Table Of Content

AIDA MOLLENKAMP’S THE ESSENTIAL REFERENCE FOR BECOMING A MORE ACCOMPLISHED, ADVENTUROUS COOK 305 Recipes, 40 Fundamental Techniques, 300 Photographs & Illustrations PHOTOGRAPHS BY ALEX FARNUM ILLUSTRATIONS BY ALYSON THOMAS “Everything in moderation … including moderation.” —Julia Child Contents Dedication Preface Introduction Part 1 The Set-Up Know What to Buy Becoming a Responsible Cook Where to Shop How to Shop Plan of Attack Mastering the Store: Section by Section What Not to Buy Pork, Beef, and Lamb Poultry Fishing Out the Best Seafood Dairy and Eggs Picking Prime Produce Herbs to Explore Pantry Pointers Spices to Know Store It Right General Knowledge Kitchen Layout Refrigerator Freezer Pantry Organization Equip Yourself Where to Shop Knives Pots and Pans Tool Kits Maintenance Part 2 The How-To B.C. (Before Cooking) Sanitation Knife Safety Personal Sanitation Recipe Assumptions At the Stove How to Use a Knife Prepping Common Foods Measuring Properly Temperatures Know When It’s Done Tips and Tricks Fundamental Prep Techniques Bread Eggs Baking Meat Chicken Seafood Fundamental Recipes Chicken Stock Boiled Potatoes Baked Potato Roasted Potatoes Mashed Potatoes Pot Beans Cooking Pasta Cooking Long-Grain White Basmati or Jasmine Rice Long-Grain Brown Rice Basic Pilaf Basic Risotto Cooking Any Whole Grain Couscous Polenta Steamed Vegetables Roasted Vegetables Vegetable Soup Wilted Greens Quick Braised Greens Roasted Garlic Caramelized Onions Basic Tomato Sauce Baked Eggs Boiled Eggs Fried or Overeasy Eggs Poached Eggs Scrambled Eggs Omelet Frittata Poached Chicken Roast Chicken Seared Steak Grilled Meat Roast Meat Braised Meat Seared Fish Caramel Sauce Toasting Nuts or Coconut Part 3 The Recipes “Bacon” and Egg Breakfast Pizza Oatmeal Breakfast Soufflé Hazelnut-Cocoa French Toast Sandwiches Crêpes with Meyer Lemon Curd and Fresh Berries Crisp Yeasted Waffles with Cocoa Whipped Cream Toasted Walnut Pancakes with Red-Eye Maple Syrup Tropical Yogurt Parfait with Toasted Coconut and Almonds Arugula Pesto “Green Eggs and Ham” Sandwich Asparagus, Tomato, and Feta Scramble Cajun Strata with Mustard Sour Cream Chipotle-Sweet Potato Hash with Poached Eggs and Avocado Creamy Baked Eggs with Hot-Smoked Salmon Country-Style Spanish Tortilla Masala-Spiced Spinach Omelet Swiss Chard, Oyster Mushroom, and Ricotta Frittata Almond Brioche Sticky Buns Basic Pasta Dough Basic Pizza Dough Basic Pie Dough Basic Yeasted White Bread Berry Muffins with Spiced Pistachio Streusel Buttermilk Biscuits with Black Pepper-Brown Butter Peanut Butter-Banana Bread Sage-Maple Skillet Corn Bread Toasted Pecan and Date Scones Charred Chile and Hominy Corn Chowder Curried Chicken Soup with Roasted Peanuts Cheat Sheet Beef Pho (Faux Pho Bo) Fresh Pea and Fava Stew with Pistachio Gremolata Roasted Carrot Soup with Toasted Coconut Green Tea, Tofu, and Barley Soup Smoky Black Bean, Beef, and Green Pepper Chili Tomato-Orange Soup with Grilled Cheese Croutons Cold Cucumber Raita Soup Arugula Salad with Roasted Squash, Currants, and Pine Nuts Butter Lettuce Salad with Tahini-Honey Dressing Spinach Salad with Persimmons and Hazlenuts Raw Kale Salad with Heirloom Tomatoes and Roasted Cashews Purple Sweet Potato Salad with Green Beans and Peas Fattoush Salad with Pita Crisps Romaine Salad with Whiskey Onions, Corn Bread, and Buttermilk Dressing Roasted Beet Salad with Creamy Caraway Dressing Fall Salad with Crisp Apples and Pickled Fennel Summer Vegetable-Farro Salad Creamy Pesto Pasta with Green Beans and Potatoes Pea, Asparagus, and Spring Herb Pasta Roasted Squash Pasta with Sage Brown Butter Real-Deal Pancetta and Pork Ragù Pimiento Mac and Cheese Saffron Fideos with Chorizo and Clams Smoked Mozzarella, Zucchini, and Arugula Lasagna Fresh Heirloom Tomato Sauce with Burrata Triple-Mushroom Stroganoff Eggplant Casserole with Pine Nut-Yogurt Sauce Caramelized Fennel Tarte Tatin Charred Chile, Corn, and Zucchini Tacos Cranberry Bean Ragout with Olive-Citrus Butter Herbed Goat Cheese Soufflé Indian “Burritos” with Curried Cauliflower Mushroom “Patty” Melt Mushroom and Edamame Fried “Rice” Spiced Quinoa-Stuffed Bell Peppers Whole Grain “Risotto” with Beets and Wilted Greens Balsamic Caramel Chicken with Roasted Eggplant Braised Chile Chicken with Raisins and Almonds Coriander Chicken, Cilantro, and Chard Stew Grilled Huli Huli-Style Chicken Indian-Style Braised “Butter” Chicken Pistachio and Apricot Goat Cheese-Stuffed Chicken Prosciutto-Sage Chicken with Pan-Roasted Figs Rosemary-Lemon Oven-Fried Chicken Papaya Chicken Stir-Fry Tarragon-Cream Chicken with Fresh Peas Blood Orange—Braised Pork Shoulder Brown Sugar Pork Chops with Mango-Horseradish Sauce Caribbean Jerk-Style Spareribs Itai-Style Meatballs Lamb Chops with Fresh Cherry Salsa Miso-Marinated Beef and Charred Vegetable Skewers Mustard Greens and Lemongrass Beef Stir-Fry Peruvian Skirt Steak Stir-Fry Red Curry Roast with Coconut-Chile Carrots Red Pepper and Smoked Paprika Meat Loaf Pan-Roasted Pork Tenderloin with Orange-Molasses Glaze Roasted Smoked Bratwurst with Chutney-Style Apples Walnut Pesto—Stuffed Leg of Lamb Broiled Swordfish with Pomegranate-Mint Agrodolce Grilled Tuna Steaks with Vietnamese-Style Slaw Harissa-Marinated Cod with Braised Chickpeas Panko-Crusted Tilapia with Tomatillo-Avocado Sauce Pan-Seared Salmon with Three-Citrus Relish Roasted Bass with Green Chutney and Melted Tomatoes Coconut Mahi Mahi Ceviche with Chiles and Herbs Shrimp Simmered in Garlicky Beer Sauce Seared Scallops with Sweet-Spicy Chile Sauce Steamed Snapper with Italian “Succotash” Bell Pepper Sauté with Toasted Walnuts Brussels Sprouts with Lemony Horseradish Sauce Broiled Asparagus with Tomatoes and Fresh Herbs Carrot and Currant Cabbage Slaw Charred Broccolini with Garlic-Caper Sauce Creamy Coriander Leeks Sautéed Green Beans with Mustard-Soy Shallots Gingered Parsnips with Toasted Almonds Sweet-Sour Wilted Greens with Crisp Bacon Apple Turnover Bread Pudding with Maple Cream Sauce Creamy Butterscotch Pudding Plum Crisp with Toasted Almond—Cornmeal Topping Coconut-Chai Coffee Cake Shortcakes with Citrus Compote and Orange Flower Whipped Cream Pistachio Carrot Cake with Brown Sugar—Cream Cheese Frosting Dulce de Leche—Fresh Lemon Cheesecake Mango Custard Pie Classic Sugar Cookies Chocolate Chip—Ground Coffee Bean Cookies Triple Citrus—Coconut Shortbread Bars Peach Melba Cream Popsicles Vanilla Bean Ice Cream with Chocolate-Covered Pretzel Bites Part 4 The Riff Mastering the Meal General Meal-Planning Tips

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Food Network and Cooking Channel star Aida Mollenkamp lays an invaluable foundation for cooks in Keys to the Kitchen. This comprehensive manual collects more than 300 innovative, contemporary recipes as well as color photographs, plenty of informative illustrations, a substantial technique primer, a

How to be in the Kitchen: The Essential Reference for Becoming a More Accomplished, Adventurous Cook PDF

689 Pages·2015·16.81 MB·English

by Mollenkamp

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Author:	Mollenkamp
Publication Year:	2015
Pages:	689
Language:	English
File Size:	16.81
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