From the Book - Second edition.
How cooking changes the texture and flavor of foods
Using your senses when you cook
Understanding your palate
Brining and today's new meats and poultry
A few words about menu planning
A few words about plate presentation
Guidelines for preparing the recipes in this book
Stocks, soups, and salads
Secrets for successful stocks and broths
Recipes that use homemade chicken stock, chicken broth, or vegetable broth
Secrets for successful soups
Secrets for successful salads
Secrets for successful risotto
Secrets for cooking perfect pasta
Seafood, poultry, and meat main dishes
Secrets for preparing fish and shellfish successfully
Secrets for selecting and cooking poultry successfully
Secrets for preparing meats successfully
Secrets for pairing side dishes with main dishes
Secrets for choosing an appropriate dessert
Secrets for preparing successful desserts
Seasonal recipes, menus, sources
Twelve seasonal menus for casual and special occasions.
