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, sautéing, 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.