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The majority of people dont 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<i>Cooking Basics For Dummies</i> helps novice chefs navigate the kitchen and learn staple cooking techniques.<p>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.</p><p><i>Cooking Basics For Dummies</i> includes:</p><ul><li>Choosing the right tools and stocking your pantry</li><li>The essential cooking techniques - boiling, poaching, steaming,   sautéing, braising, stewing, roasting and grilling</li><li>Expanding your repertoire with delicious recipes</li><li>A glossary of over 100 common cooking terms</li></ul><p><u>About the Authors</u></p><p><b>Bryan Millar</b> is a former New York Times restaurant critic.<b>Marie Ramer</b> is a food writer.</p>