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Cooking Basics For Dummies Paperback – January 11, 2011


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Product Details

  • Paperback: 464 pages
  • Publisher: For Dummies; 4 edition (January 11, 2011)
  • Language: English
  • ISBN-10: 0470913886
  • ISBN-13: 978-0470913888
  • Product Dimensions: 7.4 x 1 x 9.2 inches
  • Shipping Weight: 1.9 pounds
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (37 customer reviews)
  • Amazon Best Sellers Rank: #291,695 in Books (See Top 100 in Books)

Editorial Reviews

From the Back Cover

Basic tools, techniques, and recipes for creatingeasy, delicious meals

It doesn't take culinary mastery to be a great cook. This friendly guide digs you out of microwave dinners and propels you with all the ingredients you need to become a superior home cook. You'll discover the fun and easy way to prepare meals all your guests and family members — from die-hard vegetarians to the most passionate meat eaters — will love.

  • Warm up to your kitchen — set up your cooking space with essential tools and equipment and get to know basic cooking techniques from boiling and steaming to braising and stewing

  • Take a stab at working with knives — get expert tips on the only knives you really need to have on hand and find out how to safely work with them to chop, dice, mince, carve, and more

  • Start cookin', good lookin' — make tasty dishes for every meal of the day, from perfectly poached eggs to sumptuous soups and salads to crowd-pleasing pastas

  • Don your baker's hat — discover how easy it can be to thrill your family with homemade pies, cakes, breads, cookies, and more

  • Wow your guests — figure out how planning and practice can remove the stress of hosting parties (and even Thanksgiving dinner!)

Open the book and find:

  • Explanations of basic cooking techniques

  • Tips for planning your menu

  • Advice on stocking your pantry and fridge

  • The scoop on using herbs and spices

  • How to make savory and sweet sauces that impress

  • Secrets for stretching your food dollars

  • The 4-1-1 on kitchen safety and dealing with disasters

Learn to:

  • Master grilling, slow cooking, baking, roasting, sautéing, and more

  • Make tasty, affordable meals the whole family will enjoy

  • Prepare a complete holiday or party menu

About the Author

Bryan Miller is a food and feature writer covering restaurants and dining trends all over the world.

Marie Rama is an independent food, beverage, and media consultant.

Eve Adamson is the coauthor of The Mediterranean Diet.


More About the Author

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

A good learn to cook book that was a greatly appreciated gift.
plk
It has a list of basic supplies and equipment for a kitchen, provides terms and explains it easily.
Amazon Customer
My friends always laugh when I refer them to a "Dummies" book before I explain my logic.
B. Benton

Most Helpful Customer Reviews

Format: Paperback Verified Purchase
The book begins with this comment (Page 1): "Whether you fancy yourself a hotshot home cook or someone who wouldn't know a whisk from a Weimaraner, Cooking Basics for Dummies, 4th edition, can help you." So, this book is designed, at one level, to provide a neophyte the tools to use as the foundation for decent cooking. As such, I think, it does its job nicely. I have sometimes seen rather lame entries into the ". . . for Dummies" series. This is not one of those.

The volume begins with the basics--what goes into your kitchen? This includes the basics of your own kitchen (such as when you can best use a microwave--and when you should probably not use one); What tools one needs I the kitchen (Pots and pans, small appliances, mixing and baking tools, "gizmos and gadgets"--such a meat thermometers, which can be very useful; Stocking the pantry and the refrigerator--What are the basics needed? (e.g., baking supplies, herbs and spices, refrigerated supplies [such as eggs and butter and cheeses], fruits and veggies).

Part II of this book explores techniques, such as use of knives, boiling-poaching-steaming, sautéing, braising and stewing, roasting, grilling and broiling, and cooking basics (measuring, working with eggs, whipping-stirring-folding-etc. There are also recipes that illustrate the technique in action. For instance, sautéed skillet potatoes. Clean potatoes and scrub them (unpeeled), cube the potatoes, heat oil in a large skillet, add potatoes and cook for about 10 minutes, remove potatoes, sauté onion, bell pepper, oregano, salt, pepper, and cayenne pepper, cook for about 4-5 minutes, add potatoes to mixture and cook until potatoes are browned and crisped. Described step by step and simply.
Read more ›
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24 of 27 people found the following review helpful By SareeD on June 30, 2012
Format: Paperback
When I graduated from college, my mom bought me a bunch of cookbooks to send me off into the real world. Cooking for Dummies was one of those books. It was at the height of the "Dummy book phase" where anything from cooking, to chess, to quantam physics was all the rage.

Cooking for Dummies is more of an instruction manual with recipes than it is a cookbook with detailed instructions. The first few chapters are focused on cooking methods rather than ingredients (grilling, sautéing, poaching, etc). Later chapters get into salads, eggs, one pot meals, and meals for entertaining. Because it's organized in that way, it's harder to use as a cookbook. Once you've read through it, it's more likely you'll transition into another cookbook than to go back and visit this one for recipes.

Overall, great primer for someone who really has never cooked or is a disaster in the kitchen -but think of it more as a lesson manual than a true cookbook.
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6 of 6 people found the following review helpful By stingray VINE VOICE on December 17, 2012
Format: Paperback
There is so much I loved about this book, my first takeaway was the French term mise en place which means have everything ready before you cook. The book explains the basics tools you need to be a good cook. I was intrigue with the knives having read Anthony Boudain books, Kitchen Confidential and Medium Raw. He said knives are like the tools that define chefs. Many spends thousands of dollars getting the most exquisite knives. The books goes into details on the different techniques of cooking like sautéing,braising, poaching , roasting, etc. I am a visual person so I went to You Tube and saw each technique performed so I could see it in real time.

I practiced some of the techniques starting with scrambled eggs and I tried their version of cooking the perfect steak and my wife was impressed. I got into it that I went out and bought this gorgeous all clad skillet and I am looking for a chef knife.

Also, I became more aware of expiration dates especially with eggs and other items. I did enjoy the book and I highly recommend it.
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3 of 3 people found the following review helpful By Alice F. on September 16, 2011
Format: Paperback Verified Purchase
This book is easy and entertaining to read. Examples and recipes are clear and easy to follow. I am using this to teach a cooking class and it has been useful to me personal for my own cooking, but also to bring the basics to my students.
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3 of 3 people found the following review helpful By Simpson Fan on May 26, 2011
Format: Paperback Verified Purchase
I'm not completely knew to cooking, but I had not idea how to clean a cast iron pan, how to make sauce from scratch, or the proper temperature that a roast needs to be to be considered done. I think this is good for those that have mastered scrambled eggs, but that is about it. I really enjoy the light, easy, and best of all, easily understandable formate of this book!
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2 of 2 people found the following review helpful By shirley diogenes on June 18, 2011
Format: Paperback Verified Purchase
the book sets just the right tone and has exactly the information i was looking for: how to equip the kitchen,
how to use the equipment, techniques explained, and some recipes. just great
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1 of 1 people found the following review helpful By Steven Traube on February 11, 2014
Format: Paperback
I got this gift as a housewarming gift the first time I asked a girlfriend to move in with me. I thought it would be a special moment of bonding for the two of us as we embarked on our lives of domestic bliss.

Yeah, bonding and bliss didn't last too long after she threw it at my head, followed by the keyring I had presented it to her on.

But, when stuck with the book and roommateless I decided that maybe it was time for me to move my culinary capabilities beyond PB&J and burnt toast.

This book is for anyone looking to learn the basics of boiling, broiling, baking, blanching and basting. I highly recommend it for every starter cook.

Just not as a gift.
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