Cooking For Dummies - Softcover

Part of the "Dummies" series of lifestyle guides, this book covers cooking. It includes simple step-by-step recipes, a glossary of cooking terms and ingredient descriptions and techniques. Additional topics covered are how to understand recipes and create meals out of leftovers.

About the Authors Bryan Miller is a former New York Times restaurant critic who is currently a food and feature writer for the Times, covering restaurants and dining trends all over the world. He has written four editions of The New York Times Guide to Restaurants in New York City and is the coauthor of The Seafood Cookbook, Cuisine Rapide, and A Chef's Tale. Miller is the recipient of the prestigious James Beard Who's Who of Food and Beverage in America "Lifetime Achievement" Award. Marie Rama is an independent food, beverage, and media consultant. She's worked as a professional pastry chef and recipe developer for several food companies and associations, including McIlhenny Company's Tabasco Pepper Sauce and the United Fresh Fruit and Vegetable Association. She serves as a spokesperson for Sunkist Growers as the "Lemon Lady" and has appeared on hundreds of TV and radio shows around the U.S. and Canada.