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Index
Cooking School Secrets for Real World Cooks Copyright Contents Foreword to the Second Edition of Cooking School Secrets for Real World Cooks Dedication Acknowledgments Introduction Part One Cooking Basics “When You Cook, you never stop learning. That’s The Fascination of it.” Equipmentmatters Knife Skills and Cuts Mise en Place Do No Harm: Food Safety Cooking Methods How Cooking Changes the Texture and Flavor of Foods Using Your Senses When You Cook Understanding Your Palate Cooking with the Seasons Organic Versus Conventional Produce Seasoning to Taste Brining and Today’s “New” Meats and Poultry Attentive Tasting A Few Words about Menu Planning Creative Cooking A Few Words about Plate Presentation Part Two Recipes Guidelines for Preparing the Recipes in this Book Stocks, Soups, and Salads Secrets for Successful Stocks and Broths Secrets for Successful Soups Secrets for Successful Salads Store Walnut Halves and Pieces –And other Shelled Nuts–In the Freezer to keep them fresh. Risottos and Pastas Secrets for Successful Risotto Secrets for Cooking Perfect Pasta Seafood, Poultry, and Meat Main Dishes Secrets for Preparing Fish and Shellfish Successfully Secrets for Selecting and Cooking Poultry Successfully Secrets for Preparing Meats Successfully On the Side Secrets for Pairing Side Dishes with Main Dishes Sweet Endings Secrets for Choosing an Appropriate Dessert Secrets for Preparing Successful Desserts Part Three Seasonal Recipes, Menus, and Sources Seasonal Recipes Twelve Seasonal Menus for Casual and Special Occasions Sources Bibliography Table of Equivalents
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