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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
Library of Congress Subject Headings for this publication:
Cookery.