COOKERY FOR BEGINNERS

Whether you are a newbie in the kitchen looking to expand your repertoire of cooking techniques or just desirous of more recipe options a good cookbook that spells out the steps involved in preparing the dishes is a must have. You will find this book doing exactly as described above. There are some cooks – my mother is one of them – who don’t need a cookbook to come up with a delicious recipe because they have the talent and skill to create their own. And then there are cooks like me; easily able to follow a recipe in a cookbook and turnout tasty preparations but not so good at thinking up new recipe ideas on my own. I don’t want to spend too much time figuring out complicated techniques hunting down exotic ingredients or dancing around the stove. If you share this kitchen philosophy you will enjoy following this book; it will make it easy for you to turn out delicious recipes even if you don’t possess the skill-set of a TOP CHEF. Contents: Unit – I : Getting Acquainted 1. Know Your Way Around . . 5. Cleanliness . . 10. An Ideal Kitchen 11. Terms You Should Know Unit – II : Getting Ready 1. Precooking Process . . 5. Setting the Table . . 10. Cooking Queries Unit – III : Start Up 1. Bachelor Cooking . . 5. E ggs on Plate . . 10. Sugary Sweets 11. Add-ons Unit– IV : Hands on Cooking or Chefs Special 1. Beverages/Drinks . . 6. Vegetables (Gravy) . . 10. Rice 11. Basic Breads 12. Salads 13. Raita 14. Desserts Unit – V Special Cuisines 1. Mughlai Cuisine . . 5. Thai Cuisine . . 10. Street Food . . 15. Breads 16. Desserts and Puddings Unit – VI: Great Combos 1. Planning a Meal 2. Breakfast 3. Lunch/Dinner 4. Tiffin Annexures–1 Conversion of Measurement Annexure–2 Calorific Values Annexure–3 Cholesterol Content of Animal Foods Annexure–4 Fat contents of Commonly used Vegetable Oils and Ghee Annexure–5 Nutritive Value of Foods Annexure–6 Glossary of Food Items