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Contents Introduction The 10 Basic Cooking Methods Roasting What Is Roasting? How Hot to Roast? When Is a Roast Done? Basting Roasting Racks and Pans Gravies and Jus Faking a Jus Meat Jus Gravies and Thickened Jus Braising Long-Braised Stews Pot Roasts Short-braised Stews Glazing vegetables Poaching Start with Cold liquid or Hot? What Liquid to Use for poaching? Poaching Meats Saut¿ing Purpose of Saut¿ing Heating Fat Deglazing-How and Why Steaming Difference Between Steaming and Poaching How Steaming Works Cooking en Papillote What Kind of Steamer to Buy (and How to Improvise One) Frying How Frying Can Be Healthy Getting Frying Temperatures Right How Frying Works Safety Grilling Difference Between Grilling and Barbecue Where Flavor Comes From (Smoke, Fire) How to Handle Live Fire Smoking How Smoking Works Materials to Use Hot Smoking Cold Smoking Barbecuing A Collection of Techniques (Roasting, Smoking) Are Used Basics for Beginners Boiling (blanching) Which Foods to Boil/Blanch and Why Blanching Is a Two-Step Process Start with Cold Water To Salt or Not to Salt Recipes to Learn By Appetizers Straws Cheese Puffs (Goug¿res) Puff Pastry Vol-au-vents Broths and Soups Broths Uses for Broth, Double and Triple Broths What About Canned Broth? Brown Chicken Broth White Chicken Broth Chicken Consomm¿ How to Make White Veal Broth with a Breast of Veal How to Make Brown Stock with Veal Bones How to Make Meat Glaze Beef Broth Consomm¿ Dashi Miso Soup Garnishes for Miso Soup How to Make Dashi Garnishes for Simple Broths and Consomm¿s Pasta in Soup Rice in Soup Vegetables in Soup Herbs in Soup Other Flavorings Vegetable Cream Soups Leek and Potato Soup Soup Croutons Leek and Potato Soup Cream of Asparagus Soup Cream of Green Pea Soup Cream of Mushroom Soup Cream of Spinach Soup Cream of Celeriac Cream of Cauliflower Other Vegetable Soups French Onion Soup Tomato Soup Garlic Soup with Poached Eggs (Sopa de ajo) Fresh Corn and Chili Soup Indian-style Spinach Soup Gazpacho Moroccan Lamb and Tomato Soup Harissa Borscht Mixed Vegetable Soups European Peasant-style Improvised Vegetable Soup Meats in Soup Fats in Soup Slow-Cooking Vegetables Liquids, Tomatoes, and Slow-cooking Herbs Starches Fast-Cooking Vegetables Flavorful Finishes Pesto and Pistou Pistou Seafood Soups Seafood Soup Model Aromatic Ingredients Cooking in Fat at the Beginning Cooking Fat Liquids and Moist Ingredients Herbs, Spices, Aromatic Ingredients Simmered in Liquid Vegetables Added for Substance, Color, and Flavor Thickeners and Enricheners Makin Fish Broth Bourride "Deconstructed Bourride with Basil and Tomatoes" Bouillabaisse-Bourride Hybrid Creamy Seafood Cider Soup with Fresh Herbs Brazilian Coconut Peanut Fish Soup Bouillabaisse Chicken Soups Mexican-Style Chile and Chicken Soup Mexican-Style Tomatillo and Chicken Soup Making a Flavor Base for Thai Soups Chicken, Tomato and Tarragon Soup Meat and Poultry (Other Than Chicken) Soups Oxtail soup Oxtail Terrine Chinese Hot and Sour Soup Hot and Sour Soup Beans and Lentils Indian Lentil Soups Salads Eating in Courses Serving Family Style Serving Salads Green Salads A Few Favorite Greens and Why How to Make Round Crunchy Croutons Basic Vinaigrette Creamy Vinaigrette Vinegars and Oils Homemade Vinegar Infused Vinegars and Oils Nut Oils Garnished Green Salads Bacon Fris¿e Salad Frisee and Bacon Salad Caesar Salad Chicken Caesar Salad Green Salad with Steak Duck Salad Duck Confit salad Salade Ni¿oise Crudite Platter Celeriac Remoulade Celeriac Remoulade with Hazelnut Mayonnaise Grated Carrots with Parsley and Lemon Shredded Red Cabbage Salad with Pistachios Shredded Cabbage with Nut Oil and Pistachios Cucumbers Salad with Yogurt, Cream or Cr¿me Fra¿che Japanese Cucumber Salad Thai Cucumber Salad Marinated Mushrooms with Fresh Tarragon Mushrooms Marinated with Fresh Tarragon Baby Artichokes or Artichoke Bottoms with Toasted Walnuts Artichoke and Walnut Salad Fennel Salad Artichoke and Walnut Salad Tomato salad Celery Remoulade Made with Hazelnut Oil Cucumber, Yogurt, and Chile Salad Frise¿ Salad Shaved Fennel Salad Tomato Salad Heirloom Tomato Salad Bell Pepper and Anchovy Salad Potato Salad American-style Potato Salad French-style Potato Salad Potato Salad Variations Indian Potato Salads (chats) Indian-style Potato Salad Asparagus, Green Bean, Mushroom, and Chicken Salad Chicken, Bell Pepper, Anchovy, and Tomato Salad Mixed salads Seafood Salads Citrus and Endive Seafood Salad Tropical Fruit and Seafood Salad Salads with Starch Taboulleh Cheese and Egg Dishes Boiling the egg "Frying" the egg Scrambling the egg Poaching the egg How to Poach eggs How to Make Poached Eggs Florentine Eggs Benedict Baked eggs Omelets Rolled Omelets Omelet Flavorings and Fillings Fluffy Omelets Cheese Souffl¿s How to Make Cheese Souffl¿ Twice-Baked Souffl¿s Cheese Fondue Shellfish Mollusks Mussels How to Steam Mussels Mussel Steamed in White Wine (Moules ¿ la Marini¿re) Mussel Saffron Soup Cold Mussel Salad with Capers and Dill Clams Steamed Clams Linguini with Clam Sauce Clam Chowder and variations Baked Clams Cockles How to Cook Cockles Oysters How to Shuck an Oyster Oysters on the Half Shell Cooked Oysters Oyster "Pan-Fry" Warm Oyster "Gazpacho" Hot Oysters on the Half Shell "Barbecued Oysters" Scallops Saut¿ed Sea Scallops Sauces and Accompaniments Saut¿ed Sea Scallops with Sorrel Braised Scallops Braised Scallops with Fennel Poached Scallops Sea Scallops ¿ la Nage Sea Urchins Crustaceans Shrimp How Many Shrimp to Serve Saut¿ed Shrimp Saut¿ed Whole Shrimp with Heads Steamed or Poached Shrimp Shrimp Stews and Soups Basic Shrimp Broth for Soups, Stews, and Sauces Corn and Shrimp Soup Shrimp Tomatillo Soup Thai Hot and Spicy Shrimp Soup Shrimp Tagine Indian Shrimp Stews Goan Red Spice Paste Goan-Style Shrimp "Curry" Lobster How to Kill a Lobster Humanely Basic Boiled Lobster How to Get the Meat out of a Cooked Lobster Steamed Lobster Lobster "Stews" and Soups How to Make Sauces or Soups with Lobster Shells Nouvelle Lobster ¿ l'Americain How to Tell the Sex of a Lobster Sea Bass or Striped Bass Filets with Lobster and Lobster Sauce How to Cut Up a Live Lobster How to Cook a Whole Cut Up Lobster Crab Blue Crabs Dungeoness Crabs Jumbo Lump Backfin Backfin or Lump Backfin Claw Meat Cocktail Claw Meat Flaked or Special Blue Crab Soup Saut¿ed Soft Shell Crabs How to Clean Soft Shell Crab How to Saut¿ Soft Shell Crabs Crab Cakes Crayfish Cephalopods Squid Fried Squid Octopus Red Wine Octopus Stew Mixed Shellfish Stews Combined Shellfish Stew with Wild Mushrooms Fish The Basics Buying Fish How Long to Cook Fish? How to Filet a Whole Round Fish How to Filet a Whole Flat Fish (Dover Sole) How to Skin Fish Filets How to Prepare a Flat Fish for Cooking Whole The Techniques Saut¿ed Fish How Much to Serve? Saut¿ed Firm-fleshed Thick Fish Filets (Salmon, Striped Bass, Sea Bass) Saut¿ed Thin Flatfish Filets (Sole, Flounder, Fluke, and Skate) Saut¿ed Whole Fish Saut¿ed Fresh Sardines How to Filet a Cooked Whole Flat Fish at the Table Saut¿ed Round Fish How to Saut¿ a Whole Round Fish How to Bake a Whole Fish How to Carve a Cooked Round Fish at the Table Saut¿ed Flatfish How to Prepare a Flat Fish for Cooking Whole How to Cook a Whole Flat Fish "Meuniere" How to Filet a Cooked Whole Flat Fish at the Table Salmon Teriyaki Sole and Other Fish Meuni¿re How to Bone a Whole Round Fish (Red Snapper) Through the Belly Skate or other White-fleshed Fished with Capers and Lemon How to Prepare and Cook Skate Saut¿ed Filets of Thick Fish (Wild Striped Bass, Tile Fish, Large Red Snapper with Miso Broth) Braised Fish Filets of Sea Bass with Mushrooms Filets of Striped Bass or Other White-fleshed Fish with Cockles or Mussels and Oysters Thai-style Braised Filets of Striped Bass or Other White-fleshed Fish Indian-style Braised Filets of Striped Bass or Other White-flesh Fish Braised Filets of Striped Bass with Curry Braised Filets of Striped Bass or Other White-flesh Fish with Tomato Sauce Braised Filets of Striped Bass or Other White-flesh Fish with Mole Sauce How to Braise Fish Filets and Make a Sauce from the Braising Liquid Fish Stews and Soups Red Wine Fish Stew ("matelote") with Assorted Fish Baking Whole Fish Baking Fish Steaks and Fish Filets Baking in a Paper Bag (en Papilotte) Salmon en Papilotte with Saffron, Garlic, Jullienned Vegetables and White Wine Poaching Whole Fish Poached Whole Salmon Cold-Poached Salmon Poached Whole Trout or other Small Fish Grilled Fish Which Fish to Grill? Grilled Whole Red Snapper or Other Medium-size Fish Sauces for Grilled Fish Grilled Tuna and Swordfish Beef Beef Roasts Prime Rib Roast Sirloin Strip or Shell Less Expensive Beef Roasts How to Grill a Steak Internal Temperatures of Steaks Basic Grilled Steak Grilled, Broiled, or Saut¿ed Porterhouse Saut¿ed Porterhouse Carving Porterhouse Making a Pan-Deglazed Red Wine Meat Sauce Tenderloin Sandwich Red Wine Pot Roast and Other Possibilities Larding and Barding Stages and Ingredients for Improvising a Stew The Meat Marinades for the Meat Marinades for the Strips of Fat for Larding Braising Liquids Aromatic Vegetables for Braising Herbs for Braising (tied into a bouquet garni) Garnishes Herbs for Finishing the Braising Liquid Finishes for the Braising Liquid How Thick to Make the Braising Liquid Red Wine Pot Roast How to Make Beef Pot Roast Veal Veal Roasts Cuts for Roasting Roast Rack of Veal Roast Saddle of Veal Roast Veal Round How to Roast a Whole Top Round of Veal Braising Veal Larding and Tying a Veal Shoulder Braising a Veal Shoulder Veal Pot Roast (fricandeau) and Variations Classic Garnishes Creamy Veal Stew Osso Bucco with Julienned Vegetables Saut¿ing Veal Saut¿ed Veal Cutlets (slices from the round) How to Cut Veal Round into Scaloppini Breading Veal Scaloppini Veal Saltimbocca with Sage Veal Picatta Veal Marsala Saut¿ed Veal Chops with Madeira Sauce Grilling Veal Veal Organ Meats Calf's Liver Saut¿ed Calf's Liver Calf's Liver with Onions Calf's Liver with Madeira Sauce Veal Sweetbreads Braised Sweetbreads with Root Vegetable "Macedoine" Saut¿ed Sweetbreads with Lemon and Parsley Lamb Roast Lamb Leg of Lamb Crown Roasts Rack of Lamb Roast Rack of Lamb Frenching Preparing a jus Roasting Carving and Serving Saddle of Lamb Carving a Saddle of Lamb Sauteed Lamb Sauteed Lamb Chops Sauteed Loin Lamb Chops with Fresh Oregano Sauce Pan-Deglazed Sauces for Saut¿ed Lamb Chops How to Make a Deglazed Pan Sauce with Fresh Oregano and Shallots White Wine Marjoram Sauce for Lamb Chops Braised Lamb Lamb Pot Roast Lamb Stew Spring-Style Lamb Stew Fall Style Lamb Stew with Wild Mushrooms Irish Stew Lamb Curry Lamb Stew with Indian Spices, Cream, and Yogurt Lamb Korma Braised Lamb Shanks with Garlic Glazed Lamb Shanks with Garlic Pork Pork Roasts Boneless Pork Loin Rack of Pork Roast Rack of Pork Leg of Pork (fresh ham) Cured Hams Country Ham Roast Country Ham Braised Pork Braised Pork Shoulder Pork Shoulder Pot Roast Braised Shoulder Pork Chops with White Wine and Prunes Braised Pork Shoulder Chops and variations Saut¿ed Pork Medallions and Noisettes and Pork Tenderloin Pork Tenderloins with Mushroom Sauce Pork Tenderloin with Apples Saut¿ed Pork Noisettes from the Tenderloin Saut¿ed Pork Chops Grilling and Barbecuing Barbecued Pork Spare Ribs Barbecue sauce Grilled Pork Chops Pork Stir-frying Sweet-and-Sour Pork Chicken Roast Chicken Tips for Perfect Chicken Chicken gravy or "jus" Carving Trussing a chicken Roast chicken How to Make a "Jus" How to Carve a Roast Chicken Saut¿ed Chicken Saut¿ed Chicken in Butter How to Cut Up a Raw Chicken for Saut¿ing How to Make Boneless Chicken Breasts How to Prepare Chicken Thighs How to Make Fresh Bread Crumbs How to Bread Chicken Breasts with Fresh Bread Crumbs How to Saut¿ Breaded Chicken How to Saut¿ Whole Cut-up Chicken How to Make Ghee Chicken with Tomatoes and Tarragon or Basil Chicken with Red Wine Sauce Coconut Curry Chicken Simplified Blender Mole Proven¿al Chicken with A¿oli, Tomatoes, and Basil Moroccan Chicken Tagine Chicken Cacciatore (Chicken with Tomatoes and Mushrooms) Saut¿ed Boneless Chicken Breasts Sauces for Boneless Chicken Breasts Madeira Sauce Breaded and/or Floured Boneless Chicken Breasts Stews and Fricass¿es: Braised Chicken Chicken Fricass¿e with Morels Chicken Fricass¿e with Spring Vegetables Boneless Chicken Stews Thai Chicken Curry Chicken Fricass¿e with Spring Vegetables Velvet Chicken with Spices, Cashews and Ghee Chicken with Shrimp Chicken Kurma Poached Chicken Poached Chicken with Leeks and Root Vegetables Grilled Chicken Duck and Other Birds Duck How to Saut¿ Duck Breasts Saut¿ed Duck Breasts Sauces Orange Sauce for Duck Breasts Berry Sauce for Duck Breasts Duck Thighs Slow-roasted Duck Thighs Slow-roasted Duck Thighs with Sauerkraut Slow-roasted Duck Thighs with Red Cabbage and Apples Duck Thighs Braised in Red Wine Braised Mallard Duck Thighs Duck Confit Ideas for Duck Confit Mushroom and Duck Confit Salad Squab and Other Little Birds How to Roast Poussin and Other Small Birds Saut¿ed Squab with Jus How to Cut Up a Small Raw Bird Squab Civet with Fava Bean Cassoulet How to Carve a Small Roast Bird How to Make a Jus from a Small Roast Bird How to Serve a Small Bird Saut¿ed Whole Quail How to Truss Quail How to Roast Quail Saut¿ed Quail Breasts and Thighs "en civet" Vegetables Vegetable Gratins Potato Gratin Cauliflower Gratin Leek Gratin Turnip and Potato Gratin Tomato Gratin How to Seed Tomatoes Tomato gratin Endive Gratin Zucchini and Tomato Gratin with Marjoram Mushroom and Sausage Gratin Spaghetti Squash Gratin Green Vegetables Mushrooms Marinated with Tarragon Boiled or Steamed Green Beans Reheating Green Vegetables How to Prepare Asparagus How to Prepare Fennel for Braising or Roasting Spinach Stemming spinach Pur¿ed Creamed Spinach Brussel Sprouts Brussels Sprouts Stir-Fried with Bacon Brussels Sprouts with bacon and vinegar Cabbage Cabbage Salad with Pistachios Leeks How to Prepare Leeks How to Julienne a Leek How to Make Leek Gratin Swiss Chard Swiss Chard with Garlic and Olive Oil Parsnips Roast Parsnips Glazed Parsnips Peas Artichokes Baby Artichokes Baby Artichokes with Garlic and Parsley Artichoke Bottoms How to Trim Artichokes to Make Artichoke Bottoms Root Vegetables How to Use a Plastic Vegetable Slicer Carrots How to Prepare Carrots for Glazing or Roasting Glazed Carrots Broccoli and Broccoli Rabe Steamed or Boiled Broccoli Saut¿ed Broccoli Rabe with Garlic Glazed Baby or Sectioned Carrots Baked Carrots with Parsley Roast Carrots Onions Glazed Pearl or "Boiling" Onions How to Peel and Chop Onions Creamed Onions Glazed pearl onions Roast Onions Shallots How to Mince Shallots Garlic How to Peel, Mince, and Crush Garlic to a Paste Turnips How to Peel and Shape Turnips Glazed Turnips What about the microwave? Beets Roast Beets with Wine Vinegar, Butter, and Parsley Beet salad with walnuts Celeriac Celeriac macedoine Chestnuts How to Peel Chestnuts Potatoes Mashed Potatoes Mashed potatoes with Fennel Mashed potatoes with Garlic Mashed potatoes with Celeriac Mashed potatoes with Truffles Baked Potatoes Saut¿ed Potatoes "Raw" Saut¿ed Potatoes Potatoes Saut¿ed Raw "Cooked" Saut¿ed Potatoes Straw Mat Potato Pancake Potatoes "Noisette" Saut¿ed Straw Mat Potatoes "Parisian" Style Potatoes Roasted Fingerling or Shaped Potatoes Potato Pancakes Potatoes "Anna" Fried Potatoes Matchstick Potatoes Classic Thin French Fries Thick French Fries Steamed Potatoes Mushrooms Saut¿ed Mushrooms with Garlic and Parsley How to Slice Mushrooms How to Make Duxelles Saut¿ed Mushrooms "Tartufati" Mushroom Varieties Saut¿ed Wild Mushrooms for Seafood or Meat Squash Saut¿ed Zucchini Grilled Zucchini Winter Squash Bell Peppers How to Peel Peppers Peeled Bell Peppers with Herbs and Anchovies (Anchovies optional) Poblano Chilies Chiles Rellenos with Tomatillo Sauce Tomatoes Slow-Baked Tomatoes Tomato Tartar Truffles Herbs How to Preserve and Store Herbs How to Chop Herbs Efficiently Chopping Parsley Dried- to Fresh Herb Ratios What is a Bouquet Garni? Making a Bouquet Garni with Fresh Herbs Making a Bouquet Garni with Dried Herbs What Herbs Go with What? Parsley Chervil Chives Tarragon Using Tarragon Basil Cilantro Mint Thyme Marjoram Rosemary Oregano Sauces, Salsas, Chutneys, and Relishes Sauces How to Thicken a Sauce Butter, Cream, and Egg Yolks in Sauce Making Why Cream and Not Milk or Half and Half? What is an Emulsion? White Sauces for Fish, Meat, and Vegetables B¿chamel Sauce How to Make a Roux How to Make B¿chamel Sauce Classic Cream Sauce White Sauces for Chicken and Fish: Velout¿, Cream Sauces, and White Wine Sauce Cream Sauce Base for Fish, Chicken, or Veal How to Make Veloute Sauce Fines Herbes Cremini or Fresh Porcini Mushroom: Morels Truffles Spring Vegetables Warm Egg-yolk Thickened Sauces Sea Food "Cr¿me Anglaise" Emulsified Seafood Sabayons and Hollandaise-style Sauces Blender or Food Processor Hollandaise-style Sauces Hollandaise and B¿arnaise Sauces How to Make Hollandaise Hollandaise B¿arnaise Tomato B¿arnaise Orange Hollandaise Hollandaise Sauce with Whipped Cream (sauce mousseline) Butter Sauces Beurre Blanc "Monter au Beurre" Beurre Blanc How to Make Beurre Blanc Lightened Beurre Blanc Compound Butters Ma¿tre d' Butter Tarragon Butter Chervil Butter Fines Herbes Butter Morel or Porcini Butter Truffle Butter Foie Gras Butter How to Make Maitre d'hotel Butter How to Make Tarragon Butter How to Make Morel Butter How to Make Truffle Butter Crustacean Butters How to Make Lobster Sauce with Lobster Shells Shellfish Butter Sauce Model Brown Sauces How to Make a Brown Mustard Sauce (How to Mount with Butter) Improvising Brown Sauces Classic Brown Sauces Made with Reduced Broth or Meat Glaze Chasseur Madeira Sauce White Wine Bordelaise Sauce Tricks for Enhancing Brown Sauces "Improved" Brown Sauce Burgundy-style Red Wine Sauce (sauce meurette) Sweet and Sour Brown Sauces Made with Fruit Mayonnaise Olive Oil in Mayonnaise Quick Bottled Mayonnaise Fix Basic Homemade Mayonnaise What about Raw Egg Yolks? Mayonnaise Variations Chlorophyll for Green Mayonnaise Classic and Improvised Mayonnaises A¿oli Sauce Andalouse Sauce Chantilly Sauce Curry Mayonnaise Green Sauce Gribiche Sauce Herb Mayonnaise Hazelnut Mayonnaise Tarragon Mayonnaise Mushroom Mayonnaise Morel or Porcini Mayonnaise Cultivated Mushroom Mayonnaise Mustard Mayonnaise Saffron Mayonnaise Su¿doise Sauce Tartar Sauce Serving Mayonnaise Hot Warm Saffron Mayonnaise Sauce for Seafood Warm Morel Mayonnaise for Chicken or Seafood Warm Sea Urchin Roe Mayonnaise Mediterranean Pesto-like Sauces Pesto How to Make Pesto in a Miniature Food Processor Rouille Sauce Improvising Mediterranean Pesto-like sauces Garlic Egg yolks Fresh Chiles and Peppers Dried chilies Potatoes Nuts Herbs Spices Fruit juices Vinegar and Lemon Juice Oils By Hand Using a Processor or Blender Vinaigrettes Basic Vinaigrette Citronette Vegetable Pur¿e-based Sauces Tomato Sauces Tomato "Coulis" Cooked Tomato Concass¿e How to Chop Tomatoes Roast Garlic Pur¿e How to Make Garlic Paste Dried Chile Pur¿es Asian Sauces Japanese Sauces Tosa Sauce Yakitori Sauce Ponzu Sauce Thai and Vietnamese Sauces Salsas Tomato Salsa Tropical Fruit Salsa Guacamole Chutneys Sweet, Sour, and Salty Fruit Chutney Herb Chutney Popovers, Muffins, Crepes, Pancakes, Waffles, French Toast Popovers Muffins Blueberry Muffins Baking Powder Biscuits Scones Hot Berry Compotes Cherry Cobblers Strawberry Shortcakes Crepes Suzette Pancakes Waffles Blinis French Toast Bread and Pizza Basic White Bread White Sandwich Bread Made with a Sponge Starter Ciabatta Rye Bread Sourdough Whole Wheat Bread Sourdough Whole Wheat Walnut-Raisin Bread Pumpernickel Bread Pita Bread Grissini (bread sticks) Baguettes Focaccia Brioche Coffee Cake Cinnamon Rolls Sticky Buns Cakes Amounts of Frostings, Glazes and Syrup You Need for Making Cakes Classic Sponge Cake (Genoise) Sponge Cake for Rolling Individual Chocolate Fondant Cakes Angel Food Cake Carrot Cake Pound Cake Classic American Butter Cake Devil's Food Cake Vanilla Butter Cake Cheese Cake Baba Rums Cake Icings, Frostings, and Coverings Butter Cream Professional-style Butter Cream Made with Egg Yolks Professional-style Butter cream Made with Egg Whites Quick and Easy Butter Cream How to Flavor Butter Cream Pastry Cream and Mousseline Cr¿me Mousseline Stabalized Whipped Cream Ganache Dark Chocolate Ganache Cake Toppings and Decorations Rolled Fondant How to Decorate a Cake Pies and Tarts Pie and Tart Dough Basic Pie and Tart dough Extra Buttery Cookielike Pie and Tart Dough How to Make Flaky Pastry Apple Pie Classic French Apple Tart Blueberry Pie Cherry Pie Tarts Containing Raw Fruit Baking "Blind" Fresh Berry Tart Plum, Apricot, or Peach Tart Fillings for Tarts and Other Pastries Pastry Cream Lemon Curd Frangipane Brown Butter Other Pies and Tarts Linzer Torte Banana Cream Pie Coconut Cream Pie Lemon Meringue Pie Pecan Pie Pumpkin Pie Quiche Crispy Apple Tart Pastries Puff Pastry Quick Puff Pastry Blueberry Turnovers Napoleons Croissant Dough Danish Pastries Cream Puff Pastry Eclairs Liquid Fondant Cream Puffs Assorted Desserts Custard Desserts Cr¿me Caramel Caramel Cr¿me Brul¿e Panna Cotta Coffee Bavarian Cream Fruit Bavarian Creams Fruit Bavarian Mousses Basic Chocolate Mousse Marquises: Chocolate Terrines Dessert Souffl¿s Lemon Souffles Grand Marnier Souffl¿s and Other Fruit Souffles Raspberry or Strawberry Souffles Cookies Basic Butter Cookies Chocolate Cookie Dough Checkerboard Butter Cookies Marbled Sabl¿e Cookies Shortbread Cookies Baking Powder Butter Cookies Jelly Cookies Holiday Baking Powder Butter Cookies Pecan Fingers Chocolate Chip Cookies Madeleines Almond Butter Cookies Almond Tuiles French-style Macaroons Coconut Macaroons Biscotti Palmiers Petit Fours Miniature Cake Petit Fours Pre-baked Miniature Tart Shells Miniature Fruit Tartlets White Chocolate Ganache Tartlets Tartlets Filled with Whipped Ganache Chocolate Curls for Decorating Cakes and Pastries Raw Fruit Tartlets Fruit Curd Tartlets Assorted Raw Fruit Tartlets Miniature Puff Pastry Fruit Tartlets Brownies Lemon Bars Index
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