More than just a way making food, cooking can be a happy marriage of tools and techniques; acknowledging that there's a whole world of possibilities, Marie Simmons introduces some of the essentials of a well-stocked kitchen. From a cast-iron skillet to a bamboo steamer, and from a fondue pot to a pasta machine, Simmons explains the how and why of these tools, then offers recipes that put them to use, namely Bacon, Spinach, and Brie Omelet; Shrimp, Peas, and Saffron Risotto; Rosemary and Cheese Whole Wheat Breadsticks; Garam Masala; and Mango and Chipotle Chile Guacamole. Simmons also tells you how to outfit your pantry to make French, Italian, Indian, Mexican, and Asian cuisines, all shown in close-up color photographs.