The majority of people don’t know where to start when it comes to cooking a successful meal
Cooking Basics For Dummies includes Choosing the right tools and stocking your pantry The essential cooking techniques boiling, poaching, steaming, saut ing, braising, stewing, roasting and grilling Expanding your repertoire with delicious recipes A glossary of over 100 common cooking terms About the Authors Bryan Millar is a former New York Times restaurant critic
Marie Ramer is a food writer.
Packed with easy-to-follow guidelines and recipes, this full-colour, hardback, spiral-bound edition of Cooking Basics For Dummies helps novice chefs navigate the kitchen and learn staple cooking techniques
The lay-flat binding is the ideal format for the kitchen environment and the full-colour photos throughout show readers what they can expect to achieve from their efforts