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Sophie Grigson
The Student Cookbook
Читать книгу The Student Cookbook - Sophie Grigson, Sophie Grigson - Страница 1
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The Student Cookbook Sophie Grigson
Страница 3
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
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