Cooking by Peterson, James -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Dedication Acknowledgments Contents list of How-To photography Introduction Assumptions The 10 Basic Cooking Methods

Roasting Braising Poaching Sautéing Steaming Frying Grilling Smoking Barbecuing Boiling

Recipes to Learn

Starters

Cheese Straws Cheese Puffs Puff Pastry Rectangles Canapés Tartlets Foie Gras Terrine Foie Gras au Torchon Foie Gras with Sautéed Apples Country Terrine Chicken Liver Mousse Duck Rillettes Chicken Skewers Bruschette Fried Squid Crab Cakes

Broths and Soups

Vegetable Broth (Court Bouillon) Brown Chicken Broth White Chicken Broth Beef Broth and Pot-au-Feu Beef Consommé Basic Shrimp Broth Fish Broth Dashi Miso Soup Leek and Potato Soup Cream of Asparagus Soup Cream of Pea Soup Cream of Mushroom Soup Cream of Spinach Soup Cream of Celeriac Soup Cream of Cauliflower Soup Tomato Soup French Onion Soup Garlic Soup with Poached Eggs Fresh Corn and Chile Soup Gazpacho Borscht European Peasant-Style Vegetable Soup Model Moroccan Lamb and Tomato Soup Seafood Soup Model Bourride Creamy Seafood Cider Soup with Fresh Herbs Brazilian Coconut-Peanut Fish Soup Corn and Shrimp Soup Shrimp and Tomatillo Soup Thai Hot-and-Spicy Shrimp Soup Mexican-Style Tomatillo and Chicken Soup Mexican-Style Chile and Chicken Soup Thai-Style Coconut—Green Curry Chicken Soup Chicken, Tomato, and Tarragon Soup Chinese Hot-and-Sour Soup Oxtail Soup Indian Lentil Soup Basic Bean Soup

Salads

Basic Vinaigrette Creamy Vinaigrette Frisée and Bacon Salad Caesar Salad Chicken Caesar Salad Tossed Winter Steak Salad Tossed Summer Steak Salad Mushroom and Duck Confit Salad Salade Niçoise Celeriac Rémoulade Shredded Red Cabbage Salad with Pistachios Marinated Mushrooms with Fresh Tarragon Grated Carrots with Parsley and Lemon Cucumber Salad with Chiles and Yogurt Japanese Cucumber Salad Thai Cucumber Salad Artichoke and Toasted Walnut Salad Shaved Fennel Salad Tomato Salad Bell Pepper and Anchovy Salad French-Style Potato Salad American-Style Potato Salad Indian-Style Potato Salad Asparagus, Green Bean, Mushroom, and Chicken Salad Chicken, Bell Pepper, Anchovy, and Tomato Salad Citrus and Endive Seafood Salad Tropical Fruit and Seafood Salad Tabbouleh Pasta or Rice Salad Plain Beans with Butter or Olive Oil Bean and Parsley Salad Bean and Mussel Salad

Eggs and Cheese

Cheese Soufflés Twice-Baked Soufflés Cheese Fondue Quiche

Shellfish

Mussels Steamed in White Wine Mussel Saffron Soup Cold Mussel Salad with Capers and Dill Steamed Clams Linguine with Clam Sauce Clam Chowder Baked Clams Oysters on the Half Shell Oyster Panfry Oyster “Gazpacho” Hot Oysters on the Half Shell “Barbecued” Oysters Sautéed Sea Scallops Scallops in White Wine—Herb Sauce Braised Scallops with Fennel Sea Scallops à la Nage Sautéed Shrimp Shrimp Tagine Goan-Style Shrimp Curry Boiled Lobster Steamed Lobster Nouvelle Lobster à l’Américaine Bass Fillets with Lobster and Lobster Sauce Blue Crab Soup Sautéed Soft-Shell Crabs Squid Braised in Red Wine Red Wine Octopus Stew Mixed Shellfish Stew with Wild Mushrooms

Fish

Sautéed Thick, Firm-Fleshed Fish Fillets Sautéed Flatfish Fillets Sautéed Fresh Sardines Sautéed Whole Round Fish Sautéed Whole Flatfish Salmon Teriyaki Fish Meunière Skate with Capers and Lemon Sautéed Thick Fish Fillets with Miso Soup Fillets of Sea Bass with Mushrooms Baked Fillets of Sole or Scrod with Sherry Fillets of Striped Bass with Cockles and Oysters Red Wine Fish Stew Thai-Style Braised Fillets of Striped Bass or Other White Fish Indian-Style Braised Fillets of Striped Bass or Other White Fish Braised Fillets of Striped Bass with Curry Braised Fillets of Striped Bass or Other White Fish with Tomato Sauce Braised Fillets of Striped Bass with Mole Sauce Baked Whole Fish Salmon en Papillote with Julienned Vegetables, Tarragon, and White Wine Poached Whole Trout Poached Whole Salmon Grilled Whole Red Snapper Grilled Tuna, Swordfish, or Shark

Beef

Prime Rib “Fake” Meat Jus Grilled or Broiled Porterhouse Basic Grilled Steak Tenderloin Sandwich The Best Burgers Red Wine Beef Daube Red Wine Pot Roast Beef à la Mode Beef Stew Braised Short Ribs Irish Beef Stew Boeuf à la Bourguignonne

Veal

Roasted Rack of Veal Roast Saddle of Veal Roast Veal Round Veal Pot Roast Creamy Veal Stew Osso Buco with Julienned Vegetables Veal Piccata Sautéed Veal Chops with Madeira Sauce Sautéed Calf’s Liver Calf’s Liver with Onions Calf’s Liver with Madeira Sauce Veal Kidneys with Mustard and Port Braised Sweetbreads with Root Vegetable Macédoine Sautéed Sweetbreads with Lemon and Parsley

Lamb

Braised Lamb Shanks with Garlic Leg of Lamb Rack of Lamb Saddle of Lamb Sautéed Lamb Chops White Wine—Marjoram Sauce for Lamb Chops Lamb Pot Roast Lamb Stew Spring-Style Lamb Stew Lamb Stew with Indian Spices, Cream, and Yogurt Fall-Style Lamb Stew with Wild Mushrooms Lamb Korma Irish Stew

Pork

Leg of Pork (Fresh Ham) Roast Country Ham Rack of Pork Boneless Pork Loin Roast Braised Pork Shoulder Braised Shoulder Pork Chops with White Wine and Prunes Pork Tenderloins with Mushroom Sauce Pork Tenderloin with Apples Sautéed Pork Chops Barbecued Pork Spareribs Sweet-and-Sour Pork

Chicken and Turkey

Roast Chicken Chicken Sautéed in Butter Chicken with Tomatoes and Tarragon or Basil Chicken with Red Wine Sauce Chicken Cacciatore Chicken with Simplified Mole Sauce Provençal Chicken with Aioli, Tomatoes, and Basil Moroccan Chicken Tagine Coconut Curry Chicken Sautéed Boneless, Skinless Chicken Breasts Sautéed Boneless Chicken Breasts with Madeira Sauce Breaded Boneless and Skinless Chicken Breasts Chicken Fricassee with Morels Chicken Fricassee with Spring Vegetables Vegetable-Lover’s Chicken Fricassee Thai Chicken Curry Velvet Chicken with Spices, Cashews, and Ghee Chicken with Shrimp Chicken Korma Poached Chicken with Leeks and Root Vegetables Fried Chicken Roast Turkey and Gravy

Duck and Small Birds

Sautéed Duck Breasts Orange Sauce for Duck Breasts Berry Sauce for Duck Breasts 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 Duck Confit Sautéed Squab with Its Own Jus Squab Civet with Fava Bean Cassoulet Sautéed Whole Quail Sautéed Quail Breasts and Thighs en Civet

Vegetables, Beans, and Herbs

Boiled or Steamed Asparagus Boiled or Steamed Broccoli Sautéed Broccoli Rabe with Garlic Sautéed Brussels Sprouts with Bacon Cabbage with Bacon and Apples Boiled or Steamed Green Beans Basic Leeks for Serving Hot or Cold Fresh Buttered Peas Basic Spinach Pureed Creamed Spinach Swiss Chard with Garlic and Olive Oil Basic Boiled Artichokes Baby Artichokes with Garlic and Parsley Roast Beets with Wine Vinegar, Butter, and Parsley Glazed Baby or Sectioned Carrots Baked Carrots with Parsley Roast Carrots Glazed Pearl or Boiling Onions Roast Onions Roast Parsnips Glazed Parsnips Glazed Turnips Mashed Potatoes Baked Potatoes “Raw” Sautéed Potatoes “Cooked” Sautéed Potatoes Roasted Fingerling or Shaped Potatoes Sautéed Straw Mat Potatoes Potato Pancakes Potatoes Anna Potatoes Noisette Matchstick Potatoes Classic Thin French Fries Thick French Fries Steamed Potatoes Sautéed Mushrooms with Garlic and Parsley Sautéed Wild Mushrooms for Seafood or Meat Sautéed Zucchini Grilled Zucchini Bell Peppers with Herbs and Anchovies Chiles Rellenos with Tomatillo Sauce Tomatillo Sauce Slow-Baked Tomatoes Tomato Tartar Potato Gratin Cauliflower Gratin Leek Gratin Turnip and Potato Gratin Tomato Gratin with Bacon Endive Gratin Mushroom and Sausage Gratin Zucchini and Tomato Gratin Spaghetti Squash Gratin Cassoulet Roast Garlic Puree

Sauces, Salsas, and Chutneys

Béchamel Sauce Cream Sauce Base for Fish, Chicken, or Veal Seafood “Crème Anglaise” Emulsified Seafood Sabayons Basic Emulsified Egg Yolk—Butter Sauce Beurre Blanc Lightened Beurre Blanc Shellfish Butter Sauce Model Crustacean Butters Bordelaise Sauce Chasseur Sauce Improved Brown Sauce Burgundy-Style Red Wine Sauce (Sauce Meurette) Duck Ragù Bolognese Sauce Rabbit Sauce Quick Fix for Bottled Mayonnaise Basic Mayonnaise Chlorophyll for Green Mayonnaise Aioli Sauce Andalouse Sauce Chantilly Sauce Curry Mayonnaise Green Sauce Gribiche Sauce Herb Mayonnaise Hazelnut Mayonnaise Saffron Mayonnaise Mushroom Mayonnaise Mustard Mayonnaise Suédoise Sauce Tartar Sauce Warm Saffron Mayonnaise Sauce for Seafood Warm Morel Mayonnaise for Chicken or Seafood Warm Sea Urchin Roe Mayonnaise Pesto Rouille Romesco Sauce Expanded Basic Vinaigrette Citronette Tomato Coulis Cooked Tomato Concassée Barbecue Sauce Dried Chile Sauces Brown Sauce for Stir-Fries Ponzu Sauce Tosa Sauce Yakitori Sauce Basic Thai Curry Paste Vietnamese Fish Dipping Sauce (Nuoc Cham) Tomato Salsa Tropical Fruit Salsa Guacamole Sweet, Sour, and Salty Fruit Chutney Herb Chutney Sweet-and-Sour Chutney for Deep-Fried Foods

Pasta, Rice, Couscous, and Polenta

Fresh Egg Pasta Noodles Ravioli with Basil-Ricotta Filling Tortellini with Mascarpone-Parmigiano Filling Tortellini with Pesto Fettuccine or Linguine with Dried Porcini Mushroom Sauce Fettuccine or Linguine with Mushrooms Tartufati Fettuccine, Linguine, or Elbow Pasta with Peas and Pesto Ravioli with Spinach-Ricotta Filling Ravioli with Butter, Walnuts, and Sage Linguine with Tomato Sauce Pappardelle with Chicken Liver Ragù Sauce Lasagne Shellfish Risotto with Saffron Risotto Milanese Fluffy Rice Rice Pilaf Basic Couscous Basic Polenta

Quick Breads and Flat Cakes

Blueberry Muffins Buttermilk Biscuits Scones Popovers French Toast Crepes Crepes Suzette Blini Pancakes Waffles

Breads

Basic White Bread White Sandwich Bread Baguettes Ciabatta Natural or Sourdough Starter Sourdough Bread Rye Bread Sourdough Whole-Wheat Bread Pumpernickel Bread Pizza Dough Pizza Margherita Pizza with Roquefort and Walnuts Focaccia with Moroccan Olives and Onions Pita Bread Bread Sticks Brioche Coffee Cake Cinnamon Rolls Sticky Buns

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 Cheesecake Babas au Rhum and Savarins Strawberry Shortcakes Miniature Cake Petits Fours Professional-Style Buttercream Made with Egg Yolks Professional-Style Buttercream Made with Egg Whites Italian Meringue Quick-and-Easy Buttercream Pastry Cream Crème Mousseline Stabilized Whipped Cream Dark Chocolate Ganache

Pies and Tarts

Basic Pie and Tart Dough Classic French Sweet Pie and Tart Dough (Pâte Sucrée) Buttery Cookielike Pie and Tart Dough (Pâte Sablée) Apple Pie Classic French Apple Tart Blueberry Pie Cherry Pie Banana Cream Pie Coconut Cream Pie Lemon Meringue Pie Pecan Pie Pumpkin Pie Cherry Cobblers Hot Berry Compotes Fresh Berry Tart Plum, Apricot, or Peach Tart Lemon Curd Frangipane Apricot Glaze Brown Butter Linzertorte Crisp Puff Pastry Apple Tart

Pastries

Puff Pastry Quick Puff Pastry Blueberry Turnovers Napoleons Pithiviers (Almond Galette) Croissant Dough Croissants Danish Pastries Cream Puff Pastry Éclairs Liquid Fondant Cream Puffs

Custards, SoufflÉs, and Mousses

Basic Caramel Crème Caramel Crème Brûlée Ginger Pots de Crème Zabaglione and Sauce Sabayon Vanilla Panna Cotta Crème Anglaise Coffee Bavarian Cream Fruit Bavarian Cream Lemon Soufflés Raspberry or Strawberry Soufflés Basic Chocolate Mousse Marquise

Basic Butter Cookies (Sablées) Checkerboard Butter Cookies Chocolate Butter Cookies Shortbread Cookies Old-Fashioned Butter Cookies Holiday Butter Cookies Royal Icing Pecan Mounds Chocolate Chip Cookies Madeleines Almond Butter Cookies Almond Tuiles French-Style Macarons Coconut Macaroons Palmiers Biscotti Brownies Lemon Bars

Index Conversion Charts About the Author More eCookbooks by James Peterson

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