Table of Contents
About This Book 10
Kitchen Tips 11
Presents for the cook 12
Cooking tips to make life better in the kitchen 14
6 essentials to make you a better cook 16
Order in the kitchen? The French have an answer to cooking chaos 19
Knife Skills 21
Sharpening your knife skills 22
Steeling yourself: Learning how to hone your knives will keep your cuts safe and true 25
Learning the best cuts 27
Twice the dice: Using two knives can double efficiency and minimize prep time 30
Mastering the perfect diced onion 33
There's another way to slice it: In which we return to the noble onion 37
Tricks for tackling ripe summer fruit 40
Sharpening your skills on a whole bird 45
Spatchcocking makes cooking a bird quicker 52
Chicken takes a romantic turn 58
Orange supremes add elegant touch 62
Fillet your way to dinner: Butterflying a whole fish puts you in control of your food and saves money 66
More than one way to chop a nut 71
Preparation and Cooking Techniques 73
You'll flip for this sauteing skill: Cook food evenly-and look cool doing it 74
Come into the fold: French technique intensifies flavor, eases cleanup 78
Stir-frying puts some sizzle in a cook's repertoire 81
Building a better burger 86
Stuffing pork chops in no time: Endless variations for elegant dinner 91
Braise away the winter blues: Roll up warm relief in the form of a classic Italian braciola 95
Praising braising: Slow-cooking technique brings out the best in many cuts of meat 100
Take one roast, tie up in knots: Trussing a roast makes a neat package for more even cooking-and is easier to master 106
Smoky sensation: Easy, age-old technique yields an outdoor flavor 111
To brine is divine: A simple soak locks moisture and flavor into lean meats 116
Running hot and cold: Blanching and shocking serve many kitchen needs 120
French elegance, on the double 126
Don't fear the mussels: Cleaning, cooking these tasty bivalves is a snap 129
CIY (cure it yourself): You can buy corned beef, sure. But when you make it at home, you won't believe the flavor and texture 135
Bathed in simplicity: The bain-marie is an old school technique to heat food without scorching 140
Poaching perfection: Underused technique brings out the best in many fruits 142
Fricassee elevates humble chicken 148
Frenching 101: Technique dresses up pork chops for fancier dining 151
A toast to bringing out flavor 154
Listen for the whistling: And more tips that will help you make the best fries ever 157
Old-school tool: Food mill uses old-fashioned technology to produce smooth-as-silk purees and sauces 160
Sticking with it: Though skewers are a familiar tool, these tips will help you perfect your results 164
Grilling wizardry applies to veggies too: These tips help bring out flavor and preserve texture 167
Stocks, Sauces and Pantry Essentials 170
Stocking up: It takes lots of time, yes, but then your freezer will be full of delicious homemade broth 172
Taking stock: That turkey carcass has life left in it as a source for soups, sauces 176
Learning curves: How to build flavor in a perfect pureed soup 178
Confit: An ingredient for the ages 181
A French sauce blends bitter with the sweet 184
Ghee whiz: Making clarified butter is a snap and gives you more cooking fat 187
Whisked away: Emulsions lead way to irresistible-and easy to make-vinaigrettes and sauces 191
Immersed in emulsions: Beurre blanc sauce is easy to make-and here's a trick to keep it from separating 196
The wonder of homemade vinegar: Simple process has sweet rewards 199
Homemade mayonnaise whisks up in a jiffy-and is worth the effort 202
Roux the day: Versatile base lends itself to myriad sauces and soups 206
A treasure-trove of flavors can be found in pan sauces 210
Follow these simple steps and you'll get the perfect sauce… and the rest is gravy 214
Dairy, Eggs, and Breakfast Dishes 219
Egg poaching secret: Leave it alone 220
The elegant egg: French approach to omelets creates lovely presentation and great flavor 224
Over easy, over and over! You have to break a few (dozen) eggs to master the technique 227
Shirred pleasure: Easy-to-make egg dish perfect for brunch 230
Egg + milk + bread-simple equation adds up to a foolproof dish: French toast 233
With crepes, dinner options endless 236
Whipping up homemade ricotta gets you bragging rights and a fresh, pure result 242
Anatomy of a smoothie: Learning to master this drink can lead to further improvisation in the kitchen 247
Rice, Pasta, Vegetables and Fruits 249
As simple as stir, stir, stir: Learn risotto basics, then dive into a gazillion variations of classic dish 250
Filling you in on stuffed pasta: Mashed potatoes help reveal the secrets 254
The skinny on fresh herbs: Slicing technique takes practice, but will give dishes an elegant finish 258
Rolling with peppers for a clean, efficient cut 262
Mincing or creaming controls the bite of garlic 266
Getting to the root of the matter with parsnips 270
Whip potatoes into shape: Secrets on avoiding a gluey, stiff or lumpy flavorless mess 273
We're ready: Bring on the tomatoes! Concasse is springboard for using season's bounty 278
How to make the most of autumn's apple harvest 281
Holiday Meals 285
7 steps to a successful holiday meal 286
How to carve a turkey: Take the bird apart in the privacy of the kitchen with these detailed steps 289
Simple steps for matzo balls that float 294
After a long, slow cook, even the toughest bird (or meat) is ready to be pulled apart 298
Baking and Desserts 303
Whipping up dessert: Discovering many levels of goodness of freshly whipped cream 304
Conquer all muffins: Once you master the basic method, baking is a breeze 308
In pie heaven: A perfect dough begins with understanding the fat 311
Here's looking at you, cookie: How to give home-baked treats a professional look 316
Frosting a cake like a pro 319
It's the layers: Simple guidelines help your puff pastry rise 324
Take a poundcake…When good isn't good enough, use this classic dessert (and break the bread habit) to build unexpected delights 326
Recipe List 332
Photo Credits 334
Index 336
