Cooking School Secrets for Real World Cooks

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Cooking basics -- Equipment matters -- 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 -- 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 -- Recipes -- Guidelines for preparing the recipes in this book -- Stocks, soups, and salads -- Secrets for successful stocks and broths -- Recipes that use homemade chicken stock, chicken broth, or vegetable broth -- Secrets for successful soups -- Secrets for successful salads -- 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 -- Seasonal recipes, menus, sources -- Seasonal recipes -- Twelve seasonal menus for casual and special occasions.

COMMUNITY REVIEWS

a lot of great information, tiny print submitted by cherylo on June 27, 2012, 2:35pm This cookbook is packed with techniques and information, but I would have liked it better if it were printed in a larger typeface. This would be a great addition to your basic cookbook collection.