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The majority of people don’t know where to start when itcomes to cooking a successful meal.  Packed witheasy-to-follow guidelines and recipes, this full-colour, hardback,spiral-bound edition of Cooking Basics For Dummies helpsnovice chefs navigate the kitchen and learn staple cookingtechniques.

The lay-flat binding is the ideal format for the kitchenenvironment and the full-colour photos throughout show readers whatthey 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, roastingand 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 restaurantcritic. Marie Ramer is a food writer.

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