The Good Stuff Cookbook

by Witty, Helen; Sweet, Melissa

• ISBN13: 9780761102878
• ISBN10: 0761102876
• Format: Paperback
• Copyright: 1997-01-08
• Publisher: Workman Pub Co

Summary

Luscious spreads and crusty breads, zesty salsas and sauces. Sweets and savories of every king. From award-winning author Helen Witty comes a celebratin of the good stuff, those surprisingly easy-to-make delicacies that turn a nibble into a party and add an unforgettable touch of grace to any meal. Unlocking a lifetime of culinary expertise in over 300 recipes, Mrs. Witty introduces both the new specialties--from biscotti to preserved lemons--and such enduring favorites as Nesselrode Sauce, Real Crumpets, Chicken Liver Mousse, and MushroomKetchup. May your cupboard runneth over.

Table of Contents

The Good Stuff

What's good to eat?

One set of notions

Custom Charcuterie

Transforming meats and poultry into pate, mousse, confit, hearty spreads, updated sausages, smoked viands, & more

Seafood Feasting

Fisherman's luck, diner's pleasure: Seafood sausages & pates

seafood variously dill-cured, potted, salted, marinated, or smoked

salmon pastrami, plus others

Savory Whets-From The Vegetable Kingdom

Great starters from fruits of the earth

Caponata, dried tomato tapenade & pesto, deviled or curried nuts, olive tapenade, olivata, potted mushrooms, roasted peppers & tomatoes, & even more

Bread & Beyond: Home Baking For The Joy Of It

For baking mavens or beginners, two groups of breadstuffs beyond the ordinary:

Bread in Loaves & in Special Shapes

A breadmaking primer, plus loaves starring bulgur, Cheddar, sun-dried tomatoes, or semolina

Chocolate-filled rolls, English muffins, crumpets, bagels, focaccia, tortillas, soft pretzels, & more besides

Crisp & Savory Breadstuffs & Biscotti Hard pretzels, cocktail biscotti, corn chips, grissini, crackers (cheese, wine, sesame, ginger, rye), oatcakes, digestive biscuits, & other crunchy items

Savory Saucery

A four-part basketful of sauces, relishes, & condiments:

Salsas Hot, mild, or in between, for summer or winter, devised to taste

Aioli, Pesto, Seasoned Butters, & Mayonnaise Suave celebrations of emulsion sauces & their variations

Barbecue Fixin's, Hot Sauces, & Other Meat-Mates For saucing barbecue, steak, or burgers, here are starting points (or the last word)

Also country chili sauce, harissa, pepper sauces, and more enhancements

Uncommon Relishes, Ketchups, & Chutneys All these, plus garlic jelly, red rosemary or hot red pepper jelly, sherried onion marmelade, & other fillips

Seasonings Subtle and Smashing

Flavor-crafting for curious cooks

Marinades, spice & herb blends; seasoned salts & dry rubs; seasonings for curries, chili, gumbo, & jerk; mushroom essence, & more good things

Dairying-A Few Simple Delicacies

Modest ventures into a bucolic craft: Potted cheese, fresh white cheese, herb-marinated cheese; making and using yogurt & crSme fraiche

Pickling-Sweet & Tart, Salty, Pungent, & Spicy Tidbits

Sampling a world of pickles: Cornichons, grapes with tarragon, cured lemons

pickled mushrooms, cherries, hot peppers, shallots

cocktail vegetables

young ginger Japanese style, & other bagatelles

Big Flavors-Special Vinegars, Mustards, & Oils

Custom-crafted condiments and seasonings

Wine vinegars from scratch, vinegars flavored with fruits or herbs

oils infused with garlic, Chinese seasonings, hot peppers, or herbs

many mustards, roasted garlic paste, & more

The Pleasures of Pasta Making

A master recipe for semolina pasta, plus offbeat noodling

Pastas redolent of green herbs, sweet or hot peppers, nut paste, porcini, garlic, or saffron

Preserving-Sweet Stuff In Neat Jars

Preserving how-to's; classic & inventive recipes metamorphosing berries, fruits, pumpkin, tomatoes, wine, honey, or fresh ginger into classic preserves, butters, jams, jellies, conserves, and marmalades

Confectionery-A Small Banquet Of Sweetmeats

Sweet guidance for fashioning chocolate truffles, toffee, glazed or spiced nuts, marzipan, ginger (crystallized, coated with chocolate, or in syrup), plus other kickshaws

Great Cookies and a Cake or two

Sugar baking from airy amaretti to pfeffernusse, by way of real macaroons, classic & innovative biscotti, three-ingredient almond bars, Florentines, panforte, fine shortbreads, Pavlova cake, & other delights

Topping off With Dessert-Sauces & Beyond

Creating grand finales with chestnuts in Cointreau, Nesselrode or Melba sauces, chocolate butter, berry syrups, Cumberland rum butter, toppings of fudge, caramel mocha, or rum & raisins, among other indulgences

Mail-Order

Sources Index

Table of Contents provided by Publisher. All Rights Reserved.