Tastemaker Award-winning author Helen Witty presents "The Good Stuff Cookbook," with more than 300 easy-to-make delicacies that require little kitchencraft.

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.

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