How to Cook EverythingCompletely Revised Twentieth Anniversary Edition

Front Cover
 Front Flap
 Front Matter
 Half Title
 Title
 Other Books by this Author
 Copyright
 Contents
 Acknowledgments
 Introduction
 How to Use This Book
 Cooking Basics
 What Ingredients Should I Buy?
 What Equipment Do I Need?
 What Techniques Do I Need to Know?
 The Importance of Heat
 Spices, Herbs, Sauces, and Condiments
 Salt and Pepper
 Spices
 Chiles, Peppers, and Chile Pastes
 Herbs
 Flavored Oils
 Fresh (Uncooked) Sauces
 Cooked Sauces
 Appetizers and Snacks
 Quick Bites
 Dips and Spreads
 Sizzled Starters
 Party Food
 Soups
 Vegetable Soups
 Bean Soups
 Grain Soups Noodle SoupsSeafood Soups
 Chicken Soups
 Meat Soups
 Stocks
 Salads
 Oil
 Vinegar
 Vinaigrettes
 Green Salads
 Vegetable Salads
 Fruit Salads
 Bean Salads
 Grain Salads
 Salads with Chicken, Meat, or Fish
 Pickled Fruits and Vegetables
 Vegetables and Fruit
 Buying and Handling Fresh Produce
 Cooking Vegetables
 The Vegetable Lexicon
 The Nut and Seed Lexicon
 Mixed Vegetable Dishes
 Stuffed Vegetables
 Cooking Fruit
 The Fruit Lexicon
 Beans
 The Basics of Beans
 Recipes That Start with Cooked or Canned Beans
 Beans in a Pot
 Rice and Beans
 Bean Burgers, Fritters, and Griddle Cakes The Basics of TofuRice and Other Grains
 The Basics of Rice and Other Grains
 The Rice Lexicon
 Rice Recipes
 Grain Recipes
 The Grain Lexicon
 Pasta, Noodles, and Dumplings
 The Basics of Dried Pasta
 The Simplest Pastas
 Pasta with Vegetables or Beans
 Pasta with Dairy, Eggs, Seafood, or Meat
 Baked Pasta
 The Basics of Fresh Pasta
 The Basics of Gnocchi and Other Dumplings
 The Basics of Asian Noodles
 Seafood
 The Basics (and Flexibility) of Cooking Seafood
 Shrimp
 Salmon and Trout
 Thick Fish Fillets and Steaks
 Thin Fish Fillets
 Whole Fish
 Scallops, Clams, Mussels, and Oysters Crab and LobsterSquid and Octopus
 Poultry
 Buying Chicken
 Boneless Chicken
 Chicken Parts
 Fried Chicken
 Whole Chicken
 Whole Turkey
 Turkey Parts
 Duck and Goose
 Other Whole Birds
 Meat
 The Basics of Buying and Cooking Meat
 The Basics of Beef
 The Basics of Pork
 The Basics of Lamb, Goat, and Veal
 Breakfast, Eggs, and Dairy
 The Two Fastest, Most Versatile Breakfasts
 The Basics of Eggs
 Essential Egg Recipes
 Omelets, Frittatas, and Other Flat Omelets
 Quiches, Custards, and Soufflés
 French Toast, Pancakes, Waffles, Crêpes, and Doughnuts
 Breakfast Cereals
 The Basics of Dairy CheeseBread, Sandwiches, and Pizza
 The Basics of Flour
 The Basics of Leavening
 Quick Breads
 Unleavened Flatbreads
 The Basics of Yeast Bread
 Sandwiches, Tacos, and Burritos
 Pizza
 Desserts
 The Basics of Sweeteners
 The Basics of Butter and Other Baking Fats
 The Basics of Chocolate
 Cookies, Brownies, and Bars
 Cakes
 Frostings, Glazes, Soaks, and Sauces
 Pies, Tarts, Cobblers, and Crisps
 Puddings, Custards, and Mousses
 Frozen Desserts
 Two Simple Candies
 Back Matter
 More Ways to Navigate the Book
 Converting Measurements
 Index
 Other Books by this Author
 Back Flap
 Back Cover
 Spine.