Cooking Basics for Dummies

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-color, 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-color 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 essential cooking techniques – boiling, poaching, steaming, sauteing, braising, stewing, roasting and drilling expanding your repertoire with delicious recipes glossary of over 100 common cooking terms about the AuthorsBryan Millar is a former New York Times restaurant critic. Marie Ramer is a food writer.