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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
Glossary
Index
About the Author
Copyright
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