Cooking

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Table of Contents  
Praise Title Page Foreword Introduction

  Part 1: - The Basics
Chapter One - PARTY IN YOUR PANTRY BALSAMIC VINEGAR BROTH OR STOCK CAPERS CHEESE

CHIPOTLE CHILES IN ADOBO SAUCE CITRUS FRUITS CRÈME FRAÎCHE DIJON MUSTARD DRIED FRUIT DRIED MUSHROOMS FLAVORED OILS AND VINEGARS GARLIC HERBS,FRESH NUTS OLIVE OIL OLIVE OR VEGETABLE OIL SPRAY OLIVES ONIONS

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PASTA, DRIED PEPPERS, ROASTED AND JARRED PUFF PASTRY, FROZEN RICE SALT SEAFOOD, FROZEN SUN-DRIED TOMATOES WINE (FOR COOKING) Chapter Two - TIPS FOR ROOKIE COOKS AND LAZY GOURMETS READ THE RECIPE DON’T STRESS OVER QUANTITIES DON’T STRESS OVER INGREDIENTS FRESH VERSUS FROZEN HOW TO HEAT OIL(OR BUTTER) HOW TO COOK PASTA

SALT DOESN’T JUST ADD SALTINESS HOW TO COOK MEAT

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AVOID STICKY SITUATIONS PURÉE AWAY YOUR CARES FORGOT TO SOFTEN YOUR BUTTER? GET THE MOST ZESTINESS FROM YOUR CITRUS ASK YOUR BUTCHER TO DO YOUR WORK FOR YOU KEEP YOUR KNIVES SHARP TRIMMING ASPARAGUS MAKE LEFTOVERS EASY TO USE MAKE MEAT SLICING EASIER EGG SEPARATING MADE EASYKEEP YOUR APPLIANCES WITHIN REACH CHOPPING, SLICING, DICING, AND MORE

POTS AND PANS NONREACTIVE PANS Chapter Three - THE LAZY GOURMET TOOLKIT CERAMIC RAMEKINS COOKING TIMER IMMERSION BLENDER (AKA HAND-HELD BLENDER) GARLIC PRESS MICROPLANE GRATER FOOD PROCESSOR HIGH-QUALITY KNIVES KITCHEN SHEARS

  Part 2: - The Recipes
Chapter Four - SNACKS AND STARTERS Basil Leaf and Goat Cheese WrapsOrange-Spiced Pecans Spicy Pickled Carrots Spicy Szechuan-Style Pickled Vegetables Warm Spicy Olives with Almonds and Kumquats Savory Blue Cheese Shortbread Manchego-Stuffed Dates Cheese Crisps Endive Spoons with Apples and Aged Gouda Rosemary-Cheddar Crostini Slow-Roasted Tomatoes Raita Spicy Feta Spread Olive and Sun-Dried Tomato Tapenade White Bean Spread with Parmesan and Mint

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Artichokes with Lemon-Tahini Dip Baked Brie with Dried Cranberries and Pistachios Roasted Potato Slices with Chipotle-Lime Sour Cream Scallop Ceviche with Papaya and Chiles Soy-Ginger Cured Salmon Crisped Salami and Mostarda Canapé Magical Asiago-Fig Bread Chapter Five - SALADS Pear, Escarole, and Blue Cheese Salad Raw Asparagus and Mâche Salad with Citrus VinaigretteRoasted Beet and Arugula Salad Salad of Bitter Greens with Asiago Raw Mushroom Salad Heirloom Tomato Salad with Feta, Chives, and Pine Nuts Artichoke and Endive Panzanella

Avocado, Jicama, and Apple Salad

Watermelon, Feta, and Mint Salad Fig, Mint, and Pistachio Salad Warm Jerusalem Artichoke Salad

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Chilled Soba Noodle Salad with Shrimp, Avocado, andGrapefruit in Wasabi-Lime Vinaigrette Chapter Six - SOUPS Caramelized Onion Soup with Parmesan Lace Asian Yellow Gazpacho with Spicy Cilantro Pesto White Gazpacho Garlic Soup with Asparagus and Poached Eggs Spring Leek, Pea, and Lettuce Soup Cilantro-Spinach Soup with Crunchy Croutons Roasted Cauliflower Soup with Truffle Oil Roasted Tomato-Curry Soup

Parsnip and Apple Soup Cod and Chickpea Soupwith Garlic Aioli Chapter Seven - SANDWICHES Radish and Watercress Tea Sandwiches Smoked Herring Smörgås Roasted Vegetable Sandwich with St. André Triple Cream Cheese Portobello Mushroom Sandwiches Bombay-Style Vegetable Sandwiches Herbed Tuna Salad Sandwiches with Apples and Almonds Olive and Sun-Dried Tomato Tapenade Sandwich Prosciutto and Taleggio Sandwich with Lemon-Raisin Salsa Prosciutto,Asparagus, and Fried Egg Sandwich BLT with Wasabi Mayonnaise Chapter Eight - SMALL PLATES AND MAIN DISHES Baked Tilapia with Lemon-Raisin Salsa Meyer Lemon and Asparagus Tart Lazy Cheese Soufflés

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Apple, Blue Cheese, and Walnut Tarts Savory Pumpkin and Sage Flan Creamy Baked Scallops with Capers Smoked Trout Brandade Spicy Crab Cakes Prawns in Romesco...