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· 분류 : 외국도서 > 요리 > 일반
· ISBN : 9781118922316
· 쪽수 : 464쪽
· 출판일 : 2014-11-01
목차
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
