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Index
Cover
Copyright
Dedication
Author’s Note
Acknowledgments
Chapter 1: There are only two ways to cook.
Chapter 2: Five knives do 95 percent of the work.
Chapter 3: Don’t buy a matched set.
Chapter 4: A griddle is not a grill, a saucepan is not a saucier, and a skillet is not a sauté pan.
Chapter 5: Kitchen lingo
Chapter 6: Mise en place
Chapter 7
Chapter 8: We eat with our eyes, nose, ears, and sense of touch.
Chapter 9: Shake hands with a knife.
Chapter 10: Basic knife cuts
Chapter 11: Specialty knife cuts
Chapter 12: What does a forkful look like?
Chapter 13: How to boil water
Chapter 14
Chapter 15: Know why customers walk through the door.
Chapter 16: Keep guests informed.
Chapter 17: The oldest cookbook
Chapter 18
Chapter 19: Good beef is 30 days old.
Chapter 20: The primal (or prime) cuts of meat
Chapter 21: USDA prime and the “other” prime
Chapter 22: Searing meat doesn’t “seal in the juices.”
Chapter 23: Look, smell, poke, cut, taste.
Chapter 24: Recognizing doneness in meat
Chapter 25: Goat is the most popular meat in the world.
Chapter 26: Fresh fish smells like the water it came from. Old fish smells like fish.
Chapter 27: The freshest shrimp might be frozen shrimp.
Chapter 28: Don’t drown a lobster.
Chapter 29: Why convection ovens are faster
Chapter 30: How to calibrate a thermometer
Chapter 31: Internal temperatures for meat
Chapter 32: Food can get hotter after cooking.
Chapter 33: Buy it whole and cut it up.
Chapter 34: Undercut a poultry breast before slicing it.
Chapter 35: The kitchen brigade
Chapter 36: The four salts in a kitchen
Chapter 37: When and when not to add salt
Chapter 38: Ten mistakes of the inexperienced cook
Chapter 39: Eight ways to make a plate look better
Chapter 40: Focus the flavor.
Chapter 41: A sauce is only as good as its stock.
Chapter 42: Don’t boil stock.
Chapter 43: Roux: the longer, the darker
Chapter 44: Five mother sauces
Chapter 45
Chapter 46: Mount with butter to perfect the sauce.
Chapter 47: Clarified butter
Chapter 48: Menu types
Chapter 49: A menu is only as good as a chef’s ability to write a recipe.
Chapter 50: Menu-plan for leftovers.
Chapter 51: Amuse-bouche is a gift from the chef.
Chapter 52: When sautéing, make it jump.
Chapter 53: Boil, shock, drain!
Chapter 54: Rip, don’t cut salad greens.
Chapter 55: How to keep salad dressing from separating
Chapter 56: Pesticides
Chapter 57: Small local farms can produce more food per acre than large corporate farms.
Chapter 58: Don’t buy on the first pass.
Chapter 59: Nine ways to make a restaurant more green
Chapter 60: Keeping kosher
Chapter 61: Keeping halal
Chapter 62: Hindu food practices
Chapter 63: All vegans are vegetarian; not all vegetarians are vegan.
Chapter 64: Rice: the shorter, the stickier.
Chapter 65: Sushi means vinegar rice; sashimi means fish only, no rice.
Chapter 66: Starch makes the potato.
Chapter 67: Soft cheeses melt best.
Chapter 68: Put the inexpensive stuff first.
Chapter 69: The smoke point
Chapter 70: Refined or unrefined oil?
Chapter 71: Proper frying takes place from 350°F to 375°F.
Chapter 72: How to put out a grease fire
Chapter 73: Quick reactions to emergencies
Chapter 74: Call it out!
Chapter 75: Don’t marinate at room temperature.
Chapter 76: Cleaning removes dirt. Sanitizing kills germs.
Chapter 77: A customer’s allergy is a chef’s problem.
Chapter 78: Many foods are poisons.
Chapter 79: A $2 chicken can cost $2 million.
Chapter 80
Chapter 81: How to pair wine and food
Chapter 82: Wine substitutes
Chapter 83: Don’t hesitate to recommend a beer pairing.
Chapter 84: Drying intensifies flavor.
Chapter 85: Spices were once used as money.
Chapter 86: Egg dating
Chapter 87: Hunter/gatherers liked flatbreads.
Chapter 88: Select flour by protein content.
Chapter 89: Sifted flour is not the same as flour, sifted.
Chapter 90: Freeze for ease.
Chapter 91: Water your oven!
Chapter 92: Sweetbreads have nothing to do with bread.
Chapter 93: Goats discovered coffee.
Chapter 94: How to survive when lost in the kitchen
Chapter 95
Chapter 96: Why the chef’s jacket is double breasted
Chapter 97: Surprising items in a chef’s toolkit
Chapter 98: Take it to the cooler.
Chapter 99: A cook knows how to make something; a chef knows why to make it that way.
Chapter 100: A chef’s routine is the customer’s special event.
Chapter 101
About the Author
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