Cooking Basics For Dummies

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Over 300,000 copies sold! The popular guide that takes the mystery out of
cooking-now revised and updated
Now everyone`s favorite fun-and-friendly cooking reference is even better! Packed with easy-to-follow guidelines and over 150 tempting recipes, including 40 new ones, it`s been expertly revised to cover the newest culinary trends, from low-fat, ethnic, and vegetarian dishes to popular techniques like grilling, slow cooking, and pressure cooking.
"Seriously informative with a big dash of humor."
-Wolfgang Puck
Bryan Miller (New York, NY) is a food and feature writer for the New York Times and a recipient of the prestigious James Beard Who`s Who of Food and Beverage in America Lifetime Achievement Award. His books include Cuisine Rapide, A Chef`s Tale, and The Seafood Cookbook. Marie Rama (Bronxville, NY) is an independent food and media consultant who has worked as a professional pastry chef and recipe developer for numerous food companies and associations.

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