Table Of ContenterhoTht usa il utfseo tmoatrg ryelhi mdanfa eh tsy dndnae emtoirhrdowfnpapus
yra M.sr Mo tdetbedn iyllaiceps es ieh S.tcejor psih tgniru dre hdegaruocne
Hausdorf, Katherine ,dnalrehtuS irneH Vultier and Robert rie hr tozfsieW
excpoenrssikeateidnrsnliduuclt cgefitgdunie lgvs et ions.
ct rsiryeir abvEeohcT Hotz
http://www.geocities.com/SoHtoh/aWtorgkrsahpohpi/c2s7 7T8h/ei ndex.htm.
formed the basis of most of the artwork used in this ,no ietriamsoorpfmoc
AgriculturalTexas the of department support a Technology, Computer Extension
ExtensioSne rviceT.h ehya vmea daev ailablpeu blidco maignr aphicpsr oduced
AgraIinFncdostu othldoiSet ftc ub uirytea Uenln c Fielvsaoe,nror difsd iat y
.SUMAT ,snoitacinummoC larutlucirgA fo tnemtrapeD
Published by:
sUksiDgnihsilbuP
02 3,N7yI4na b x3lOo4APB
http://www.diskuspublishing.com
t a0 h.v0©gME0i2rypoC Kende
ISBN 1-58495-240-7
rmdeaipwysrobttoroerhdkr iiui bscnou eftdpr e aedrs rateiNr rgoeAvh letlds .
yna mrof tuohtiw eht netti rnwoissimrep fo eht.rohtua
nehc tsi'KavE avE ecnedifnoC edneK 2
Creating a .ypoc-draH
All sections of this composition may be printed for the express use of the
hard-copythe printiqnuga,l ity for made was effort all While userre.g istered
vdeisromflsrafitiiye"gfhog rphreniT oto pnhplnmtrae-yo hol u tav.peti "s d e
cprroisnstan-.dordteci wfotaieminlrmodleen nnactles s
nehc tsi'KavE avE ecnedifnoC edneK 3
stnetno Cf oelbaT
Part I
Introduction
Getting Started
Tools:
sgnihsi nnreuhFctiK
nedr ue BhgtnisaE
Microwave Cooking
Ingredients:
Eggs
FaatOnsid l s
kliM dna kliMstcudorP
Fish and Seafood
yrtlu odP ntaaeM
Vegetables
Grains and Pasta
Nuts, Legumes and Fruits
Seasonings
BasicM ethods:
gnik oyorCD
gniyrF
Moist Cooking
Salads
secuaS
hsinraG
eneigyH
nehc tsi'KavE avE ecnedifnoC edneK 4
Special Diets
ygolonimreT
Part II
Recipe Book:
The Recipe Collection
xednI
nehc tsi'KavE avE ecnedifnoC edneK 5
Introduction
s e npneeiigehc nhWe Ia trshs tcadl xwr udeaadlea ih nhrIecetvfoo
follomwjaiiIuwkltn saei" sgty k u :ec h-and-suecxhc ept.j.us".sot .tlrai" i rt kt e
ywrooeuuag l udlt ahri s-or-thastu,b stitutimnagr jorftpaohamrep riaaakndadd
lbpimletoaptrcplekee r Theneed. no was there down; written was Nothing ....."
troavldatbdirha titTesiaaroh irot atunecenwrnie ncaaido.eilse n wp, d e
methods remained the same, but the ingredients varied. Many a great cook will
theywhen created were recipes original most and best their that admit readily
sufbwotseroitrc tiibeeamtne wdniugctte dsatrahwr sneeueoei dsoy nier ge nt
n eehvwita etr scymtyolaammlano s. reIerp o et nohseoutt ttr oasolatw
y mgninaelc nfervetetehrhzeee ri,n p ceuaphsbaof ooTnfrrahd i rafddtugs le.
comemay I whatever and chop pork over left yesterday's shelf, the on spice used
, ne,dovsni rsatseo aasrIr c inatpaes sn o i ktthrtn toae eiwhmlhwte attdeinzcaxe
Picassom usth avef eltw hens tartingo neo fh ism asterpieces.
Cookininjosgut f s otl lowirnegc ipes:
absoilseuu sntsdieeetltnr yoittds e thiotn,eaiaj alnnon gdwyd e c lolo kT o
,ysln d srcoo uoihstotsta iaehutbmto iyny talm pcpeseph eratoeprtsiuocshetr
dmofatcrghtooaeomfza r fict'ino scel ecslf,o eftr ncrhiottoeeraeimn idn dn se d
ruo yevi glli wsdohte meh tgnidnatsredn U.fleh sruo yn oskoobkoo cyssolg
own.your of style a edveevnetluwoaipll lly youf leTxhiubsia lnidt yf.l acioro king
.Iret aslra e2gy4ninra elll i d tmIn, saa3fe 1oge ahtktao oodctenra eIl
aam Io ppaorrotstuehn.ei ty as it to addedr eapnedsr mtaolilr e a wisttha rted
retired biochemist, who for years challenged herself to get a well cooked,
,e m Il.ids aete annelnceewoImbanhh aeattytmllalbanoit i erdvtniuasnnepxeni
working full time at a job and had a child who had all the typical needs of being
huwshmbstiyapthl nlorAeedittrael ,'saotiwtl sttk snhoc eoe ior.n,nnmk e ge d,
coualhndodm oeu,er lcn altistienbtaeer oan,ntsyd tats rsioee n sqh juioimbr ed
reffo ylno detimil pleh ni eht .nehctik I denrae lgnola eht yaw morf,sdneirf
thee"clceshtpox(monhelpbamiadlaeogeqtenroaT u adtkzVeg ssi)su",n e ess ,
ormgeaas nttyiahtsazniiitaItne natnht wed gnutahom msddotar fe e tko erd
you.tuos efuble wilhlo pe
I saw 51 nehw I devirra morf ym evitan yragnuH ot adanaC dnaderetne
hg i.hloohcs tI saw yeltlaaneur ttraohft ym hsilgn Esaw ton doo ghguoneot
sse r npyoxmien ifp o os gnen ohi!s tkssnocei oil ecmo moTnoniH,oghcetEbiw
mhtewaoaed s uatirlhneleg redieanactscs u rwaweptierheaf eals ry m acists
nehc tsi'KavE avE ecnedifnoC edneK 6
onuse oofr deirn ulpi nembdee ai sppnuoogtrtiAroiesle nnoldhgtn ia sed.n ts
tchoeu ntelrsew,hse ot u flodr goenhWttoeohh r.wyo i sneg redienctosm bitnoe
prodtuhceeefi frnwe eacevsmtve e ernn t ionCeosdoe.skr atwoiit eafneops gss
hti W.nige bdluo cnoitcudor peh tneh T.noisicer pelbanoitseuqn uhti wdewollo feb
theceaawbsooerulrtei sesdl wye pot, the in of insteabdo ok the in noses our
outcome of our efforts.
lareveS sgniht era gnorw htiw siht .erutcip sselnU uoy era gnikab a,ekac
making a cotnocgoceea ortbtmnd sohopeoauaays ldnutv ooe 'ceuuxtoe f r,f le
ylek ituelcornuyau ddeoehrztpila uedspni iav dec. eahegfuvetrnIoariyhrusaem
areonions the wheiflfei ciency,o f sake the for Hoiwnegvreerd,i ent.a n forget to
frying, you may want to y.as lttnu eoei hdttexregnni
The most important thing is to get your nose out of the recipe
and into the pot. You need all your senses at full alert when cooking.
• h etnn emiaotemiwiahatttsar ad s ple tfee ubnlerohrsoolhatpehatpysE
occasionagll ancateth r ee cipteo erut x derntoa l e oeh.cetkSc eehlcbuod
fo eht .d oroefbmemeR ti sa a ecneref errof eht txen emit uoy era gnikooca
similar dish.
• esoN dluohs krow sa a ,r agdnairnnac sr osfrodo-ff oni, sethnteidergni
warning of early signs of burning, indicating spice blending and with
areyouf oodt hSemw eellldls o.ian gseen vnaeewlnsi slp lr iatc tice
preparingF.r esihn gredientvsa rwyi tthh see asong,r owincgo nditionasn d
theilrose to tesnpridienf clgrebsaresuttaeds tairdrh bveiynle e eelns,yts s,
retsul ni e h.tdra otbspuujcdA ruoy epice rgnisu ruoy eson sa a.ediug
• Ears should be tuned to the sound cooking food makes. For instance:
ddiissftbifiezsen czoorgalfuceuni nondi ndottesgsk hph ieeen ondgnd ing
temperaturThehis.esi samio mnfeg r ipminoangtyd icatththeahei teas t
too high, while the gentle sizzle of frying indicates that the temperature is
yeh ter A.na pgniyr feh tn isnoin oeh tf ognilzzi seh to tnetsi L.thgi rtsuj
g e?nt gr peiandnir ni cmh iiieurwctiaW,dnhoooesuegrtyrujtnujsibyrf
tdeytoloo?lu
• hcu oo Tsta huto yn alce ewfoh anoo p r ssokr reeo thfdntoeo foetgduj
donenetthdsehoosxefwu,akt e g nouiehcifarhnla uf eogsnte wr, s e dient
.yt i sldsaneuanqh se egordtfuj
• re hr tug oon tyitp saee u drd e a o n.rtumsaroeoAomgyv arelotffsaT
sensetsh iwsi lbllei mitettdoa stinnge atrhe enot dfhc eo okintagod just
gn .ieynhr otafssiaseescen
nehc tsi'KavE avE ecnedifnoC edneK 7
Think about your project!
movcetosho.er adtlioln aatnedo nemsnRe eestpwmtha eoosmrdtbes e ,r
Anycwoohnnoes imdcieonraods bkl etcie ohnsw ogsnir elebvlg ee ocroao d me
cook.
Note the setting of your stove when the heat is right e rua oty oep hett o,n
similaalrl for pot same saentdt sianmges the use Rteoum seimnbge.r
preparations.
Recall the taste of something from your memory to imitate it.
rtehpeemta.ot nofta Fiailmslue ern etssao,l ly,
Apply ideas, methods and techniques learned in conversation or from the
media.
The history of cooking went something like this:
,tn us himho rtfni ow j aferoc e nigaopniwa n,gn aemv ae ch,trotsec nrauO
caroeufftuFo fliriilstryh te,ih. nie gn m teoaa ctco pifid eecndetra ao lplpye d
rdetgaFahobyrlaoeoltd myt . o fiotau nnddi ta tsethh yweilna seos w,tta isn g
ye rsp idhegga r ednhe h.W tginit aeerof eebr ief hrte vtoa esm idhetsa o ernho
home, from time, to time bits of leaf and pine needles clung to it altering the
flavor of the roast and seasoning started. Eventually roots, berries and
smoorhsum erew dedda ot eht taem dna dekooc ni.slwob
suoira V.seirutne cro froo peh tf oera feh tdeniame rgnikoo celpmiS
techniqucelse,cv oemrb inaitnoigfor ne diesanentadss oanvaali labilkitethpyet
esfhnotoitarol pgfxnoeinni g eehhb tt.isWuonoto n oogomntimo cme obsrlfaem
dsn eu ccos iiftdtpnnoseaxi e d ,y rets nrwarsadaee Fgacnmtnfn EiaaoierlhetmA
nehc tsi'KavE avE ecnedifnoC edneK 8
their way to the tables of the rich and well connected.
Can't you just hear the boastful host?
"UncHlaerj rubysr to ugthhnstiep swih cee
caplelpefshpxr ieposrem d Etiahtsteito o. n
The ittq!refuyxldii oaotbstv eu io tcr ,
"!LAICE PoS-o- oss'tI
Onion, corn, peppers and a cornucopia of spices were brought back from
lotafscatfhnnatonrfiideraode snsw rk na tid Gen rcdgeh .vawe eitifae tscdh h
seviwesuo H.snoitasne setsa trevel cdn alanigir otso meh tgnitaer cn irehto
nemo wreenoi pnev E.mro ftr aevititepmo c aemace bgnikoo c;dnihe bra ft'nerew
tried to outdo themselves to create tasty fare from the limited provisions available
Ptiamostonkhcte.efpohe osloerrtakr iiescnd k, - to-yfoiunwreaTf-shar iriseb .s
for the hard working, physically demanding life of the times. They had the talent
to create an infinite variety of delicious elbaliava fo tsil trohs eht morf doof
ingredients with their skills as expert cooks. They understood their ingredients
anmde thodsa,n tdh ecyh allengetdh eiorw ann tdh eir .ytivit ase'rrcuobhgien
Waproatsnitdsm- hewo arcrto aanngsdee sqr uaetnbitro cinaeiaufn sge d
renianivseoosnfcat cntiachvseeeEi B nutoreroarnicso notospdsio.e esk a hsn
with imaginative creations from the denrut yehT .elbaliava secruoser ergaem
myin and, pastry in lard for potatoes gratesdu bstimtaurtmeadl ade, into carrots
.re nsn'iyda dsrntouefS l lt oaurtec envsdi 'ddwueo ncyrlurte v ye,el dhcentmaolh
nI htroN aciremA eh tla inrotistuu dltnohivgeurorb krow gn,isveacsnailppa
genh it.rru eDsk d aodeodmt eh oiefvtefamorhoe t hsddeenrgapa k,cdaepnnac
war years with food processing making leaping "progress" and women working
ni sboj oetca l,pne ertmro hs s rtgeunrciu kt.efocsdooadacfasmuodnroanoMif
began a fierce competition for their market share. Heavy advertising and
e l m,cdop ae ousrter oeiahhgspMetsniruiccmcenrivnoc Whip®, Jello®,
marshmalloawnp dr ocessecdh eesceu isineC.o oklso stth eitro ucohf
techniques, lost their confidence in their ability to judge seasoning and left
everything up to the appropriate canned or dry soup to make it right.
Increasiimnmgi gratiaocnc,e ssitbrlaheave neadcll o tnhs cifoouosd
d ne sonet iehnr hptaof so roora r udofe eytafhetdrtthtnas taepeflrro tehhtt02
no i. ty dard erunhlsgtateainivemeWarmcrc itnnii g ne ihstt'a 0lo5at9cr1soejam
proportions in the 1960's and 70's, ethnic cooking, exotic spices and ingredients
gradually entered the cuisine of North America. The interest resulted in wide
steetarr nheas etw rtdisnnd ta ae n erfryihekuogtth raniotnatilbimsiebraliava
nehc tsi'KavE avE ecnedifnoC edneK 9
uanmnuodsbum uemwanaafgei tosploTrsoatafho rhelfthi eteeaa nda. tb t oes,
and a token helping of peas and carrots has quietly gone out of style. Today meat
r eodrlnuo atc,xreo tv caei lptffooocxseo deg il nneoeiilr htastrkeo kpaaptus
combinations.T hism ovementr ekindledt hei nteresti nf oodp reparationa s
anttfutmhombeaoeobysgf tde ta o rez dcia onnoedkss tb hhoeoeoln kv se s. The
daily papers have a food section, glossy illustrated recipes peer out of all sorts of
,s e e nyhs intds zanauapegogmsyaomc a we ne n hoyt lilehwlh titdnbnoameht
Association of Red-spotted Guinea Hen Producers offers to send you a free
t ed alehek.t tn ostsii 1onoewug0beppGn0Hsii1-csdeuerR
Interest in cooking by both sexes increased to the point that cooking can
Sadlypopulation. the of segment large a for hobby one number the called be
ndoe ii etslgc awennnr oriioeeldsnhl e etaecegmherh tru s,ptnrraaaeicmnneipmo
dna eseehC ®zihW rof ,selpats eseht wen detacitsihpos setalap dahelttil
yt is nes o uudntgt q ornrfidh a ioonnteedkphaemlnopcmaaooecctyebb
cocnooeklc"ablernoeosedtocRrsc hktegiie ocatsprinyoefspi f o"eztr. iw nagr e
home computer, while useful in keeping the collection filed and handy, adds to
vtohlweui mteha otutte mgepixttvpioeln agn atiroWtenhhcsaei.at p n eds
cookbooks fail to teach is methods, substitution, tricks, techniques and the
understanding of ingredients. Cooking has become an exercise of following
rigorously.often recipes,
e y hdustnbtaelk o e orhdbo tnf,essepi c e et htruytuolclufi tuuodY
gn iyvaidl- ost e-f ry o.nuau sa sdoom, eeyetsYteyenmrnuehahitobrtdtzpagam
m e oevu dci oelngoyheat tsho c d.nn t ee uidv h,onE ewey ish mtfnttitirutauohtt
er 'gunoiyssi meno ro s tenreoimd errogfni eht.epicer
shIu ddhweehpIraee rno pdlees critbhee mse"lravea ecssi c poel lector".
anotshtterrorie oncngieepf nert o fml itth meeya tnhsti ism et,h e of Most
gniret s.aemnon I ezilausiv a taerg nac eno hcihw ni sgnippilc fo lluf xob eohs
. yd nlayit emst,housmbepi ce emtroc se.l d loIey ooeet ctnhad thnrwiefven
rebmeme rtsu M.suoicile dsa wtnaruatse reh tn inekcih ctaht ":eki lseto nlatneM
w ee yhnsat iw"h.Te mti xt eeehnpti cneerkc irhaclu grnyeeimrg neilg t e tosaitul
recipee volvesf romt het rieda ndt ruew ithl ittlee ffort.
useocro okbyoooukr inr ecipertseh pel icattoe like you if means,a ll By
newspacpleirp pcthikihhoondetdeewwfgoe,of t h isip tsaiet n h nmn gede
occasion allows. I trust that this book will help you understand and achieve those
goals more easily.
pTuhgremytitpn robohvooooeirouief stcseo s fe i k ge tp ueoeil sal btnoyou tt
ownyour build to tips and methods of framework basic a you give to but using,
unique and personal repertoire of recipes to use with confidence and passion.
I lee ftaht eht emit sah emo c t das nhds atokdtho lstodurecnoemahdsnu eb
freefdr otmh yeo koerf e cipetsco r eataen tda kteh eihro bbtyto h nee xlte velt,o
na tra "."mrof roF d eethatit ionhiw ntuonna ckooc ta ,lla I eveiletbaht
toleeavrenn tuallayn,d , try to theme ncouragew ill methods utnhdee rstanding
