Martha Stewart's Cooking School by Stewart, Martha -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Dedication Contents Introduction Basics

A Cook’s Golden Rules Equipment Knives Herbs Seasonings Onions Citrus

1. Stocks & Soups

How to Make White Stock How to Make Chicken Soup How to Make Brown Stock How to Make Fish Fumet How to Make Vegetable Stock How to Make Dashi How to Make Cream Soups How to Make Pureed Vegetable Soups How to Make Consommé

2. Eggs

How to Boil How to Poach How to Fry How to Scramble How to Make an Omelet How to Coddle How to Bake How to Make a Frittata

3. Meat, Fish & Poultry

How to Roast How to Grill How to Braise and Stew How to Steam, Poach, and Simmer How to Sauté and Fry

4. Vegetables

How to Steam How to Wilt How to Blanch How to Simmer, Boil, and Poach How to Roast and Bake How to Sauté How to Fry How to Stir-fry How to Braise and Stew How to Grill How to Make a Green Salad

5. Pasta

How to Make Fresh Pasta How to Make Filled Pasta Shapes How to Make Gnocchi How to Make Tomato Sauce How to Make Ragù How to Make Baked Pasta Dishes

6. Dried Beans & Grains

How to Cook Dried Beans How to Cook Grains

7. Desserts

How to Cream Butter How to Cut Butter into Flour How to Make Meringue How to Make Soufflé How to Make Génoise How to Make Custard How to Make Pâte à Choux How to Make Sorbets and Granitas

Acknowledgments Index

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