دانلود کتاب Cooking Basics For Dummies, 5th Edition by (2020)

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Title Page Copyright Page Table of Contents 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 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 Pantr y 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 2 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 3 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 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 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 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 Index Supplemental Images EULA