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Un-Cookbook Table of Contents

 

Table of Contents

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Preface to Second Edition …………………………1

Introduction ……………………………………………3

The Science behind the Art ………………………6

     Types of Cooking…………………………………6

     Cookware…………………………………………..13

     Kitchen Essentials……………………………….18

     Minimum Moisture Cooking………………….24

     Basic Rules of Cooking………………………..26

Meats ……………………………………………………28

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     About Beef…………………………………………29

     Barbecued Sirloin Tip…………………………..31

     Steaks……………………………………………….32

     Roast Beef…………………………………………33

     Pot Roast…………………………………………..34

     Beef Stew…………………………………………..35

     Dumplings………………………………………….36

     Boeuf Bourguignon……………………………..37

     Leftovers with Beef……………………………..38

     About Lamb………………………………………..39

     Roast Lamb………………………………………..40

     Leftovers with Lamb……………………………41

     Lancashire HotPot………………………………42

     Lamb Curry………………………………………..43

     About Pork…………………………………………44

     Roast Pork…………………………………………45

     Leftovers with Pork……………………………..46

     Pork and Beans…………………………………..47

     About Poultry……………………………………..48

     Roast Chicken…………………………………….49

     Barbecued Chicken……………………………..50

     Micro-waved Roast Chicken…………………50

     Coq au Vin…………………………………………51

     Italian Seasoned Chicken Breast…………..52

     Dorothy’s Fried Chicken Thighs…………….53

     Leftovers with Poultry………………………….54

     Chicken à la King…………………………………55

     Chicken Pot Pie…………………………………..56

     Chicken Salad……………………………………..57

     Chicken Stir Fry…………………………………..58

     Chicken Risotto…………………………………..59

     About Ham…………………………………………60

     Baked Glazed Ham……………………………..61

     Scalloped Ham……………………………………62

     About Ground Beef……………………………..63

     Meatloaf……………………………………………64

     Hamburgers……………………………………….65

     Sloppy Joes………………………………………..66

     Chilli con Carne………………………………….67

     Spaghetti Sauce………………………………….68

     Shepherd’s Pie……………………………………69

     Stuffed Green Peppers………………………..70

 

Seafood ………………………………………………. 71

     About Seafood…………………………………..71

     Seafood au Gratin………………………………72

     Fisherman’s Pie…………………………………73

     Salmon Steaks…………………………………..74

     Shrimp Stir-Fry…………………………………..74

Eggs, Rice & Pasta…………………………………75

     About Eggs……………………………………….75

     Omelettes…………………………………………76

     Scrambled Eggs…………………………………77

     Pancakes………………………………………….78

     Crêpes……………………………………………..79

     Yorkshire or Batter Pudding………………..80

     About Rice & Pasta……………………………81

     Peas & Rice………………………………………82

     Macaroni Casserole……………………………83

     Spaghetti…………………………………………..85

Vegetables…………………………………………….86

     About Vegetables………………………………86

     About Potatoes………………………………….87

     Bubble & Squeak……………………………….89

     Plantain……………………………………………90

     Corn on the Cob………………………………..90

     Carrot & Rutabagas…………………………..91

     Cauliflower Cheese……………………………91

     Pickled Beets…………………………………….92

     Jellied Salads…………………………………….93

     Potato Salad……………………………………..94

     Crab Salad………………………………………..95

     Chinese Mandarin Salad…………………….96

Sauces, Dips & Marinades………………………97

     About Marinades……………………………….97

     About Dips………………………………………..98

     About Dressings………………………………..99

     About Gravies & Stocks………………………99

     About Stuffing…………………………………100

     Sausage Stuffing………………………………101

     Bread sauce…………………………………….101

     Seafood Sauce…………………………………101

     Basic White Sauce…………………………..101

     Custard………………………………………….102

     Appetizers & Snacks……………………….103

     Sardine & Egg Canapés…………………..103

     Cheese Nachos………………………………103

     Cheese on Toast…………………………….104

Dessert & Cakes…………………………………105

     Sherry Trifle…………………………………..105

     Rhubarb Crumble……………………………106

     Upside Down Cake…………………………107

     Victoria Sponge……………………………..108

     Mandarin Mousse………………………….109

     Anything Parfaits……………………………110

     Black Forest Cake…………………………..111

     Roy’s Birthday Cake……………………….112

Beverages…………………………………………113

     Norma Special……………………………….113

     Fruit Punch……………………………………114

     Mulled Wine………………………………….115

Measurements & Equivalents  …………… 116

Substitutes………………………………………. 118

Index ……………………………………………… 119

 

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