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Zero What This Book Is and Is Not and How to Use It
Basic Cooking Methods
Chapter One About Recipes
28 other sections not shown
aluminum amount bacteria baking base food basic bell peppers bird blade boiling bottom bowl braises bread broil broth brown sauce butter butter or margarine butter sauces calories casserole cheese cholesterol chopped clean cold Cook's Guide Cooking Considerations cooking oil cornstarch cream croquettes custard degrees F desserts dish dressing dry coating egg whites egg yolk evenly fish flour fresh fried frozen fruits frying garlic garnish gravy heat herbs inch ingredients kitchen knife liquid margarine mayonnaise meal meat method microwave milk mirepoix mixed mother sauce onions Optional oven pan-fry pastries pieces plain or flavored plate potatoes poultry preheated Prepare quiche recipes refrigerator remove roast room temperature roux salads salt saute seasonings serving shell shellfish simmer slices souffle soups steaks steam stews stirring sugar surface taste Tbsp tender texture thick thicken thin timbales vegetables veloute vessel vinaigrette vinegar white sauce wine