Cooking Know-How : Be a Better Cook with Hundreds of Easy Techniques, Step-by-Step Photos, and Ideas for over 500 Great Meals

by Weinstein, Bruce; Scarbrough, Mark; Schaeffer, Lucy

• ISBN13: 9780470180808
• ISBN10: 0470180803
• Format: Hardcover
• Copyright: 2009-03-30
• Publisher: Wiley

Summary

Welcome to a whole new kind of cookbook."Knowing how to cook has challenged lots of men. Women, too. What most people learn is a specific recipe: how to make this pasta sauce, or that loaf of bread. What about learning how to cook in general? And not just the 'how' but the 'how come?' That requires a technique book."What you'll find in this book is an alphabetical list of sixty-five recipe-driven, technique-centered explications that build out into hundreds of dishes." "Armed with the knowledge of the simple mechanics of a dish, the five or so steps it takes to make it, you can walk into the market, find what's fresh (or on special), bring it home, and have dinner on the table without any worries, any overly romantic pretensions, or any cookbooks piled on the floor: fresh every time-and your way, too." -from the Introduction "The recipes are structured without being fussy and the majority are relatively easy. This is a welcome rarity, imparting a useful, innovative framework as well as the confidence to depart from it." -Publishers Weekly

Author Biography

Bruce Weinstein (left) and MARK SCARBROUGH are the bestselling authors who penned the Ultimate cookbook series, including The Ultimate Ice Cream Book. They are contributing editors to Eating Well and columnists for weightwatchers.com ("The Every Day Gourmet"), as well as Today's Health & Wellness ("Five After Five"). They file regular features for Cooking Light and Relish magazine, and have written for Gourmet, the Washington Post, Wine Spectator, Fine Cooking, and numerous other publications. Weinstein and Scarbrough have appeared on the Today show, the CBS Early Show, and The View, among other programs. They find their peace in the northern woods of Litchfield County, Connecticut. Visit their interactive Web site for this book at cookingknow-how.com.

Lucy Schaeffer is a New York City–based food, travel, and lifestyle photographer. She worked for five years as a photo editor and photographer at Food & Wine magazine.

Table of Contents

Acknowledgments

Introduction

Bean Soup

Beef Stew

Biryani

Boneless Center-Cut Pork Chops with a Pan Sauce

Boneless Skinless Chicken Breasts with a Pan Sauce

Braised Bone-in Chicken Breasts or Thighs

Braised Bone-in Pork Chops

Brunswick Stew

Burgers

Cacciatora

Chicken and Rice

Chicken Soup

Chili

Chilled Fruit Soup

Creamy Vegetable Soup

Duck Breasts with a Fruit Sauce

East Indian Curry

Enchiladas

Escabeche

Filets Mignons and Other Red Meat Medallions with a Simple Sauce

Fish Fillets with a Simple Pan Sauce

Fricassee

Fried Rice

Frittata

Gratin

Hash

Jerk Casserole

Lo Mein

Macaroni and Cheese

Marinara

Meatballs

Mediterranean Fish Stew

Mussels

New England Chowder

Omelet

Oven-Frying

Packets

Pad Thai

Paella

Pan-Frying

Pasta in a Cream Sauce

Picadillo

Pizza

Poached Fish Fillets

Pot Pie

Pot Roast

Rack of Lamb

Ribs

Risotto

Roasted Birds 1: Under 4 Pounds Each

Roasted Birds 2: Large Birds

Roasted Fish

Roasted Meat

Roasted Shrimp

Scallops or Shrimp with a Pan Sauce

Scaloppine

Shanks and Bones

Skewers

Souffl_.Steaks 1: Strips and Sirloins with Herb Butter

Steaks 2: Rib-Eyes, T-Bones, Veal Chops, and Other Bone-In Steaks

Steamed Whole Fish

Steam-Roasted Duck and Goose

Stir-Frying

Strata

Tagine

Tetrazzini

Thai Curry

Veggie Burgers

Vindaloo

Index

Table of Contents provided by Publisher. All Rights Reserved.