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The cook's bible : the best of American home cooking

Author: Christopher Kimball
Publisher: Boston, Mass : Little, Brown and Company, ©1996.
Edition/Format:   Print book : English : 1st edView all editions and formats
Database:WorldCat
Summary:
Provides the basics of how to dice an onion or cut up a chicken ; reveals the best recipes for chocolate cake, turkey, pizza, and poached salmon ; explains why one method or ingredient is better than another ; and rates kitchen equipment.
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Genre/Form: Cookbooks
Document Type: Book
All Authors / Contributors: Christopher Kimball
ISBN: 0316493716 9780316493710
OCLC Number: 34079828
Notes: Includes index.
Description: xv, 443 pages : illustrations ; 27 cm
Contents: What to buy for the kitchen --
Should a good cook use a microwave oven? --
How to use knives --
An illustrated guide to quick fruit and vegetable preparation --
Thirteen common vegetables and how to prepare them --
Potatoes explained --
Steaming vegetables --
Salsas, relishes, and chutneys --
The secrets of salad dressings --
How to build a salad --
Improvising soups --
Cooking perfect rice --
What to do with dried beans --
The best way to cook grains --
Pasta sauces --
How to make homemade ravioli --
An illustrated guide to shellfish --
How to cook fish --
Basic sauces for fish and shellfish --
Boning, butchering, and carving --
How to sauté boneless chicken breasts --
The best ways to roast a chicken --
How to fry chicken --
How to cook a turkey --
Improvising stuffings --
The cuts of meat --
How to roast meat --
How to braise meat --
Making a tender stew --
Stocks and sauces --
How to marinate meat, fish, and poultry --
Grilling and slow barbecue --
The barbecue rub and sauce --
How to stir-fry --
Quick and easy homemade pizza --
The secrets of yeast breads --
How to make dinner rolls --
Pancakes, waffles, muffins, and biscuits --
How to cook an egg --
Perfect piecrust --
How to thicken fruit pies --
Custard pies, chiffon pies, and holiday pies --
The best chocolate cake --
Angel, sponge, and chiffon cakes --
Baking a cookie --
The perfect brownie --
Mastering the soufflé --
How to poach fruit --
Baked fruit desserts.
Responsibility: Christopher Kimball.
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Abstract:

Provides the basics of how to dice an onion or cut up a chicken ; reveals the best recipes for chocolate cake, turkey, pizza, and poached salmon ; explains why one method or ingredient is better than another ; and rates kitchen equipment.

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