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Keys to Good Cooking - Harold McGee
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文档概述
The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary bible On Food and Cooking. From our foremost expert on the science of cooking, ...
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Title Page
Copyright Page
Dedication
Introduction
Good cooking starts with a good understanding
Chapter 1 - GETTING TO KNOW FOODS
Chapter 2 - BASIC KITCHEN RESOURCES
It’s easier to cook well when you have the right tools
Chapter 3 - KITCHEN TOOLS
Heat is the essential but invisible ingredient in cooking
Chapter 4 - HEAT AND HEATING APPLIANCES
Chapter 5 - COOKING METHODS
Chapter 6 - COOKING SAFELY
Chapter 7 - FRUITS
Chapter 8 - VEGETABLES AND FRESH HERBS
Chapter 9 - MILK AND DAIRY PRODUCTS
Eggs are as common a food as we’ve got
Chapter 10 - EGGS
Meats are the flesh of land animals and birds
Chapter 11 - MEATS
Chapter 12 - FISH AND SHELLFISH
Chapter 13 - SAUCES, STOCKS, AND SOUPS
Rice, wheat, and corn fueled the birth of civilization
Chapter 14 - DRY GRAINS, PASTAS, NOODLES, AND PUDDINGS
Beans and their legumefamily relatives
Chapter 15 - SEED LEGUMES
Nuts are oil-rich seeds that give us an important reference
Chapter 16 - NUTS AND OIL SEEDS
Chapter 17 - BREADS
Chapter 18 - PASTRIES AND PIES
Chapter 19 - CAKES, MUFFINS, AND COOKIES
Chapter 20 - GRIDDLE CAKES, CREPES, POPOVERS, AND FRYING BATTERS
Chapter 21 - ICE CREAMS, ICES, MOUSSES, AND JELLIES
Chocolate is one of the most mouthfillingly delicious
Chapter 22 - CHOCOLATE AND COCOA
Chapter 23 - SUGARS, SYRUPS, AND CANDIES
Chapter 24 - COFFEE AND TEA
WHERE TO FIND MORE KEYS TO GOOD COOKING
Acknowledgements
INDEX
ABOUT THE AUTHOR
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