Learning to Cook with Marion Cunningham

Cook to live, or live to cook? Even the most reluctant beginners will toss their toques into the latter ring once they start cooking from Cunningham's latest book. There's arguably no finer teacher to invite into one's kitchen than Cunningham, author of The Fannie Farmer Cookbook and an activist in the cause of American home cooking today. Beginning cooks learn to find their way around the kitchen thanks to detailed step-by-step instructions on preparing surprisingly simple appetizers and entr es such as Stuffed Cherry Tomatoes and Parchment-Wrapped Fish Fillets (made with soy sauce and sesame oil). Meanwhile, a chapter entitled ""Breakfast Can Be Supper, Too"" proves that omelets, frittatas, waffles and pancakes can be a simple part of the two most important meals of the day. The old adage ""easy as pie"" is not entirely a lie in this book; recipes for Pecan Pie and American Apple Pie require some, but not superhuman, effort. Along the way, Cunningham offers practical, reassuring advice, without a hint of condescension, on everything from stocking your kitchen to storing vegetables and fruits so they will keep. This book is bound to take the fear out of frying, baking, roasting and stewing--and help beginners cook their way toward culinary confidence. 50,000 first printing. (May)