary easier to find, we have highlighted the edge of the page with a dark margin.

Chapter 4: Getting a Meal on the Table

Full of helpful tips on how to plan a menu, choose and read a recipe, and shop for food, this chapter will assist you with the organization of cooking. The ultimate goal is to have a complete meal on the table with a minimum amount of time, money, and frustration. This chapter is your guide to actually making that happen!

The Recipe Chapters

Each recipe chapter contains easy-to-follow preparation and cooking instructions. Some chapters also include handy reference charts that are particular to the foods included in the chapter. You can learn how to separate an egg in Chapter 5, "Eggs and Other Breakfast Fare," as well as how to make yummy omelets using those eggs. In Chapter 9, "Meat—Beef, Pork, and Lamb," you will find Meat Roasting Charts, as well as instructions on how to use a meat thermometer. There is a Vegetable Steaming Chart located in Chapter 13, "Side Dishes—Vegetables and Potatoes."

Whether you have depleted your trust fund or are just sick of fast food, sooner or later you will have to put a pan to the stove and cook something. Remember, learning to cook should be fun, not a chore. The payoff is a fantastic meal you created yourself. So keep it simple and enjoy the process. Bon appétit!

How to Use This Book

You will find several special elements in this book designed to help you better understand the text: notes, tips, and cautions.

Note - A note is designed to provide a useful piece of extra information we do not want you to miss. Take an extra moment to read each note; you will be glad you did.

Tip - A tip is a piece of advice—a little trick or shortcut—that will help save you time and frustration as you cook. Tips can also help you maneuver around potential problems or limitations.

Caution - A caution warns you of potentially dangerous acts or situations. In some cases, cautions alert you to potential mistakes that can ruin the meal you are preparing. In other cases, cautions warn you against actions that could cause you physical harm if attempted. Don't ignore any cautions! Always read them carefully.

© Copyright Pearson Education. All rights reserved.

About this edition

• Publisher: Que Publishing
• Publication date: 2005
• ISBN 10: 0789733706
• ISBN 13: 9780789733702
• Binding: Paperback
• Number of pages: 384