Part III

Expand Your Repertoire

In this part . . .

Here’s where the music starts. You grab your culinary baton and start off slowly, executing the basics. From there, we tell you how to jazz things up — always in a harmonious way.

This part covers various categories of food — classic breakfast foods; soups and salads for lunch; grains and pastas; and sauces to augment the meat, poultry, and fish you learned to prepare in various ways in Part II. And don’t forget dessert — we certainly won’t! We explain the foundations of each category and also give you some ideas for improvising. Now you’re cooking!