Table Of Content

2012 Ten Speed Press eBook Edition Copyright © 2007, 2012 by James Peterson Photographs copyright © 2007 by James Peterson All rights reserved. Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York. www.crownpublishing.com www.tenspeed.com Ten Speed Press and the Ten Speed Press colophon are registered trademarks of Random House, Inc. This work, with a new introduction, is comprised of material from Cooking by James Peterson, originally published in hardcover in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc., Berkeley, in 2007. Library of Congress Cataloging-in-Publication Data Peterson, James. Cooking/James Peterson. p.cm. 1. Cookery I. Title TX652.P455 2007 641.5—dc22 2007021065 eISBN: 978-1-60774401-6 v3.1 CONTENTS AUTHOR’S NOTE ASSUMPTIONS Ingredients Equipment SAUCES, SALSAS, AND CHUTNEYS SAUCES HOW TO THICKEN A SAUCE How to make a Roux BUTTER, CREAM, AND EGG YOLKS IN SAUCE MAKING How to Make Clarified Butter and Ghee WHITE SAUCES FOR FISH, MEAT, AND VEGETABLES How to make Béchamel Sauce Béchamel Sauce Cream Sauce Base for Fish, Chicken, or Veal Box: Mushroom Cooking Liquid WARM EGG YOLK–THICKENED SAUCES Seafood “Crème Anglaise” Emulsified Seafood Sabayons HOLLANDAISE AND BÉARNAISE SAUCES Basic Emulsified Egg Yolk–Butter Sauce How to Make Hollandaise Sauce Box: Blender or Food Processor Hollandaise-Style Sauces BUTTER SAUCES Beurre Blanc How to Make Beurre Blanc Box: Monter au Beurre Lightened Beurre Blanc COMPOUND BUTTERS How to Make Maître d’Hôtel Butter How to Make Tarragon Butter How to Make Truffle Butter Shellfish Butter Sauce Model How to Make Lobster Sauce with Lobster Shells Crustacean Butters BROWN SAUCES Box: Cooking with Red Wine How to Make a Brown Mustard Sauce Bordelaise Sauce How to Prepare Marrow Chasseur Sauce Improved Brown Sauce Burgundy-Style Red Wine Sauce (Sauce Meurette) How to Make Sauce Meurette SWEET-AND-SOUR BROWN SAUCES MADE WITH FRUIT RAGÙ-TYPE SAUCES Duck Ragù Bolognese Sauce Rabbit Sauce MAYONNAISE Box: Olive Oil in Mayonnaise Box: What about Raw Egg Yolks? Quick Fix for Bottled Mayonnaise Basic Mayonnaise Chlorophyll for Green Mayonnaise Aioli Sauce Andalouse Sauce Chantilly Sauce Curry Mayonnaise Green Sauce Gribiche Sauce Herb Mayonnaise Hazelnut Mayonnaise Mushroom Mayonnaise Mustard Mayonnaise Saffron Mayonnaise Suédoise Sauce Tartar Sauce Warm Saffron Mayonnaise Sauce for Seafood Warm Morel Mayonnaise for Chicken or Seafood Warm Sea Urchin Roe Mayonnaise MEDITERRANEAN PASTE SAUCES Pesto Box: Storing Pesto Rouille Romesco Sauce Improvising Mediterranean Paste Sauces VINAIGRETTES Expanded Basic Vinaigrette Citronette VEGETABLE PUREE–BASED SAUCES Box: Raw Tomato Concassée and Coulis Tomato Coulis Cooked Tomato Concassée Box: Smoked Tomatoes Barbecue Sauce Dried Chile Sauces ASIAN SAUCES Brown Sauce for Stir-Fries Ponzu Sauce Tosa Sauce Yakitori Sauce Basic Thai Curry Paste Vietnamese Fish Dipping Sauce (Nuoc Cham) SALSAS Tomato Salsa Tropical Fruit Salsa Guacamole CHUTNEYS Sweet, Sour, and Salty Fruit Chutney Herb Chutney Sweet-and-Sour Chutney for Deep-Fried Foods APPENDIXES COOKING TERMS THE 10 BASIC COOKING METHODS Roasting Box: Convection Ovens Braising Box: What about Pressure Cookers? Poaching Sautéing Steaming Box: Selecting a Steamer Frying Grilling Smoking Barbecuing Boiling BASIC RECIPES AND TECHNIQUES Barbecued Pork Spareribs Shrimp Broth Basic Shrimp Broth for Soups, Stews, and Sauces Beef Broth and Pot-au-Feu Brown Chicken Broth How to Make Brown Chicken Broth Celeriac Rémoulade How to Make Celeriac Rémoulade Chicken Sautéed in Butter Chicken Skewers Chicken with Simplified Mole Sauce Crème Anglaise Dashi How to Make Dashi “Fake” Meat Jus Harissa Japanese Cucumber Salad Leek Gratin How to Make Leek Gratin Sautéed Duck Breast How to Sauté Duck Breast How to Cut Vegetable Shapes How to Make Meat Jus How to Peel and Seed Tomatoes Box: Meat Glaze Bell Peppers and Chiles How to Peel Peppers Boiling Eggs Box: Stages of Doneness How to Boil Eggs Bouillabaisse and Bourride How to Make Bouillabaisse and Bourride Bourride Bouquet Garni How to Make a Bouquet Garni Cockles How to Cook Cockles Duck Thighs Slow-Roasted Duck Thighs Garlic Roast Garlic Puree How to Peel, Mince and Crush Garlic to a Paste Homemade Vinegar Vinaigrettes and Salad Sauces Basic Vinaigrette How to Make Basic Vinaigrette Mussels How to Steam Mussels Poached Chicken Poached Chicken with Leeks and Root Vegetables Pork Stir-Fries Sweet-and-Sour Pork How to Make Sweet-and-Sour Pork Sauces for Duck Breasts Orange Sauce for Duck Breasts Berry Sauce for Duck Breasts Tomatillos Tomatillo Sauce CONVERSION CHARTS ABOUT THE AUTHOR MORE eCOOKBOOKS BY JAMES PETERSON

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Celebrated chef, teacher, and cookbook author James Peterson presents more than fifty recipes for sauces, salsas, and chutneys from Cooking, his classic guide for home cooks. Covering a comprehensive range of sauces—including Bordelaise, Pesto, Rouille, Barbecue, Ponzu, Tropical Fruit Salsa, and m

Sauces, Salsas, and Chutneys: James Peterson's Kitchen Education: Recipes and Techniques from Cooking PDF

353 Pages·2012·4.37 MB·English

by James Peterson

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by James Peterson| 2012| 353 pages| 4.37| English

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Author:	James Peterson
Publication Year:	2012
Pages:	353
Language:	English
File Size:	4.37
Format:	PDF
Price:	FREE

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