The secret to becoming a good cook lies in mastering fundamental techniques. Have you ever looked at a recipe and wondered why or how to do something and questioned your cooking skills? Master the six basic techniques: roasting, sautéing, braising, stewing, frying, and grilling, and you will be able to tackle any recipe!

These are the foundational techniques taught to culinary students and restaurant cooks worldwide, simplified for you to remove the guesswork. Once you grasp these fundamentals and cook through the recipes, you will be truly capable of preparing any dish at home.

I wrote this book for anyone who, like my 21-year-old self, might feel intimidated by cooking. It’s a straightforward, easy guide to the basic principles of cooking. After reading and cooking from this book, you will have a firm grasp of all six fundamental cooking techniques and the ability to roast, saute, braise, stew, fry, and grill. You’ll also learn about essential kitchen tools and become proficient in knife skills.

This isn’t just a cookbook; it’s a crash course in cooking. You will learn not only through science and recipes, but also via in-depth video tutorials that provide step-by-step guidance for each technique and recipe. Whether you’re new to cooking or someone looking to refine your skills, by the end of this book, you will have mastered these fundamental techniques.