Table of Contents
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
[ad#Zazzle 450×300]
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
[ad#Google Adsense Banner468x60]
Recent Comments