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

Index

Cover Dedication Acknowledgments Contents Introduction Basics

How To:

Peel Vegetables Shuck, Stem, Trim, and Seed Vegetables Cut Up Vegetables and Herbs Prepare Fruits Take the Meat out of a Coconut Make a Chicken Broth Make a Fish Broth Make a Crustacean Broth Make a Green Salad Make a Vinaigrette Make Infused Oils Make a Mayonnaise Make a Hollandaise Sauce Clarify Butter Make a Flavored Butter Make a Beurre Blanc Make a Tomato Sauce Make Fresh Egg Pasta Dough Roll and Cut Fresh Pasta Dough Make Stuffed Pasta Shapes Make Gnocchi Make Blini and Crepes Cook Risotto, Pilaf, Fluffy Rice, and Paella Determine Doneness of Foods

Vegetables and Fruits

How To:

Roast Vegetables Make a Vegetable Gratin Slow-Cook (Braise) Green Vegetables Glaze Root Vegetables Deep-fry Vegetables Make Potato Chips and French Fries Grill Vegetables Steam and Boil Vegetables Sauté Vegetables Cook Artichokes Make Mashed Potatoes and Other Vegetable and Fruit Purées Make a Vegetable Flan Make a Chunky Vegetable Soup Make a Creamy Vegetable Soup Roast Fruit Poach Fruit

Fish and Shellfish

How To:

Poach a Big Fish Poach a Small Fish Poach Fish Steaks and Fillets, Small Whole Fish, and Shellfish Cook Fish Fillets en Papillote Bake Fish and Make a Sauce at the Same Time (Braise) Roast a Whole Fish Deep-fry Seafood Grill Seafood Sauté Seafood for a Crisp Crust Cook Squid (and Other Tentacled Creatures) Stir-fry in a Wok Steam Shellfish Shuck Oysters Prepare Lobster Prepare Soft-shell Crabs Cook Crayfish Use Salted Anchovies Make Miso Soup

Poultry and Eggs

How To:

Roast a Chicken Poach Chicken in a Pot Cut Up a Chicken Make a Chicken Stew Make a Chicken Sauté Make Fried Chicken Grill Chicken Sauté Breaded Chicken Breasts Make a Chicken Liver Mousse Roast a Turkey and Make Giblet Gravy Cut Up a Duck Boil Eggs Poach Eggs Bake Eggs Make an Omelet Make a Soufflé

Meat

How To:

Roast a Leg of Lamb Roast a Rack of Lamb and Make a Jus Roast a Rack of Pork Roast a Prime Rib of Beef Grill (or Broil) Chops and Steaks Sauté Steaks, Chops, Noisettes, and Medallions (and Make a Pan Sauce) Sauté a Small Whole Loin of Pork, Veal, or Venison Make Pot-au-Feu and Other Boiled Dinners Poach a Tender Cut of Meat Make a Pot Roast Make a Stew Cook Veal, Beef, and Lamb Shanks Make a Stew Without Browning Make a Veal Stew Prepare Sweetbreads

Working from Scratch

How To:

Prepare a Whole Round Fish Fillet a Salmon Bone a Whole Round Fish Prepare a Whole Flatfish Scale, Clean, and Bone Whole Small Fish Hot-Smoke Fish Fillets Cold-Smoke Fish Fillets Cure Seafood (Brining and Salting) Trim and Cut Up a Breast of Veal for Stew Trim and Partially Bone a Leg of Lamb Butcher a Double Rack of Lamb Trim and French a Rack of Lamb Trim and Roast a Saddle of Lamb Cut Up a Rabbit Prepare and Braise a Large Rabbit

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