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BOOKS > The Cook's Book

The Cook's Book
Cooking Library > Award Collection > Techniques
The Cook's Book
저자/역자Jill Norman
언어영어
출판사Dorling Kindersley(DK)
연도2005
#푸드_라이터 #어워드_컬렉션_테크닉 #어워드_컬렉션 #Step_technique
Cooking Library 2F
서가위치

목차

Chapter 1. SAUCES & DRESSINGS - PAUL GAYLER

1. Basic sauce-making techniques

2. Ways to thicken a sauce

3. Emulsified sauces

4. Other butter sauces

5. White sauces

6. Brown sauces

7. Pan sauces

8. Signature dish: Venison with cherries, cinnamon & walnuts

9. Vegetable & herb sauces

10. Nut sauces

11. Signature dish: Char-grilled mackerel with orange romesco

12. Savoury fruit sauces: Hot & spicy sauces

13. Dipping sauces

14. Vinaigrettes

15. Warm & creamy dressings

16. Signature dish: Bresaola with soft goat's cheese dressing

Chapter 2. FOAMS - FERRAN ADRIÀ

1. Making foams

2. Mousses

3. Liquid foams

4. Signature dish: Capuccino almond foam with truffle juice

5. Whipped creams

Chapter 3. STOCKS & SOUPS - SHAUN HILL

1. Chicken, veal & fish stocks

2. Clear soups

3. Soups with solid ingredients

4. Thickened soups

5. Puréed soups

6. Signature dish: Chickpea & langoustine soup

7. Cold soups

Chapter 4. FLAVOURINGS - PETER GORDON

1. Herbs

2. Herb mixtures

3. Spices

4. Spice blends

5. Spice rubs

6. Spice marinades

7. Chilies

8. Signature dish: Tomato chili jam

9. Salty flavourings

10. Citrus & sour flavourings

11. Sweet flavourings

12. Chocolate

13. Vanilla

14. Signature dish: Vanilla & duck broth with rice noodles

Chapter 5. LATIN AMERICAN COOKING - NORMAN VAN AKEN

1. Conch salad with “salsa of life”

2. Hallacas

3. Mojo-marinated chicken with congn & plantains

Chapter 6. EGGS & DAIRY PRODUCE - MICHAEL ROMANO

1. Basic egg preparation

2. Basic egg cooking

3. Signature dish: Aubergine, courgette & parmigiano tortino

4. Cooking with cheese

5. Signature dish: Gratinéed chèvre & flageolet salad with frisée & mâche

6. Cooking with cream

7. Signature dish: Pumpkin & chocolate chip cheesecake with country cream

Chapter 7. FISH & SHELLFISH - CHARLIE TROTTER

1. Preparing round fish

2. Signature dish: Ahi tuna poke with soy-yuzu-coriander sauce

3. Preparing flat fish

4. Preparing shellfish

5. Signature dish: Sea urchin & osetra caviar with vodka crème fraîche & daikon

6. Signature dish: Langoustines with green curry sauce & spring onions

7. Cooking seafood

8. Signature dish: Open-face tomato tart with gravlax & caper vinaigrette

9. Signature dish: Olive-oil poached salmon with leek confit soup

Chapter 8. JAPANESE COOKING - HISAYUKI TAKEUCHI

1. Red miso soup with clams & sanshô

2. Salmon carpaccio with yuzu

3. Prawn tempura with beer

4. Classic nigiri sushi

5. Duck breast with star anise sauce & roast figs

6. Left bank sushi with yellow papaya

Chapter 9. POULTRY & GAME BIRDS - SHAUN HILL

1. Preparing a whole bird

2. Roasting

3. Signature dish: Roast quail with salad leaves & walnut dressing

4. Poaching

5. Jointing

6. Boning

7. Signature dish: Poached pheasant breast with morel mushrooms

8. Frying

9. Deep-frying

10. Braising & pot-roasting

11. Signature dish: Chicken bourride

12. Grilling

13. Preserving poultry

14. Marinating poultry

15. Signature dish: Coriander-marinated chicken kebabs

16. Offal

17. Signature dish: Chicken livers with pasta, lemon & garlic

Chapter 10. INDIAN COOKING - ATUL KOCHHAR

1. Tandoori murg

2. Raita

3. Onion bhajis

4. Kadhai jhinga

5. Paneer & baby corn with ginger

6. Tadka dal

7. Bhuna gosht

8. Meen molee

Chapter 11. MEAT - MARCUS WAREING

1. Cooking techniques

2. Roasting

3. Baking

4. Signature dish: Tourte de viande

5. Braising & stewing

6. Signature dish: Hare royale

7. Signature dish: Pork belly medallions

8. Boiling & steaming

9. Signature dish: Caramelized boiled bacon

10. Frying

11. Grilling

12. Signature dish: Poached & grilled veal fillet

13. Spit roasting

Chapter 12. CHINESE COOKING - KEN HOM

1. Steamed fish with spring onions & ginger

2. Stir-fried broccoli

3. Red-braised chiu chow duck

4. Sichuan green beans

5. Steeped chicken with Cantonese-style sauce

Chapter 13. VEGETABLES - CHARLIE TROTTER

1. Leafy vegetables

2. Cabbage family

3. Onion family

4. Squash family

5. Root & tuber family

6. Signature dish: Raw beetroot ravioli with herb cashew cheese & mustard vinaigrette

7. Shoots & stalks family

8. Pods & seeds

9. Mushrooms

10. Fruit vegetables

11. RAW

12. Signature dish: Chilled clear cucumber soup with watermelon, apple & jicarna

13. Boiling

14. Steaming

15. Cooking en papillote

16. Microwaving

17. Sous vide

18. Signature dish: Sous vide poached salsify, yellow beetroot & carrots

19. Baking & roasting

20. Puréeing

21. Stuffing

22. Sautéing

23. Braising& stewing

24. Signature dish: Curry & kaffir lime-braised vegetables with basmati rice

25. Shallow-frying

26. Deep-frying

27. Grilling& barbecuing

28. Pickling

29. Making a vegetable terrine

30. Signature dish: Asparagus & goat's cheese terrine with mâche & dill

Chapter 14. PASTA & DUMPLINGS - MICHAEL ROMANO

1. Making fresh pasta

2. Serving fresh pasta

3. Stuffing pasta

4. Signature dish: Ricotta raviolini with mushrooms, lettuce & mint

5. Baking pasta

6. Making dumplings

7. Signature dish: Porcini gnocchi with prosciutto & parmigiano cream

Chapter 15. ASIAN NOODLES & DUMPLINGS - CHRISTINE MANFIELD

1. Noodles

2. Signature dish: Black pepper chicken tea, noodles & watercress

3. Dumplings

Chapter 16. THAI COOKING - DAVID THOMPSON

1. Spicy relish of prawns & pea aubergines with sweet pork

2. Stir-fried Siamese watercress with yellow beans, garlic & chili

3. Snake gourd, egg & crab soup

4. Green curry of beef with corn & Thai basil

Chapter 17. GRAINS & PULSES - PAUL GAYLER

1. Rice

2. Signature dish: Suppli al telefono

3. Corn

4. Wheat

5. Signature dish: Summer fruit tabbouleh

6. Signature dish: Roast baby chicken with couscous stuffing

7. Basic preparation of pulses

8. Signature dish: Hot Asian salad with tofu dressing

Chapter 18. BREADS & BATTERS - DAN LEPARD

1. Making yeast-risen bread

2. Baking with a natural leaven

3. Signature dish: English leaven bread with potatoes & ale

4. Making rye bread

5. Making pizza dough

6. Making low-risen breads

7. Signature dish

8. Flat bread with pumpkin, green olives & shallots

9. Making crisp, flat, wheat-free breads

10. Making quick breads

11. Making batters

Chapter 19. MEXICAN COOKING - RICK BAYLESS

1. Courgette flower-filled masa boats

2. Tortilla soup with chili, cheese & avocado

3. Braised pork in red chili sauce

4. Lime ice cream with cajeta

Chapter 20. PASTRY & SWEET DOUGHS - PIERRE HERMÉ

1. Pastry

2. Signature dish: Crunchy tart with pistachios & cherries

3. Signature dish: Arlettes

4. Sweet doughs

5. Biscuits

6. Signature dish: Chocolate sablés Viennois

Chapter 21. MIDDLE EASTERN COOKING - GREG MALOUF

1. Salmon kibbeh nayeh

2. Labne

3. Pigeon bisteeya

4. Carrot salad

5. Koussa mahshi

6. Muhallabeya

7. Turkish coffee

Chapter 22. DESSERTS - PIERRE HERMÉ

1. Sugar syrups

2. Crèmes & custards

3. Ice cream

4. Signature dish: Lychee & rose sorbet

5. Meringues

6. Sponges

7. Chocolate

8. Signature dish: Milk chocolate truffles with passion fruit

Chapter 23. CAKES - STEPHAN FRANZ

1. Sponge cakes

2. Something special

3. Cheesecakes

4. Signature dish: Stephan's cheesecake

5. Yeast cakes

6. Signature dish: Dresden stollen

7. Small cakes

Chapter 24. FRUIT & NUTS - SHAUN HILL

1. Preparing fresh fruit

2. Puréeing fruit

3. Jelly

4. Poaching fruit

5. Signature dish: Poached pear with cinnamon ice cream

6. Baking fruit

7. Frying fruit

8. Steamed & boiled puddings

9. Signature dish: Steamed orange pudding

10. Nuts for sweet use

11. Nuts for savoury use

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