New Doubleday Cookbook Book

	Introduction	xi
	How to Use This Book	xv
1	The Fundamentals of Cooking	1
	Selecting Pots and Pans
	Selecting and Caring for Knives
	Microwave Ovens (Safety, Selection, Use, Microwave Utensil Guide)
	Convection Ovens (Selection, Use)
	Food Processors (Safety, Selection, Use, Metal Blade Chopping Guide)
	Cooking Terms Defined
	How to Measure Ingredients
	How to Measure Pans
	Techniques of Chopping, Mincing, Slicing
	Preparation Short Cuts
	Table of Oven Temperatures
	Fahrenheit-Celsius Scale
	What It Will Mean to Cook with Metric Measures
	Metric Equivalents of U.S. Weights and Measures
	Table of Equivalents
	Emergency Substitutions
2	The Larder	31
	Ingredients
	Marketing Tips
	Storing Food in the Freezer, the Refrigerator, Cupboard or Pantry
	The Spice Shelf
	An Herb and Spice Chart
3	Beverages	51
	Alcoholic Beverages: Beers and Ales
	Wines
	Whiskeys and Liquors
	Brandies and Liqueurs
	Mineral Waters, Seltzers, and Sodas
	Party Drink Calculator
	Terms and Techniques of Drink Mixing
	Microwaving Beverages
	Nonalcoholic Beverages: Coffee
	Tea
	Milk Drinks
	Fruit Drinks
	Beverage Appetizers
	Punch Bowl Decorations
	Quantity Punch Recipes: Nonalcoholic
	Alcoholic
	Drink Recipe Chart
4	Appetizers and Hors D'Oeuvre	90
	Preparing in a Microwave Oven
	In a Convection Oven
	Pate
	Caviar
	Smoked Salmon
	Serving Cheeses and Nuts as Appetizers
	Canapes
	Hot and Cold Appetizers
	Dips and Spreads
	Fruit and Seafood Cocktails
5	Soups	112
	A Quick Dictionary of Soups
	Basic Soup-Making Techniques
	Microwaving Soups
	Broths and Stocks
	Thin Clear Soups
	Cream Soups
	Thick Vegetable and Meat Soups, Chowders
	Dessert Soups
	Soup Dumplings, Garnishes, and Trimmings
6	Meat	141
	Beef
	Veal
	Lamb
	Mutton
	Pork
	Ham
	Variety Meats
	Sausages
	Game
	How to Recognize Quality
	The Cuts, How to Cook Them
	Cooking Meat in a Microwave Oven
	In a Convection Oven
	What to Do with Leftovers
	Carving Tips
7	Poultry and Game Birds	301
	Chicken
	Turkey
	Cornish Hen
	Duckling
	Goose
	Game Birds
	How to Recognize Quality
	How to Clean and Dress Game Birds
	How to Cook
	Cooking Poultry in a Microwave Oven
	In a Convection Oven
	What to Do with Leftovers
	Carving Tips
8	Seafood	347
	Fish
	Shellfish (Clams, Conch, Crabs, Crayfish, Lobster, Mussels, Oysters, Scallops, Shrimp)
	Frogs' Legs
	Escargots
	Squid
	Octopus
	Popular American Saltwater and Freshwater Species
	Seasons
	How to Recognize Quality
	How to Clean, Dress, and Bone
	How to Cook
	Cooking Fish and Shellfish in a Microwave Oven
	In a Convection Oven
9	Eggs, Cheese, and Dairy	429
	Buying Tips
	Special Cooking Techniques
	Cooking Eggs and Cheese in a Microwave Oven
	In a Convection Oven
	Popular Imported and Domestic Cheeses
	Yogurt
	Dairy-like Soybean Products
	Preparation and Serving Tips
10	Cereals, Rice, and Pasta	456
	Varieties
	Homemade Pasta (by Hand, in Automatic Pasta Makers, by Food Processor)
	Ways to Cook
	Ways to Dress Up Cooked Cereals
	What to Do with Leftovers
11	Sauces, Gravies, and Butters	484
	Special Terms and Techniques
	White Sauces
	Brown Sauces and Gravies
	Egg-Thickened Sauces
	Mayonnaise-Based Sauces
	Oil and Vinegar Sauces
	Sour Cream Sauces
	Butter Sauces
	Tomato and Pasta Sauces
	Barbecue Sauces and Marinades
12	Stuffings and Forcemeats	514
	Cooking Tips
	Stuffing Quantity Chart
	Easy Ways to Spice Up Package Stuffings
13	Vegetables	523
	How to Recognize Quality
	Shopping Tips
	Food Values
	Basic Ways of Cooking
	Cooking Vegetables in a Microwave Oven
	In a Convection Oven
14	Salads and Salad Dressings	624
	Composed Salads
	Green Salads
	Vegetable Salads
	Meat Salads
	Seafood Salads
	Egg Salads
	Pasta Salads
	Fruit Salads
	Gelatin Salads
	Frozen Salads
	Salad Oils and Vinegars
	Salad Dressings
	Salad Herbs
15	Breads and Sandwiches	655
	Quick Breads
	Yeast Breads
	Steamed Breads
	Fried Breads
	Pancakes and Waffles
	Methods of Mixing (by Hand, Electric Mixer, Food Processor)
	Ways to Shape and Decorate
	Baking Bread in a Microwave Oven
	In a Convection Oven
	Bread Cubes, Crumbs, Croutons
	Sandwich Spreads
	Plain and Fancy Party Sandwiches
	Open-Face and Closed Sandwiches
	Danish Sandwiches
	Sandwiches in Quantity
	Sandwiches to Go
	Garnishes
16	Desserts and Dessert Sauces	709
	Chart of Seasonal Fruits
	Fruit Desserts
	Custards, Creams, and Puddings
	Souffles
	Baking Desserts in a Microwave Oven
	In a Convection Oven
	Steamed Puddings
	Gelatin Desserts
	Ice Creams, Sherbets, Ices, Bombes, and Mousses
	Specialty Desserts
	Sauces and Toppings
	Garnishes
17	Pies and Pastries	757
	Conventional Pastry
	Torte Pastries
	Puff Paste
	Choux Paste
	Methods of Mixing (by Hand, by Food Processor)
	Crumb Crusts
	Meringue Pies
	Fruit Pies, Tarts, and Turnovers
	Custard and Cream Pies
	Chiffon Pies
	Chess Pies
	Cheese Cakes
	Fancy Pastries
	Baking Pies and Pastries in a Microwave Oven
	In a Convection Oven
	Special Terms and Techniques
	Pastry Decorations
18	Cakes, Fillings, and Frostings	794
	Butter Cakes
	Sponge and Angel Cakes
	Chiffon Cakes
	Fruit Cakes
	Wedding Cake
	Cupcakes
	Methods of Mixing
	Baking Cakes in a Microwave Oven
	In a Convection Oven
	Special Terms and Techniques
	Cooked and Uncooked Frostings and Fillings
	Bake-On Glazes
	Ways of Decorating Cakes
19	Cookies	826
	Drop Cookies
	Rolled Cookies
	Molded and Pressed Cookies
	Refrigerator Cookies
	Bar Cookies
	No-Bake Cookies
	Methods of Mixing
	Baking Cookies in a Microwave Oven
	In a Convection Oven
	How to Decorate Cookies
20	Candies and Nuts	855
	Candy-Making Temperatures and Tests
	Terms and Techniques
	Chocolate
	How to Decorate and Dip Candies
	Cookied Candies (Fondant, Fudge, Divinity, Penuche, Pralines, Pulled Mints, Taffy, Brittle)
	Uncooked Candies (Fudge, Fondant, Fruit Candies)
	The Kinds of Nuts
	Buying Tips
	How to Roast, Sugar, Glaze
21	Pickles, Preserves, Jams, and Jellies	870
	Basic Methods
	Special Equipment
	Special Ingredients
	Storage Tips
	Index	893