The Resource Cooking Basics For Dummies, (electronic resource)

Cooking Basics For Dummies, (electronic resource)

Label
Cooking Basics For Dummies
Title
Cooking Basics For Dummies
Creator
Contributor
Subject
Language
eng
Summary
The majority of people don't know where to start when it comes to cooking a successful meal. Packed with easy-to-follow guidelines and recipes, this full-colour, hardback, spiral-bound edition of Cooking Basics For Dummies helps novice chefs navigate the kitchen and learn staple cooking techniques. The lay-flat binding is the ideal format for the kitchen environment and the full-colour photos throughout show readers what they can expect to achieve from their efforts. Cooking Basics For Dummies includes:Choosing the right tools and stocking your pantryThe essential cooking techniques - boiling
Member of
Cataloging source
EBLCP
Dewey number
641.5
Index
no index present
LC call number
TX714 .M549 2011
Literary form
non fiction
Nature of contents
dictionaries
Series statement
EBSCO eBooks
Target audience
adult
Cooking Basics For Dummies, (electronic resource)
Label
Cooking Basics For Dummies, (electronic resource)
Link
http://ezproxy.ae.talonline.ca/login?url=http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=465262
Publication
Related Contributor
Related Location
Related Agents
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Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
  • Cover; Table of Contents; Title Page; Introduction; Part I: Go On In -- It's Only the Kitchen; Chapter 1: Cooking with Confidence; Chapter 2: Gathering the Tools You Need; Chapter 3: The Bare Necessities: Stocking Your Store Cupboard; Part II: Know Your Techniques; Chapter 4: Boiling, Poaching, and Steaming; Chapter 5: Sautéing; Chapter 6: Braising and Stewing: Now That's Home Cooking; Chapter 7: The House Smells Delicious: Roasting and Grilling; Chapter 8: Creating Sensational Sauces; Part III: Expand Your Repertoire; Chapter 9: The Amazing Egg; Chapter 10: Stirring Up Soup-er Homemade Soups
  • Chapter 11: All Dressed Up: Salads and DressingsChapter 12: Pastamania; Chapter 13: One-Pot Meals; Chapter 14: Sweet Somethings; Part IV: The Part of Tens; Chapter 15: Ten (Or so) Herbs You Should Know; Chapter 16: Ten (Or so) Spices You Should Know; Chapter 17: Ten Ways to Think Like a Chef; Appendix: Glossary of (Nearly) 100 Common Cooking Terms
Control code
ocn742333136
http://library.link/vocab/cover_art
https://secure.syndetics.com/index.aspx?isbn=9781119996910/LC.GIF&client=780-496-1833&type=xw12&upc=&oclc=%28Sirsi%29%20ebs742333136
Dimensions
unknown
http://library.link/vocab/discovery_link
{'EPLMNA': 'https://epl.bibliocommons.com/item/show/1187177005'}
Extent
1 online resource (463 pages)
Form of item
online
Isbn
9781119996910
Isbn Type
(electronic bk.)
Media category
computer
Media MARC source
rdamedia
Media type code
c
Specific material designation
remote
System control number
  • (Sirsi) ebs742333136
  • (Sirsi) ebs742333136
  • (CaAE) ebs742333136
  • (OCoLC)742333136

Library Locations

    • Stanley A. Milner (Downtown)Borrow it
      7 Sir Winston Churchill Square, Edmonton, AB, T5J 2V4, CA
      53.542897 -113.48975860000002
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