Part 3 - Other Facts of Life


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Part Three

How to Set a Dining Table and Other Facts of Life

The first edition of this book (titled The Essential Cook) devoted six entire chapters to Other Facts of Life: Eating Smart, Planning, Shopping, Dining, Cleaning Up, and Kitchen Tools. Unfortunately, those took up almost 100 pages and, as my publisher pointed out so eloquently, “Pages cost money!” That rather harsh “bottom line” mentality caused me to compromise by treating many of the same topics in (greatly) abbreviated form in this Appendix. I hope you can still learn some things you need to know here.

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


Master Recipe for Cold Butter Sauces Arrow blue up       -       Arrow blue down Appendix A - Just Desserts

-- Main.WalRob - 2011-08-25

Topic revision: r8 - 2013-08-18 - MCCCharlesDelmar
 
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