Inhaltsverzeichnis

Acknowledgments.
Introduction.
Bean Soup.
Beef Stew.
Biryani.
Boneless Center-Cut Pork Chops with a Pan Sauce.
Boneless Skinless Chicken Breasts with a Pan Sauce.
Braised Bone-in Chicken Breasts or Thighs.
Braised Bone-in Pork Chops.
Brunswick Stew.
Burgers.
Cacciatora.
Chicken and Rice.
Chicken Soup.
Chili.
Chilled Fruit Soup.
Creamy Vegetable Soup.
Duck Breasts with a Fruit Sauce.
East Indian Curry.
Enchiladas.
Escabeche.
Filets Mignons and Other Red Meat Medallions with a Simple Sauce.
Fish Fillets with a Simple Pan Sauce.
Fricassee.
Fried Rice.
Frittata.
Gratin.
Hash.
Jerk Casserole.
Lo Mein.
Macaroni and Cheese.
Marinara.
Meatballs.
Mediterranean Fish Stew.
Mussels.
New England Chowder.
Omelet.
Oven-Frying.
Packets.
Pad Thai.
Paella.
Pan-Frying.
Pasta in a Cream Sauce.
Picadillo.
Pizza.
Poached Fish Fillets.
Pot Pie.
Pot Roast.
Rack of Lamb.
Ribs.
Risotto.
Roasted Birds 1: Under 4 Pounds Each.
Roasted Birds 2: Large Birds.
Roasted Fish.
Roasted Meat.
Roasted Shrimp.
Scallops or Shrimp with a Pan Sauce.
Scaloppine.
Shanks and Bones.
Skewers.
Soufflé.
Steaks 1: Strips and Sirloins with Herb Butter.
Steaks 2: Rib-Eyes, T-Bones, Veal Chops, and Other Bone-In Steaks.
Steamed Whole Fish.
Steam-Roasted Duck and Goose.
Stir-Frying.
Strata.
Tagine.
Tetrazzini.
Thai Curry.
Veggie Burgers.
Vindaloo.
Index.

Rezension

In this unconventional, friendly cookbook, Weinstein and Scarbrough, the authors of the Ultimate cookbook series, have selected 65 basic savory dishes that, taken together, make up a diverse, international repertoire of nightly dinners. A "How to Use" section orients readers to the particular of the book and some important considerations for translating the general explication to the specific recipe. Each general dish, be it a bean soup or tagine, begins with a description of the basic technique, with photos illustrating each step. Included in the description are suggestions for the cook who wants to improvise with different spices or needs to use up that lone parsnip in the refrigerator. Following the recipe is a chart with multiple variations: eight different versions of enchiladas (including turkey and walnut) or eight different meals cooked in parchment packets, such as ratatouille-style fish and Japanese-style chicken. The recipes are structured without being fussy and the majority are relatively easy. This is a welcome rarity, imparting a useful, innovative framework as well as the confidence to depart from it. (Apr.) RED STAR REVIEW (Publishers Weekly, December 15, 2008)

Beschreibung

Bruce Weinstein and Mark Scarbrough have written more than a dozen bestselling cookbooks. But their latest book, Cooking Know-How, is a radically new sort of project. Offering far more than just a collection of recipes, it explains the how's and why's of cooking-and gives you the techniques and know-how you need to become a better cook.
But don't think it's going to get "cheffy." No chopped chervil here! In a conversational and entertaining way, Cooking Know-How offers sixty-five kitchen-friendly, technique-driven recipes for a wide range of dinnertime favorites, from Roasted Birds, Risotto, and Meatballs to Enchiladas, Ribs, and Veggie Burgers. For each recipe, Bruce and Mark provide detailed, step-by-step explanations (not just directions) that demystify cooking, along with full-color how-to photographs. Who knew dinner could be so much fun?
Or you can skip the explanations and just try one of the eight or so tasty variations that follow each entry. After Beef Stew, for example, you'll find a Sunday Pot Roast Stew with bacon, potatoes, and tomatoes; a French-Inspired Beef Stew with pancetta, prunes, and ground allspice; or even a knock-it-out-of-the-park version of the Belgian classic, Carbonnades Flamandes. Once you understand the science and art of roasting birds, you'll never think twice about making roast chicken, game hens, and even that holiday turkey. Or better yet, create your own signature variations based on the flavors you like or what's fresh at the market.
Throughout the book, Bruce and Mark sprinkle in a wealth of kitchen tips and tricks of the trade. The more you use Cooking Know-How-and you'll find more than 500 specific dishes in total-the more you'll build your cooking skills and expand your dinner repertoire.
Illustrated throughout with more than 300 color photographs, including hundreds of how-to shots, Cooking Know-How distills the kitchen wisdom Bruce and Mark have gained through decades of writing about food. The result is a brand-new kind of cookbook: a beginner's guide, a pro's library of favorites, a reader's cookbook all in one. It's just what you need to cook with confidence, creativity, and flair.

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