Includes index

Why cook? -- Getting started -- Breakfast -- Appetizers and snacks -- Salads -- Soups and stews -- Pasta and grains -- Vegetables and beans -- Meat -- Poultry -- Seafood -- Breads -- Desserts -- Making menus -- List of lessons

Food writer Mark Bittman describes the fundamental techniques and recipes every home cook should know, from dicing vegetables and roasting meat to cooking building-block meals that include salads, soups, poultry, meats, fish, sides, and desserts. Features 171 recipes and more than 1,000 photographs illustrating key preparation details.--From publisher description