Cooking Basics: What Everyone Should Know

Professor Biography
About This Book
Table of Contents
Lesson 1—Risotto and What to Do with the Leftovers
	Risotto and Risi e bisi
	Cooking Method: Pea Puree
	Cooking Method: Risi e bisi
	Cooking Method: Arancini
Lesson 2—Choosing the Best Method to Cook Vegetables
	Knives
	Salt and Pepper
	Vegetable Cooking Basics
	Asparagus Preparation
	Cooking Asparagus
	Cooking Cabbage
Lesson 3—An Elegant Corn Soup with Lobster
	Corn Bisque with Poached Lobster  and Fines Herbes
	Initial Steps
	Preparing the Lobster
	Final Steps
Lesson 4—Sautéed Scallops with Roasted Cauliflower
	Sautéed Scallops with Turmeric-Roasted  Cauliflower and Truffle Jus
	Cooking Method: Cauliflower Garnish
	Cooking Method: Cauliflower Puree
	Cooking Method: Sautéing
	Plating
Lesson 5—How to Poach an Octopus
	Poached Octopus with Fingerling Potatoes  and Romesco Sauce
	Cooking Method: Octopus
	Cooking Method: Romesco Sauce
	Cooking Method: Potatoes
	Final Steps
	Plating
Lesson 6—How to Break Down and Roast a Chicken
	Roasted Chicken with Smashed Potatoes  and Broccoli Rabe
	Cooking Method: Chicken and Smashed Potatoes
	Cooking Method: Broccoli Rabe
	Cooking Method: Andouille and Pan Gravy
	Final Steps
Lesson 7—Braising Short Ribs and Making Polenta
	Ingredients
	Cooking Method: Beef
	Cooking Method: Roasted Root Vegetables
	Final Steps
	Plating
Lesson 8—Pork Milanese and the Art of Breading
	Pork Milanese with Dandelion Greens  and Arugula Salad
	Cooking Method: Pork
	Cooking Method: Salad
	Cooking Method: Pork Jus Lié
	Cooking Method: Gremolata
	Plating
Lesson 9—Grilled Salmon: Breaking Down a Round Fish
	Grilled Salmon with Quinoa Salad  and Chimichurri Sauce
	Cooking Technique: Quinoa Salad
	Cooking Technique: Salmon
	Cooking Technique: Chimichurri Sauce
	Final Steps
	Plating
Lesson 10—One-Dish Cookery: Coq au Vin
	Coq au Vin with Pomme Puree and Grand-Mère Garnish
	Cooking Method: Chicken
	Cooking Method: Potatoes (Pomme Puree)
	Cooking Method: Grand-Mère Garnish
	Final Steps and Plating
Lesson 11—Monkfish: From Bycatch to Haute Cuisine
	Monkfish with Whole Grain Pilaf and Lemon
	Cooking Method
Lesson 12—How to Make Rack of Lamb Persillade
	Rack of Lamb Persillade with Caponata and Mustard Jus
	Cooking Method: Lamb Mustard Jus
	Cooking Method: General Steps
	Frying the Eggplant
	Finishing the Lamb
	Finishing the Caponata
	Plating
Lesson 13—Making Your Own Pasta: Potato Gnocchi
	Potato Gnocchi, Tomatoes,  Green Olives, and Mozzarella
	Cooking Method: First Steps
	Preparing the Gnocchi
	Shaping and Cooking the Gnocchi
	Making the Sauce
	Final Steps and Plating
Lesson 14—Making Your Own Pasta: Butternut Agnolotti
	Butternut Squash Agnolotti with Brown Butter and Sage
	Cooking Method: Pasta
	Cooking Method: Butternut Squash
	Cooking Method: Pasta, Part 2
	Finishing Steps and Plating
Lesson 15—Cooking the Perfect Thanksgiving Turkey
	Thanksgiving Dinner
	Making the Brine
	Starting the Turkey
	Starting the Cranberry Sauce and Gravy
	Making the Stuffing
	Finishing the Turkey
	Making the Roux
	Finishing the Gravy
	Final Steps and Plating
Lesson 16—Seafood Delight: How to Make Cioppino
	Cioppino
	Making the Base Sauce
	Preparing the Seafood
	Making the Base Sauce, Part 2
	Preparing the Scallops
	Preparing the Halibut
	Preparing the Branzino
	Preparing the Mussels and Clams
	Preparing the Shrimp and Calamari
	Final Steps and Plating
Lesson 17—Finding Your Roots: Maple-Roasted Celeriac
	Maple-Roasted Celeriac, Trumpet Royale Mushroom, Peas, Carrots, and Pearl Onions
	Cooking the Celeriac
	Cooking the Onions
	Cooking the Baby Carrots
	Making the Pea Puree
	Next Steps for the Celeriac, Carrots, and Onions
	Preparing the Mushroom
	Finishing Steps and Plating
Lesson 18—How to Make Great Paella
	Paella with Shrimp, Chicken, and Chorizo
	Starting the Chorizo, Tomatoes, Chicken, and Shrimp
	Starting the Sofrito
	Preparing the Artichokes and Finishing the Paella
Lesson 19—Smoking Pork with Mexican Street Corn
	Pulled Pork, Corn Salad, and Virginia Slaw
	Marinating and Smoking the Pork
	Starting the Mexican-style Corn Salad and Slaw
	Making the Barbecue Sauce
	Mexican Corn Salad, Continued
	Finishing the Barbecue Sauce, Onions, and Salad
	Finishing the Meal
Lesson 20—Dover Sole: Breaking Down a Flat Fish
	Sole à la Meunière, Fondant Potatoes,  and Roasted Asparagus
	Starting the Potatoes
	Starting the Asparagus
	Starting the Sole and Making the Sauce
	Next Steps
	Finishing Steps and Plating
Lesson 21—You Too Can Make Ratatouille
	Branzino, Ratatouille, Tapenade, and Sauce Grenobloise
	Making the Ratatouille Base Sauce  and Preparing Vegetables
	Building the Ratatouille
	Making the Branzino
	Making the Tapenade
	Cooking the Fish, Making the Sauce,  and Plating the Meal
Lesson 22—Making Roast Beef and Potato Gratin
	Roast Beef Au Jus, Scalloped Potatoes au Gratin,  and Green Beans
	Preparing the Beef
	Preparing the Potatoes
	Preparing the Green Beans
	Preparing the Au Jus
	Finishing Steps and Plating
Lesson 23—Patience, Pickles, and Crispy Fried Chicken
	Buttermilk Fried Chicken and Coleslaw
	Cooking Method: Pickles
	Cooking Method: Chicken
	Cooking Method: Coleslaw
	Cooking Method: Chicken, Part 2
	Plating
Lesson 24—My Big Steak: Executing a Three-Course Meal
	Spinach Salad, Steak, and Chocolate Tart
	Starting the Tart
	Making the Tart Filling, Sauce, and Cream
	Finishing the Tart Shells
	Cleaning and Preparing the Steak
	Cooking the Tart
	Starting the Potato Salad and Searing the Meat
	Next Steps
	Making the Vinaigrette and Preparing the Salad
	Finishing the Meat and Preparing the Sauce Béarnaise
	Final Steps and Plating
Recipe List