Part 1 - First, You Steal a Chicken
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First, You Steal a Chicken
How to Plan, Select, Store, Prepare, Cook, Flavor and Serve Most Foods
There is a classic Russian (or French, or German, or English, or Polish, or Indian, or, or, or.) recipe for cooking chicken that begins: First, you steal a chicken. Instructions
just don’t get more basic than that! But recipes available today seem to assume you already know everything you need to know about a food or ingredient and fail to account
for what many (most?) cooks need. To the extent you do not know everything, or that you might have forgotten something, or you would just like to know more, this book is for you. In fact, a better name for this book might have been, First, You Learn the Basics.
Here, in Part One, you can ﬁnd what you need to know about just about any food or ingredient you might need in its fresh,natural, most healthy form. If you look around your favorite supermarket though, you may be surprised at how little ﬂoor space (about 20% or less) is devoted to foods in
their fresh form and how much is occupied by foods in other “unnatural” pre-packaged forms — frozen canned and dried.
Because pre-packaged foods are so common (and so popular) we will begin this part of your book with a chapter devoted to those.
The bulk of the other chapters in Part One are devoted to what I call Cook’s Guides to speciﬁc fresh food groups: How To Plan, Select, Store, Prepare, Cook, Flavor and Serve
each food. Having that information here — right up front and labeled for what it is — you will always be able to ﬁnd it when you need it.
You can use these Cook’s Guides in two ways: (1) Review the Guide for the food(s) you plan to use before planning your meals and shopping in order to know as much
about them as you can. (2) If you buy a food or if someone gives you one you’ve never cooked before, look it up in the appropriate Guide. I hope these Guides will serve you well
and that you will refer to them often.
Other Good Source Books - Chapter One - Prepackaged Foods
-- CharlesDelmar - 2011-07-21