Microwave Cooking for One
Author: Marie T Smith
Cooking for one doesn't have to mean opening a can of soup or living on dry sandwiches and frozen dinners. With the help of a microwave oven and Microwave Cooking for One, the person cooking for himself can easily learn to prepare delicious, satisfying meals in minutes. The recipes in Microwave Cooking for One are ideal for individual cooks, whether they live alone or share busy, modern households. Fresh, appetizing meals can be prepared to satisfy personal preferences while fitting tight schedules. The diet-conscious can resist the temptation to overindulge by following these perfect-for-one recipes. All of the dishes in this cookbook can be completely prepared in the microwave oven, saving the cook the time, money, hassle, mess, and waste so often involved with conventional cooking. Cleanup is a breeze when everything is prepared in the microwave in simple containers and without the oils and fats used in traditional sauteing, frying, and broiling. Inexperienced cooks will be delighted with these easy-to-follow recipes. Coquilles St. Jacques, Chicken Parmesan, Eggs Florentine, Asparagus Soup, Chocolate Custard, and Peach Souffle are all easier to prepare in the microwave. With almost 300 recipes, Microwave Cooking for One offers plenty of possibilities for breakfast, lunch, dinner, and snacks. And when you begin with a recipe for one, it's easy to double or even triple a dish if you need more food to go around. Author Marie Smith emphasizes the importance of using measured portions, careful timing, and the right utensils. A detailed list of the utensils needed and a discussion of common ingredients found in many of the recipes are included. Hints are offered on how to shop for and store ingredients when cooking for one. Uniquely practical, Microwave Cooking for One belongs in nearly every modern kitchen.
Publishers Weekly
Smith's 300-plus recipes rarely take more than a half hour to prepare, and often less than that. Advanced models of microwaves can now brown, saute and roast, as well as boil and steam, for a range of recipes that experienced cooks will appreciate. Neophytes will be helped by the thorough instructions on such basics as soft-boiling eggs. Smith's practical bent is further evidenced by her tips for using leftover raw ingredientsthere's an entire chapter on preserves, relishes and sauces. Her thoroughness fails though when she presents a long list of kitchen utensils that are identified by brand name rather than general description so that one doesn't know whether conventional pots and pans can be substituted. November
New interesting textbook: Emotions in the Workplace or Principles of Economics
The Professional Chef, Study Guide
Author: The Culinary Institute of America CIA
The Professional Chef is among the best-selling titles in Wiley's cooking program and represents the cornerstone book in our publishing partnership with the CIA. This is a multi-million-dollar project with high visibility, high impact, and broad opportunities.
The Study Guide is the only relevant study tool for the material in the latest edition of The Professional Chef. Each chapter in the Study Guide focuses on one chapter in The Professional Chef and highlights the most important information through different study methods. Students can study by reviewing the objectives, suggested study/lecture guide, and/or homework/study questions for each chapter. Homework/study questions include defining key terms, multiple choice/fill in the blank/matching/true or false quizzes, and short answer/essay questions. An answer key is included in the Instructor's Manual.
All the material included in the Study Guide will also be available on Wiley's Higher Education website for students and teachers.
Table of Contents:
Chapter 1. Introduction to the Profession.Chapter 2. Menus and Recipes.
Chapter 3. The Basics of Nutrition and Food Science.
Chapter 4. Food and Kitchen Safety.
Chapter 5. The Americas.
Chapter 6. Asia.
Chapter 7. Europe.
Chapter 8.Equipment Identification.
Chapter 9. Meat, Poultry, and Game Identification.
Chapter 10. Fish and Shellfish Identification.
Chapter 11. Fruit, Vegetable, and Fresh Herb Identification.
Chapter 12. Dairy and Egg Purchasing and Identification.
Chapter 13. Dry Goods Identification.
Chapter 14. Mise en Place for Stocks, Sauces, and Soups.
Chapter 15. Stocks.
Chapter 16. Sauces.
Chapter 17. Soups.
Chapter 18. Mise en Place for Meats, Poultry, and Fish.
Chapter 19. Fabricating Meats, Poultry, and Fish.
Chapter 20. Grilling and Broiling, Roasting and Baking.
Chapter 21. Sautéing, Pan Frying, and Deep Frying.
Chapter 22. Steaming and Submersion Cooking.
Chapter 23. Braising and Stewing.
Chapter 24. Mise en Place for Vegetables and Fresh Herbs.
Chapter 25. Cooking Vegetables.
Chapter 26. Cooking Potatoes.
Chapter 27. Cooking Grains and Legumes.
Chapter 28. Cooking Pasta and Dumplings.
Chapter 29. Cooking Eggs.
Chapter 30. Salad Dressings and Salads.
Chapter 31. Sandwiches.
Chapter 32. Hors d'Oeuvre and Appetizers.
Chapter 33. Charcuterie and Garde Manger.
Chapter 34. baking Mise en Place.
Chapter 35. Yeast Breads.
Chapter 36. Pastry Doughs and Batters.
Chapter 37. Custers, Creams and Mousses.
Chapter 38. Fillings, Frostings, and Dessert Sauces.
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