Cooking for Dummies

Bryan Miller is a former restaurant critic and feature writer for The New York Times, who also wrote Desserts For Dummies (with Bill Yosses), published by Hungry Minds, Inc. He also has written nine other books, including three cookbooks with Pierre Franey (Cuisine Rapide; The Seafood Cookbook - Classic to Contemporary; and A Chef's Tale, also with Richard Flaste) and four editions of The New York Times Guide to Restaurants. Mr. Miller also collaborated for 13 years with Pierre Franey on the syndicated "60-Minute Gourmet" column, which appeared weekly in The New York Times. His eleventh book, Cooking with the 60-Minute Gourmet, was published in September 1999. He is the recipient of the "James Beard Who's Who Food and Beverage Award," which recognizes outstanding achievement in the field of food and wine. Mr. Miller currently serves as a culinary consultant and instructor at The Culinary Institute of America in Hyde Park, New York. Marie Rama is an independent food, beverage, and media consultant, who also wrote Grilling For Dummies (with John Mariani), published by Hungry Minds. She has worked as a professional pastry chef and as a recipe developer for several food companies and associations, including the McIlhenny Company and the United Fresh Fruit and Vegetable Association. Ms. Rama has served as the Director of Weddings, Romance, and Entertaining for Korbel Champagne and as the "Lemon Lady" for Sunkist Growers, appearing on hundreds of television and radio shows around the United States and Canada. Ms. Rama lives in Bronxville, New York, with her husband, Mark Reiter, and their two sons, Nicholas and William.Rama, Marie is the author of 'Cooking for Dummies', published 2000 under ISBN 9780764552502 and ISBN 0764552503.