The Family Circle Good Cook's BookSimon & Schuster, 1993 - 440 pages An important reference for everyone who loves food and wants to know how to buy it, store it, cook it, and enjoy it. This resource covers new cuisines, techniques, ingredients, and appliances that are revolutionizing the way we cook. 100 line drawings. |
Table des matières
COMMON AND UNCOMMON INGREDIENTS | 2 |
Apple Varieties 4 Pear Varieties 4 Yields of Common Fresh Fruits 17 Fresh | 26 |
Winter Squash Varieties 38 Nut Yields 41 Liqueurs and Their Flavors | 43 |
Eggs | 80 |
Guide to Cheeses 74 Guide to Fish 84 Shrimp Sizes and Recommended Uses | 89 |
White Meat versus Dark Meat Skin versus No Skin 94 Cooking Beef 100 Cooking | 114 |
Cooks Tools | 127 |
Graters Grinders and Pureeing Tools | 142 |
Broiling Shellfish 227 Roasting Chicken Duck Geese and Game Birds 231 Roasting | 296 |
Recipe Savers Time Savers | 299 |
Recipe Savers 300 Time Savers 302 Money Savers | 317 |
Healthy Eating | 355 |
HEALTHY EATING | 356 |
Good | 376 |
Meals | 382 |
Creating a Feast for the Eyes | 395 |
Straining Tools 146 Stovetop and Oven Ware | 151 |
and Molds | 166 |
Kitchen Tools and Ware 129 Cookware Composition and Care 153 Emergency | 168 |
Cooking Techniques | 177 |
Braising Beef Lamb Pork and Veal 199 Panbroiling Beef Lamb and Pork | 203 |
Sautéing Chicken 209 Sautéing Fish 209 Sautéing Shellfish 210 Steaming Fish | 219 |
The Art of Presenting Food 396 Garnishes 403 Family Meals | 408 |
Party Planning 412 Ways to Entertain | 417 |
Everything You Need to Know About Ice 422 Standard Bar Equipment | 423 |
APPENDIX | 427 |
Droits d'auteur | |