The Complete Idiot's Guide to Cooking—for Guys


Book Description

No more burnt offerings! Whether it’s nachos or crock-pot kielbasa, a party, something quick for the kids’ lunch, a romantic date night, or dinner-for-one, this guy-friendly cookbook features over 230 real-food recipes for everything from vegetables, pasta, and desserts, to leftovers, appetizers, and grilling. Instead of relying on shortcuts, canned food, or unhealthy processed ingredients, it pares down complex cooking instructions, explains basic cooking terms, figures in prep time and cook time, and allots larger portion sizes. • Notes high-salt or high-cholesterol recipes. • Includes more than 230 recipes. • Provides special tips, advice, and recipe construction for beginners, plus bigger portion sizes for hungry men.




Learn to Cook


Book Description

Drawing from a lifetime of cooking, Hilah Johnson (host of the popular internet cooking series, Hilah Cooking) has produced a beginners cookbook for today's young (and young-at-heart) adults. Featuring a casual straightforward style and a focus on fresh, simple recipes "Learn to Cook" will appeal to anyone who loves to eat. Inside you'll find chapters on menu planning, knife skills, shopping, kitchen equipment (including the only three tools you "really" need), and more. Plus, a comprehensive spice chart and over 150 recipes from breakfast to dinner to the snacks in between.




Absolute Beginner's Guide to Cooking


Book Description

Cooking is a simple combination of food, equipment, and techniques that need not be complicated, intimidating, or terribly time-consuming. This book is recipe-based, and is organised to maximise cooking and minimise reading with time-saving tips to make cooking easier. The cooking lessons are the recipes themselves, each with detailed steps to demonstrate the basics of the culinary arts. (Adapted from back cover).




Your Starter Kitchen


Book Description

Organize and set up your kitchen with this practical and easy-to-follow guide to kitchen gear and pantry essentials. Kitchen gadgets. Spices. Pots and pans. It always seems you have either too much stuff in your kitchen—or not enough! How do you know what equipment and food items you really need, versus what you can safely do without? And how do you organize and store it all? Your Starter Kitchen is a highly practical guide to how to equip, stock, and cook in your kitchen—without breaking the bank. Filled with information on what supplies you really need, and which you don’t, this book will help you declutter a busy kitchen, or stock up a new one if you’re just starting out on your own. Learn how to: -Use all the essential utensils everyone should have in their kitchen, from knives to Dutch ovens -Determine which gadgets and high-end items you should splurge on—and which ones you shouldn’t -Buy budget-friendly and healthy ingredients that have a long shelf life for the pantry -Get creative with your kitchen storage and organization if you have limited space -Start cooking and baking in your kitchen with simple and delicious recipes -And so much more! So, whether you have a college dorm kitchen, small or tiny house, or are moving into your forever home and want to pick up any cookbook with confidence, Your Starter Kitchen is the perfect book for you.




How to Cook Everything: The Basics


Book Description

The next best thing to having Mark Bittman in the kitchen with you Mark Bittman's highly acclaimed, bestselling book How to Cook Everything is an indispensable guide for any modern cook. With How to Cook Everything The Basics he reveals how truly easy it is to learn fundamental techniques and recipes. From dicing vegetables and roasting meat, to cooking building-block meals that include salads, soups, poultry, meats, fish, sides, and desserts, Bittman explains what every home cook, particularly novices, should know. 1,000 beautiful and instructive photographs throughout the book reveal key preparation details that make every dish inviting and accessible. With clear and straightforward directions, Bittman's practical tips and variation ideas, and visual cues that accompany each of the 185 recipes, cooking with How to Cook Everything The Basics is like having Bittman in the kitchen with you. This is the essential teaching cookbook, with 1,000 photos illustrating every technique and recipe; the result is a comprehensive reference that’s both visually stunning and utterly practical. Special Basics features scattered throughout simplify broad subjects with sections like “Think of Vegetables in Groups,” “How to Cook Any Grain,” and “5 Rules for Buying and Storing Seafood.” 600 demonstration photos each build on a step from the recipe to teach a core lesson, like “Cracking an Egg,” “Using Pasta Water,” “Recognizing Doneness,” and “Crimping the Pie Shut.” Detailed notes appear in blue type near selected images. Here Mark highlights what to look for during a particular step and offers handy advice and other helpful asides. Tips and variations let cooks hone their skills and be creative.




The Complete Idiot's Guide to Cooking Basics


Book Description

Featuring more than 150 idiot-proof recipes, as well as tips on shopping and cooking, this guide has been revised to include new recipes, an updated Index, an expanded baking section, and expert advice on kitchen techniques and international cooking, such as finding the best international ingredients. Glossary.




Scrivener Absolute Beginner's Guide


Book Description

Far more than a word processor, Scrivener helps you organize and brainstorm even the most complex writing project, bring together your research, and write more efficiently and successfully than ever before. Long available for Mac, there’s now a Windows version, too. Thousands of writers and aspiring writers are discovering this powerful, low-cost tool. Now, there’s an up-to-the-minute, easy guide to the latest versions of Scrivener for both Mac and Windows: Scrivener Absolute Beginner’s Guide. Written by working novelist and experienced computer book author Jennifer Kettell, this guide doesn’t just present features and menus: it presents Scrivener in the context of your creative workflow, so you can make the most of this amazing software. Kettell draws on years of Scrivener experience and private tutoring to help you use Scrivener in both fiction and non-fiction projects, including screenwriting and academic writing. This book is as authoritative as it gets. Kettell not only wrote it in Scrivener: screen captures show her work in progress, and identify powerful ways to use Scrivener to improve productivity. Her book has been tech edited by the Literature & Latte software team member who serves as main liaison for the Scrivener Windows product to ensure that the Windows version is covered as thoroughly as the Mac version. You’ll learn how to: · Integrate Scrivener into your own personal workflow · Get to know Scrivener’s interface and customize it to your workstyle · Write, organize, storyboard, plot, and edit your document · Create custom templates to manage manuscripts, brainstorming, and research · Use keywords and metadata to keep track of complex projects · Track your progress and backing up your work · Generate a completed manuscript · Create an e-book from your manuscript · Discover new uses for Scrivener Throughout, Kettell clearly identifies differences between the Mac and Windows versions of Scrivener, so you’re never frustrated by searching for a feature that isn’t there. Scrivener Absolute Beginner’s Guide is simple, clear, non-technical, and written from the viewpoint of a professional writer for other writers. It’s the Scrivener guide thousands of writers have been waiting for.




Project 2013 Absolute Beginner's Guide


Book Description

Make the most of Project 2013—without becoming a technical expert! This book is the fastest way to take control of Project 2013, and use it to efficiently manage every phase of your project, from up-front planning through project completion and post-mortems. Even if you’ve never used Microsoft Project before, this book will show you how to do what you want, one incredibly clear and easy step at a time. Project 2013 has never, ever been this simple! Who knew how simple Project® 2013 could be? This is the easiest, most practical beginner’s guide to running real projects with Project 2013... simple, reliable instructions for doing everything you really want to do! Here’s a small sample of what you’ll learn: • Master today’s best project management techniques • Use Project 2013 to solve many key project management problems • Master Project’s revamped interface, from Start screen to Backstage • Leverage Project 2013’s best new features in your day-to-day work • Get comfortable with the Project Window and its powerful views • Set up realistic project schedules and calendars • Add new tasks, dependencies, and resources • Create budgets, track costs, and quickly resolve cost overruns • Smoothly reflect changes in your project • Report on progress, from completed work to anticipated finish dates • Strengthen decision-making with dashboards, plans, and timelines • Streamline processes by integrating Project with SharePoint and Office • Securely share project data with team participants and stakeholders • Improve efficiency by customizing Project’s interface to your needs • Coherently manage complex project portfolios • Extend project management to smartphones, tablets, and the cloud Brian Kennemer, Microsoft MVP for Project and Project Server, has worked with Project since 1997. He served on the Microsoft Consulting Services Global Enterprise Project Management team for five years, and has helped several Microsoft Partners design and deploy Project Server-based systems. Sonia Atchison has worked with Microsoft Project since 1999. In 2006, she joined Microsoft’s writing team, producing extensive help content, videos, and content for Office.com and TechNet.




Five Ingredients, Ten Minutes


Book Description

Cook up a storm in the kitchen every day. Delicious AND healthy food, using five ingredients, and just ten minutes cooking time. Make midweek meals, simple, quick and healthy with Five Ingredients, Ten Minutes. It is designed to come to the rescue when the 'What's for dinner?' question crosses your mind. From vegetable white bean stew to lamb fillet with fresh mint and hummus to creamed spinach with chickpeas to French toast with raspberry sauce, with Jules Clancy cooking quickly at the end of a long day shouldn't be a difficulty any more! Jules Clancy trained as a food scientist, before working for Kellogg, a wine company, and then as a designer of chocolate biscuits and cookies. She's is now a full-time blogger, with a virtual cookery school specialising in quick and easy, simple food. 'Cause for major celebration' Telegraph




Washoku


Book Description

In 1975,Gourmet magazine published a series on traditional Japanese food —the first of its kind in a major American food magazine — written by a graduate of the prestigious Yanagihara School of classical cuisine in Tokyo. Today, the author of that groundbreaking series, Elizabeth Andoh, is recognized as the leading English-language authority on the subject. She shares her knowledge and passion for the food culture of Japan in WASHOKU, an authoritative, deeply personal tribute to one of the world's most distinctive culinary traditions. Andoh begins by setting forth the ethos of washoku (traditional Japanese food), exploring its nuanced approach to balancing flavor, applying technique, and considering aesthetics hand-in-hand with nutrition. With detailed descriptions of ingredients complemented by stunning full-color photography, the book's comprehensive chapter on the Japanese pantry is practically a book unto itself. The recipes for soups, rice dishes and noodles, meat and poultry, seafood, and desserts are models of clarity and precision, and the rich cultural context and practical notes that Andoh provides help readers master the rhythm and flow of the washoku kitchen. Much more than just a collection of recipes, WASHOKU is a journey through a cuisine that is rich in history and as handsome as it is healthful. Awards2006 IACP Award WinnerReviews“This extensive volume is clearly intended for the cook serious about Japanese food.”—Minneapolis Star Tribune“. . . scholarly, yet inspirational . . . a foodie might just sit back and read for sheer enjoyment and edification.”—Milwaukee Journal Sentinel