Cooking for Dummies (Paperback)

by Bryan Miller (Author), Marie Rama (Author) "Whether you have a cramped apartment kitchen with counter space the size of a cereal box, or a sprawling country kitchen with a commercial stove..." (more)
Key Phrases: compound butters, steaming basket, illustrated instructions, United States, None Yield, Broiled Skirt Steak (more...)

Editorial Reviews

Amazon.com Review
Cooking for Dummies is ideal for the novice chef as well as the apartment dweller with limited cooking space (and knowledge). Miller and Rama first discuss basic culinary tools and techniques before diving into the recipes, easy yet impressive menus simple enough to accommodate last-minute guests. Most recipes allow for variations; for example, the basic recipe for Gruyere Soufflé can--with a few minor substitutions--also make Salmon, Spinach, or Ham Soufflé. The style is simple and direct, and the humorous tone should put even the most timid kitchen neophyte at ease. --This text refers to an out of print or unavailable edition of this title.

Review
"Cooking Basics for Dummies sets out to prove that cooking doesn't have to be hard." (StudentTimes.org, February 27th 2009) "Like Jamie Oliver's Ministry of Food...Good to get you started if you're a cooking virgin...simple guide to a good feed." (Zoo Weekly, March 20th 2009) --This text refers to the Hardcover edition.

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Product Details

• Paperback: 504 pages
• Publisher: For Dummies; 2 edition (March 1, 2000)
• Language: English
• ISBN-10: 0764552503
• ISBN-13: 978-0764552502
• Product Dimensions: 9.2 x 7.4 x 1.1 inches
• Shipping Weight: 1.8 pounds
• Average Customer Review: 3.8 out of 5 stars See all reviews (19 customer reviews)
• Amazon.com Sales Rank: #248,634 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

156 of 162 people found the following review helpful:

3.0 out of 5 stars A good idea, with a fatal flaw - luckily, it can be ignored, January 8, 1997

By A Customer

This review is from: Cooking for Dummies (Paperback)

My idea of the "For Dummies" books is that they are supposedto be for the beginner and not intimidate anyone. As an aboveaverage cook who is regularly asked for a recommendation on where a newcomer to the kitchen should start, I had hoped that this could be my answer. Unfortunately, there is a fatal flaw that make me hesitate and certainly give a disclaimer with any recommendation I might provide.

My biggest reservation has to do with the chapter on equipment. While I will certainly not disagree that I can cook slightly better with better equipment, I also know that you can be a perfectly good cook with 50 cent knives and $5 saucepans. This chapter should have been an appendix - "When you're ready to buy the best tools" instead of such an early chapter. At most the chapter should have contained a discussion about what each item is used for, and stopped there. As it stands, it succeeded mainly in putting off the less experienced cooks I showed it to.

This is a shame, since much of the rest of the book is useful, funny and informative. I have since recommended it to one person with the caveat that they should ignore that chapter until they could afford not to. But most people just starting out can't afford what's in there. (Heck, I'm well beyond starting out and can't afford much of it. Then again, I regularly produce gourmet meals on a $20 set of knives and a $50 set of pans. So can anyone.)

In the end, the author broke what I consider to be the cardinal rule of the "For Dummies" books - MAKE IT ACCESSIBLE. In the end, a $50 knive and a $100 pan are just not accessible and also, not NECESSARY to be a good cook. Learning the skills of cooking can be done on almost ANY equipment (the tops have to seal and the knives have to cut - that's about it). This book made it seem necessary to drop a $1000 or so before you could start boiling water and that's not just inaccessible but intimidating, too.

54 of 54 people found the following review helpful:

2.0 out of 5 stars For dummies....I think not!!, August 16, 2005

By	Jodi A. Bishop "JB" (Vancouver, WA) - See all my reviews (REAL NAME)

Though the recipies in this book sound delicious this book is far from written for dummies as it claims. Being a beginning cook I find it hard to follow what would seem to be the basic instruction for each recipe. I get lost figuring out just how to cut an onion "coursely" as I've never done it before. There is even a figure missing from chapter 5 that is supposed to show a key ingredient for Braise Endive (what the heck is endive?) This book is obviously written for someone who has basic knowledge of cooking and its very frustrating to read. The instructions are too vague for beginners and the descriptions of techniques leave me wondering what the author is talking about. Not to mention each recipe expects that you have an entire kitchen full of gadgets at your disposal to prepare these fancy dishes. I think I'm going to have to find a different book to teach me to cook before I can dive into "Cooking for Dummies" and understand whats going on. Look for a different book!!

52 of 52 people found the following review helpful:

4.0 out of 5 stars Take Baby Steps, March 31, 2001

By	Scott Anderson "Sharpsburg" (Shepherdstown, WV) - See all my reviews (REAL NAME)

This book was given to my wife as a wedding gift from a friend of ours. She asked for it so she could better prepare herself for married life even though I prepare all the family meals. She studied the book for two weeks in preperation for my birthday dinner and I must say - everything she cooked came out perfect.

The kitchen may have been a bit messier than normal but by following simple recipes my wife was able to prepare one of teh best meals I've ever eaten. From the salad to the dessert each item was beautifully presented and lovingly prepared.

My only problem with this book was in regards to the equipment needed. As Catering Director at Shepherd College I don't even use many of these items on a full time basis. My recommendation is to read this chapter after you've skimmed the rest of the book and take to heart that the items listed are not nessesarily needed in every kitchen.

Over all a good book with some great recipes. Pick one up and enjoy the new found freedom in the kitchen!