Cooking and Nutrition

In This Chapter

  • Discovering different ways to cook food ^ Changing foods through cooking ^ Picking the perfect pot ^ Preserving nutrients in cooked food
  • Xou can bet that the first cooked dinner was an accident involving some poor wandering animal and a bolt of lightning that — zap! — charred the beast into medium sirloin. Then a caveman attracted by the aroma tore off a sizzled hunk and forthwith offered up the first restaurant rating: "Yum."

After that, it was but a hop, a skip, and a jump, anthropologically speaking, to gas ranges, electric broilers, and microwave ovens. This chapter explains how these handy technologies affect the safety, nutritional value, appearance, flavor, and aroma of the foods that you heat.

For more (much, much more) detail on what and how to cook, check out Cooking Basics For Dummies, 3rd Edition, (written by Bryan Miller, Marie Rama, Eve Adamson, and Wolfgang Puck), a compilation of the kind of no-nonsense, easy-to-follow instructions that you've come to expect from the big books with the yellow-and-black covers. If cutting fat and calories is your pleasure (or necessity), choose Lowfat Cooking For Dummies, by Lynn Fisher and W. Virgil Brown. Wiley publishes both books.

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