Table of Content
Introduction 1 Part I: Getting Started with Cooking 5 Chapter 1: Cooking with Confidence 7 Chapter 2: Investing in the Essential Tools 21 Chapter 3: The Bare Necessities: Stocking Your Pantr y and Fridge 39 Part II: Know Your Techniques 61 Chapter 4: The Cutting Edge: Working with Knives 63 Chapter 5: Boiling, Poaching, and Steaming 79 Chapter 6: Simply Sautéing 93 Chapter 7: Braising and Stewing: Slow and Seductive 109 Chapter 8: Roasting Poultr y, Meats, and Veggies 123 Chapter 9: Coals and Coils: Grilling and Broiling 153 Chapter 10: Baking Basics 171 Part III: Expand Your Repertoire 191 Chapter 11: Conquering Breakfast 193 Chapter 12: Super Soups and Savory Salads 215 Chapter 13: From Sides to Mains: Great Grains and Pastas 245 Chapter 14: Making Sensational Sauces: Fear No More 267 Chapter 15: Delectable Desserts 283 Part IV: Now You're Cooking! Real Menus for Real Life 301 Chapter 16: Taking It Easy with One-Pot Meals 303 Chapter 17: Making More (and Better) for Less 317 Chapter 18: Going Global with Asian and Mediterranean Dishes 327 Chapter 19: Quick Picks: Cooking with Fewer Ingredients 349 Chapter 20: Summertime Soirees 361 Chapter 21: Feeding Holiday Hordes: Festive Winter Menus 375 Part V: The Part of Tens 395 Chapter 22: Ten Ways to Think Like a Chef 397 Chapter 23: Ten Common Cooking Myths 401 Appendix A: Glossary of 100 (Plus) Common Cooking Terms 405 Appendix B: Common Substitutions, Abbreviations, and Equivalents 413 Index 419
