Cooking Basics For Dummies by Bryan Miller
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, sauteing, 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.
"Cooking Basics for Dummies sets out to prove that cooking doesn't have to be hard" (StudentTimes.org, February 27th 2009) "Like Jamie Oliver's Ministry of Food...Good to get you started if you're a cooking virgin...simple guide to a good feed." (Zoo Weekly, March 20th 2009) "...one foolproof way to turn out dish after dish of fantastic fare, is Cooking Basics For Dummies." (Scotland Week News, June 13th 2009)
Bryan Miller is a former New York Times restaurant critic and the author of numerous cookbooks and restaurant guides. Marie Rama is an independent food and media consultant who has previously worked as a professional pastry chef and recipe developer.
| SKU | Unavailable |
| ISBN 13 | 9780470742587 |
| ISBN 10 | 0470742585 |
| Title | Cooking Basics For Dummies |
| Author | Bryan Miller |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | John Wiley and Sons Ltd |
| Year published | 2009-02-20 |
| Number of pages | 316 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |