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Imperial Library
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Index
Cover
Table of Contents
Title Page
Introduction
Part I: Go On In - It's Only the Kitchen
Chapter 1: Cooking with Confidence
Chapter 2: Investing in the Essential Tools
Chapter 3: The Bare Necessities: Stocking Your Pantry and Fridge
Part II: Know Your Techniques
Chapter 4: The Cutting Edge: Working with Knives
Chapter 5: Boiling, Poaching, and Steaming
Chapter 6: Sautéing
Chapter 7: Braising and Stewing: Slow and Seductive
Chapter 8: Roasting Poultry, Meats, and Veggies
Chapter 9: Coals and Coils: Grilling and Broiling
Chapter 10: Baking Basics
Part III: Expand Your Repertoire
Chapter 11: Mastering Breakfast
Chapter 12: Super Soups and Savory Salads
Chapter 13: From Sides to Mains: Great Grains
Chapter 14: Making Sensational Sauces: Fear No More
Chapter 15: Sweet Dreams
Part IV: Now You're Cooking! Real Menus for Real Life
Chapter 16: Taking It Easy with One-Pot Meals
Chapter 17: Making More (and Better) for Less
Chapter 18: When You Want to Impress
Chapter 19: Would I Serve You Leftovers? This Is My Latest Creation!
Chapter 20: Summertime Soirees
Chapter 21: Feeding Holiday Hordes: Festive Winter Menus
Part V: The Part of Tens
Chapter 22: Ten Common Cooking Disasters and How to Deal with Them
Chapter 23: Ten Ways to Think Like a Chef
Chapter 24: Ten Ways to Cook for Good Health
Appendix A: Glossary of 100 (Plus) Common Cooking Terms
Appendix B: Common Substitutions, Abbreviations, and Equivalents
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