Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [0]
900 New Recipes, Thousands of Ideas
Bruce Weinstein and
Mark Scarbrough
Contents
Acknowledgments
Introduction
Overall Tips for Success
Thirty-One Examples of Culinary Shorthand
Breakfast and Brunch
Breakfast Smoothies
Cereals
Eggs Every Which Way
The Real Reasons for Maple Syrup
Five Breakfast Sides
Appetizers, Nibbles, and Snacks
No-Cook Spreads, Dips, and Salsas
Cooked Dips
Double-Duty Appetizers
The Classic Cocktails
Easy Nibbles
Cheesy Bits
Fried Bites
Elegant Starters
One Crust, Three Classics: Focaccia, Pissaladière, and Pizza
Pâtés
Stuffed Appetizers
Stuffed Half-Moons
Salads
The Ultimate Salad Bar
Side Salads
Slaws
Luncheon Favorites
Main-Course Salads
Soups
Vegetable Soups
Grain and Legume Soups
Hearty Soups
Cold Soups
Stock
Pasta and Noodles
Homemade Pasta
Three Specialty Pastas
Pasta Sauces
Stuffed Pasta
Pasta Casseroles
Asian Noodles
Bread
Yeast Breads
Quick Breads
Chicken, Turkey, and Other Birds
Chicken
Turkey
Other Barnyard Birds
Water Fowl
Game Birds
Fish and Shellfish
Thin White-Fleshed Fish Fillets
Thick White-Fleshed Fish Fillets
Other Fish Fillets
Fish Steaks
Whole Fish
Fish Burgers and Cakes
Mussels, Clams, Cockles, and Oysters
Shrimp and Scallops
Lobster and Crab
Beef, Pork, and Other Meats
Beef
Veal
Pork
Lamb
Venison and Rabbit
Vegetables
How to Cook Vegetables
Vegetable Side Dishes
Vegetable Casseroles
Main-Course Potato Salads
Grains, Beans, Lentils, and Tofu
Grains
Beans and Lentils
Tofu
Cakes
A Dozen Basic Cakes
Sheet Cakes
Layer Cakes
Cheesecakes
Sponge Rolls
Cupcakes
Coffee Cakes
Cookies
Classic Cookies
Filled Cookies
Bar Cookies
Pies, Tarts, and Fruit Desserts
Pies
Tarts
Cobblers, Crisps, British Puddings, Pandowdies, Slumps, and Brown Betties
Puddings, Custards, Mousses, and Soufflés
Puddings and Custards
Frozen Custards
Mousses
Dessert Soufflés
Tools of the Trade
A Glossary for Some Ingredients
Source Guide
Quick Reference List for Sauces and Rubs
Charts, Conversions, and Substitutions
Searchable Terms.
Other Books by Bruce Weinstein and Mark Scarbrough
Credits
Copyright
About the Publisher
Acknowledgments
IT TOOK US A YEAR TO DEVELOP NINE HUNDRED NEW RECIPES. AND NO ONE can keep up that pace—almost three a day, every day, seven days a week!—without a lot of help.
Our greatest debt is twofold: to Harriet Bell, our editor and publisher at William Morrow; and to Susan Ginsburg, our agent at Writer’s House. Harriet pushes us to avoid cliché, to see the modern food scene through the lens of the modern supermarket, and to forgo the obvious in favor of originality. Susan has championed us and our work over many years, helping us understand the dynamics of the market and making sure we were poised when the door opened. Both of them (along with their husbands, Charlie Allenson and Jerry Webman) have also proven wonderful dinner companions over the years.
Several people took chapters in draft, overlooked the typos, and tested the recipes. These brave folks all had the same assignment: make what ever you want and tell us what happened. Their notes have proven invaluable; we’ve learned lots by seeing what they made—and what they didn’t! Many thanks to Esther Lou Scarbrough, Debbie Weinstein, Julie Weinstein, Amy Kull, Dale Brown, Suzie Hukill, and Jo Booher.
Where would we be without our dedicated coterie of New York eaters? They’ve been game to taste anything—and have rarely turned down a late afternoon invitation to dinner. They offered notes, encouragement, and good humor in the face of the daunting task of eating “the six chicken dishes from today.” We’re so lucky to have Steve Rodgers, Marianne Macy, Leora Perlman and Meredith Green-burg, Steve and Melanie Schwartz, Eric Darton and Katie Kehrig as well as their fabulous daughter Gwen, Paula and Benny Yarkoni, Bill Poock and Felix