Miller Bryan Rama Marie Cooking Basics For Dummies For Dummies 2014

The majority of people don't know where to start when it comes to cooking a successful meal.  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. 
Cooking Basics For Dummies includes:

[*]Choosing the right tools and stocking your pantry
[*]The essential cooking techniques - boiling, poaching, steaming,   sautéing, 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.

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