Cover -- Title -- Copyright -- Acknowledgments -- CONTENTS -- INTRODUCTION -- HOW WE DETERMINE DONENESS -- Sautéing -- Glazing -- Braising -- Frying -- Roasting -- Poaching -- Grilling -- Broiling -- Smoking -- Barbecuing -- SAUCES -- Clarified Butter -- Mayonnaise and Aïoli -- Hollandaise Sauce -- Roux -- Salad Vinaigrette -- EGGS -- Beaten Egg Whites -- Hard-Boiled Eggs -- Poached Eggs -- Omelets -- Cheese Soufflé -- Gnocchi -- Quiche Lorraine -- ROOTS, VEGETABLES, RICE & BEANS -- Roasted or Glazed Carrots -- Fried Potatoes -- Sautéed Potatoes -- Steamed Potatoes -- Roasted Potatoes -- Roasted Beets -- Roasted Peppers -- Glazed Onions -- Sautéed Mushrooms -- Blanched Spinach -- Simmered Artichokes -- Blanched, Roasted, or Sautéed Brussels Sprouts -- Boiled, Steamed, or Roasted Asparagus -- Braised Fennel -- Steamed Broccoli -- Blanched Green Beans -- Steamed or Sautéed Zucchini -- Rice Pilaf -- Risotto -- Cooked Dried Beans -- SEAFOOD -- Poached Oysters -- Steamed Mussels and Clams -- Steamed or Sautéed Scallops -- Shrimp Tempura -- Boiled Lobster -- Grilled Tuna Steak -- Braised Halibut -- Sautéed, Grilled, or Poached Salmon Steaks and Fillets -- Grilled Whole Roundfish -- Poached Whole Flatfish -- Grilled, Sautéed, or Braised Squid -- Braised or Sautéed Octopus -- POULTRY -- Roast Chicken -- Sautéed Chicken -- Grilled Chicken -- Sautéed Skinless Boneless Chicken Breasts -- Fried Chicken -- Sautéed Chicken Livers and Chicken Liver Mousse -- Roast Turkey -- Sautéed Duck Breasts -- PORK & LAMB -- Sautéed Bacon -- Sautéed Sausage -- Sautéed Pork Chops -- Braised Pork Shoulder Chops -- Roasted Leg of Lamb -- Roasted Rack of Lamb -- BEEF -- Grilled Porterhouse -- Grilled or Sauteéd Hamburgers -- Beef Stew -- Pot Roast -- Braised or Poached Oxtails -- Osso Buco -- Braised or Sautéed Sweetbreads -- SWEETS & BREADS -- Whipped Cream -- Crème Anglaise.

Zabaglione -- Pastry Cream -- Buttercream Frosting -- Crème Fraîche -- Double Cream -- Soft-Ball Sugar -- Caramel -- Choux (Cream Puff Pastry) -- Brownies -- Cakes -- Berry Pie -- Bread Pudding -- Pancakes and Blinis -- Popovers and Yorkshire Puddings -- Brioche -- INDEX -- A -- B -- C -- D -- E -- F -- G -- H -- I -- J -- L -- M -- O -- P -- Q -- R -- S -- T -- V -- W -- Y -- Z -- About the Author.