Contents in Brief Index


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Chapter Zero What This Book is (and is Not) About and How to Use It
   
PART ONE First, You Steal a Chicken: How to Plan, Select, Store, Prepare, Cook, Flavor
and Serve Most Foods and Basic Ingredients
Chapter One Prepackaged Foods: Frozen, Canned and Fried
Chapter Two Basic Ingredients
Chapter Three Eggs
Chapter Four Poultry
Chapter Five Fish and Shellfish
Chapter Six Meats
Chapter Seven Vegetables and Other Foods Called Vegetables
   
PART TWO How Good Cooks Do It: Basic Cooking Methods and Techniques
Chapter Eight About Recipes
Chapter Nine Three (and Maybe Four) Ways to Cook: Basic Cooking Methods and Techniques
Chapter Ten Combination Cookery: What to do with Leftovers
Chapter Eleven Hot Sauces
Chapter Twelve Cold Sauces or Dressings
   
PART THREE How to Set a Dining Table and Other Facts of Life
Appendix A Just Desserts
Appendix B A Cook's Guide to Calories
Appendix C New American Eating Guide
Appendix D Temperatures of Foods for Control of Bacteria
Appendix E Bacterial Foodborne Illness: Causes, Symptoms and Prevention
Appendix F A Cook’s Guide to Herbs and Spices
Appendix G A Cook’s Guide to Natural Cheeses
Appendix H A Cooks Guide to Metric Conversion: Weight
Appendix I A Cook’s Guide to Metric Conversion: Liquid Measures
Appendix J A Cook’s guide to Temperature Conversion
Appendix K A Cook’s Guide to Avoiding Kitchen Accidents
Appendix L A Cook’s Guide to Kitchen Tools
Appendix M A Cook’s Guide to Setting a Dining Table
Appendix N A Reference Chart for Common Ingredients
   
Glossary Index A Glossary/Index of Cooking Terms with Definitions, Descriptions, Cook's Guides, Cooking Considerations and Master Recipes
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Topic revision: r35 - 2013-10-09 - MCCWallyRobertson
 
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