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» » Basic Cooking: All You Need to Cook Well Quickly (Basic Series)
Basic Cooking: All You Need to Cook Well Quickly (Basic Series) e-book

Author:

Sebastian Dickhaut,Jennifer L. Newens

Language:

English

Category:

Cooking

Subcategory:

Cooking Education & Reference

ePub size:

1171 kb

Other formats:

mbr lrf lrf lit

Rating:

4.7

Publisher:

Silverback Books Inc; 1st edition (September 2000)

Pages:

168

ISBN:

1930603002

Basic Cooking: All You Need to Cook Well Quickly (Basic Series) e-book

by Sebastian Dickhaut,Jennifer L. Newens


Where can twentysomethings learn to cook? Basic Cooking, first published in Germany and now Americanized, is a good starting place.

Where can twentysomethings learn to cook? Basic Cooking, first published in Germany and now Americanized, is a good starting place. Relying on bold layouts to keep things visually spirited and a "hip" authorial voice that jollies readers along, the book imparts solid cooking information and core recipes in a direct, friendly way. "Think basic and have fun," the authors exhort; most readers, of whatever age, will.

Basic Cooking, first published in Germany and now Americanized, is a good starting place. The best thing about it is that it teaches you everything you need to know about stocking your kitchen with essentials, how to cook all different types of foods, and even how to cook for company. The recipes are simple, and taste delicious. I could never get tired of it. Most of the meat dishes are now my staples. I am actually an accomplished cook, but I bought this book because I used to be a vegetarian, so I did not know how to cook meats.

The first section of Basic Cooking covers basic cooking know-how, offers advice on shopping, recommends . The second part of the book shows you how to put all this knowledge to use through over a hundred tempting recipes.

The second part of the book shows you how to put all this knowledge to use through over a hundred tempting recipes. You will find everything from delicious fried potato recipes, to spur-of-the-moment entrees, to basic accompaniments, such as homemade mayonnaise, to go with everything.

See if your friends have read any of Jennifer L. Newens's books. Basic Cooking: All You Need to Cook Well Quickly by. Sabine Sälzer, Sebastian Dickhaut.

Additional Product Features. Sabine Salzer, Sebastian Dickhaut. Food & Drink: General.

item 1 Basic Cooking: All You Need to Cook Well Quickly by Dickhaut, Sebastian Book The -Basic Cooking: All You Need to Cook Well Quickly by Dickhaut, Sebastian Book The. £. 6. Last oneFree postage. item 2 Basic Cooking: All You Need to Cook Well Quickly (Basic Series) -Basic Cooking: All You Need to Cook Well Quickly (Basic Series). item 4 Basic Cooking: All You Need to Cook Well Quickly by Dickhaut, Sebastian Book The -Basic Cooking: All You Need to Cook Well Quickly by Dickhaut, Sebastian Book The. Additional Product Features.

Basic cooking skills include proper knife skills, saute' pan use, terminology in the kitchen . A good book would be "basic cooking" by Jennifer Newens and Sebastian Dickhaut. Basic cooking techniques, utensils needed etc.

Basic cooking skills include proper knife skills, saute' pan use, terminology in the kitchen, temperature controls, food safety. Then, what are gravies and sauces and the differences. Cuts of meat and poultry, vegetable use, stocks, but what it is basically, is knowing your way around a kitchen. It explains how to make basic mayo & aioli. Hope this helped.

The Science of Cooking: Every Question Answered to Perfect Your Cooking by Dr. Stuart Farrimond -Ketogenic . Stuart Farrimond -Ketogenic Diet: The Perfect Ketogenic Beginners Cookbook With Quality Low Carb Recipes by Evans Johnson -The Everything Ketogenic Diet Cookbook: Includes:, Spicy Sausage Egg Cups, Zucchini Chicken Alfredo, Smoked Salmon and Brie Baked Avocado, Chocolat. and hundreds more! by Lindsay Boyers -500 Ketogenic Diet Recipes: Ultimate Ketogenic Diet.

all you need to cook well quickly. by Jennifer L. Newens. Published 2000 by Silverback Books in . Written in English. International Cookery, International cooking. Translated from the German.

Finally a cookbook especially designed to show young people how to prepare great meals rapidly, while having fun at the same time. Loaded with over 200 color photos, this is a basic, unpretentious cookbook, with the potential of becoming a favorite cookbook in modern kitchens. Previously available only in Germany where it sold more than 100,000 copies in 8 months, this American edition has been carefully edited by a Certified Culinary Professional.

The first section of Basic Cooking covers basic cooking know-how, offers advice on shopping, recommends essential kitchen equipment, and suggests fundamental staple requirements for the pantry. The second part of the book shows you how to put all this knowledge to use through over a hundred tempting recipes. From favorite Italian dishes to Mousse au Chocolat to simple fare, this book has all the key elements. You will find everything from delicious fried potato recipes, to spur-of-the-moment entrees, to basic accompaniments, such as homemade mayonnaise, to go with everything. Loaded with color photos, trendy design, and humorous text, this book transforms cooking from chore to recreation.

Sermak Light
when i first got this book i notice right away it was beautiful bright orange and big writing, its a hard cover book perfect to go on my book shelf and will not get wrinkle over time. the recipes are easy to read and understand its a great book perfect for beginners and long lasting i think its a book that you can pass down to others who want to learn how to cook also i love it!
Kearanny
The recipes that I have tried so far are not memorable, not something that I would make again. I like the the glossary and tips.
Cordanara
I purchased this item for an up and coming Chef. He was recently promoted to the salad bar and wanted a basic understanding of cooking. He's still practing the basic and coming along quite nicely.
Framokay
Great!
Onoxyleili
This cook book was not at all what I expected so I was disappointed. However it was pretty well done for what information it had.
Maldarbaq
I love this cookbook. I have had it for 5 years, and it is still my favorite. The best thing about it is that it teaches you everything you need to know about stocking your kitchen with essentials, how to cook all different types of foods, and even how to cook for company. The recipes are simple, and taste delicious. I could never get tired of it. Most of the meat dishes are now my staples.
I am actually an accomplished cook, but I bought this book because I used to be a vegetarian, so I did not know how to cook meats. It makes everything simple, and doesn't use crazy ingredients, which makes it a staple for everyday cooking. Also, it tells you how long it takes for prep time and cooking each dish so you can judge if you have time to make it.
I highly recommend this book to beginners and anyone looking for easy fast recipes that will have everyone thinking you are the best hostess ever.
lifestyle
I checked out this book from a local library because I developed an interest in cooking and wanted to start learning it on my own. What I immediately liked about this book is that it doesn't assume readers know all the terminology about cooking, because it tries to appeal to twentysomethings who are just starting out on their own and learning to cook. In the first pages, the authors explain what they think are the essentials to keep in a kitchen, how to store foods properly, different cooking techniques for vegetables and meats, etc., etc. And whoever said it on here was right: it was very helpful that the book lays flat on the counter, making it easy to refer to while cooking without having to hold back the pages all the time. After perusing through the recipes and trying a few on my own, I copied down what interested me before returning this book back to the library.

One thing I noticed, though, is that the authors seem to have a preoccupation with lemons. They list them in practically every recipe (it's even on the cover, for crying out loud).

The book offers a variety of ethnic cooking (the curry chicken was great, I thought, for starting out) and in recipes that are simple. They also list what other foods go well with others in a meal. I didn't care for all of the recipes, but of course, that's just a matter of personal taste. I think other readers, though, will appreciate the authors' attempts to bring variety and different ethnic foods to the table.
This book is a great supplement to a few other "basics"... maybe Alton Brown's "I'm Just Here for the Food" for a basic understanding of food science, maybe Nigella Lawson's "How to Eat" to instill passion for cooking. And while the book has a very specific European perspective and is by no means complete, it is fun to read, and would make a nice gift for someone truly in need of a basic introduction.

Particularly helpful sections of the book include: A chart of vegetables, fruits and nuts in season, a section about where to keep things in the refrigerator, sections on several different basic cooking methods ("Rapid Boiling", "Roasting and Braising", etc.), a really helpful, easy, non-scary section on sauces, and a quick section of useful measurements. There are little recipe ideas almost everywhere (pesto cream cheese, lemon sugar), which is great for inspiring out-of-the box thinking.
Slightly less helpful are the lists of high-impact food items and necessary kitchen utensils. Lots of cookbooks have these, but they're usually just there because celebrity cookbook writers like to indulge themselves. Which, of course, can be fun, but not terribly useful. The lists in this book are MUCH more basic than usual.
The recipes are (mostly) not anything earth shattering, are solid and simple and swell. The first recipe in the book is spaghetti alla bolognese, and it is confidence inspiringly delicious. The collection is more continental than a "basic" American cookbook would probably be - Indonesian nasi goreng, Greek pilau, and Spanish-style tortilla are all in the first chapter. But pages 56 and 57 are boiled potatoes, baked potatoes, fried potatoes, and potato gratin, all swell and basic almost anywhere. Anyway, if you don't mind some quirky wording, this is a really great book.

Oh! And almost every recipe has a picture... just the thing for an aspiring cook!

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