The majority of people dont know where to start when it comes to cooking a successful meal. Packed with easy-to-follow guidelines & recipes this full-colour hardback spiral-bound edition of Cooking Basics For Dummies helps novice chefs navigate the kitchen & learn staple cooking techniques. The lay-flat binding is the ideal format for the kitchen environment & the full-colour photos throughout show readers what they can expect to achieve from their efforts. Cooking Basics For Dummies
Includes:: Choosing the right tools & stocking your pantry The essential cooking techniques
- boiling poaching steaming sauteing braising stewing roasting & 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.