Cooking Basics for Dummies®, 3rd Edition |
| Bryan Miller; Marie Rama; With: Eve Adamson; Foreword by: Wolfgang Puck |
| 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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| Paperback |
454 Pages, 7-3/8 x 9-1/4 in.
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Item #:
Price: |
0764572067
$21.99 |
John Wiley & Sons, Inc. | |
