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Index
INTRODUCTION: WHY COOK?
PART I: FIRE – CREATURES OF THE FLAME
I. Ayden, North Carolina
II. Cambridge, Massachusetts
III. Intermission: A Pig’s Perspective
IV. Raleigh, North Carolina
V. Wilson, North Carolina
VI. Manhattan, Nyc
VII. Berkeley, California
VIII. Coda: Axpe, Spain
PART II: WATER – A RECIPE IN SEVEN STEPS
I. Step One: Finely Dice Some Onions
II. Step Two: Sauté Onions and Other Aromatic Vegetables
III. Step Three: Salt the Meat; then Brown it
IV. Step Four: Place all the Ingredients in a Covered Pot
V. Step Five: Pour the Braising Liquid over the Ingredients
VI. Step Six: Simmer, Below the Boil, for a Long Time
VII. Step Seven: Remove Pot from Oven. If Necessary, Skim Fat and Reduce Liquid. Bring to the Table and Serve.
PART III: AIR – THE EDUCATION OF AN AMATEUR BAKER
I. A Great White Loaf
II. Thinking Like a Seed
III. Coda: Meet Your Wheat
PART IV: EARTH – FERMENTATION’S COLD FIRE
Ferment I. Vegetable
Ferment II. Animal
Ferment III. Alcohol
AFTERWORD: HAND TASTE
APPENDIX I: Four Recipes
1. Fire
2. Water
3. Air
4. Earth
APPENDIX II: A Short Shelf of Books on Cooking
Selected Sources
Acknowledgments
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