Cooking Basics: What Everyone Should Know

Professor Biography......Page 3
About This Book......Page 5
Table of Contents......Page 6
Risotto and Risi e bisi......Page 9
Cooking Method: Risi e bisi......Page 10
Cooking Method: Arancini......Page 11
Asparagus Preparation......Page 13
Cooking Asparagus......Page 14
Cooking Cabbage......Page 15
Corn Bisque with Poached Lobster  and Fines Herbes......Page 16
Initial Steps......Page 17
Preparing the Lobster......Page 18
Final Steps......Page 19
Sautéed Scallops with Turmeric-Roasted  Cauliflower and Truffle Jus......Page 20
Cooking Method: Sautéing......Page 21
Plating......Page 23
Poached Octopus with Fingerling Potatoes  and Romesco Sauce......Page 24
Cooking Method: Potatoes......Page 25
Plating......Page 26
Roasted Chicken with Smashed Potatoes  and Broccoli Rabe......Page 27
Cooking Method: Broccoli Rabe......Page 28
Cooking Method: Andouille and Pan Gravy......Page 29
Final Steps......Page 30
Ingredients......Page 32
Cooking Method: Beef......Page 33
Plating......Page 35
Pork Milanese with Dandelion Greens  and Arugula Salad......Page 36
Plating......Page 38
Grilled Salmon with Quinoa Salad  and Chimichurri Sauce......Page 39
Cooking Technique: Chimichurri Sauce......Page 40
Plating......Page 42
Coq au Vin with Pomme Puree and Grand-Mère Garnish......Page 43
Final Steps and Plating......Page 45
Monkfish with Whole Grain Pilaf and Lemon......Page 46
Cooking Method......Page 47
Lesson 12—How to Make Rack of Lamb Persillade......Page 50
Rack of Lamb Persillade with Caponata and Mustard Jus......Page 51
Cooking Method: General Steps......Page 52
Frying the Eggplant......Page 53
Plating......Page 54
Potato Gnocchi, Tomatoes,  Green Olives, and Mozzarella......Page 55
Preparing the Gnocchi......Page 56
Shaping and Cooking the Gnocchi......Page 57
Final Steps and Plating......Page 58
Butternut Squash Agnolotti with Brown Butter and Sage......Page 59
Cooking Method: Pasta, Part 2......Page 60
Finishing Steps and Plating......Page 61
Lesson 15—Cooking the Perfect Thanksgiving Turkey......Page 62
Starting the Turkey......Page 63
Starting the Cranberry Sauce and Gravy......Page 64
Making the Stuffing......Page 65
Making the Roux......Page 66
Final Steps and Plating......Page 67
Cioppino......Page 68
Preparing the Scallops......Page 70
Preparing the Mussels and Clams......Page 71
Final Steps and Plating......Page 72
Maple-Roasted Celeriac, Trumpet Royale Mushroom, Peas, Carrots, and Pearl Onions......Page 73
Making the Pea Puree......Page 75
Finishing Steps and Plating......Page 76
Paella with Shrimp, Chicken, and Chorizo......Page 77
Starting the Sofrito......Page 78
Preparing the Artichokes and Finishing the Paella......Page 80
Lesson 19—Smoking Pork with Mexican Street Corn......Page 81
Pulled Pork, Corn Salad, and Virginia Slaw......Page 82
Starting the Mexican-style Corn Salad and Slaw......Page 83
Finishing the Barbecue Sauce, Onions, and Salad......Page 84
Finishing the Meal......Page 85
Sole à la Meunière, Fondant Potatoes,  and Roasted Asparagus......Page 87
Starting the Sole and Making the Sauce......Page 88
Finishing Steps and Plating......Page 89
Lesson 21—You Too Can Make Ratatouille......Page 91
Branzino, Ratatouille, Tapenade, and Sauce Grenobloise......Page 92
Making the Tapenade......Page 93
Cooking the Fish, Making the Sauce,  and Plating the Meal......Page 94
Roast Beef Au Jus, Scalloped Potatoes au Gratin,  and Green Beans......Page 95
Preparing the Green Beans......Page 97
Finishing Steps and Plating......Page 98
Buttermilk Fried Chicken and Coleslaw......Page 99
Cooking Method: Coleslaw......Page 101
Plating......Page 102
Lesson 24—My Big Steak: Executing a Three-Course Meal......Page 103
Spinach Salad, Steak, and Chocolate Tart......Page 104
Starting the Tart......Page 105
Starting the Potato Salad and Searing the Meat......Page 106
Making the Vinaigrette and Preparing the Salad......Page 107
Final Steps and Plating......Page 108
Recipe List......Page 110