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Index
CoverÂ
Title Page
Contents
Preface: Heading Home
Introduction: Making Dinner
1. Larder: Five Types of Foods to Keep in Stock
The Five Greens
The Five Liquids
The Five Dairy Products
The Five Breads
The Five Fruits
2. Vegetables: From Side Dish to Main Course
Five Ways to Cook Asparagus
Five Ways to Cook Broccoli
Five Ways to Cook Carrots
Five Ways to Cook Onions
Five Ways to Cook Cauliflower
3. The Base of Your Meal: Legumes, Rice, Pasta, and More
Five Ways to Cook Beans
Five Ways to Cook Rice
Five Ways to Cook Lentils
Five Ways to Cook Couscous and/or Quinoa
Five Ways to Cook Spaghetti
4. Protein: Five Ways to Bring the Beasts, Birds, and Fish to Dinner
Lamb Thigh with Couscous and Tomatoes
Monkfish Roasting
Hanger Steak with Avocado and Broccoli and Rice Sauté
Roasted Chicken
Hot Italian Sausage with Pasta
5. Weekend Cooking: Five Preparations That Take a Little Time
Sauce Bolognese
Spaghetti and Dungeness Crab
Your Own Tomato Sauce
A Modern Fish Stew
The Last Chicken Noodle Soup Recipe You Will Need
Toolbox: Five Essential Skills
How to Cook Beans
How to Cook Rice
How to Cook Lentils (and Lentil Soup)
How to Cook Couscous
How to Cook Quinoa
Menus: Five Ways to a Meal
Menu 1: A Straightforward Dinner
Menu 2: Reasonably Quick and Wonderful
Menu 3: A Friday Night Feast
Menu 4: A Buoyant Presentation
Menu 5: A Particular Meal
A Sweet End to the Meal, a Dessert of Fresh Fruit
Epilogue: Cleaning Up
Index
Acknowledgments
Copyright Page
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