Cooking Basics For Dummies

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. Someone trying this dish for the first time would have a fair chance of success by following the 7 point instructions for the recipe.Part III looks at mastering breakfast (e.g., how to make scrambled and fried eggs, how to cook bacon, how to make French toast), soups and salads, grains, sauces, and sweet dishes. One example of a recipe included in this section: Béchamel sauce. Heat milk, create a roux (butter and flour mix--explained simply), add milk to roux while continually whisking, remove from heat and add nutmeg and salt and pepper whisking all the while.Part IV presents a variety of recipes using techniques described earlier. This includes one pot meals, making meals for a crowd, classy dishes, use of leftovers, etc. (keep in mind that recipes are also included in earlier chapters on techniques and so on). Part V focuses on "Tens": ten common cooking disasters and how to avoid/deal with them, ten ways to think like a chef, and ten ways to do healthy cooking (including going vegan or vegetarian, producing low fat meals, and providing more fiber with meals).All in all, pretty satisfying. One can quibble about this or that, but this, overall, works pretty well.

I thoroughly enjoy the "Dummies" books because they are written by experts in their fields, they're ALWAYS funny, and I receive the basic knowlege I'm seeking. My friends always laugh when I refer them to a "Dummies" book before I explain my logic. They're an EXCELLENT place to start. I can always expand my learning and research if I want or need to. What I most like about "Cooking Basics for Dummies" is that it's a great refresher course for me. I've been cooking and baking for years; however, once I started reading it, I realized how very outdated many of my skills, techniques, and other cookbooks are. The material is current in that feeding ourselves, family, and friends has changed. We're much more crazy-busy than ever before, much more aware of the sources of our food, and more knowlegeable of how food interacts with our health and well-being. I would suggest both novice and seasoned cooks take a look. I think you'll enjoy it and learn a lot!

It's a good book for both beginners and intermediate cooks.

This book is very well written for those who don't know much, or want to know more about cooking. I bought this for my husband, who wants to get into cooking, but had no idea how to start. The thing he found most useful was the section on what to do with leftovers, which has been one of those "ugh" things in our home. Now instead of throwing out leftovers, we've got some ideas on what to do with them.

I bought this book for my husband, who is a retired Marine and has never had to cook. Since I work and he takes care of the house, I thought it was time to introduce him to what is actually in a kitchen, and how to use it. He has been reading it, but has not attempted to do anything yet. We'll see.

This book helped me learn a lot of the basics. I knew how to cook prior to reading the book but I had a lot of gaps in my knowledge. The book helped me to learn a lot of material I had no idea I didn't know.

VERY useful to the complete beginner. I had tried my hand at cooking using YouTube tutorials, but always got the feeling that you needed to be at least somewhat acquainted to the cooking techniques in order to make use of them. This book really does hold your hand throughout the process, and now when I see a YouTube tutorial I know what they mean by sautéing, pan frying or marinating.I'd recommend this book to anyone who has never cooked anything fancier than a fried egg.

Bought as a gift for a family member who can't /doesn't/ won't cook, in hopes it may inspire them to be less afraid of the kitchen. I like the dummies series so it was a good purchase and if the recipient doesn't want it, I'll keep it for myself.

Brought it as a present of which they had found it really nice and easy to use, as they don't really know how to cook that well.

Haven't used it much but I can now make shepherd's pie so it's earning its keep.

arrived in good time, would use again

Met expectations and easy foods for my husband to make me and our children. Can't wait to taste some of them

I bought this as a gift for a novice cook and assumed it really would provide basic information for successful cooking, so initially didn't look at it closely. When I did, I was surprised to see that the instructions for "The Perfect Steak" advised only to remove steak from the refrigerated marinade bag and put the steaks on the grill and that, once cooked, you should season with salt and serve immediately. This is a recipe for a steak disaster; you are much better off to buy Mark Bittmann's "How to Cook Everything - The Basics" which correctly advises to bring the meat to room temperature before cooking, dry with a paper towel and to allow it to rest after cooking for at least five minutes, before serving, along with other helpful hints for a juicy steak. Following the "Dummies" recipe will result in a dry, over-cooked steak and it makes me wonder what 'basics' are left out of the other recipe instructions. Needless to say, this book was a major disappointment and ensures that I will never again purchase a "for Dummies" book - appears to me that they are trying to capitalize on the franchise, and being lazy to boot.