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Keys to Good Cooking - Harold McGee
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Beans and their legumefamily relatives

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2022-02-24 01:27:47
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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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