Cooking Around the World All-in-One For DummiesISBN: 978-0-7645-5502-2
Paperback
744 pages
March 2003
 This is a Print-on-Demand title. It will be printed specifically to fill your order. Please allow an additional 10-15 days delivery time. The book is not returnable.
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Book I: Mexican Cooking.
Chapter 1: Understanding Mexican Cooking.
Chapter 2: Ingredients for Mexican Cooking.
Chapter 3: Mastering a Few Simple Techniques.
Chapter 4: Starters, Snacks, and Sides.
Chapter 5: The Main Event.
Chapter 6: Sweet Endings.
Book II: Italian Cooking.
Chapter 1: How to Think Like an Italian Chef.
Chapter 2: Ingredients for Italian Cooking.
Chapter 3: Mastering a Few Simple Techniques.
Chapter 4: First Impressions.
Chapter 5: The Main Event.
Chapter 6: Sweet Endings.
Book III: French Cooking.
Chapter 1: Inside a French Kitchen: Leave Your Fears and Intimidation at the Door.
Chapter 2: Ingredients for French Cooking.
Chapter 3: Mastering a Few Simple Techniques.
Chapter 4: First Impressions.
Chapter 5: The Main Event.
Chapter 6: Sweet Endings.
Book IV: Greek and Middle Eastern Cooking.
Chapter 1: Inside a Greek and Middle Eastern Kitchen.
Chapter 2: Ingredients for Greek and Middle Eastern Cooking.
Chapter 3: Mastering a Few Simple Techniques.
Chapter 4: First Impressions.
Chapter 5: The Main Event.
Chapter 6: Sweet Endings.
Book V: Indian Cooking.
Chapter 1: Basics of Indian Cooking.
Chapter 2: Masala and Other Must-Have Ingredients.
Chapter 3: Mastering a Few Simple Techniques.
Chapter 4: Starters, Snacks, and Sides.
Chapter 5: The Main Event.
Chapter 6: Sweet Endings.
Book VI: Chinese Cooking.
Chapter 1: How to Think Like a Chinese Chef.
Chapter 2: Ingredients for Chinese Cooking.
Chapter 3: Mastering a Few Simple Techniques.
Chapter 4: Sauces and Dips.
Chapter 5: Rice and Noodles.
Chapter 6: First Impressions.
Chapter 7: The Main Event.
Chapter 8: Sweet Endings.
Book VII: Japanese Cooking.
Chapter 1: Choosing, Cooking, and Enjoying Japanese Food.
Chapter 2: Inside the Japanese Kitchen.
Chapter 3: Mastering a Few Simple Techniques.
Chapter 4: Soups, Salads, and Pickles.
Chapter 5: Sushi and Sashimi: They’re Not Just Raw Fish.
Chapter 6: Rice and Noodles.
Chapter 7: The Main Event.
Chapter 8: Sweet Endings.
Book VIII: Thai Cooking.
Chapter 1: A Taste of Thailand.
Chapter 2: Ingredients for Thai Cooking.
Chapter 3: Mastering a Few Simple Techniques.
Chapter 4: First Impressions.
Chapter 5: Noodles.
Chapter 6: Curries.
Chapter 7: The Main Event.
Chapter 8: Sweet Beginnings and Endings.
Index.
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