The Student Cookbook

The Student Cookbook
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Sophie Grigson. The Student Cookbook

The Student Cookbook. Sophie Grigson

Table of Contents

Why Cook?

Techniques and General Tips. How to Read a Recipe

Weights and Measures

Preparing Common Vegetables and Other Ingredients. Chopping Onions

Slicing onions

Peeling Garlic

Chopping Garlic

Crushing Garlic

Chopping Herbs

Skinning Tomatoes

Deseeding Tomatoes

Deseeding Peppers

Handling Chillies

Deseeding Chillies

Topping and Tailing Beans

Grating Lemons

Recommended Kitchen Utensils

Cooking Terms

Chapter one Soups, Starters and Eggs. Soups

Types of Soup

Tips and Techniques

Sweating without Perspiration

Thick, Thicker, Thickest

Liquid. Essentials

Microwave Chicken Stock

Classic Chicken Stock

Vegetable Stock

need to know

Machinery

Thinning Down

Dressing Up

Good Vegetable Soup

need to know

Potato, Parsley and Garlic Soup

need to know

need to know

Curried Parsnip Soup

Carrot and Coriander Soup

Roast Tomato and Onion Soup

Italian Bean and Vegetable Soup

Italian Vegetable Soup with Pasta

need to know

Smoked Haddock and Shrimp Chowder

Starters

Four Mediterranean Medleys

How Much?

Presentation

Provençal Hors d’Oeuvre

Italian Antipasti

Spanish Chaciñas Plate

Greek/Middle Eastern Mezze

Some Classic Quick Starters

Tuna and Bean Salad

Bruschetta

Melon or Figs with Parma Ham

Grilled Goat’s Cheese Salad

Guacamole

Eggs

Buying Eggs

Size

Happy Chooks

Freshness

Salmonella

The Importance of Colour

Storage

Separating Eggs

Whisking Egg Whites

Folding in

Primary Cooking Methods. Boiling

Frying

Scrambling

Poaching

Fried Eggs with Coriander, Cumin and Balsamic Vinegar

Lemon Scrambled Eggs on Toasted Bagels

Omelettes

Cooking

Classic French Omelette aux Fines Herbes

Double Cheese Omelette

Mushroom Omelette

Tomato and Basil Omelette

Fried Onion and Bacon or Pancetta Omelette

Sauteéd Courgette, Prawn and Chorizo Omelette

Frittate

Cooking

Serving

Tomato and Spring Onion Frittata

Mushroom and Pancetta (or Bacon) Frittata

Red Pepper and Basil Frittata

Pasta Frittata

Chapter two Pasta, Pizza and Rice. Pasta

Which Type?

Dried Pasta

Fresh Pasta

Egg or No Egg?

What Shape?

How Much?

Cooking

Getting Spaghetti into the Pan

Which Cheese and Why?

Three Extremely Quick Ways with Pasta

Tomato and Other Sauces for Pasta

Sugo al Pomodoro (Tomato Sauce for Pasta)

Sugo al Pomodoro e Basilico

Sugo all ’Arrabiata

Sugo all ’Amatriciana

Salsa Cruda

Penne with Gorgonzola, Spinach and Hazelnuts

need to know

Home-made Pesto

Spaghetti with Meatballs

Tagliatelle Bolognaise

need to know

Pizza

Pizza Know-how. Timing

What Flour?

Yeast

How Much Water?

Kneading by Hand

Machine Kneading

Rolling out the Dough

Cooking Pizza

Good Pizza Dough

Tomato Sauce for Pizza

Pizza Margherita

Pizza con Prosciutto e Olive

Pizza con Carciofi e Fontina

Pizza Napoletana

Pizza al Formaggio di Capra e Salvia

Pizza al Quattro Formaggi

Pizza alla Marinara

Rice

Essential Rice Varieties. Long-grain Rice

Risotto Rice

Pudding Rice

Just for Fun

Quantities

Cooking Rice

Method One (the startlingly obvious one)

Method Two (the pilau or absorption method)

Rice for a Rice Salad

Storing Cooked Rice

Cooking Risotto

Essential Ingredients

Method Highlights

Courgette and Pancetta Risotto

Egg-fried Rice

Chapter three Meat and Poultry

Buying Meat

Storing Meat

Resting Meat

Grilling and Barbecuing

Cuts for Grilling/Barbecuing

Grilled Steak

Lamb Burgers with Minted Yoghurt

Lamb Burgers with Cheese and Apple

Grilled Lamb Chops

Grilled Chicken

Grilled Pork Chops

Marinades and Accompaniments

Spiced Yoghurt Marinade

Balsamic Vinegar and Tarragon Marinade

Mediterranean Marinade

Maître d’Hôtel Butter (a.k.a. Lemon and Parsley Butter)

Blue Cheese Butter

Rosemary and Garlic Butter

Salsa Verde

Variations

Frying

Cuts for Frying

Steak Teriyaki

Chicken Escalopes with Mustard and Crème Fraîche

Chicken Fajitas

Roasting

Roasting Chart

Cuts for Roasting

Sticky Spare Ribs

Roast Rack of Lamb with Parsley and Orange Crust

Roast Leg of Lamb

Roast Chicken

The Best Easy Roast Chicken

need to know

Roast Chicken with Tarragon Cream Sauce

Parsley and Lemon Stuffing

need to know

Stewing and Braising

The Meat

Preparation

And the Rest of the Ingredients

Seasoned Flour

Casserole Dish

Cooking

Cuts for stews

Beef Stew with Mushrooms and Guinness

Daube de Bœuf

Beef with Carrots

Jamaican Beef Stew with Butter Beans and Coconut

Rich Chicken Casserole with White Wine, Leeks and Peas

Tagine of Lamb with Apricots and Almonds

Chapter four Stir-frying

Equipment

Preparation of Ingredients

Mini-Compendium of Oriental Condiments and Sauces

How to Stir-fry

Stir-fried Ginger Pork with Mangetouts and Cashew Nuts

Thai Stir-Fried Noodles (Pad Thai)

need to know

Chapter five Fish

Where to Buy Fish

Is It Fresh?

Storing Fish

Cooking Methods. When Is It Done?

Frying

Searing and Griddling

Poaching

Steaming

Grilling and Barbecuing

Baking and Roasting

Stewing

Grilled Mackerel Fillets with Lemon Chilli Relish

Grilled or Barbecued Sardines Portuguese Style

Grilled Tuna Steaks with Warm Anchovy, Caper and Sun-dried Tomato Dressing

Tartare Sauce

Plaice with Lemon and Parsley Crust

need to know

Lemon Sole Meunière

Tuna Fishcakes

Roast Salmon with Lime

Roast Salmon with Thyme and Lime Crust

Roast Salmon with Spice Rub

Newspaper-baked Trout with Lime, Chive and Chilli Butter

Fundamental Fish Pie

Fancy Fish Pie

White Sauce

Mouclade

Preparing Mussels

Chapter six Vegetables and Salads

Potatoes

First-base Potato Knowledge. Which Variety?

Buying

Storing

Preparation

Boiled Potatoes

Baked Potatoes

Roast Potatoes

Sautéed Potatoes

Mashed Potatoes

Mustard Mash

Irish Champ

Crème Fraîche and Rocket Mash

Cheesy Mash

Roast Potato Wedges

Roast Potato Wedges with Lemon and Thyme

Roast New Potatoes

Gratin Dauphinoise

Gratin Dauphinoise with Gruyère

Green and Other Vegetables

Buying Vegetables

Storing Vegetables

Preparing Vegetables

Cooking Vegetables. Boiling

Frying

Stir-frying

Grilling

Griddling

Roasting

French Beans with Almonds and Cream

French Beans with Cumin and Almonds

Sautéed Cabbage with Garlic and Lemon

Roast Tomatoes with Fennel Seeds

Stir-fried Vegetables with Black Bean Sauce

Broccoli al Diavolo

Ginger-glazed Carrots

Salads

First Principles of Salad Making

Leaves and the Rest

The Dressing

Danish Cucumber Salad

Tomato and Basil Salad

Chickpea, Courgette and Carrot Salad

need to know

Greek Salad

Panzanella

Salade Niçoise

Chapter seven Puddings, Cakes and Biscuits

Puddings. Chocolate

Which Chocolate?

Melting Chocolate

Simple Chocolate Mousse

Boozy Chocolate Mousse

Chocolate Mousse with Toasted Almonds

Chocolate Mousse with Toasted Coconut

Mocha Mousse

Ginger and Chocolate Mousse

Petits Pots au Chocolat

Petits Pots au Chocolat à l’Orange

Petits Pots au Chocolat et Romarin

Ice-Cream Sauces

Hot Chocolate Sauce

Butterscotch Sauce

need to know

Raspberry Sauce

Strawberry Sauce

Blueberry Sauce

Crumbles

A Few Quick Crumble Notes

Blackberry and Apple Crumble

More Crumbles Please

Fruit and Other Puddings. Orange Fried Bananas

Flaming Butterscotch Apple Slices

Lemon Ice-cream

Lemon Surprise Pudding

Lemon Posset

Baked Rice Pudding

need to know

Tartes Fines aux Pommes

Custard

need to know

Cakes and Biscuits

Basic Cake-making Etiquette

Cake Tins

Preparing the Tin

Measurements

Method

Biscuit Basics

Storing Cakes and Biscuits

Victoria Sponge

need to know

Orange or Lemon Sponge

need to know

Double Chocolate Cake

Chocolate and Pecan Brownies

Warm Brownies with Ice-cream and Raspberry Sauce

Shortbread

Petticoat Tails

Chocolate Shortbread

Orange Shortbread

White Chocolate and Pecan Cookies

Variations on the Cookie Theme

Index

Acknowledgements

Copyright

About the Publisher

Отрывок из книги

For Florrie and Sid, who may find this book useful one day.

Title Page

.....

Follow the recipe for Italian Bean and Vegetable Soup opposite, replacing some, all or none of the beans (depending on how much carbohydrate you crave), with a handful or two of small macaroni, or other small pasta shapes. Throw the pasta into the soup when it has been boiling for about 10 minutes, and check that it is cooked al dente (see page 65) before taking the pan off the heat. You may need to add a little extra water (say around 100-150ml/4-5fl oz) to the pan, as the pasta will absorb some of the liquid.

PREPARING VEGETABLES

.....

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