Cooking Basics: What Everyone Should Know

Description

Have you ever wondered how professional chefs are able to prepare multicourse meals that are not only delicious, but consistent and all prepared to the perfect time and temperature? Or how they pair items and create plates that are beautiful as well as tasty? It turns out it is easier than you might think, once you have learned the right tools and techniques. Presented in partnership with The Culinary Institute of America and filmed at the CIA’s flagship facility in Hyde Park, New York, Cooking Basics: What Everyone Should Know provides the step-by-step instructions you need to become a confident, productive cook in your own home. Whether you’re brand-new to cooking or want to up your game after years in the kitchen, these 24 easy-to-follow lessons demonstrate everything you’ll need to create a wide variety of exciting, flavorful dishes. Professor Biography......Page 3 About This Book......Page 5 Table of Contents......Page 6 Risotto and Risi e bisi......Page 9 Cooking Method: Risi e bisi......Page 10 Cooking Method: Arancini......Page 11 Asparagus Preparation......Page 13 Cooking Asparagus......Page 14 Cooking Cabbage......Page 15 Corn Bisque with Poached Lobster and Fines Herbes......Page 16 Initial Steps......Page 17 Preparing the Lobster......Page 18 Final Steps......Page 19 Sautéed Scallops with Turmeric-Roasted Cauliflower and Truffle Jus......Page 20 Cooking Method: Sautéing......Page 21 Plating......Page 23 Poached Octopus with Fingerling Potatoes and Romesco Sauce......Page 24 Cooking Method: Potatoes......Page 25 Plating......Page 26 Roasted Chicken with Smashed Potatoes and Broccoli Rabe......Page 27 Cooking Method: Broccoli Rabe......Page 28 Cooking Method: Andouille and Pan Gravy......Page 29 Final Steps......Page 30 Ingredients......Page 32 Cooking Method: Beef......Page 33 Plating......Page 35 Pork Milanese with Dandelion Greens and Arugula Salad......Page 36 Plating......Page 38 Grilled Salmon with Quinoa Salad and Chimichurri Sauce......Page 39 Cooking Technique: Chimichurri Sauce......Page 40 Plating......Page 42 Coq au Vin with Pomme Puree and Grand-Mère Garnish......Page 43 Final Steps and Plating......Page 45 Monkfish with Whole Grain Pilaf and Lemon......Page 46 Cooking Method......Page 47 Lesson 12—How to Make Rack of Lamb Persillade......Page 50 Rack of Lamb Persillade with Caponata and Mustard Jus......Page 51 Cooking Method: General Steps......Page 52 Frying the Eggplant......Page 53 Plating......Page 54 Potato Gnocchi, Tomatoes, Green Olives, and Mozzarella......Page 55 Preparing the Gnocchi......Page 56 Shaping and Cooking the Gnocchi......Page 57 Final Steps and Plating......Page 58 Butternut Squash Agnolotti with Brown Butter and Sage......Page 59 Cooking Method: Pasta, Part 2......Page 60 Finishing Steps and Plating......Page 61 Lesson 15—Cooking the Perfect Thanksgiving Turkey......Page 62 Starting the Turkey......Page 63 Starting the Cranberry Sauce and Gravy......Page 64 Making the Stuffing......Page 65 Making the Roux......Page 66 Final Steps and Plating......Page 67 Cioppino......Page 68 Preparing the Scallops......Page 70 Preparing the Mussels and Clams......Page 71 Final Steps and Plating......Page 72 Maple-Roasted Celeriac, Trumpet Royale Mushroom, Peas, Carrots, and Pearl Onions......Page 73 Making the Pea Puree......Page 75 Finishing Steps and Plating......Page 76 Paella with Shrimp, Chicken, and Chorizo......Page 77 Starting the Sofrito......Page 78 Preparing the Artichokes and Finishing the Paella......Page 80 Lesson 19—Smoking Pork with Mexican Street Corn......Page 81 Pulled Pork, Corn Salad, and Virginia Slaw......Page 82 Starting the Mexican-style Corn Salad and Slaw......Page 83 Finishing the Barbecue Sauce, Onions, and Salad......Page 84 Finishing the Meal......Page 85 Sole à la Meunière, Fondant Potatoes, and Roasted Asparagus......Page 87 Starting the Sole and Making the Sauce......Page 88 Finishing Steps and Plating......Page 89 Lesson 21—You Too Can Make Ratatouille......Page 91 Branzino, Ratatouille, Tapenade, and Sauce Grenobloise......Page 92 Making the Tapenade......Page 93 Cooking the Fish, Making the Sauce, and Plating the Meal......Page 94 Roast Beef Au Jus, Scalloped Potatoes au Gratin, and Green Beans......Page 95 Preparing the Green Beans......Page 97 Finishing Steps and Plating......Page 98 Buttermilk Fried Chicken and Coleslaw......Page 99 Cooking Method: Coleslaw......Page 101 Plating......Page 102 Lesson 24—My Big Steak: Executing a Three-Course Meal......Page 103 Spinach Salad, Steak, and Chocolate Tart......Page 104 Starting the Tart......Page 105 Starting the Potato Salad and Searing the Meat......Page 106 Making the Vinaigrette and Preparing the Salad......Page 107 Final Steps and Plating......Page 108 Recipe List......Page 110