John Wiley & Sons
|Number of Pages
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,?? 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.