Description
Book SynopsisTable of ContentsIntroduction 1
Part 1: Getting Started with Cooking 5
Chapter 1: Cooking with Confidence 7
Chapter 2: Investing in the Essential Tools 21
Chapter 3: The Bare Necessities: Stocking Your Pantry and Fridge 39
Part 2: Know Your Techniques 61
Chapter 4: The Cutting Edge: Working with Knives 63
Chapter 5: Boiling, Poaching, and Steaming 81
Chapter 6: Simply Sautéing 95
Chapter 7: Braising and Stewing: Slow and Seductive 111
Chapter 8: Roasting Poultry, Meats, and Veggies 125
Chapter 9: Coals and Coils: Grilling and Broiling 155
Chapter 10: Baking Basics 175
Part 3: Expand Your Repertoire 195
Chapter 11: Conquering Breakfast 197
Chapter 12: Super Soups and Savory Salads 217
Chapter 13: From Sides to Mains: Great Grains and Pastas 247
Chapter 14: Making Sensational Sauces: Fear No More 269
Chapter 15: Delectable Desserts 285
Part 4: Now You’re Cooking! Real Menus for Real Life 303
Chapter 16: Taking It Easy with One-Pot Meals 305
Chapter 17: Making More (and Better) for Less 319
Chapter 18: Going Global with Asian and Mediterranean Dishes 331
Chapter 19: Quick Picks: Cooking with Fewer Ingredients 353
Chapter 20: Summertime Soirees 365
Chapter 21: Feeding Holiday Hordes: Festive Winter Menus 379
Part 5: The Part of Tens 399
Chapter 22: Ten Ways to Think Like a Chef 401
Chapter 23: Ten Common Cooking Myths 405
Appendix A: Glossary of 100 (Plus)
Common Cooking Terms 409
Appendix B: Common Substitutions, Abbreviations, and Equivalents 417
Index 425
