Cooking Basics for Dummies

Packed with easy-to-follow guidelines and recipes, Cooking Basics For Dummies, 5th Edition, helps the novice chef navigate the kitchen and learn fundamental techniques and recipes. From dicing vegetables, cracking and hard boiling an egg to roasting meat, this edition includes information on:

- Popular cooking techniques such as using pressure cookers

- How to cut open hard-shelled vegetables

- Saut ing basics

- Quick and delicious sauces to take fish, pork, chicken, or beef to a whole new level.

- Shopping at farmer's markets, CSAs (Community Sustainable Agriculture co-ops), and buying organic

- Navigating a new world of greens: Curly leaf and Tuscan Kale, Bok Choy, escarole, and scallions

- Plus online articles on adapting to the latest dietary trends, such as low-sugar, low-sodium, low-fat, plant-based, vegetarian meals, and classic techniques such as grilling and slow cooking

Bryan Miller is a food and wine writer and a former restaurant critic for The New York Times. He has written and cowritten a number of books.Marie Rama is a food writer, recipe developer, and coauthor of Grilling For Dummies.