| Description |
352 pages : illustrations ; 23 cm |
| Bibliography |
Includes bibliographical references (page 327) and index. |
| Contents |
Cooking basics -- Equipment matters -- Knife skills and cuts -- Mise en place -- Do no harm : food safety -- Cooking methods -- How cooking changes the texture and flavor of foods -- Using your senses when you cook -- Understanding your palate -- Cooking with the seasons -- Seasoning to taste -- Brining and today's "new" meats and poultry -- Attentive tasting -- A few words about menu planning -- Creative cooking -- A few words about plate presentation -- Recipes -- Guidelines for preparing the recipes in this book -- Stocks, soups, and salads -- Secrets for successful stocks and broths -- Recipes that use homemade chicken stock, chicken broth, or vegetable broth -- Secrets for successful soups -- Soup recipes -- Secrets for successful salads -- Salad recipes -- Risottos and pastas -- Secrets for successful risotto -- Risotto recipes -- Secrets for cooking perfect pasta -- Pasta recipes -- Seafood, poultry, and meat main dishes -- Secrets for preparing fish and shellfish successfully -- Seafood recipes -- Secrets for selecting and cooking poultry successfully -- Poultry recipes -- Secrets for preparing meats successfully -- Meat recipes -- On the side -- Secrets for pairing side dishes with main dishes -- Side dish recipes -- Sweet endings -- Secrets for choosing an appropriate dessert -- Secrets for preparing successful desserts -- Dessert recipes -- Seasonal recipes, menus, sources -- Seasonal recipes -- Twelve seasonal menus for casual and special occasions. |
| Subject |
Cooking.
|
|
Cookbooks.
|
| ISBN |
0811842436 paperback |
|
