cooking games
Cooking
Cooking
Can you recommend a good cook book for someone who doesn't like cooking and is rubbish at it?
I really want to get enthusiastic about cooking but I think the cooking gene passed me by.
I'd like a book with lots of pictures and detailed step by step instructions so that I can't go wrong.
Thank you and sorry Carl for openly admitting this, don't hate me!!!
I am in the UK and I do have a DS!
Thanks Carl, I'll be able to cook you dinner now x
Phil, are you suggesting I just get takeaways?
Sir Alan, could you rustle me up something delicious?
Good Housekeeping: Step-by-step Cookbook: Over 650 Easy-to-follow Techniques and Triple-tested Recipes.
£16.83 plus postage
Got 3 5star reviews...might be worth a look
Cook Your Food With Dry Heat
Cooking with dry heat includes broiling, pan broiling, roasting, and baking; but, whichever of these processes is used, the principle is practically the same. In these processes the food is cooked by being exposed to the source of heat or by being placed in a closed oven and subjected to heated air. When dry heat is applied, the food to be cooked is heated to a much greater temperature than when moist heat is used.
BROILING.--The cooking process known as broiling consists in exposing directly to the source of heat the food that is to be cooked; that is, in cooking it over or before a clear bed of coals or a gas flame. The aim in broiling is to retain the juices of food and develop flavor. As it is a quick method, foods that are not tender, as, for example, tough meats, should not be broiled, because broiling does not help to render their fibers more tender. In applying this cooking process, which is particularly suitable for tender portions of meat and for young fowl, the food should be exposed to intense heat at first in order to sear all surfaces quickly and thus retain the juices. At the beginning of the cooking, the article that is being broiled should be turned often; then, as soon as the outside is browned, the heat should be reduced if possible, as with a gas stove, and the article allowed to cook until done. If the broiling is done over coals, it is necessary to continue the turning during the entire process. While broiling produces an especially good flavor in the foods to which it is applied, provided they are not tough, it is not the most economical way of cooking.
. PAN BROILING.--Pan broiling is an adaptation of the broiling method. It consists in cooking food in a sissing-hot pan on top of the stove without the use of fat. In this process the surfaces of the steak, chop, or whatever the food may be, are quickly seared, after which the article is turned frequently and cooked more slowly until done. The object of pan broiling is the same as that of broiling, and it is resorted to, as a rule, when the fire is not in the right condition for broiling.
ROASTING.--Originally, the term to roast meant to cook before a fire, because, before the time of stoves, practically all food was cooked in the fireplace. Food that was to be roasted was placed before the fire in a device that reflected heat, this device being open on the side toward the fire and closed on that toward the room. The roast was suspended in this device, slowly turned, and thus cooked by radiant heat--that is, heat given off in the form of direct rays--the principle being the same as that of broiling, but the application different. Nowadays, the term roasting is almost universally applied to the action of both hot air and radiant heat. However, much of what is called roasting is in reality baking. Foods cooked in the oven of an ordinary coal or gas range are really baked, although they are said to be roasted, and a covered roasting pan is a misnomer. Food must be exposed to the air in the process of cooking if it is to be roasted in the true sense.
It may be well to note that successful roasting or broiling depends more on the shape of the article to be roasted or broiled than on its weight. For this reason, thick, compact cuts of meat are usually selected for roasting and thin cuts for broiling. Good results also depend very much on the pan selected for the roasting process. One of the great aims in cooking should be to save or conserve all the food possible; that is, if by one process less waste in cooking results, it should be chosen rather than one that will result in loss at the end of the cooking process.
BAKING.--By baking is meant cooking in a heated oven at temperatures ranging from to degrees Fahrenheit. As the term baking is frequently used in a wrong sense, the actual conditions of the process should be thoroughly understood. In both broiling and the original method of roasting, the heat is applied directly; that is, the food is exposed directly to the source of heat. Actual baking differs from these processes in that it is done in a closed oven or by means of heated air. Starchy foods, such as bread, cakes, and pastry, are nearly always baked, and gradually other foods, such as meats, fish, and vegetables are being subjected to this method of cooking. In fact, persons who are skilled in cooking use the oven more and more for things that they formerly thought had to be cooked in other ways. But the name that is applied to the process depends somewhat on custom, for while meat that is cooked in the oven is really baked, it is usually termed roasted meat. It seems strange, but it is nevertheless true, that ham cooked in the oven has always been termed baked, while turkey cooked in exactly the same way is said to be roasted.
 Cooking List Price: Sale Price: $26.40 You save: $13.60 (34%)  Eligible for free shipping!Availability: Usually ships in 24 hours See Reviews For This Product DescriptionIn an era of outfitted home kitchens and food fascination, it's no wonder home cooks who never learned the fundamentals of the kitchen are intimidated. Twenty years ago, James Peterson could relate, and so he taught himself by cooking his way through professional kitchens and stacks of books, logging the lessons of his kitchen education one by one. Now one of the country's most revered cooking teachers, Peterson provides the confidence-building instructions home cooks need to teach themselves to cook consistently with ease and success. COOKING is the only all-in-one instructional that details the techniques that cooks really need to master, teaches all the basic recipes, and includes hundreds of photos that illuminate and inspire. Put simply, Cooking is a revelation. No other cookbook so deftly illustrates as broad a scope of classic culinary methods and flavors as you'll find here. As a veteran chef and award-winning cookbook author, James Peterson is uniquely qualified to take food lovers into the modern kitchen and turn them into passionate, precise, intuitive cooks. What's most impressive about a book of this breadth and size (540 pages and 600 recipes, brought to life with 1500 vivid color photographs) is how accessible and fun it is to read. Every recipe in Cooking sings with a deep knowledge of the ingredients at hand, encouraging cooks not just to follow the recipe but to really understand and relish in the process, and the result is a terrific turn-to reference for any cook seeking inspired instruction. --Anne Bartholomew Luscious Recipes from Cooking Artichoke and Toasted Walnut Salad Braised Short Ribs Classic French Apple Tart Features
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 Maxam® 12pc Kitchen Cooking Tool (Utensil) Set List Price: Sale Price: $18.45 You save: $20.25 (52%) Eligible for free shipping!Availability: Usually ships in 24 hours See Reviews For This Product DescriptionMaxam® 12pc Kitchen Tool SetLimited lifetime warranty. $86.88 Open Stock Value. Gift boxed.Suggested Retail Price : $39.95 Features
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 Paula Deen 19-Piece Kids Baking Set List Price: Sale Price: $22.41 You save: $2.58 (10%) Eligible for free shipping!Availability: Usually ships in 24 hours See Reviews For This Product Description"Get in the kitchen with your favorite little ones and start cooking and baking today! This set has real tools for little chefs so the kids in your life can share in the joy of cooking. I know you'll enjoy the time together as much as I do." Best dishes -Paula Deen. Features
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 Joy of Cooking: 75th Anniversary Edition - 2006 List Price: Sale Price: $21.00 You save: $14.00 (40%) Eligible for free shipping!Availability: Usually ships in 24 hours See Reviews For This Product DescriptionWhen the last edition of the Joy of Cooking appeared in 1997, it was a chef-centric, rarified global ingredient kind of moment. And now, 1997 seems very far away. This country is in an economically wobbly, terror-filled time where Americans have kept close to home both literally and figuratively. The 75th Anniversary Edition of the Joy of Cooking -- as it has always done -- speaks to the time it is published into. This Joy has come full circle from 1997 with a huge emphasis on American home cooking. We are not chasing the authentic Oaxacan enchilada here -- we have cheese, chicken, and beef. We have returned the casserole; included slow cooker recipes; restored chapters on jams, jellies, pickles, ice cream, and drinks. There is an eye to economy with expanded discussions on how to get the best out of tougher cuts of meat; the art of leftovers; and keeping household stock. With 500 completely new recipes and hundreds of recipes long edited out of previous editions, this is a brand-new, best-loved Joy of Cooking that rejoices in the cooking of the country that made it the bestselling cookbook of all time -- America. BACK TO BASICS The perfect boiled egg*fluffy rice*pancakes light as air*choosing the perfect cut of meat* no fail cakes* knife skills* vegetables for every meal*cooking with fresh herbs*how to cook fish*roast chicken with crispy skin*fresh salads and homemade dressings*crisp fritters, fries, and onion rings* casserole cooking*finding the right sauce for the pasta*easy homemade pie dough*simple stock making*chewy and cakey cookies and brownies*quick pan sauces for meats BRAND NEW A return to the American classics from enchiladas and chop suey to velvet cake and mud pie* all new illustrations*rich new soups*more grilling recipes*homemade ice cream and sorbet*slow cooker recipes*complete new grains*food for a crowd*how to freeze ingredients, dishes and entire meals*beverages and party drinks for entertaining and family meals* making jellies, jams and preserves* how to can fruits and vegetables*quick suppers*brining meats and shellfish RETURN TO REFERENCE Cutting-edge nutritional information*Expanded Know Your Ingredients*More information about storing and keeping foods*more menu planning*new illustrations of techniques*new sections on high altitude baking and cooking*cooking with wine and spirits*stocking your pantry*buying the right equipment*expanded index*botanical information*ingredient substitutions*expanded information on fish and game*entertaining how-to from supper clubs to children's parties The much anticipated 75th anniversary edition of Irma Rombauer's kitchen classic Joy of Cooking promises to be as indispensable as past editions of this generational favorite. In addition to hundreds of brand-new recipes, this Joy is filled with many recipes from all previous editions, retested and reinvented for today's tastes. Take the new Joy for a test-run in the kitchen with these featured recipes for Roast Brined Turkey and Apple Pie, and watch a video demonstration for their recipe for 10-in-One Cookies. And read on for celebrity chef "Odes to Joy," Joy timeline, and Joy trivia. Odes to Joy "Great cookbooks are not just collections of interesting recipes. They are, first and foremost, books that tell a story, the story of how people lived and cooked at a particular point in time. They reveal, to borrow an expression from James Beard, their delights and prejudices, their view of the social order, their appetite for serving others food that meets the expectations of their social class. Food can be anything and everything from fuel to an object of intellectual curiosity to full-bore hedonism that transports the mind and body far from the dinner table with just one overwhelming bite. I started cooking out of an early edition of Joy when I was only 7 years old. I remember making a basic chocolate cake with 7-minute frosting. The cake turned out fine, but the frosting resembled gruel and was my introduction to the importance of following a recipe to the letter. Evidently my lack of patience and precision had led me astray. But after that first brush with culinary failure, Joy led me to many, many successes over the years; more to the point, I became enamored of Ms. Rombauer's voice, the matter-of-fact charm that led her to suggest "stand facing the stove" as a sensible first step in any recipe. The amateur but highly evolved enthusiasm that Irma Rombauer brought to the world of home cooking was a breath of fresh air after the slightly earlier era of culinary dowagers Fannie Farmer, Mrs. Beaton, and Marion Harland. To those pillars of culinary wisdom, recipes were shorthand for cooks who had spent a lifetime in the kitchen. A pie pastry recipe might be written as "make a paste." But Ms. Rombauer was there to hold our hands, to put food in a social context and give it attitude, energy, and meaning in a world where food was leaping past the narrow formality of the Victorian age. For all of our worldly knowledge about ingredients and culinary custom, few cookbook authors have managed to perfectly capture, without artifice or self-conscious chatter, the vernacular of an age. Irma Rombauer introduced us to a room in our home--the kitchen--that was to become a place of enjoyment, not just one of backbreaking labor. She represented the essence of the new American experience, which suggested that everything in life could be transformed into pleasure with nothing more than the proper attitude. And what better way to celebrate this new age than to have a smashing cocktail party with the perfect hors d’oeuvres? The original Joy of Cooking was mind over matter, the perfect mix of attitude and function. Even as times have changed, the Joy stands out as a watershed volume, a book that speaks to the very heart of who we want to be in the kitchen: producers of our own story, directors of the good American life. And, according to Ms. Rombauer, all we have to do is take that first easy step and "stand facing the stove." --Christopher Kimball, founder and editor of Cook's Illustrated "I'm often asked to pick my favorite cookbook. Considering that there are over 3,000 cookbooks published each year, it's a daunting task to try to narrow them down. Speaking as a chef who never went to cooking school, I've been enthralled by certain cookbooks, immersing myself from cover to cover and learning about exotic cuisines from all over the world. But for just plain basic information, both the original and revised Joy of Cooking are still my bibles. I can't tell you how many times my wife Jackie and I have thumbed through the stained and broken-backed copy of Joy in our home kitchen, looking for our favorite angel food cake recipe, our favorite skillet corn bread, our favorite fluffy biscuits, and crisp waffles, and on and on. It's tough to picture my family table--or, in fact, the American table--without a well-worn copy of Joy of Cooking in the background." " --Tom Douglas, author of I Love Crab Cakes! "I highly recommend this book as a must-have in your kitchen. Chock full of great information, this book takes all of the guess work out and leaves no stone unturned." --Paula Deen, author of Paula Deen Celebrates! "In our kitchen, Joy of Cooking is a tool as indispensable as the chef's knife, the scale, the whisk. We actually own two copies--a shelf-copy for reading, and one whose sauce-splattered, dog-eared pages bear witness to just how much joy we get from Joy." " --Matt Lee and Ted Lee, authors of The Lee Bros. Southern Cookbook "Joy of Cooking is the ultimate reference guide that I have been using for years. It's timeless and packed with perfect recipes for the home cook that stands up to the test of time." --Tyler Florence, author of Tyler's Ultimate "Joy of Cooking is a book I turn to whenever I have a question about food or cooking. The new edition is the combined effort of some of the best cooks writing today; I know I can trust its information. And trust is, to my mind, the essential quality of all great cookbooks." --Sally Schneider, author of The Improvisational Cook "When Andrew first contemplated becoming a chef in the 1980s, he asked two Boston chefs of his acquaintance what books he should read. Each independently recommended Joy of Cooking as THE classic with reliable recipes for just about everything. (The second chef urged him to look for an early copy for the sheer entertainment value of reading how to cook a possum.) A decade later, when we interviewed 60 of America’s leading chefs for our first book Becoming a Chef, we asked them the same question--and again Joy was one of their five most recommended books. In fact, we recommend buying two copies, like we did: we keep our chocolate-smudged copy of Joy in our kitchen, and a reading copy on our bookshelves." --Andrew Dorenburg and Karen Page, authors of What to Drink with What You Eat "Our Joy of Cooking is dog-eared, flour dusted, chocolate smudged, oil spattered, and easily the most used cookbook on the shelf. The staggering amount of information in the book taught us the basics when we were in our teens and has informed our cooking for the decades since. We wish we had written it!" --Johanne Killeen and George Germon, authors of On Top of Spaghetti "I received a copy of Joy of Cooking in my late teens. I have treasured the cookbook ever since and still use it frequently as a reference. In the late 80's I was asked to represent American Cooking in Italy. I cooked all over the country for 2 months. The only book I took was Joy of Cooking. When ingredients that I had ordered did not show up and I had to totally wing it, I used this book to get me out of a few jams--like what the proportions are to make your own baking powder! If I could have only one cookbook--other than my own of course!--it would be Joy of Cooking–-as it is the bible of American cooking" --Kathy Casey, author of Kathy Casey's Northwest Table "I have purchased Joy of Cooking for all my restaurant libraries as well as my own. The recipes always work--always--and the informational chapters are accurate, to the point, and incredibly helpful--couldn’t live with out it!!" --Cindy Pawlcyn, author of Big Small Plates A Brief History ofJoy • 1930: The United States stock market crashes creating the great depression. • 1931: Irma Rombauer takes $3,000, the modest legacy her husband leaves at his death, and she self-publishes the first Joy of Cooking. She is 54 years old. • 1932: Irma tries to sell her book to a commercial publisher, Bobbs-Merrill of Indianapolis, IN, and is rejected. • 1933: Prohibition is repealed and Adolf Hilter becomes to Chancellor of Germany. • 1935: Bobbs-Merrill receives another submission of the Joy of Cooking from Irma. This version is not the self-published book but a revision, typed and bound in 15 notebook binders. • 1936: March 26 is the publication date for the first commercial Joy of Cooking. The first print run is 10,000 copies and the book costs $2.50. • 1937: The Golden Gate Bridge is completed in San Francisco and Gone with the Wind, a Scribner book, wins the Pulitzer Prize. • 1939: Bobbs-Merrill publishes Irma Rombauer's book Streamlined Cooking, a cookbook dedicated to convenience foods. The book is not a commercial success. • 1940: Freeze-drying is invented. • 1941: Pearl Harbor is attacked and America enters World War II. • 1943: The bestselling "wartime" edition of Joy of Cooking is published which includes how to creatively deal with the food rationing during World War II. • 1946: A "post-war" edition is printed with very few changes. • 1947: The microwave oven is invented. • 1951: Marion Rombauer Becker joins her mother Irma as co-author of this edition. • 1955: Gunsmoke debuts on CBS. • 1961: John F. Kennedy is inaugurated as the President of the United States. • 1962: Irma Rombauer dies in her native St. Louis. The sixth edition of Joy of Cooking is published. • 1963: The French Chef with Julia Child debuts on public television. • 1969: Neil Armstrong and Buzz Aldrin become the first to walk on the moon. • 1970: The Beatles break up. • 1974: President Nixon resigns and Stephen King’s Carrie is published. • 1975: The first--and last--edition of Joy of Cooking that is completely Marion Rombauer Becker's work is published. • 1979: Margaret Thatcher becomes the Prime Minister of Great Britain. • 1980: The median household income in the United States is $19,074 and it seems the entire country is playing PacMan. • 1981: The first genetically engineer plant--the Flavr Savr tomato--is approved for sale. • 1984: Coca-Cola changes its 99-year-old formula and launches New Coke. • 1990: East and West Germany unite. • 1997: After a more than a two decade hiatus, the eighth edition of Joy of Cooking is published by Scribner with Ethan, Marion's son, at the helm. • 2006: A new edition of Joy of Cooking, based on the writing and structure of the 1975 edition, is published to celebrate the 75th anniversary of Irma Rombauer's self-published cookbook. Joy Trivia • For the 75th anniversary edition, 4,500 recipes were tested that used a total of 400 pounds of butter, 300 quarts of milk, 485 pounds of red meat, and 275 pounds of fish and shellfish. • The average age of a recipe tester working on the 75th anniversary edition was 46.7 years. • Recipe testers spend 8,798 hours testing recipes and techniques for the latest edition. • The knife was the first cutlery invented, followed by the spoon, and, much later, the fork (11th century A.D.). • Caffeine is the most widely used behavior-changing chemical ingested worldwide. • Eating cheese slows the decay of teeth. • A light coating of oil speeds cooking and improves flavor of most grilled foods. • Some of the most requested recipes from past Joy of Cooking editions include Chicken Marengo, Chocolate Cake (also known as the "Rombauer Special"), and Golden Glow Gelatin Salad. • Ice is considered one of the most important ingredients in making drinks. • Popsicles, baby back ribs, smoothies, and power bars are just a few of the recipes making their debut in the 2006 anniversary edition. • The 2006 Joy of Cooking has instructions on using natural ingredients to color Easter eggs: beets for pink; chopped red cabbage for blue; tumeric for yellow; and the skins of 12 red onions for orange to burnt orange. • Slow cooker recipes are included in the 2006 Joy for the first time. 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 Playful Chef Deluxe Cooking Kit for Ages 3-5 Years Sale Price: $33.99 Eligible for free shipping!Availability: Usually ships in 24 hours See Reviews For This Product DescriptionLooking to have some fun with your kids and teach them the joy of cooking? The Playful Chef Kids Cooking Kits will help you tap into your kids' eagerness to help in the kitchen. These kids cooking kits provide the nutritional know-how, kid-sized cooking tools, and fun recipes you'll need to get your little one cooking! We can't think of a better Chocolate Cake Moment than to have fun in the kitchen making Chocolate Mountain Lava Cakes (recipe included in kit.) The Playful Chef Kids Cooking Kits contain hands-on lessons in kitchen safety, age-appropriate cooking skills, science, measuring, nutrition, seasonings, clean up, and the fun of eating and sharing what you create. The kids cooking kits include:?5 delicious, easy-to-follow laminated recipe cards that follow a ten-system plan complete with helpful illustrations and color-coding ?An overview of how to teach your child in the kitchen ?Child sized cooking tools: whisk, spoon, spatula, pastry brush, mixing bowl, timer, baking pan, and safety scissors. Tools are all dishwasher safe. ?A cool, red tool belt apron for easy tool storage and handy access that is adjustable for all sizes ?A set of color-coded measuring spoons ?A set of color-coded measuring cups ?A kid-sized baking pan for baking special treats ?A kid-sized mixing bowl for mixing magic Features
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 Healthy Cooking for Two (or Just You): Low-Fat Recipes with Half the Fuss and Double the Taste List Price: Sale Price: $12.01 You save: $6.98 (37%) Eligible for free shipping!Availability: Usually ships in 24 hours See Reviews For This Product Description* More than 200 creative, low-fat recipes for today's smaller households* Unique two-column recipe format for hassle-free preparation* Tips on shopping for one or two, and streamlining your kitchen* Full nutrient analysis with every recipe* Special chapter of delicious, no-fuss menus* Plenty of 30-minute recipes-- plus meatless meals, divine desserts, tip-packed boxes and more |
 Step2: Cooking Essentials 20-Piece Baking Set Sale Price: $24.95 Eligible for free shipping!Availability: Usually ships in 1-2 business days See Reviews For This Product Description2 years & up. Introduce aspiring chefs to the essence of gourmet baking with this authentic looking 20 piece bakeware set. Made of high quality wood, stainless steel, plastic and fabric, this set includes wooden pastry board, rolling pin, pastry wheel, pastry brush, spoon & spatula, stainless mixing bowl, bear shaped cake pan, loaf pan, 3 cookie cutters, oven mitt, pot holder, measuring spoons, and measuring cups. Dishwasher safe. Features
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 On Food and Cooking: The Science and Lore of the Kitchen List Price: Sale Price: $24.96 You save: $15.04 (38%) Eligible for free shipping!Availability: Usually ships in 24 hours See Reviews For This Product DescriptionHarold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout this new edition are: Traditional and modern methods of food production and their influences on food quality The great diversity of methods by which people in different places and times have prepared the same ingredients Tips for selecting the best ingredients and preparing them successfully The particular substances that give foods their flavors and that give us pleasure Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food. A classic tome of gastronomic science and lore, On Food and Cooking delivers an erudite discussion of table ingredients and their interactions with our bodies. Following the historical, literary, scientific and practical treatment of foodstuffs from dairy to meat to vegetables, McGee explains the nature of digestion and hunger before tackling basic ingredient components, cooking methods and utensils. He explains what happens when food spoils, why eggs are so nutritious and how alcohol makes us drunk. As fascinating as it is comprehensive, this is as practical, interesting and necessary for the cook as for the scholar. Features
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 Cooking Light Cook's Essential Recipe Collection: Slow Cooker: 57 essential recipes to eat smart, be fit, live well (the Cooking Light.cook's ESSENTIAL RECIPE COLLECTION) List Price: Sale Price: $12.21 You save: $5.74 (32%) Eligible for free shipping!Availability: Usually ships in 24 hours See Reviews For This Product DescriptionBeautiful to display and practical to use, Slow Cooker is truly a godsend for time-challenged cooks who want to prepare healthy, tasty, and satisfying meals but don’t have hours to spend hovering over their stoves. Replete with all the high standards that have made Cooking Light a trusted favorite, this new edition provides over 58 beautifully photographed recipes with useful, easy-to-follow instruction. Features
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