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Cooking Around the World All–in–One For Dummies P 752 p. 03

在庫状況海外在庫有り	お届け予定日 20日間	数量冊
価格 \7,628（税込）

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発行年月	2003年03月
出版社／提供元	John Wiley & Sons, Inc.
出版国	アメリカ合衆国
言語	英語
媒体	冊子
装丁	paper
ページ数／巻数	752 p.
ジャンル	洋書
ISBN	9780764555022
商品コード	0200500838
商品URL	https://kw.maruzen.co.jp/ims/itemDetail.html?itmCd=0200500838

内容

Great recipes from leading chefs and cooking experts!Your one–stop guide to making favorite dishes from around the worldLooking to expand your cooking repertoire? This easy guide is a great place to start. Packed with tips and recipes from an impressive lineup of top chefs and cookbook authors including Martin Yan, Susan Feniger, Mary Sue Milliken, Cesare Casella, Dede Wilson, and Tom Lacalamita it gives you everything you need to make delicious appetizers, entrees, and desserts from some of the worlds best–loved cuisines. Eight minibooks give you easy–to–follow details on the basic ingredients and techniques for each cooking style the perfect way to bring a bit of international flavor to your kitchen.The Dummies WayCoverage of the essentials and beyondExplanations in plain English"Get in, get out" informationThumb tabs and other navigation aidsTear–out cheat sheetA dash of humor and fun

Introduction. Book I: Mexican Cooking. Chapter 1: Understanding Mexican Cooking. Chapter 2: Ingredients for Mexican Cooking. Chapter 3: Mastering a Few Simple Techniques. Chapter 4: Starters, Snacks, and Sides. Chapter 5: The Main Event. Chapter 6: Sweet Endings. Book II: Italian Cooking. Chapter 1: How to Think Like an Italian Chef. Chapter 2: Ingredients for Italian Cooking. Chapter 3: Mastering a Few Simple Techniques. Chapter 4: First Impressions. Chapter 5: The Main Event. Chapter 6: Sweet Endings. Book III: French Cooking. Chapter 1: Inside a French Kitchen: Leave Your Fears and Intimidation at the Door. Chapter 2: Ingredients for French Cooking. Chapter 3: Mastering a Few Simple Techniques. Chapter 4: First Impressions. Chapter 5: The Main Event. Chapter 6: Sweet Endings. Book IV: Greek and Middle Eastern Cooking. Chapter 1: Inside a Greek and Middle Eastern Kitchen. Chapter 2: Ingredients for Greek and Middle Eastern Cooking. Chapter 3: Mastering a Few Simple Techniques. Chapter 4: First Impressions. Chapter 5: The Main Event. Chapter 6: Sweet Endings. Book V: Indian Cooking. Chapter 1: Basics of Indian Cooking. Chapter 2: Masala and Other Must–Have Ingredients. Chapter 3: Mastering a Few Simple Techniques. Chapter 4: Starters, Snacks, and Sides. Chapter 5: The Main Event. Chapter 6: Sweet Endings. Book VI: Chinese Cooking. Chapter 1: How to Think Like a Chinese Chef. Chapter 2: Ingredients for Chinese Cooking. Chapter 3: Mastering a Few Simple Techniques. Chapter 4: Sauces and Dips. Chapter 5: Rice and Noodles. Chapter 6: First Impressions. Chapter 7: The Main Event. Chapter 8: Sweet Endings. Book VII: Japanese Cooking. Chapter 1: Choosing, Cooking, and Enjoying Japanese Food. Chapter 2: Inside the Japanese Kitchen. Chapter 3: Mastering a Few Simple Techniques. Chapter 4: Soups, Salads, and Pickles. Chapter 5: Sushi and Sashimi: They’re Not Just Raw Fish. Chapter 6: Rice and Noodles. Chapter 7: The Main Event. Chapter 8: Sweet Endings. Book VIII: Thai Cooking. Chapter 1: A Taste of Thailand. Chapter 2: Ingredients for Thai Cooking. Chapter 3: Mastering a Few Simple Techniques. Chapter 4: First Impressions. Chapter 5: Noodles. Chapter 6: Curries. Chapter 7: The Main Event. Chapter 8: Sweet Beginnings and Endings. Index.

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