Cell/Office 01-215-801-5540  

                                                          Cooking or Whatever

                 

                                                                                             Support independent publishing: Buy this book on Lulu.  

                                      $26.95 plus s/h

I have been teaching professionals and non professionals to cook for decades.  What I discovered early on was many of the basic cooking skills were being lost.  In the past when these skills were handed down through the generations.  Moms stayed at home, prepared most meals from scratch and taught their daughters to cook.  That isn't the case anymore, and the skills are being lost to convenience foods (BAD) and reduced time in the kitchen.

This book is designed to give you the same basic training the professionals receive in a concise, easy to read format.  Each chapter builds on the previous and there are over 100 skill building recipes.

Table of Contents

Introduction to the Book -vii

Recipe Index –xiii

Nutrition – 1 You are what you eat, and we all want to be Healthy

Food Safety and Sanitation – 21 There is no such thing as completely safe food.

Equipping the Kitchen – 31 Discuss the basic types and construction of cookware, useful tools, equipment and gadgets and stocking the pantry

Methods and techniques – 51 What they are and when to use them

Knife skills – 65 Buying knives, caring for knives, properly working with the knife, classic knife cuts

Stocks – 93 The foundation for preparing a flavorful liquid for stewing, braising, soups and sauces

Soups – 105 Easy, healthy and a staple food in every home

Sauces – 115 A flavorful liquid thickened and seasoned.  The ‘Mother sauces’, ‘small sauces’ and nontraditional sauces

Grains – 141 Explore the types and cooking of the base of good nutrition

Fruits and vegetables – 165 Greatest source of vitamins and minerals

Meats – 199 Explore the types, cuts and techniques in cooking ‘red’ meats

Poultry – 231 Explore the types, cuts and techniques in cooking.  How to save money and get better poultry

Dairy – 257 Explore the types and benefits of animal and poultry by-products

Aquatic – 273 Why is it called seafood?  Explore buying, storing, and cooking water-residing protein sources

Culinary Herbs and Spices – 293 Explore the types, ethnic combinations, fresh vs. dry and use.

Cooking Tips and Tricks – 307 If there is and easier way…use it!

Glossary of cooking terms – 317
Bibliography – 329