Essentials of Cooking
Published on 5. April 2003
312 pages
978-1-57965-538-9 (ISBN)
Description
In this unrivaled practical guide, one of America's most widely respected cookbook authors distills his vast knowledge and experience into the 100 essential techniques that every cook needs to know. Seven hundred and fifty photographs unravel the mysteries of the method and provide practical application on the spot. Each technique is further explained in terms of how it makes the food taste: What happens, for example, if you cook the fish in butter versus oil? Why does roasting make vegetables taste so good? How do you decide whether you want to make a chicken stew or sautT? Here are answers to just about every cooking question, from the simple to the sublime: how to boil an artichoke or cook a soft-boiled egg, or how to clean soft-shell crabs or even butcher and roast a whole saddle of lamb. Knowing how to execute a technique makes you efficient; knowing why you've chosen that technique makes you a master.
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James K. Peterson
Essentials of Cooking
Book
04/2003
Artisan Books
€43.51
Article exhausted; check different version
James K. Peterson
Essentials of Cooking
Book
01/1999
Workman Publishing
€57.14
Article exhausted; check different version
Person
James Peterson is the author of nine award-winning and short-listed cookbooks, including the James Beard Cookbook of the Year Sauces: Classical and Contemporary Sauce Making, as well as Essentials of Cooking, Glorious French Food, and What's a Cook to Do? He teaches, writes about, photographs, lives, breathes, and cooks fine food.
Content
- Cover
- Also by James Peterson
- Copyright
- Dedication
- Acknowledgments
- Contents
- Introduction
- Basics
- How to Peel Vegetables
- How to Shuck, Stem, Trim, and Seed Vegetables
- How to Cut Up Vegetables and Herbs
- How to Prepare Fruits
- How to Take the Meat out of a Coconut
- How to Make a Chicken Broth
- How to Make a Fish Broth
- How to Make a Crustacean Broth
- How to Make a Green Salad
- How to Make a Vinaigrette
- How to Make Infused Oils
- How to Make a Mayonnaise
- How to Make a Hollandaise Sauce
- How to Clarify Butter
- How to Make a Flavored Butter
- How to Make a Beurre Blanc
- How to Make Tomato Sauce
- How to Make Fresh Egg Pasta Dough
- How to Roll and Cut Fresh Pasta Dough
- How to Make Stuffed Pasta Shapes
- How to Make Gnocchi
- How to Make Blini and Crepes
- How to Cook Risotto, Pilaf, Fluffy Rice, and Paella
- How to Determine Doneness of Foods
- Vegetables and Fruits
- How to Roast Vegetables
- How to Make a Vegetable Gratin
- How to Slow-Cook (Braise) Green Vegetables
- How to Glaze Root Vegetables
- How to Deep-Fry Vegetables
- How to Make Potato Chips and French Fries
- How to Grill Vegetables
- How to Steam and Boil Vegetables
- How to Saute Vegetables
- How to Cook Artichokes
- How to Make Mashed Potatoes and Other Vegetable and Fruit Purees
- How to Make a Vegetable Flan
- How to Make a Chunky Vegeatable Soup
- How to Make a Creamy Vegetable Soup
- How to Roast Fruit
- How to Poach Fruit
- Fish and Shellfish
- How to Poach a Big Fish
- How to Poach a Small Fish
- How to Poach Fish Steaks and Fillets, Small Whole Fish, and Shellfish
- How to Cook Fish Fillets en Papillote
- How to Bake Fish and Make a Sauce at the Same Time (Braise)
- How to Roast a Whole Fish
- How to Deep-Fry Seafood
- How to Grill Seafood
- How to Saute Seafood for a Crisp Crust
- How to Cook Squid (and Other Tentacled Creatures)
- How to Stir-Fry Seafood in a Wok
- How to Steam Shellfish
- How to Shuck Oysters
- How to Prepare Lobster
- How to Prepare Soft-shell Crabs
- How to Cook Crayfish
- How to Use Salted Anchovies
- How to Make Miso Soup
- Poultry and Eggs
- How to Roast a Chicken
- How to Poach Chicken in a Pot
- How to Cut Up a Chicken
- How to Make a Chicken Stew
- How to Chicken Saute
- How to Make Fried Chicken
- How to Grill Chicken
- How to Saute Breaded Chicken Breasts
- How to Make a Chicken Liver Mousse
- How to Roast a Turkey and Make Giblet Gravy
- How to Cut Up a Duck
- How to Boil Eggs
- How to Poach Eggs
- How to Bake Eggs
- How to Make an Omelet
- How to Make a Souffle
- Meat
- How to Roast a Leg of Lamb
- How to Roast a Rack of Lamb and Make a Jus
- How to Roast a Rack of Lamb
- How to Roast a Prime Rib of Beef
- How to Grill (or Broil) Chops and Steaks
- How to Saute Steaks, Chops, Noisettes, and Medallions (and Make a Pan Sauce)
- How to Saute a Small Whole Loin of Pork, Veal, or Venison
- How to Make Pot-au-Feu and Other Boiled Dinners
- How to Poach a Tender Cut of Meat
- How to Make a Pot Roast
- How to Make a Stew
- How to Cook Veal, Beef, and Lamb Shanks
- How to Make a Stew Without Browning
- How to Make Veal Stew
- How to Prepare Sweetbreads
- Working from Scratch
- How to Prepare a Whole Round Fish
- How to Fillet a Salmon
- How to Bone a Whole Round Fish
- How to Prepare a Whole Flatfish
- How to Scale, Clean, and Bone Whole Small Fish
- How to Hot-Smoke Fish Fillets
- How to Cold-Smoke Fish Fillets
- How to Cure Seafood (Brining and Salting)
- How to Trim and Cut Up a Breast of Veal for Stew
- How to Trim and Partially Bone a Leg of Lamb
- How to Butcher a Double Rack of Lamb
- How to Trim and French a Rack of Lamb
- How to Trim and Roast a Saddle of Lamb
- How to Cut Up a Rabbit
- How to Prepare and Braise a Large Rabbit
- Glossary
- Index
