Organizing Your Kitchen | p. 1 |
Staking Your Claim to Your Kitchen | p. 3 |
Taking Charge of Your Kitchen Space | p. 3 |
Take a Good Look Around | p. 4 |
Your Kitchen Style: The Homey Kitchen or the Stark Look | p. 4 |
What Goes on the Countertop | p. 4 |
The Least You Need to Know | p. 5 |
What to Do with All Your Stuff | p. 7 |
Do You Have to Line Your Drawers and Cabinets? | p. 7 |
What Type of Drawers and Cabinets Are Best for What? | p. 8 |
What to Do with All the Stuff That Isn't Food | p. 8 |
Birds of a Feather | p. 8 |
Put Things Back in the Same Place | p. 9 |
Where to Put the Food | p. 9 |
How to Organize and Capitalize on Refrigerator Space | p. 10 |
How to Organize Your Recipes (Or, No More BIG BOX) | p. 10 |
Discard Those Dumb Recipes | p. 11 |
Just Say "No" to Some Popular Methods of Storing Recipes | p. 11 |
The Most Convenient Way to Store Recipes | p. 11 |
The Least You Need to Know | p. 12 |
You've Gotta Have Them: Kitchen Staples | p. 13 |
The Bare Essentials: Supermarket Staples | p. 15 |
Filling Those Bare Cupboards | p. 16 |
The Whys and Wherefores of Herbs and Spices | p. 16 |
The Essential Oils, Vinegars, and Condiments | p. 18 |
If You Want to Bake, You Need These | p. 20 |
The Miscellaneous Shopping Staples You Need | p. 20 |
The Staples You Need for Your Fridge and Freezer | p. 22 |
Paper Products and Cleaning Supplies | p. 22 |
The Least You Need to Know | p. 23 |
The Bare Essentials Part Deux: Equipment Staples | p. 25 |
Do You Need Expensive Cookware? | p. 25 |
The Indispensable Pots and Pans | p. 26 |
The Essential Appliances | p. 27 |
You Can't Get Along Without These Gadgets | p. 27 |
Bakeware Basics | p. 28 |
Cutting Tools | p. 28 |
Mixing, Stirring, and Turning Tools You'll Need | p. 29 |
Odds and Ends: Kitchen Necessaries You Can't Forget | p. 29 |
The Handiest Gadgets | p. 30 |
You Don't Need These Gadgets, But They Sure Would Help | p. 31 |
What You Need for Serving | p. 32 |
The Least You Need to Know | p. 32 |
Did Anyone Ever Give You a Shopping Lesson? | p. 33 |
Filling in the Spaces | p. 35 |
Where to Shop | p. 35 |
What You Can Expect at a Supermarket | p. 36 |
Are Warehouse Clubs Worth Joining? | p. 36 |
Fun at Farmer's Markets, Farm Stands, and Green Grocers | p. 36 |
Are Thrift Stores Worthwhile? | p. 37 |
Shopping Takes Time | p. 37 |
How Often to Shop | p. 37 |
Intro to Buying, Part I | p. 38 |
Brand Names or Generic Products? | p. 38 |
Fresh, Frozen, or Canned? | p. 38 |
Convenience Foods or the "From Scratch" Kind | p. 38 |
Expiration Dates Are Important | p. 38 |
What's on That Label? | p. 39 |
Comparing Cost and Value | p. 40 |
The Least You Need to Know | p. 40 |
The Meat Market | p. 41 |
Please! Gimme More Than Meatloaf! | p. 42 |
A Mini-Manual on Meat | p. 42 |
The Bottom Line on Beef | p. 43 |
What You Need to Know About Veal | p. 45 |
This Little Piggy--The Story on Pork | p. 46 |
Lessons on Lamb | p. 49 |
A Primer on Poultry | p. 51 |
Poultry-Handling Guidelines | p. 51 |
Stuffing Poultry | p. 52 |
Chicken, the Champion | p. 52 |
Let's Talk Turkey | p. 53 |
The Subject Is Seafood | p. 54 |
Going Fishing | p. 55 |
Some Info on Shellfish | p. 56 |
The Least You Need to Know | p. 57 |
You Only Think You Hate Vegetables | p. 59 |
A General Overview of Vegetables | p. 60 |
A Primer on Fresh Vegetables | p. 61 |
Artichokes | p. 61 |
Asparagus | p. 62 |
Avocados | p. 62 |
Beans | p. 62 |
Beets | p. 63 |
Belgian Endive | p. 63 |
Broccoli | p. 63 |
Broccoli Rabe | p. 63 |
Brussels Sprouts | p. 64 |
Cabbage | p. 64 |
Carrots | p. 64 |
Cauliflower | p. 64 |
Celery | p. 64 |
Corn | p. 64 |
Eggplants | p. 65 |
Fennel | p. 65 |
Kohlrabi | p. 65 |
Leafy Greens | p. 66 |
Okra | p. 66 |
Parsnips | p. 66 |
Peas | p. 66 |
Potatoes | p. 67 |
Spinach | p. 67 |
Squash | p. 67 |
Sweet Potatoes and Yams | p. 67 |
Turnips and Rutabagas | p. 68 |
Salad Stuff | p. 68 |
Greens | p. 69 |
Lettuce | p. 70 |
Beyond Greens--Other Salad Ingredients | p. 71 |
All Those Other Little Produce Items | p. 72 |
Garlic | p. 73 |
Ginger | p. 73 |
Herbs | p. 73 |
Horseradish | p. 74 |
Leeks | p. 75 |
Lemongrass | p. 75 |
Mushrooms | p. 75 |
Onions | p. 76 |
Peppers | p. 77 |
Shallots | p. 78 |
The Least You Need to Know | p. 78 |
Getting the Skinny on Fruit | p. 79 |
A General Overview of Fruit | p. 79 |
Apples | p. 80 |
Apricots | p. 81 |
Bananas | p. 81 |
Berries | p. 81 |
Carambolas | p. 82 |
Cherries | p. 82 |
Citrus Fruits | p. 82 |
Figs | p. 82 |
Grapes | p. 83 |
Kiwi Fruit | p. 83 |
Mangoes | p. 83 |
Melons | p. 84 |
Papayas | p. 84 |
Peaches and Nectarines | p. 84 |
Pears | p. 84 |
Pineapples | p. 85 |
Plums | p. 85 |
Rhubarb | p. 85 |
The Least You Need to Know | p. 86 |
A Trip to the Dairy Barn and Down the Grocery Aisles | p. 87 |
Discussing Dairy Products | p. 88 |
Butter | p. 88 |
Margarine | p. 88 |
What Are All Those Cheeses? | p. 88 |
Understanding Categories of Cream | p. 91 |
America's Favorite Dessert--Ice Cream | p. 92 |
Making the Most of Milk | p. 92 |
Yogurt | p. 92 |
Tofu | p. 92 |
Eggs | p. 93 |
A Primer on Dried Beans, Pasta, and Rice | p. 94 |
Dried Beans and Legumes | p. 94 |
All About Pasta | p. 95 |
Rice is Nice | p. 96 |
About Canned, Jarred, and Packaged Goods | p. 97 |
How About Coffee? | p. 98 |
Tea | p. 98 |
The Least You Need to Know | p. 98 |
Getting Ready to Cook | p. 99 |
Organizing Your Game Plan | p. 101 |
A Good Meal Begins with a Good Recipe | p. 101 |
How to Read a Recipe | p. 102 |
Judgment Calls | p. 102 |
What Else You See in a Recipe | p. 104 |
How Can You Tell If a Recipe Is a Good One? | p. 104 |
What You Get from Reading a Recipe | p. 105 |
Visions of Math Monsters Doubling and Dividing Recipes | p. 105 |
First Timer? Follow the Recipe! | p. 106 |
You Need a Cooking Strategy | p. 106 |
Setting the Table | p. 106 |
What Are All These Forks and Knives For, and Where Do I Put Them? | p. 107 |
Dessert Forks? Fruit Plates? Are You Kidding? | p. 108 |
You Only Have Odd, Assorted Plates? Not to Worry | p. 108 |
What to Do with Those Extra Plates | p. 108 |
The Big Bonus: Flowers and Candles and Stuff Like That | p. 109 |
Napkin Folds and Nightmares | p. 109 |
Help! I Can't Make a Tomato Rose! | p. 109 |
Yes! You Can Make a Tomato Rose! | p. 110 |
The Least You Need to Know | p. 111 |
Do I Really Need to Measure? | p. 113 |
Why Bother with Measuring? | p. 114 |
What You Use to Measure | p. 114 |
How to Measure Ingredients | p. 116 |
Do I Measure or Sift Flour First? | p. 117 |
Those Annoying Pinches and Dashes | p. 117 |
Equivalent Measurements | p. 117 |
How Many Lemons Make 1 Teaspoon of Grated Peel (and Things of That Nature) | p. 119 |
The Least You Need to Know | p. 121 |
Can I Use Something Else Instead? | p. 123 |
The Whys and Wherefores of Substituting | p. 124 |
The First Time, Follow the Recipe | p. 124 |
When It Is Okay to Substitute | p. 124 |
When It Is Not Okay to Substitute | p. 125 |
What Happens When You Substitute | p. 125 |
How to Substitute Ingredients | p. 125 |
How to Substitute Pans | p. 128 |
The Least You Need to Know | p. 129 |
A Compendium of the Top 100 Cooking Terms | p. 131 |
Cooking Terms You Need to Know | p. 132 |
A Compendium of Catchwords Used in Recipes | p. 147 |
Al Dente and Other Terms You Need to Know | p. 147 |
A Bain-Marie and Other Equipment Terms You Ought to Know | p. 152 |
Method Acting: How You Cook Food | p. 157 |
Frying | p. 158 |
Sauteing | p. 158 |
Stir-Frying | p. 159 |
Deep-Fat Frying | p. 160 |
Roasting and Baking | p. 162 |
Roasting | p. 162 |
Baking | p. 164 |
Stewing and Braising | p. 164 |
Boiling, Simmering, and Poaching | p. 165 |
Steaming | p. 166 |
Grilling and Broiling | p. 167 |
Microwaving | p. 168 |
The Least You Need to Know | p. 169 |
Now You're Cooking | p. 171 |
Timing Is Everything: Creating Your First Masterpiece | p. 173 |
Are You Kidding Me? Re-Read the Recipe? | p. 174 |
Is This a Railroad Station or a Kitchen? | p. 174 |
What You Can Cook Ahead | p. 175 |
What You Can't Cook Ahead | p. 175 |
What You Can Prepare a Little Ahead | p. 175 |
What You Can Freeze | p. 176 |
What You Can't Freeze | p. 176 |
Going Together | p. 177 |
When Do You Set the Table? | p. 177 |
How Do You Know When a Dish Is Done? | p. 177 |
The Least You Need to Know | p. 180 |
So You've Made a Mistake? | p. 181 |
Mistakes with Different Types of Foods | p. 181 |
Mistakes with Fruits and Vegetables | p. 182 |
Mistakes with Meat, Poultry, and Fish | p. 182 |
Mistakes with Dairy Products | p. 182 |
Mistakes with Soup | p. 183 |
Mistakes with Bread, Dough, Pasta, and Pastry Products | p. 183 |
Mistakes with Chocolate | p. 184 |
Mistakes with Rice | p. 184 |
Mistakes with Gravy | p. 185 |
Mistakes with Meringues | p. 185 |
Mistakes with Egg Whites | p. 185 |
When Something Burns | p. 185 |
When Something Curdles | p. 186 |
Miscellaneous Mistakes | p. 186 |
The Least You Need to Know | p. 187 |
So You Thought You Were Done? What About Beverages? | p. 189 |
Serving Cocktails | p. 189 |
How to Choose and Serve Wine | p. 190 |
White Wine with Fish, Red Wine with Meat, and All That | p. 190 |
Which White Wine? Which Red Wine? | p. 190 |
When Not to Serve Wine | p. 191 |
When You Serve More Than One Wine | p. 191 |
How to Keep and Serve Wine | p. 192 |
About Beer | p. 192 |
Some Info on Bottled Water | p. 192 |
About Coffee | p. 193 |
Help! Buying Coffee Is Almost As Confusing As Buying Wine! | p. 193 |
How to Make Good Coffee | p. 194 |
Teatime | p. 195 |
How to Choose and Buy Tea | p. 195 |
How to Make Good Tea in a Teapot | p. 196 |
The Least You Need to Know | p. 196 |
Inviting Company: A Menu and Planning Guide | p. 197 |
Your First Cocktail Party | p. 197 |
Choosing the Liquor for a Cocktail Party | p. 198 |
Choosing the Food for a Cocktail Party | p. 198 |
Cocktail Party Etiquette | p. 198 |
Menu Suggestions for Cocktail Parties | p. 199 |
Your First Dinner Party | p. 200 |
Some Menu Suggestions for Dinner Parties | p. 201 |
Casual Entertaining at a Cookout | p. 203 |
Some Menu Suggestions for Cookouts | p. 204 |
The Least You Need to Know | p. 206 |
The Tools of Success | p. 207 |
A Simple Guide to Pots and Pans | p. 209 |
You Could Buy a Television for What These Pots and Pans Cost | p. 209 |
The Virtues and Vices of Different Types of Cookware | p. 210 |
Copper Cookware | p. 210 |
Aluminum Cookware | p. 210 |
Cast Iron Cookware | p. 211 |
Stainless Steel | p. 211 |
Ceramic Glass and Porcelain Cookware | p. 212 |
What About Non-Stick Cookware? | p. 212 |
What Else to Look for When Buying Pots and Pans | p. 212 |
The Least You Need to Know | p. 213 |
A Primer on Small Electric Appliances | p. 215 |
Appliance-Buying Basics | p. 215 |
Are Food Processors for Everyone? | p. 216 |
Tips on Toaster Ovens | p. 217 |
How to Choose a Handmixer | p. 217 |
Being Savvy About Standmixers | p. 218 |
Blender Basics | p. 218 |
What to Think About when Buying a Coffee Maker | p. 218 |
What About Espresso/Cappuccino Machines? | p. 219 |
When You Want to Grind Your Own Coffee Beans | p. 219 |
The Least You Need to Know | p. 220 |
Recipes | p. 221 |
Hors d'oeuvre and First Courses | p. 223 |
Hors d'oeuvre | p. 223 |
Sweet and Pungent Tropical Dip | p. 224 |
Spicy Hummus | p. 224 |
Roasted Garlic | p. 225 |
Guacamole | p. 226 |
Goat Cheese and Sun-Dried Tomato Tidbits | p. 227 |
Tomato and Basil Bruschetta | p. 227 |
Ham and Asparagus Roll-ups | p. 228 |
Stuffed Mushrooms | p. 229 |
Kielbasa en Croute | p. 230 |
Wrapped Shrimp | p. 231 |
Royal and Not So Royal Potatoes | p. 231 |
First Courses | p. 232 |
Shrimp Cocktail | p. 232 |
Lemon-Scented Angel Hair Pasta with Prosciutto Ham and Thyme | p. 233 |
Mushroom Risotto | p. 234 |
Salad Greens with Pignoli Nuts and Shaved Parmesan Cheese | p. 235 |
Soups and Salads | p. 237 |
Soups | p. 237 |
Old-Fashioned Chicken Soup | p. 238 |
Old-Fashioned Carrot Soup | p. 239 |
Thick as Fog Pea Soup | p. 239 |
Cream of Tomato Soup with Rice | p. 240 |
Andalusian Gazpacho | p. 241 |
Turkey Bean Soup | p. 242 |
French Onion Soup | p. 243 |
Homemade Stock and Bouillon | p. 244 |
Salads | p. 245 |
Potato Salad with Lemon-Oregano Dressing | p. 245 |
Buttermilk Herb Slaw | p. 246 |
Spicy Tomato Salad | p. 247 |
Easy Tuna and White Bean Salad | p. 248 |
Rice and Pea Salad | p. 248 |
Corn and Barley Salad | p. 249 |
The Easiest Chicken Salad in the World | p. 250 |
Chicken Salad Provencale | p. 251 |
Lentil Salad with Mustard Vinaigrette | p. 252 |
Salad Croutons | p. 253 |
Meat, Poultry, Fish, and Shellfish | p. 255 |
How to Make Great Hamburgers | p. 255 |
How to Prepare a Steak | p. 256 |
Pearl J. Fein's Famous Standing Rib Roast | p. 257 |
Hot and Spicy Pot Roast | p. 258 |
Chili con Carne | p. 259 |
Taco Meatloaf | p. 260 |
Stir-Fried Flank Steak and Broccoli | p. 260 |
Roast Rack of Lamb | p. 261 |
Broiled Butterfield Leg of Lamb | p. 262 |
Roast Loin of Pork | p. 263 |
Stuffed Pork Chops | p. 264 |
Texas Ribs with Orange-Scented Barbecue Sauce | p. 265 |
Pork Kebabs | p. 266 |
Roast Rosemary Veal | p. 266 |
Veal Marsala | p. 267 |
How to Broil or Grill Chicken | p. 268 |
Southern-Style Barbecued Chicken | p. 269 |
How to Saute Chicken | p. 269 |
How to Roast Chicken | p. 270 |
Lemon-Oregano Roasted Chicken | p. 271 |
Lily Vail's (My Mother's) Fried Chicken | p. 272 |
Roasted Rock Cornish Hens with Curry Stuffing | p. 273 |
Grilled Marinated Chicken Breasts | p. 274 |
Baked Honey-Mustard Chicken Breasts | p. 274 |
Lemon Tarragon Chicken Breasts | p. 275 |
How to Roast a Turkey | p. 276 |
Turkey Cutlets with Chili Pepper and Cheese | p. 277 |
Turkey Meatloaf | p. 278 |
Oat Coated Trout | p. 279 |
Baked Bluefish | p. 280 |
Broiled or Grilled Swordfish | p. 280 |
Easy Shrimp Scampi | p. 281 |
Broiled Salmon with Mustard and Tarragon | p. 282 |
Sole Meuniere | p. 283 |
Baked Scallops and Tomatoes | p. 283 |
Pastas, Rice, and Grains | p. 285 |
Crunchy Crusted Macaroni and Cheese | p. 285 |
Gillian's Ziti Casserole | p. 286 |
Meredith's Pasta with Eggplant Sauce | p. 287 |
Pasta with Sun-Dried Tomatoes and Pignoli Nuts | p. 288 |
Pasta with Tomato-Thyme Sauce | p. 289 |
How to Cook Rice | p. 290 |
Rice Pilaf with Raisins and Curry | p. 290 |
Rice Pilaf with Mushrooms | p. 291 |
Fried Rice | p. 292 |
How to Cook Wild Rice | p. 293 |
Wild Rice Fritters | p. 294 |
Tuscan Style White Beans with Tomato Sauce | p. 295 |
Quick Three-Bean No-Meat Chili | p. 295 |
Old-Fashioned New England-Style Baked Beans | p. 296 |
Bulgur Wheat and Lentil Pilaf | p. 297 |
Nana's Egg Noodle Stuffing | p. 298 |
Rice and Fruit Stuffing | p. 298 |
Chestnut and Sausage Stuffing | p. 299 |
Vegetables | p. 301 |
How to Boil and Steam Vegetables | p. 301 |
Baked Acorn Squash | p. 302 |
Boiled Corn on the Cob | p. 303 |
Broccoli with Garlic and Lemon | p. 304 |
Low-Fat Creamed Spinach | p. 304 |
Wilted Kale with Sesame Dressing | p. 305 |
Sauteed Dill-Scented Carrots | p. 306 |
Sauteed Sugar Snap or Snow Peas | p. 306 |
Sauteed Zucchini, Pepper, and Corn | p. 307 |
How to Make Baked Potatoes | p. 308 |
Baked Stuffed Potatoes | p. 308 |
Mashed Potatoes, Basic and Beyond | p. 309 |
Sweet Potato Casserole | p. 310 |
Sauteed Rosemary Potatoes | p. 311 |
How to Roast a Red Pepper | p. 312 |
Sauces and Gravies | p. 313 |
Marinara Sauce | p. 313 |
Barbecue Sauce | p. 314 |
How to Make Gravy | p. 314 |
Classic Vinaigrette Dressing | p. 315 |
White Sauce | p. 316 |
Cranberry Sauce | p. 317 |
Creme Fraiche | p. 317 |
Fudge Sauce | p. 318 |
Quick Breads, Brunches, and Breakfasts | p. 319 |
Quick Breads | p. 319 |
Buttermilk Biscuits | p. 319 |
Irish Soda Bread | p. 320 |
Banana Bread | p. 321 |
Blueberry Muffins | p. 322 |
Chocolate Macadamia Nut Bread | p. 323 |
Breakfast and Brunch Dishes | p. 323 |
How to Cook Eggs | p. 324 |
Michelle's Eggs | p. 325 |
Egg-White Omelet with Herbs | p. 325 |
Pain Perdu | p. 326 |
Noodle Casserole | p. 327 |
Desserts | p. 329 |
Chocolate Fudgie Brownies | p. 329 |
One-Bowl Cocoa Fudge Cake with Fudge Frosting | p. 330 |
Chocolate Mousse | p. 331 |
Lemon-Nut Yogurt Cake | p. 331 |
New York Cheesecake | p. 332 |
Apple Brown Betty | p. 333 |
How to Poach Fruit | p. 334 |
Peach Melba | p. 335 |
Baked Pears | p. 336 |
Summer Fruit Crisp | p. 336 |
Dipped Strawberries | p. 337 |
How to Make Pie Crust | p. 338 |
Lily Vail's Famous Old-Fashioned Apple Pie | p. 339 |
Blueberry Crumb Pie | p. 340 |
Pumpkin Ice Cream Pie in Graham Cracker Crust | p. 341 |
How to Make Whipped Cream | p. 342 |
Mom's Best Peanut Butter Cookies | p. 343 |
Gingersnaps | p. 343 |
Fannies | p. 344 |
Lemon Bars | p. 345 |
Beverages | p. 347 |
Spiced Apple Iced Tea | p. 347 |
Lemonade | p. 348 |
Sweet Lassi | p. 348 |
Strawberry Lemon Shake | p. 349 |
Spiced Coffee Shake | p. 350 |
Marshmallowed Hot Chocolate | p. 350 |
Raspberry-Champagne Punch | p. 351 |
Three Classic Cocktails | p. 351 |
Mulled Wine | p. 353 |
Mulled Cider | p. 354 |
Index | p. 355 |
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