Cooking Basics For Dummies [Paperback]

Product Details

Paperback: 464 pages
Publisher: For Dummies; 4 edition (January 11, 2011)
Language: English
ISBN-10: 0470913886
ISBN-13: 978-0470913888
Product Dimensions: 9.1 x 7.3 x 1 inches
Shipping Weight: 1.9 pounds (View shipping rates and policies)

Customer Reviews

My idea of the "For Dummies" books is that they are supposedto be for the beginner and not intimidate anyone. As an aboveaverage cook who is regularly asked for a recommendation on where a newcomer to the kitchen should start, I had hoped that this could be my answer. Unfortunately, there is a fatal flaw that make me hesitate and certainly give a disclaimer with any recommendation I might provide.
My biggest reservation has to do with the chapter on equipment. While I will certainly not disagree that I can cook slightly better with better equipment, I also know that you can be a perfectly good cook with 50 cent knives and $5 saucepans. This chapter should have been an appendix - "When you're ready to buy the best tools" instead of such an early chapter. At most the chapter should have contained a discussion about what each item is used for, and stopped there. As it stands, it succeeded mainly in putting off the less experienced cooks I showed it to.
This is a shame, since much of the rest of the book is useful, funny and informative. I have since recommended it to one person with the caveat that they should ignore that chapter until they could afford not to. But most people just starting out can't afford what's in there. (Heck, I'm well beyond starting out and can't afford much of it. Then again, I regularly produce gourmet meals on a $20 set of knives and a $50 set of pans. So can anyone.)
In the end, the author broke what I consider to be the cardinal rule of the "For Dummies" books - MAKE IT ACCESSIBLE. In the end, a $50 knive and a $100 pan are just not accessible and also, not NECESSARY to be a good cook. Learning the skills of cooking can be done on almost ANY equipment (the tops have to seal and the knives have to cut - that's about it). This book made it seem necessary to drop a $1000 or so before you could start boiling water and that's not just inaccessible but intimidating, too.

This book was given to my wife as a wedding gift from a friend of ours. She asked for it so she could better prepare herself for married life even though I prepare all the family meals. She studied the book for two weeks in preperation for my birthday dinner and I must say - everything she cooked came out perfect.
The kitchen may have been a bit messier than normal but by following simple recipes my wife was able to prepare one of teh best meals I've ever eaten. From the salad to the dessert each item was beautifully presented and lovingly prepared.
My only problem with this book was in regards to the equipment needed. As Catering Director at Shepherd College I don't even use many of these items on a full time basis. My recommendation is to read this chapter after you've skimmed the rest of the book and take to heart that the items listed are not nessesarily needed in every kitchen.
Over all a good book with some great recipes. Pick one up and enjoy the new found freedom in the kitchen!