Cooking for Dummies

Yates, Alison, and Miller, Bryan, Dr.

ISBN 10: 0764550020 / ISBN 13: 9780764550027

Published by For Dummies, 1996

About this Item

Trade paperback (US). Glued binding. Contains: Illustrations. For Dummies. Audience: General/trade. No previous owner's name. Clean, tight pages. SC 263.

Seller Inventory # Alibris.0043508

Bibliographic Details

• Title: Cooking for Dummies
• Publisher: For Dummies
• Publication Date: 1996
• Language: English
• ISBN 10: 0764550020
• ISBN 13: 9780764550027
• Binding: Trade paperback
• Condition: Very good.

About this title

Synopsis

"Cooking For Dummies could be the first and only book in your kitchen." — William Rice, Food and Wine Columnist, Chicago Tribune "Cooking — like anything — must be fun and should not be taken too seriously. Cooking For Dummies helps us do just that." — Ferdinand Metz, President, The Culinary Institute of America

Contains Over 150 Recipes — From Soups to Soufflés

Is your idea of a home-cooked meal a frozen dinner, macaroni & cheese from a box, or a pizza? Well, don't let your phobia of cooking keep you out of the kitchen. With Cooking For Dummies^® as your guide, you'll find quick answers to all your cooking dilemmas. This book is filled with time-saving tips and techniques, money-saving strategies, and more than 150 easy-to-prepare recipes!

Inside, you'll discover how to:

• Grill, roast, braise, and sauteé like a pro
• Create vegetarian dishes with flavor and zest
• Impress your friends and family by creating elegant (but easy-to-prepare) dishes
• Find fool-proof ways to fix your cooking mistakes
• Organize your kitchen so that everything is accessible
• Use your appliances, utensils, and gadgets
• Mix, measure, and substitute ingredients in your recipes
• Make a dazzling dinner out of what you've got in your pantry
• Keep your budget intact while shopping at the market

About the Author

About the Authors Bryan Miller is a former New York Times restaurant critic who is currently a food and feature writer for the Times, covering restaurants and dining trends all over the world. He has written four editions of The New York Times Guide to Restaurants in New York City and is the coauthor of The Seafood Cookbook, Cuisine Rapide, and A Chef's Tale. Miller is the recipient of the prestigious James Beard Who's Who of Food and Beverage in America "Lifetime Achievement" Award. Marie Rama is an independent food, beverage, and media consultant. She's worked as a professional pastry chef and recipe developer for several food companies and associations, including McIlhenny Company's Tabasco Pepper Sauce and the United Fresh Fruit and Vegetable Association. She serves as a spokesperson for Sunkist Growers as the "Lemon Lady" and has appeared on hundreds of TV and radio shows around the U.S. and Canada.