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Home , Beer soup, Challah, Mizeria, Pescado frito, Senate bean soup, Wheat salad

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a b Pâte à Choux, 1084 Short Ribs, Braised, Korean (Kalbi Acorn Squash, Baked, with Cranberry- , 958 , 523 Jjim), 582–583 Orange Compote, 689 Baby Spinach, Avocado, and BBQ Spice Rub, 791 , Spicy (Yukkaejang), 351 Aïoli, 904 Grapefruit , 918 Bean(s). See also Black Bean(s); Stew, 589 Almond(s) Baby Squid in Black Ink Sauce Chickpeas; Green Beans Stock, White, 263 Biscotti, -, 1086–1087 (Txipirones Saltsa Beltzean), Black-Eyed Pea Salad, Warm, 929 in , 913 -Fig Vinaigrette, 897 976 in Cassoulet, 594 Teriyaki, 444, 445 Frangipane Filling, 1128 Bacon Corona (Fagioli all’Uccelletto), 772 Tournedos Provençal, 501 Pear Frangipane Tartlets, 1128 with Brook Trout, Pan-Fried, 522 Edamame, Boiled, 444, 681 Wellington, 463 in Picada, 612–613 in Choucroute, 592–593 , 776 Trout Amandine, 509 Club, CIA, 934, 935 Frijoles Puercos Estilo Sinaloa, 773 Batter, 522 Amaranth Pancakes, 803 , 912, 913 Green Chile Stew, New Mexican, and Cheddar Soup, Wisconsin, 340 Amish Corn and , 334 Eggs Benedict, 870, 871 595 Beet(s) Ancho-Crusted Salmon with Yellow Quiche Lorraine, 876 Haricots Blancs, Roast Leg of Lamb Glazed, 682, 683 Pepper Sauce, 510–511 in Rouladen Stuffi ng, 585 with (Gigot à la Bretonne), Lobster Salad with Mangos, Anchovy(ies) Sea Bass, Poached, with Clams, 480 Avocado, Orange Oil and, in Caesar-Style Dressing, 902 Peppers and, 553 Lima, Roman-Style, 774 983 -Caper Mayonnaise, 903 Vinaigrette, Warm, Wilted Spinach Pinto, Creamed (Frijoles Mushrooms, and Baby Greens with , 972–973 Salad with, 914–915 Maneados), 772 Robiola Cheese and Walnuts, in Provençal Sauce, 501 Baguettes, 1033 in Poblanos Rellenos, 698, 699 916, 917 Andalucian (Gazpacho Baked Acorn Squash with Cranberry- Red, and Rice, Boiled, 777 Pasta, 819 Andaluz), 349 Orange Compote, 689 Rice and, 776 Beignet Batter, Chocolate, 1154 Angel Food Cake, 1082 Baked Potatoes with Deep-Fried Salad, Mixed, 929 Beignet Truffl e Centers, 1153 Anise-Almond Biscotti, 1086–1087 , 735 Soup, Black Bean, Caribbean-Style Belgian Endive Annatto Rice, 781 Baked Stuffed Pork Chops, 465 Purée of, 345 à la Meunière, 704 Apple(s) Balsamic Vinaigrette, 897 Soup, Senate, 346 Salad with Roquefort and Walnuts Butter, 1130 Banana Soup, White Bean and Escarole, (Salade de Roquefort, Noix, Caramelized, 448, 1138 -Nut Bread, 1079, 1080 Tuscan, 355 et Endives), 910–911 Celeriac and Tart Apple Salad, 918 Pancakes, 1073 in Taco Salad, 913 Bell Pepper(s). See also Red Pepper(s) Chips, 1136 Barbecue(d) and Salad (Insalata di Tonno e and Artichoke Salad, 750 Pie, 1125 Beef Sandwich, 936 Fagioli), 975 Black Beans with Chorizo and, Sandwich with Curry Mayonnaise, Carolina, 468–469 White, and Asparagus Lasagna, 829 768–769 943 Chicken Breast with Black Bean White, Boiled, 777 in Chili, Vegetarian, 778–779 in , 918 Sauce, 458 White, Stew, Southwest, 775 Grilled Vegetables Provençal-Style, and Watercress Salad, Sherried, 917 Marinade, 372 Bean Curd 686 Apple Cider Spice Mix, 368 Grandmother’s (Ma Po Dofu), Marinated Roasted, 694, 695 Sauce, 448 Steak with Herb Crust, 445 526, 527 and Pork Pie (Empanada Gallega de Vinaigrette, 897 Barbecue Sauce in Pad Thai, 822–823 Cerdo), 984 Apricot Glaze, 1130 Guava, 467 Smoked, and Celery Salad, 908 Roasted (Peperoni Arrostiti), 928 Arroz Blanco, 781 (North Carolina Eastern Tofu Cakes with Portobello Roasted Red Pepper Marmalade, Arroz Brasileiro, 782 Low Country), 469 Mushrooms and Mango 960 Arroz Mexicano, 782 North Carolina Piedmont, 469 Ketchup, 971 Sea Bass, Poached, with Clams, Artichoke(s) North Carolina Western, 469 Béarnaise Sauce, 297 Bacon and, 553 Eggs Massena, Poached, 869 for Ribs, St. Louis–Style, 475 Béchamel Sauce, 295 Yellow Pepper Sauce, 511 Lamb Chops, Grilled, with Barley Bolognese Lasagna, Classic, with Berny Potatoes, 747 Rosemary, Cipollini Onions , Mixed Grain, 796 Ragu and (Lasagna al Forno), Beurre Blanc, 298 and, 451 Pilaf, Pearl, 780 826, 827 Beurre Noisette, Potato and and Pepper Salad, 750 Salad with Cucumber and Mint, Beef. See also ; Steaks(s) Cheddar-Filled with Souffl é, 875 800, 801 Barbecued, Sandwich, 936 Caramelized Onions, Sage Arugula, Sautéed, 702 Basic Boiled Pasta, 819 in Bibimbap, 514 and, 842–843 Asiago Cheese and Corn Risotto Basic Boiled Rice, 785 Boiled, with Spätzle and Potatoes Bibimbap, 514 Cakes, 805 Basic Lean Dough, 1033 (Gaisburger Marsch), 570 Bigarade Sauce, Roast Duckling with, Asian Dipping Sauce, 956 COPYRIGHTEDBasic Muffi n Recipe, 1078 MATERIALBolognese Meat Sauce (Ragù 484–485 Asian-Style Marinade, 372 Basic Pie Dough (3-2-1), 1070 Bolognese), 296 Biscotti, Almond-Anise, 1086–1087 Asparagus Basic Polenta, 792 , Smoked, with Sweet Biscuit Dumplings, 835 with Lemony Hollandaise, Basic Waffl es, 1073 Pickles, 472-473 Biscuits, Buttermilk, 1070–1071 688–689 Basil , 334 Tips, Risotto with, 783 Butter, 300 Cabbage, Stuffed, Polish, 602–603 Lobster (Bisque de Homard), 348 Soup, Cream of (Crème Ice Cream, 1143–1144 Carpaccio, 982 Shrimp, 347 d’Argenteuil), 339 Oil, 906 Consommé, 333 Black Bean(s) and White Bean Lasagna, 829 Pesto, 299 Forcemeat Stuffi ng, Herbed, 605 Cakes, 978–979 Aspic, 995 in Provençal Sauce, 501 Goulash, 599 Chili, Vegetarian, 778–779 Avocado Sauce, 1145 Soup ( Bo), 569 Crêpes, Vegetarian, 770, 771 Baby Spinach, and Grapefruit Thai, Stir-Fried Squid with, 515 Oxtails, Braised, 581 Frijoles a la Charra, 773 Salad, 918 Bass Pot Roast, Yankee, 586 Frijoles Refritos, 771 in California Rolls, 981 Poached Sea, with Clams, Bacon, Rib Roast au Jus, Standing, 464 Mash, 768 in Cobb Salad, 912, 913 and Peppers, 553 Rouladen in Burgundy Sauce, -Papaya Salsa, 955 Guacamole, 958 and Scallops en Papillote, 553 584–585 with Peppers and Chorizo, 768–769 Lobster Salad with Beets, Mangos, Batter Satay with Peanut Sauce, 982–983 Sauce, 458 Orange Oil and, 983 Beer, 522 Sauerbraten, 587 Soup, Caribbean-Style Purée of, 345 Beignet, Chocolate, 1154 and Scallions, Skewered, 446 Stewed, 775 Short Ribs, Braised, 584

RECIPE INDEX 1191

444_9780470421352-bindex.indd4_9780470421352-bindex.indd Sec1:1191Sec1:1191 55/31/11/31/11 112:592:59 PMPM Blackberry and Port-Poached Pears Dough, Sweet, 1045 Turkey, 334 Pound, 1081 with Ricotta Cream and Sablé Focaccia, 1034–1035 Veal, 334 Sponge, Chocolate, 1083 Cookies, 1139–1141 Naan, 1038, 1039 Brownies, Fudge, 1090 Sponge, Vanilla, 1083 Black-Eyed Pea Salad, Warm, 929 , 1037 Brown Rice Pilaf California Rolls, 981 Black Ink Sauce, Baby Squid in Pizza Crust, Semolina, 1037 with Pecans and Green Onions, Canja (Chicken Rice Soup), 336 (Txipirones Saltsa Beltzean), Raisin, with Swirl, 1042, 780–781 Cantonese Pork Roast (Char Siu), 466 976 1043 Short-Grain, 781 Caper-Anchovy Mayonnaise, 903 Black Peppercorn Dressing, Creamy, Rolls Brown Stock Caramelized Apples, 448, 1138 904 Cottage Dill, 1039 Chicken, 264 Caramelized Quiche, 876 Black Pepper Pasta, 819 Hard, 1036 Duck, 264 Caramel Sauce Blitz Dough, 1077 Soft Dinner, 1045 Game (Jus de Gibier), 264 Classic, 1129, 1153 Blueberry Bread and Butter Pudding, 1106 Lamb, 264 Vanilla, 1159 Compote, 1145 Bread Crumbs Pork, 264 Caribbean-Style Purée of Black Bean Muffi ns, 1078, 1080 Gremolata, 601 Veal, 263 Soup, 345 Pancakes, 1073 and Buckwheat Carolina Barbecue, 468–469 Blue Cheese Crust, Salmon Fillet with, with Spicy Maple Pecans, Carpaccio in Cobb Salad, 912, 913 486 799 Beef, 982 Dressing, 904 Persillade, 477 Pasta, 819 Tuna (Crudo di Tonno alla Battuta), Mousse, 953 Bread Dumplings, 835 964, 965 Bluefi sh, Broiled, à l’Anglaise with Bread Salad Pilaf, –Green Onion, 796-797 Carrot(s) Maître d’Hôtel Butter, 461 Eastern Mediterranean (), Salad, Sweet and Spicy, 800 Boiled, 681 Boiled Beef with Spätzle and Potatoes 926 Buns, Sticky, 1046 Glazed, 685 (Gaisburger Marsch), 570 , 927 Burger, Chicken, 936 Pan-Steamed, 684 Boiled Carrots, 681 Breast of Chicken with Duxelles Burgundy Sauce, Beef Rouladen in, Pasta, 819 Boiled Edamame, 681 Stuffi ng and Suprême Sauce, 584–585 Pecan, 684 Boiled Potatoes, 736, 737 515 Butter(s) Roasted, 695 Boiled Rice, Basic, 785 Breast of Rock Cornish Game Hen Apple, 1130 Salad, Moroccan, 920 Boiled White Beans, 777 with Mushroom Forcemeat, Basil, 300 Cashew , Tempeh, 824, 825 Bok Choy, Stir-Fried Shanghai 483–484 Beurre Blanc, 298 Cassoulet, 594 (Qinchao Shanghai Baicai), Brine Beurre Noisette, Potato and Catalina French Dressing, 902 702–703 Meat, 999 Cheddar-Filled Pierogi with Caulifl ower Bolognese Lasagna, Classic, with Ragu for Cantonese Pork Roast (Char Caramelized Onions, Sage Curried Roasted, 692 and Béchamel (Lasagna al Siu), 466 and, 842–843 and Millet Purée, 796 Forno), 826, 827 Loaf, 1040 Dill, 300 Celeriac and Tart Apple Salad, 918 Bolognese Meat Sauce (Ragù Brioche à Tête, 1040, 1041 Green Onion, 300 Celery Bolognese), 296 Brisket, Smoked, with Sweet Pickles, in Hollandaise Sauce, 298 and Smoked Bean Curd Salad, 908 Boston with Cream, Capers, and 472–473 Maître d’Hôtel, 300 Soup, Cream of (Crème de Céleri), Tomatoes, 561 Broccoli Persillade, 477 339 Boules, 1034 and Cheddar Quiche, 876 Pimiento, 300 Ceviche Estilo Acapulco, 963 Bouquet Garni, 774 Soup, Cream of, 339 Sun-Dried and Oregano, Cha Ca Thang Long (Hanoi Fried Braciole di Maiale al Ragù e Rigatoni Steamed, 681 300 with Dill), 527 (Braised Pork Rolls and and Toasted Garlic, 681 Tarragon, 300 (3-Braid), 1044 Sausage in Meat Sauce with Broccoli Rabe Buttercream, Italian, 1125 Chantilly Cream (Crème Chantilly), Rigatoni), 590–591 with Garlic and Hot Crushed Buttermilk 1023, 1146 Braised Fennel in Butter, 710 Pepper (Cime di Broccoli con Biscuits, 1070–1071 Orange-Scented, 1138 Braised Greens, 710 Aglio e Pepperoncino), 705 Chicken, Fried, 516–517 Chao Tom (Grilled Shrimp Paste on Braised Lamb Shanks, 604 Orecchiette with Italian Sausage, Johnny Cakes, 1074 Sugarcane), 977 Braised Oxtails, 581 Parmesan and, 820, 821 Muffi n Recipe, Basic, 1078 Charcutière Sauce, 508 Braised Pork Rolls and Sausage in Brodo (Poultry and Meat Stock), 266 Pancakes, 1073 Char Siu (Cantonese Pork Roast), 466 Meat Sauce with Rigatoni Broiled Bluefi sh à l’Anglaise with Butternut Squash Château Potatoes, 740 (Braciole di Maiale al Ragù e Maître d’Hôtel Butter, 461 Purée, 691 Chayote Salad with Oranges (Salada Rigatoni), 590–591 Broiled Chicken Breasts with Fennel, in Risotto, Vegetarian, 784 de Xuxu), 919 Braised Red Cabbage, 711 455 Butterscotch Sauce, 1137 Cheddar Braised Romaine, 711 Broiled Chicken Breasts with Sun- and , Wisconsin, 340 Braised Sauerkraut, 712 Dried Tomato and Oregano Omelet, Souffl éed, 874 Braised Short Ribs, 584 Butter, 454 c and Potato-Filled Pierogi with Braised Short Ribs, Korean (Kalbi Broiled Lamb with Pimiento Cabbage Caramelized Onions, Beurre Jjim), 582 Butter, 447 , 920 Noisette, and Sage, 842–843 Braised Veal Breast with Mushroom Broiled Pork Chops with Coleslaw, Pork Butt with, 470–471 Quiche, and Broccoli, 876 Sausage, 598 Vinegar Sauce, 450 in Corned Beef with Winter Sauce, 294 Bran Muffi ns, 1078 Broiled Shrimp with Garlic, 969 Vegetables, 566–567 Scones, and Ham, 1072 Bratwurst, Scrambled Eggs with, 872 Broiled Sirloin Steak with Maître Dim Sum, 837 Cheese. See also specifi c cheeses Brazilian Mixed Grill, 456–457 d’Hôtel Butter, 440 in Dumplings, Pan-Fried (Guo Tie), in Chef’s Salad, 909 Bread(s), Quick. See also Muffi ns; Broiled Sirloin Steak with Marchand 840, 841 Croque Monsieur, 937 Scones de Vin Sauce, 441 in Garbure, 346 Deviled Eggs with, 866 Banana-Nut, 1079, 1080 Broiled Sirloin Steak with Mushroom Red, Braised, 711 Melt, Three-, 940 Biscuits, Buttermilk, 1070–1071 Sauce, 440 Salad, Warm, 506 Mornay Sauce, 295 Cornbread, 1079 Broiled Stuffed Lobster, 460–461 Sauerkraut, Homemade, 593 Omelet, 873 Fried (Puri), 1074 Brook Trout, Pan-Fried, with Bacon, Stuffed, Polish, 602–603 Omelet, and Meat, 873 Johnny Cakes, 1074 522 , 908 Omelet, and Vegetable, 873 Pumpkin, 1080, 1081 Broth. See also Consommé Caesar-Style Dressing, 902 in Poblanos Rellenos, 698, 699 Soda Bread, Irish, 1072 Beef, 334 Cake(s) Scrambled Eggs with, 872 Bread(s), Chicken, 334 Angel Food, 1082 Souffl é, Savory, 874 Baguettes, 1033 Fish, 334 , 1084 in Taco Salad, 913 Boules, 1034 Game, 334 Chocolate XS, 1083 Cheesecake, 1084 Brioche Loaf, 1040 Ham, 334 Date Spice, 1137 Chef Clark’s Southwest-Style Sauce, Brioche à Tête, 1040, 1041 Lamb, 334 Date Spice, Warm, with 472–473 Buns, Sticky, 1046 Pork, Smoked, 334 Butterscotch Sauce and Chef’s Salad, 909 Challah (3-Braid), 1044 , with Fennel, Cinnamon Ice Cream, Cherry(ies) Ciabatta, 1036 Poached in a, 570 1134–1138 -Chocolate Chunk Cookies, 1088 Dough, Basic Lean, 1033 Shellfi sh, 334 Devil’s Food, 1082

1192 RECIPE INDEX

444_9780470421352-bindex.indd4_9780470421352-bindex.indd Sec1:1192Sec1:1192 55/31/11/31/11 12:5912:59 PMPM Duck Terrine with Pistachios and , 959 Citrus Risotto Cakes, and Asiago Cheese, Dried, 1002–1003 Mole Negro, 588–589 – Dressing, 898 805 Pie, 1126 Poblanos Rellenos, 698, 699 Marinade, Latin (Mojo), 373 Cornbread, 1079 Sauce, Dried, 1130 Rellenos con Picadillo Oaxaqueño, Pasta, 819 Johnny Cakes, 1074 Wheat Berry Salad with Oranges, 528–529 Clam(s) Corned Beef Pecans and, 798, 799 Salsa Roja, 954 Casino, 966–967 Hash, Poached Eggs with, 869 Chesapeake-Style Crab Cakes, 968, Salsa Verde Cruda, 954 , Manhattan-Style, 344 , 942 969 Tortilla Soup, 335 Chowder, New –Style, 340 with Winter Vegetables, 566–567 Chestnut Stuffi ng, 486 in Z’hug, 960 in Cioppino, 562–563 Corn Flake Crunch, 1159 Chicken Chili, Vegetarian, 778–779 in Fisherman’s Platter, 520 Cornmeal Brazilian Mixed Grill, 456–457 Chili Powder, 368 in New England Shore Dinner, Hush Puppies, 836, 837 Breast, Barbecued, with Black Bean Chinese Five-Spice Powder, 368 560, 561 Johnny Cakes, 1074 Sauce, 458 Chinese Hot and Sour Soup (Suan La in Paella Valenciana, 788, 789 Corn Muffi ns, 1079 Breast of, with Duxelles Stuffi ng Tang), 350 Sea Bass, Poached, with Bacon, Corona Beans (Fagioli all’Uccelletto), and Suprême Sauce, 515 Chinese Sausage, Fried Rice with, 787 Peppers and, 553 772 Breast, Poached, with Tarragon Chipotle-Sherry Vinaigrette, 896 Classic Bolognese Lasagna with Ragu Cottage Dill Rolls, 1039 Sauce, 563 Chips and Béchamel (Lasagna al Coulis Breasts, Grilled or Broiled, with Apple, 1136 Forno), 826, 827 Raspberry, 1129 Sun-Dried Tomato and Coconut, 1150 Classic Caramel Sauce, 1129, 1153 Red Pepper, 299 Oregano Butter, 454 Plantain, Fried, 708, 709 Classic Polish Cucumber Salad Strawberry, 1146 Breasts, Grilled or Broiled, with Sweet Potato, 746, 747 ( Klasyczna), 920 Tomato, 296 Fennel, 455 Tortilla, 962 Club, CIA, 934, 935 Country Gravy, 516, 517 Broth, 334 Chocolate Cobb Salad, 912, 913 Country-Style Terrine (Pâté de Burger, 936 Beignet Batter, 1154 Coconut Campagne), 998 in Congee, 795 Brownies, Fudge, 1090 Chips, 1150 Court Bouillon, 265 Consommé, Royale, 333 Cake, XS, 1083 Flans, 1150 , 826 and Crayfi sh Terrine, 996, 1005 Cinnamon Sticks, Milk Chocolate, Green Curry Sauce, Pork in a, 596 and Lamb, Roasted Shoulder of Farmhouse, with Angel Biscuits, 1136 Macadamia Shrimp, 966 (Mechoui), 478–479 564 Cookies, Chunk, 1088 Milk, Thai Chicken Soup with Lamb and Chicken Stew with, 609 Fricassee, 612 Cookies, Chunk, Cherry-, 1088 Galangal and, 353 Crab Fried, Buttermilk, 516–517 Cookies, Mudslide, 1089 Rice, 782–783 Cakes, Chesapeake-Style, 968, 969 Galantine, 1000–1001, 1005 Éclairs, 1085 in Vatapa, 512 Stuffed Shrimp, 970 , and Shrimp, 348–349 Ganache, Hard, 1128 Cracked Wheat and Tomato Salad, Jus de Volaille Lié, 293 Graham Décor, 1152 in Cioppino, 562–563 802, 803 and Lamb Stew, Couscous with, Ice Cream, 1102, 1103 Fish Kebabs, 462 Cranberry 609 Mousse, 1104 New England Shore Dinner, -Orange Compote, 689 Legs with Duxelles Stuffi ng, 482 Pastry Cream, 1098 560–561 -Orange Muffi ns, 1078 Mole Negro, 588–589 Pâte à Choux, 1160 Cod Cakes, Old-Fashioned, 521 -Pecan Pie, 1126 Mousseline, 996 Sauce, 1129, 1159 Coddled Eggs, 866 Relish, 961 in Paella Valenciana, 788, 789 Souffl é, 1106 Coffee Ice Cream, 1102, 1103 Crayfi sh and Chicken Terrine, 996, Paillards of, Grilled, with Tarragon , 1083 for Profi teroles, 1156, 1158 1005 Butter, 455 Straws, 1160 Coleslaw, 920 Cream(ed). See also Cream Soup(s); and Prawn Ragout (Mar i Truffl e Centers, Beignet, 1153 Pork Butt with, 470–471 Custard; Pastry Cream; Sour Muntanya), 612–613 Chocolate Chip Pancakes, 1073 Collard Greens Cream Provençal, 501 Chorizo Braised, 710 Chantilly (Crème Chantilly), 1023, Roast, with Pan Gravy, 482 Black Beans with Peppers and, and Ham Bone Soup, 350 1146 Salad, 923 768–769 Common Meringue, 1024 Chantilly, Orange-Scented, 1138 Salad, Hue-Style, 924 in Paella Valenciana, 788, 789 Compote Corn, 683 Sautéed, with Fines Herbes Sauce, Choron Sauce, 297 Blueberry, 1145 Diplomat, 1103 500 Choucroute, 592–593 Cranberry-Orange, 689 Mousseline Sauce, 298 Smoked, Pan-, 483 Chowder Conch Chowder, 341 Pinto Beans (Frijoles Maneados), Soup, and Corn, Amish, 334 Clam, Manhattan-Style, 344 Confi t 772 Soup, Rice (Canja), 336 Clam, New England–Style, 340 Duck, 595 Ricotta, 1140 Soup, Thai, with Coconut Milk and Conch, 341 Red Onion, Noisettes of Pork with, Sauce, 295 Galangal, 353 Corn, 341 506 Scones, 1072 Soup, Tortilla, 335 Seafood, Pacifi c, 342 Congee, 795 Stock, 263 Chutney Consommé Cheesecake, 1084 Stock, Brown, 264 Mango, Fresh, 453 Beef, 333 Herbed, Cucumber Sandwich Tagine, 610–611 Mango, Spicy, 961 Chicken, Royale, 333 with, 943 Tangerine-Flavored, Crispy, 524–525 Mint and Yogurt, 462 Converted White Rice Pilaf, 780 Cream Soup(s) in Udon Noodle Pot, 566 Ciabatta, 1036 Cookie Dough 1-2-3, 1086 of Asparagus (Crème d’Argenteuil), with Vegetables (Poule au Pot), 565 CIA Club, 934, 935 Cookies 339 Velouté, 294 Cider. See Apple Cider Biscotti, Almond-Anise, 1086–1087 of Broccoli, 339 Chicken Liver(s) Cilantro Chocolate Chunk, 1088 of Celery (Crème de Céleri), 339 Chasseur, Poached Eggs with, 871 -Lime Soy Sauce, 956 Chocolate Chunk, Cherry-, 1088 of Tomato, 339 Omelet Opera, 873 Sorbet, 1149 Mudslide, 1089 of Tomato, with Rice, 339 Pâté, 1004, 1005 Cime di Broccoli con Aglio e Oatmeal-Raisin, 1089 Creamy Black Peppercorn Dressing, Pâté Grand-Mère, 994 Pepperoncino (Broccoli Rabe Pecan Diamonds, 1088 904 Chickpeas with Garlic and Hot Crushed Sablé, 1140 Crème d’Argenteuil (Cream of Falafel, 776 Pepper), 705 Tuile Nut, 1090 Asparagus Soup), 339 bi , 958 Cinnamon Tuiles, 1144 Crème Brûlée, 1099 Middle Eastern, 774 Ice Cream, 1135 Corn Crème Caramel, 1100–1101 Chiles Smear, 1046 Chicken Rice Soup (Canja), 336 Crème de Céleri (Cream of Celery Ancho-Crusted Salmon with Yellow Sticks, Milk Chocolate, 1136 and Chicken Soup, Amish, 334 Soup), 339 Pepper Sauce, 510–511 Sugar, 1043 Chowder, 341 Crème Chantilly, 1023, 1146 Chili Powder, 368 Swirl, Raisin Bread with, 1042, Creamed, 683 Orange-Scented, 1138 Chipotle-Sherry Vinaigrette, 896 1043 Fritters, 707 Crêpes Dipping Sauce, Vietnamese, 956 Cioppino, 562–563 Grits with Hominy and, 794, 795 Black Bean, Vegetarian, 770, 771 Game Hens, Jerked, 459 Cipollini Onions, Grilled Lamb Chops and Jícama Salad, 921 Dessert, 1076 Green Chile Stew, New Mexican, with Rosemary, Artichokes New England Shore Dinner, Saigon, 804 595 and, 451 560–561 Suzette, 1075

RECIPE INDEX 1193

444_9780470421352-bindex.indd4_9780470421352-bindex.indd Sec1:1193Sec1:1193 55/31/11/31/11 12:5912:59 PMPM Crispy Shallots, 924 Caramel, Classic, 1129, 1153 Hard-Cooked, in Chef’s Salad, 909 Bass, Sea, Poached, with Clams, Crispy Tangerine-Flavored Chicken, Caramel, Vanilla 1159 Medium-Cooked, 866 Bacon, and Peppers, 553 524–525 Cherry, Dried, 1130 Omelet, White, Plain Rolled, 873 Bluefi sh, Broiled, à l’Anglaise with Croque Monsieur, 937 Chocolate, 1129, 1159 Over Easy, Medium or Hard, 871 Maître d’Hôtel Butter, 461 Croquette Potatoes, 748 Vanilla, 1099 Pickled, 868 Broth, 334 Croquettes, Rice, 792 White, 1154 Pickled, Red, 868 Cakes, Fried, 528 , 965 Deviled Eggs, 866–867 Poached, 868 Cakes, Salt Cod, Old-Fashioned, 521 Garlic-Flavored, 563 with Cheese, 866 American-Style, 871 Ceviche Estilo Acapulco, 963 Crudo di Tonno alla Battuta (Tuna with Greens, 866 with Chicken Liver Chasseur, Chowder, Pacifi c Seafood, 342 Carpaccio), 964, 965 with Tomato, 866 871 Cioppino, 562–563 Crumb Crust, 1051 Devil’s Food Cake, 1082 with Corned Beef Hash, 869 Dashi, Ichi Ban, 267 Crust(ed) Dill Farmer-Style, 869 Deviled Eggs with, 866 Ancho-, Salmon with Yellow Pepper Butter, 300 Massena, 869 Fisherman’s Platter, 520 Sauce, 510–511 Cottage Rolls, 1039 Mornay, 869 Flounder á l’Orly, 522 Crumb, 1051 Hanoi with (Cha Ca with Mushrooms, 869 Flounder Mousseline, 993 Graham Cracker, 1084, 1146 Thang Long), 527 with Smoked Salmon, 871 Fried with Dill, Hanoi (Cha Ca Graham Cracker, for S’mores, 1152 Sauce, 447 Salad, 925 Thang Long), 527 Herb, Barbecued Steak with, 445 Dim Sum, 837 Scrambled, 872 Fumet, 264 Horseradish and Smoked Salmon, Dinner Rolls, Soft, 1045 with Bratwurst, 872 Kebabs, 462 Salmon Fillet with, 486 Diplomat Cream, 1103 with Cheese, 872 Mahi Mahi, Fillet of, with Persillade, 477 Dipping Sauce Gratiné, 872 Pineapple-Jícama Salsa, 459 Cucumber(s) Asian, 956 Greek-Style, 872 Marinade, 372 Barley Salad with Mint and, 800, Cilantro-Lime Soy, 956 Hunter-Style, 872 New England Shore Dinner, 560, 561 801 Ginger-Soy, 841 Whites, 872 Omelet, Seafood, 873 Dressing, 903 Spring Roll, 957 Soft-Cooked, 866 Pâté en Croûte, Seafood, 1008– and Onion Salad (), 919 Tempura, 523 Wash, 1023 1009 Salad, 922–923 Vietnamese, 956 White Omelet, Plain Rolled, 873 Pescado Frito, 972–973 Salad, Polish, Classic (Mizeria Dough. See also Pasta Dough, Fresh Whites, Scrambled, 872 Pescado Veracruzana, 562 Klasyczna), 920 Egg; Pastry Dough Egg Pasta. See Pasta Dough, Fresh Egg Poached Seafood in a Saffron Broth Salad, Yogurt, 923 Cookie 1-2-3, 1086 Eggplant with Fennel, 570 Sandwich with Herbed Cream Lean, Basic, 1033 Baba Ghanoush, 958 Scrod, Boston, with Cream, Capers, Cheese, 943 Pâté, 1006–1007 Filling, Marinated, 939 and Tomatoes, 561 , Zucchini Pancakes with, Pâté, Saffron, 1006 Grilled Vegetable Sandwich with Snapper, Fillet of, en Papillote, 688 Pizza Crust, Semolina, 1037 Manchego Cheese, 940 558–559 and Wakame Salad (Sunonomo), , 970 Grilled Vegetables Provençal, 686 Snapper, Red, with Grapefruit 922 Sweet, 1045 Jambalaya, Grilled Vegetable, 790, Salsa, 509 Yogurt Sauce, 957 Dried Cherry Sauce, 1130 791 Vatapa, 512 Cumberland Sauce, 955 Duchesse Potatoes, 737 Parmesan, 696–697 Velouté, 294 Curry(ied) Duck and Prosciutto Panini, 938, 939 Fisherman’s Platter, 520 Caulifl ower, Roasted, 692 Confi t, 595 Ratatouille, 708 Five-Spice Powder, Chinese, 368 Goat with , 608 Jus de Canard Lié, 293 in Scrambled Eggs, Greek-Style, 872 Flank Steak, in Brazilian Mixed Grill, Mayonnaise, Apple Sandwich Roast Duckling with Sauce Vegetable Tarts, Seasonal, 701 456–457 with, 943 Bigarade, 484–485 Émincé of Swiss-Style Veal, 502, 503 Flans, Coconut, 1150 Onion Relish, 961 Stock, Brown, 264 Empanada Gallega de Cerdo (Pork and Flounder Pasta, 819 Terrine with Pistachios and Dried Pepper Pie), 984 in Fisherman’s Platter, 520 Pork in a Green Curry Sauce, 596 Cherries, 1002–1003 Endive. See Belgian Endive Mousseline, 993 Rice Salad, 930 Terrine, and Smoked Ham, Escarole and White Bean Soup, á l’Orly, 522 Sweet , 749 1004–1005 Tuscan, 355 Pescado Frito, 972–973 Vinaigrette, 898 Dulce de Leche Ice Cream, 1156, 1158 Espagnole Sauce, 294 Focaccia, 1034–1035 Vinaigrette, Guava-, 899 Dumplings. See also Gnocchi Estouffade, 264 Foie Gras Curry Paste Biscuit, 835 European-Style Potato Salad, 926 in Beef Wellington, 463 Green, 370 Bread, 835 Roulade, 1001 Red, 370 Dim Sum, 837 Terrine, 1001 Yellow, 371 Hush Puppies, 836, 837 f Fontina Risotto Fritters, 804 Curry Powder, 369 Pan-Fried (Guo Tie), 840, 841 Fagioli all’Uccelletto (Corona Beans), Forcemeat. See also Pâté; Terrine Custard. See also Quiche(s) Pierogi, Potato and Cheddar-Filled, 772 Chicken Galantine, 1000–1001, Bread and Butter Pudding, 1106 with Caramelized Onions, Falafel, 776 1005 Coconut Flans, 1150 Beurre Noisette, and Sage, Farmer-Style Omelet, 873 Mushroom, 484 Crème Brûlée, 1099 842–843 Farmer-Style Poached Eggs, 869 Pork Tenderloin Roulade, 999 Crème Caramel, 1100–1101 Potstickers, 837 Farmhouse Chicken with Angel Stuffi ng, Herbed, 605 Goat Cheese, Warm, 875 Spätzle, 834 Biscuits, 564 Frangipane Filling, 1128 Royale, 333 Steamed (Shao-Mai), 838–839 Fattoush (Eastern Mediterranean Frangipane Pear Tartlets, 1128 Sabayon, 1129 Duxelles Stuffi ng, 482 Bread Salad), 926 French Dressing, Catalina, 902 Vanilla Sauce, 1099 Fennel French-Fried Potatoes, 747 Zabaglione, 1129 Braised, in Butter, 710 French-Style Peas, 712 e with Chicken Breasts, Grilled or French Toast, 878 Eastern Mediterranean Bread Salad Broiled, 455 Fresh Egg Pasta, 819 d (Fattoush), 926 Saffron Broth with, Seafood Fresh Mango Chutney, 453 Daikon Salad, Sliced (Mu Chae), 922 Éclairs, 1085 Poached in a, 570 Fricassee Dashi, Ichi Ban, 267 Chocolate, 1085 Fig-Almond Vinaigrette, 897 Chicken, 612 Date Spice Cake, Warm, with Edamame, Boiled, 444, 681 Fillet of Mahi Mahi with Pineapple- Veal, 612 Butterscotch Sauce and Egg(s). See also Custard; Deviled Jícama Salsa, 459 Fried Bread (Puri), 1074 Cinnamon Ice Cream, Eggs; Omelet(s); Quiche(s); Fillet of Snapper en Papillote, Fried Eggs, 871 1134–1138 Souffl é(s) 558–559 Fried Fish Cakes, 528 Deep-Fried Onions, 581 Benedict, 870, 871 Fines Herbes, 369 Fried Plantain Chips, 708, 709 Delmonico Potatoes, 740 Coddled, 866 Fines Herbes Sauce, 500 Fried Rice with Chinese Sausage, 787 Demi-Glace, 293 Florentine, 871 Fire-Roasted Tomato Vinaigrette, 899 Frijoles a la Charra, 773 Dessert Crêpes, 1076 French Toast, 878 Fish. See also Anchovy(ies); Salmon; Frijoles Maneados (Creamed Pinto Dessert Sauce Fried, 871 Sole; Trout; Tuna Beans), 772 Basil, 1145 Fried, in Bibimbap, 514 Bass and Scallops en Papillote, 553 Frijoles Puercos Estilo Sinaloa, 773 Butterscotch, 1137 Hard-Cooked, 866 Frijoles Refritos, 771

1194 RECIPE INDEX

444_9780470421352-bindex.indd4_9780470421352-bindex.indd Sec1:1194Sec1:1194 55/31/11/31/11 12:5912:59 PMPM Fritters Goulash Grits with Corn and Hominy, 794, 795 Coffee, 1102, 1103 Corn, 707 Beef, 599 Gruyère Cheese Puffs (Gougères), Coffee, for Profi teroles, 1156, 1158 Fontina Risotto, 804 Pork, 599 1084 Dulce de Leche, 1156, 1158 Frog’s Legs, in Seafood Ravigote, 930 Székely (Székely Gulyás), 597 Guacamole, 958 Graham Cracker, 1151 Fruit(s). See also specifi c fruits Graham Cracker Guava Profi teroles, -Filled, 1085 Salsa, 1130 Chocolate Décor, 1152 Barbecue Sauce, 467 Raspberry, 1103 Sauce, Winter, 505 Crust, 1084, 1146 -Curry Vinaigrette, 899 Vanilla, 1102, 1103 Fudge Brownies, 1090 Crust, for S’mores, 1152 -Glazed Pork Ribs, 467 Vanilla, for Profi teroles, 1156, 1157 Fumet, Fish, 264 Ice Cream, 1151 Gumbo, Chicken and Shrimp, Ichi Ban Dashi, 267 Grandmother’s Bean Curd (Ma Po 348–349 Indian Grilled Lamb with Fresh Dofu), 526, 527 Guo Tie (Pan-Fried Dumplings), Mango Chutney, 452–453 g Grapefruit 840, 841 Insalata di Tonno e Fagioli (Tuna and Gaisburger Marsch (Boiled Beef with Baby Spinach, and Avocado Salad, ), 975 Spätzle and Potatoes), 570 918 Irish Soda Bread, 1072 Galangal, Thai Chicken Soup with Salsa, 955 h Irish Stew, 608 Coconut Milk and, 353 Gratin Dauphinoise (Potatoes au Ham Italian Buttercream, 1125 Galantine, Chicken, 1000–1001, 1005 Gratin), 739 Broth, 334 Italian Meringue, 1024 Game , 1011 in Club, CIA, 934, 935 Broth, 334 Gravy Croque Monsieur, 937 Jus de Gibier Lié, 293 Country, 516, 517 Salad, 925 j Marinade, Red Wine, 372 Pan, Roast Chicken with, 482 Scones, and Cheddar, 1072 Jambalaya, Grilled Vegetable, 790–791 Stock, Brown (Jus de Gibier), 264 Pan, Roast Turkey with Chestnut Smoked, and Duck Terrine, Japanese Salad Dressing, 905 Venison Terrine, 1002 Stuffi ng and, 485–486 1004–1005 Jap Chae (Stir-Fried Glass Noodles), Game Hen(s) , 910, 911 Soup, Ham Bone and Collard 822 Jerked, 459 Greek-Style Scrambled Eggs, 872 Greens, 350 Jardinière Vegetables, 705 Mushroom Forcemeat, 484 Green Beans Hanoi Fried Fish with Dill (Cha Ca Jelly Omelet, 873 Rock Cornish, Breast of, with Pan-Steamed Haricots Verts, 684 Thang Long), 527 Jerked Game Hens, 459 Mushroom Forcemeat, 483 with Walnuts, 685 Hard-Cooked Eggs, 866 Jerk , 459 Ganache, Hard, 1128 Green Chile Stew, New Mexican, 595 Hard Rolls, 1036 Jícama Garam Masala, 368 Green Curry Paste, 370 Haricots Blancs, Roast Leg of Lamb and Corn Salad, 921 Garbanzo Beans. See Chickpeas Green Curry Sauce, Pork in a, 596 with (Gigot à la Bretonne), -Pineapple Salsa, 459 Garlic Green Goddess Dressing, 901 480 Salad, 921 Aïoli, 904 Green Lentil Salad (Salade des Haricots Verts, Pan-Steamed, 684 Johnny Cakes, 1074 Broccoli Rabe with Hot Crushed Lentilles du Puy), 928 Harissa, 959 Julienne Vegetables, 706 Pepper and (Cime di Broccoli Green Mayonnaise, 903 Hash, Corned Beef, Poached Eggs Jus, Standing Rib Roast au, 464 con Aglio e Pepperoncino), Green Onion(s) with, 869 Jus Lié 705 Beef and Scallions, Skewered, 446 Hash Brown Potatoes, 740–741 d’Agneau (Lamb), 293 Croutons, -Flavored, 563 Brown Rice Pilaf with Pecans and, Herb(s), Herbed. See also specifi c herbs de Canard (Duck), 293 in Gremolata, 601 780–781 Bouquet Garni, 774 de Gibier (Game), 293 in Persillade, 477 –Bulgur Pilaf, 796–797 Cream Cheese, Cucumber Pork Roast with, 465 in Picada, 612–613 Butter, 300 Sandwich with, 943 de Veau (Veal), 293 Sauce, Sweet, 524 Oil, 907 Crust, Barbecued Steak with, 445 de Volaille (Chicken), 293 Toasted, and Broccoli, 681 Green Papaya Salad, 921 Fines Herbes, 369 Vinaigrette, -, 896 Green Pea Risotto (Risi e Bisi), 783 Fines Herbes Sauce, 500 Vinaigrette, Roasted Garlic and Green Peppercorns, Noisettes of Pork Forcemeat Stuffi ng, 605 k Mustard, 896 with Pineapple and, 504 Mayonnaise, 943 Kachumber (Onion and Cucumber Gazpacho Andaluz (Andalucian Greens Omelet, 873 Salad), 919 Gazpacho), 349 Braised, 710 Pasta, 819 Kalbi Jjim (Korean Braised Short German Potato Salad, 749 Deviled Eggs with, 866 Rub, 982 Ribs), 582–583 Gigot à la Bretonne (Roast Leg of Gremolata, 601 Sachet d’Épices, 599 Kale, Braised, 710 Lamb with Haricots Blancs), Grilled Chicken Breasts with Fennel, Salt, 481 Kao Paigu (Lacquer-Roasted Pork 480 455 Vinaigrette, -Mustard, 896 Ribs), 476 Ginger(ed) Grilled Chicken Breasts with Sun- Vinaigrette, and Truffl e, 900 Kasha with Spicy Maple Pecans, 799 Pickled, 962 Dried Tomato and Oregano Hoagie, Philly, 934 Kebabs. See also Skewers, Skewered Snow Peas and Yellow Squash, 684 Butter, 454 Hollandaise Sauce, 298 Fish, 462 -Soy Dipping Sauce, 841 Grilled Lamb Chops with Rosemary, Lemony, Asparagus with, 688–689 Lamb, with Pimiento Butter, with Sweet Potatoes, Mashed, Artichokes, and Cipollini Homemade Sauerkraut, 593 Broiled, 447 738–739 Onions, 451 Hominy, Grits with Corn and, 794, 795 Ketchup, Mango, Tofu Cakes with Glaçage, Royal, 557 Grilled Meats, Red Wine Marinade Honey–Poppy Seed–Citrus Dressing, Portobello Mushrooms and, Glaze(d) for, 374 898 971 Apricot, 1130 Grilled Paillards of Chicken with Horseradish and Smoked Salmon Key Lime Tart, 1146–1147 Beets, 682, 683 Tarragon Butter, 455 Crust, Salmon Fillet with, Kombu, in Ichi Ban Dashi, 266 Carrots, 685 Grilled Pork Chops with Sherry 486 Korean Braised Short Ribs (Kalbi Ganache, Hard, 1128 Vinegar Sauce, 450 Hot Pepper Sauce (Molho Jjim), 582–583 Soy-, Grilled Shiitake Grilled Rib Eye Steak, 446 Apimentado), 457 Mushrooms with, 686–687 Grilled Shiitake Mushrooms with Soy- Hot and Sour Soup Sweet Potatoes, 738 Sesame Glaze, 686–687 Chinese (Suan La Tang), 350 l Gnocchi Grilled Shrimp Paste on Sugarcane Thai (Tom Yum Kung), 354 Lacquer-Roasted Pork Ribs (Kao Piedmontese, 832–833 (Chao Tom), 977 Hue-Style , 924 Paigu), 476 di Ricotta, 831 Grilled Sirloin Steak with Maître Hummus bi Tahini, 958 Lamb, 227 di Semolina Gratinati, 831 d’Hôtel Butter, 440 Hunter-Style Scrambled Eggs, 872 Broth, 334 Goat, Curried, with Green Papaya Grilled Sirloin Steak with Marchand Hush Puppies, 836, 837 in Cassoulet, 594 Salad, 608 de Vin Sauce, 441 and Chicken Stew, Couscous with, Goat Cheese Grilled Sirloin Steak with Mushroom 609 Custard, Warm, 875 Sauce, 440 i Chops, Grilled, with Rosemary, Mousse, 953 Grilled Smoked Iowa Pork Chops, Iceberg, Wedge of, with Thousand Artichokes, and Cipollini Mushroom with, 978 448–449 Island Dressing, 909 Onions, 451 Vegetable Terrine with, 1010 Grilled Vegetable Jambalaya, 790–791 Ice Cream Indian Grilled, with Fresh Mango Gorgonzola and Pear Sandwich, 944 Grilled Vegetable Sandwich with Basil, 1143–1144 Chutney, 452–453 Gougères (Gruyère Cheese Puffs), Manchego Cheese, 940, 941 Chocolate, 1102, 1103 Jus d’Agneau Lié, 293 1084 Grilled Vegetables Provençal-Style, 686 Cinnamon, 1135

RECIPE INDEX 1195

444_9780470421352-bindex.indd4_9780470421352-bindex.indd Sec1:1195Sec1:1195 55/31/11/31/11 12:5912:59 PMPM Lamb, continued Lobster Salad with Beets, Avocado, Meat. See also specifi c meats Mudslide Cookies, 1089 Kebabs with Pimiento Butter, Orange Oil and, 983 Brine, 999 Muffi n(s) Broiled, 447 and Passion-Poached Pineapple and Cheese Omelet, 873 Basic Recipe, 1078 Khorma, 607 with Coconut Flan and in Chef’s Salad, 909 Blueberry, 1078, 1080 Leg of, Roast, Boulangère, 476 Cilantro Sorbet, 1148–1150 in Philly Hoagie, 934 Bran, 1078 Leg of, Roast, with Haricots Blancs Sticky Rice, Thai, with (Mamuang Sauce, Bolognese (Ragù Bolognese), Corn, 1079 (Gigot à la Bretonne), 480 Kao Nieo), 787 296 Cranberry-Orange, 1078 Leg of, Roast, with Mint Sauce, 481 Manhattan-Style , 344 Sauce, Pork Rolls and Sausage Mushroom(s) Leg of, Stuffed, Portuguese, 605 Maple Pecans, Spicy, Kasha with, 799 in, Braised, with Rigatoni in Bean Curd, Grandmother’s (Ma Marinade, 373 Ma Po Dofu (Grandmother’s Tofu), (Braciole di Maiale al Ragù e Po Dofu), 526,527 Navarin, 606 527 Rigatoni), 590–591 Beets, and Baby Greens with Patties, Pakistani-Style, 454 Marchand de Vin Sauce, 441 Spit-Roasted, Seasoning Mix for, Robiola Cheese and Walnuts, Rack of, Roast, Persillé, 477 Margherita Pizza, 1037 371 916, 917 Shanks, Braised, 604 Mar i Muntanya (Chicken and Prawn Stock, and Poultry (Brodo), 266 Duxelles Stuffi ng, Chicken Legs Shoulder of, Roasted, and Couscous Ragout), 612–613 Mechoui (Roasted Shoulder of Lamb with, 482 (Mechoui), 478–479 Marinade(s) and Couscous), 478–479 Forcemeat, 484 Stew, Irish, 608 Asian-Style, 372 Medium-Cooked Eggs, 866 in Forcemeat Stuffi ng, Herbed, 605 Stock, Brown, 264 Barbecue, 372 Melon Salad, Summer, with in Glass Noodles, Stir-Fried (Jap Lasagna for Beef Satay with Peanut Sauce, Prosciutto, 919 Chae), 822 Asparagus and White Bean, 829 982–983 Meringue Omelet Marcel, 873 Bolognese, Classic, with Ragu and for Beef and Scallions, Skewered, Common, 1024 Poached Eggs with, 869 Béchamel (Lasagna al Forno), 446 Italian, 1024 Portobello, Tofu Cakes with Mango 826, 827 for Bibimbap, 514 Lemon Meringue Pie, 1127 Ketchup and, 971 di Carnevale Napolitana, 825–826 for Brazilian Mixed Grill, 456–457 Swiss, 1024 Quesadillas with Two Salsas, 700 Latin Citrus Marinade (Mojo), 373 for Chicken Breast, Barbecued, Middle Eastern Chickpeas, 774 Risotto, Wild Mushroom, 783 , Potato, 743 with Black Bean Sauce, 458 Milanese Sauce, 519 in Risotto, Vegetarian, 784 Lean Dough, Basic, 1033 for Chicken Paillards, Grilled, with Milk Chocolate Cinnamon Sticks, 1136 Sauce, 440 Leek and Tomato Quiche, 876 Tarragon Butter, 455 Millet and Caulifl ower Purée, 796 Sauce, Bercy, 830 Lemon(s) for Chicken, Pan-Smoked, 483 alla Emiliana (Vegetable Sausage, 598 Asparagus with Lemony for Chicken, Tangerine-Flavored, Soup, Emilia-Romagna Style), Shiitake, Grilled, with Soy-Sesame Hollandaise, 688–689 Crispy, 524–525 357 Glaze, 686–687 Cumberland Sauce, 955 Citrus, Latin (Mojo), 373 Mint Strudel with Goat Cheese, 978 Curd, 1145 Eggplant Filling, Marinated, 939 Barley Salad with Cucumber and, Suprême Sauce, 294 Meringue Pie, 1127 Fish, 372 800, 801 in Udon Noodle Pot, 566 Preserved, 611 for Fish Kebabs, 462 Sauce (Paloise), 297 Vegetable Sandwich, Grilled, with Souffl é Tart with Basil Ice Cream Lamb, 373 Sauce, Roast Leg of Lamb with, 481 Manchego Cheese, 940 and Blueberry Compote, for Lamb Chops, Grilled, with and Yogurt Chutney, 462 Mussels 1142–1145 Rosemary, Artichokes, and Mirlitons, Shrimp-Stuffed, 696 in Cioppino, 562–563 Vinaigrette, -Garlic, 896 Cipollini Onions, 451 Miso Soup, 353 in New England Shore Dinner, Vinaigrette, -Parsley, 896 for Lamb, Indian Grilled, with Fresh Mixed Bean Salad, 929 560, 561 Lentil Salad, Green (Salade des Mango Chutney, 452–453 Mixed Grain Pilaf, 796 Paella Valenciana, 788, 789 Lentilles du Puy), 928 for Lamb Khorma, 607 Mixed Green Salad, 907 Ravigote, Seafood, 930 , Purée of, 344 Peppers, Marinated Roasted, 694, Mixed Grill, Brazilian, 456–457 Risotto with, 784 Lima Beans, Roman-Style, 774 695 Mizeria Klasyczna (Classic Polish with White Wine and Shallots Lime for Pork, Cantonese Roast (Char Cucumber Salad), 920 (Moules à la Marinière), 975 -Cilantro Soy Sauce, 956 Siu), 466 Mojo (Latin Citrus Marinade), 373 Mustard Key Lime Tart, 1146–1147 for Pork Ribs, Guava-Glazed, 467 Mole Negro, 588–589 Barbecue Sauce (North Carolina Lobster for Pork Ribs, Lacquer-Roasted (Kao Molho Apimentado (Hot Pepper Eastern Low Country Sauce), Bisque (Bisque de Homard), 348 Paigu), 476 Sauce), 457 469 Broiled Stuffed, 460–461 for Pork and Veal Skewers Monkfi sh, in Vatapa, 512 Spicy, 960 New England Shore Dinner, (Raznijci), 447 Mornay Sauce, 295 Vinaigrette, -Herb, 896 560–561 for Pork Vindaloo, 596 Poached Eggs, 869 Vinaigrette, and Roasted Garlic, 896 Salad with Beets, Mangos, Red Wine Game, 372 Scrambled Eggs Gratiné, 872 Avocados, and Orange Oil, Red Wine, for Grilled Meats, 374 Moroccan , 920 983 for Rib Eye Steak, Grilled, 446 Moules à la Marinière (Mussels with n Lo Han (Steamed Long-Grain Rice), for Sauerbraten, 587 White Wine and Shallots), Naan Bread, 1038, 1039 785 for Shrimp, Coconut Macadamia, 974, 975 New England Shore Dinner, 560, 561 Lorette Potatoes, 748 966 Mousse New England–Style Clam Chowder, Lyonnaise Potatoes, 739 Teriyaki, 374 Blue Cheese, 953 340 for Teriyaki, Beef, 445 Chocolate, 1104 New Mexican Green Chile Stew, 595 Vegetables, Marinated Grilled, 686 Goat Cheese, 953 Niban Dashi, 266 m for Vegetable Terrine with Goat Raspberry, 1104–1105 Noisettes of Pork with Green Macadamia Coconut Shrimp, 966 Cheese, 1010 Saffron, Poached Trout with, Peppercorns and Pineapple, Macédoine of Vegetables, 706 Marinated Eggplant Filling, 939 554–555 504 Madeira Sauce, 463 Marinated Grilled Vegetables, 686 Smoked Salmon, 953 Noisettes of Pork with Red Onion Mahi Mahi, Fillet of, with Pineapple- Marinated Roasted Peppers, 694, 695 Mousseline Confi t, 506 Jícama Salsa, 459 Marmalade, Roasted Red Pepper, 960 Chicken, 996 Noodle(s) Maître d’Hôtel Butter, 300 Marsala Sauce, 463, 504 Flounder, 993 Glass, Stir-Fried (Jap Chae), 822 Maltaise Sauce, 298 Marshmallow, 1152 Pork, 999 Pad Thai, 822–823 Malt Vinegar and Peanut Oil Dressing, Mashed Sweet Potatoes with Ginger, Salmon, 555, 993 Soup, Beef (Pho Bo), 569 900 738–739 Sauce, 298 Summer Squash, 704 Mamuang Kao Nieo (Thai Sticky Rice Mayonnaise, 903 Sole, 555 Tempeh Cashew, 824, 825 with Mangos), 787 Aïoli, 904 Trout and Saffron, 555 Udon Noodle Pot, 566 Manchego Cheese, Grilled Vegetable Anchovy-Caper, 903 Mozzarella North Carolina Eastern Low Country Sandwich with, 940, 941 for Cole Slaw, 470 in Cracked Wheat and Tomato Sauce (Mustard Barbecue Mango(s) Curry, Apple Sandwich with, 943 Salad, 802, 803 Sauce), 469 Chutney, Fresh, 453 Green, 903 in Eggplant Parmesan, 696–697 North Carolina Piedmont Sauce, 469 Chutney, Spicy, 961 Herb, Watercress Sandwich with, Lasagna di Carnevale Napolitana, North Carolina Western Barbecue Ketchup, Tofu Cakes with 943 825–826 Sauce, 469 Portobello Mushrooms and, Rémoulade Sauce, 520 and Tomato Salad, 928 Nut-Banana Bread, 1079, 1080 971 Tartar Sauce, 903 Mu Chae (Sliced Daikon Salad), 922 Nut Tuile Cookies, 1090

1196 RECIPE INDEX

444_9780470421352-bindex.indd4_9780470421352-bindex.indd Sec1:1196Sec1:1196 55/31/11/31/11 12:5912:59 PMPM o p Éclairs, Chocolate, 1085 Hot Pepper Sauce (Molho Oatmeal Cookies, -Raisin, 1089 Pacifi c Seafood Chowder, 342 Gougères (Gruyère Cheese Puffs), Apimentado), 457 Oatmeal Pancakes, 1073 Pad Thai, 822–823 1084 Pepper(s). See Bell Peppers; Chiles; Octopus “Fairground Style” (Pulpo a Paella Valenciana, 788, 789 Phyllo Tubes, 1137 Red Pepper(s) Feira), 976 Pakistani-Style Lamb Patties, 454 Profi teroles, 1085 Persillade, 477 Oil(s) Paloise Sauce (Mint), 297 Profi teroles (Plated Dessert), Pescado Frito, 972–973 Basil, 906 Pancakes. See also Crèpes 1156–1160 Pescado Veracruzana, 562 Green Onion, 907 Amaranth, 803 Profi teroles, Ice Cream-Filled, 1085 Pesto, 299 Orange, 907 Banana, 1073 Strudel, Mushroom, with Goat Pesto Vinaigrette, 901 Paprika, 907 Blueberry, 1073 Cheese, 978 Philly Hoagie, 934 Old-Fashioned Salt Cod Cakes, 521 Buttermilk, 1073 Pastry Cream, 1098 Pho Bo (Beef ), 569 Olives Chocolate Chip, 1073 Chocolate, 1098 Phyllo in Greek Salad, 910, 911 Oatmeal, 1073 for Souffl és, 1099 Strudel, Mushroom, with Goat Provençal Sauce, 501 Potato, 742, 743 Pastry Dough Cheese, 978 Tapenade, 959 Potato Latkes, 743 Pâte à Choux, 1084 Tubes, 1137 Omelet(s) Spinach, 707 Pâte à Choux, Chocolate, 1160 Picada, 612–613 Cheddar, Soufl éed, 874 Zucchini, with Tzatziki, 688 Pâte Brisée, 701 Picadillo Oaxaqueño, Chiles Rellenos Cheese, 873 Pan-Fried Breaded Pork Cutlets, 518 Pie (3-2-1), Basic, 1070 con, 528–529 Cheese and Vegetable, 873 Pan-Fried Brook Trout with Bacon, Puff Pastry, 1076–1077 Piccata di Vitello alla Milanese (Veal Egg White, Plain Rolled, 873 522 Puff Pastry, Blitz, 1077 Piccata with Milanese Farmer-Style, 873 Pan-Fried Dumplings (Guo Tie), Tartlet Shells, 1144 Sauce), 519 Florentine, 873 840, 841 Pâté Pickle(d) Herb, 873 Pan-Fried Veal Cutlets, 518 de Campagne (Country-Style Charcutière Sauce, 508 Jelly, 873 Pan-Fried Zucchini, 707 Terrine), 998 Eggs, 868 Marcel, 873 Panini, Eggplant and Prosciutto, 938, Chicken Liver, 1004, 1005 Eggs, Red, 868 Meat and Cheese, 873 939 en Croûte, Seafood, 1008–1009 Ginger, 962 Opera, 873 Pan-Smoked Chicken, 483 Dough, 1006–1007 Red Onions, 962 Plain Rolled, 872–873 Pan-Steamed Carrots, 684 Dough, Saffron, 1006 Sweet, 472 Potato (Tortilla Española), 979 Pan-Steamed Haricots Verts, 684 Grand-Mère, 994 , 953 Seafood, 873 Panzanella, 927 Spice, 1011 Pie(s). See also Quiche(s); Tart(s) Shellfi sh, 873 Papaya Pâte à Choux, 1084 Apple, 1125 Spanish, 873 -Black Bean Salsa, 955 Chocolate, 1160 Cherry, 1126 Tomato, 873 Green Papaya Salad, 921 Pâte Brisée, 701 Cranberry-Pecan, 1126 Western, 873 en Papillote Paupiettes Dough, Basic (3-2-1), 1070 for Wonton Soup, 354–355 Bass and Scallops, 553 Sole, Véronique, Poached, 557 Lemon Meringue, 1127 1-2-3 Cookie Dough, 1086 Snapper, Fillet of, 558–559 Trout, Poached, with Vin Blanc Pecan, 1126 Onion(s) Paprika Oil, 907 Sauce, 556 Pork and Pepper (Empanada Cipollini, Grilled Lamb Chops Parmesan Pea(s) Gallega de Cerdo), 984 with Rosemary, Artichokes Eggplant, 696–697 French-Style, 712 Pumpkin, 1127 and, 451 Orecchiette with Italian Sausage, Risotto, Green Pea (Risi e Bisi), 783 Pierogi, Potato and Cheddar-Filled, and Cucumber Salad (Kachumber), Broccoli Rabe and, 820, 821 Snow Peas and Yellow Squash, with Caramelized Onions, 919 Polenta with, 792, 793 Gingered, 684 Beurre Noisette, and Sage, Deep-Fried, 581 Risotto, 783 Split , Purée of, 345 842–843 Deep-Fried, Baked Potatoes with, Parsley Split Pea Soup, Yellow, Purée of, 345 Pilaf. See also Rice Pilaf 735 in Gremolata, 601 Peanut Dressing, 902 Bulgur–Green Onion, 796–797 Quiche, Caramelized, 876 -Lemon Vinaigrette, 896 Peanut Oil and Malt Vinegar Dressing, Mixed Grain, 796 Red, Confi t, Noisettes of Pork Persillade, 477 900 Pearl Barley, 780 with, 506 Potatoes, Boiled, 736, 737 Peanut Sauce Wheat Berry, 780 Red, Pickled, 962 Passion and Mango–Poached Beef Satay with, 982–983 Wild Rice, 780 Relish, Curried, 961 Pineapple with Coconut Spicy, 442–443 Pimiento Butter, 300 Soup, 335 Flan and Cilantro Sorbet, Pear(s) Pineapple Soup Gratinée, 335 1148–1150 Blackberry and Port-Poached, with -Jícama Salsa, 459 Soup, White, 335 Pasta. See also Lasagna; Noodle(s) Ricotta Cream and Sablé Mango and Passion-Poached, with Sweet and Sour, Open-Faced Turkey Basic Boiled, 819 Cookies, 1139–1141 Coconut Flan and Cilantro Sandwich with, 937 alla Carbonara, 821 Frangipane Tartlets, 1128 Sorbet, 1148–1150 Open-Faced Turkey Sandwich with Orecchiette with Italian Sausage, and Gorgonzola Sandwich, 944 Noisettes of Pork with Green Sweet and Sour Onions, 937 Broccoli Rabe, and Parmesan, Poached, 1128 Peppercorns and, 504 Orange(s) 820, 821 Pearl Barley Pilaf, 780 Pinto Beans Chayote Salad with (Salada de Ravioli Bercy, 830 Pecan(s) Creamed (Frijoles Maneados), 772 Xuxu), 919 Rigatoni, Braised Pork Rolls and Brown Rice Pilaf with Green Frijoles Puercos Estilo Sinaloa, 773 -Cranberry Compote, 689 Sausage in Meat Sauce with Onions and, 780–781 Pistachios, Duck Terrine with Dried -Cranberry Muffi ns, 1078 (Braciole di Maiale al Ragù e Carrots, 684 Cherries and, 1002–1003 Crème Chantilly, -Scented, 1138 Rigatoni), 590–591 Diamonds, 1088 Pita Bread, 1037 Cumberland Sauce, 955 Salad with Pesto Vinaigrette, 925 Pie, 1126 Pizza Maltaise Sauce, 298 Pasta Dough, Fresh Egg, 819 Pie, Cranberry-, 1126 Crust, Semolina, 1037 Oil, 907 Beet, 819 Spicy Maple, Kasha with, 799 Margherita, 1037 Wheat Berry Salad with Cherries, Black Pepper, 819 Wheat Berry Salad with Oranges, Spinach, 1037 Pecans and, 798, 799 Buckwheat, 819 Cherries and, 798, 799 Plain Rolled Omelet, 872–873 Orecchiette with Italian Sausage, Carrot, 819 Peperoni Arrostiti (Roasted Peppers), Plantain Broccoli Rabe, and Parmesan, Citrus, 819 928 Chips, Fried, 708, 709 820, 821 Curried, 819 Pepper Tostones, 708 Oregano Herbed, 819 Black Peppercorn Dressing, Plated Desserts Sour Cream, Tomato Sandwich Pumpkin, 819 Creamy, 904 Blackberry and Port-Poached Pears with, 944 Red Pepper, 819 Black Pepper Pasta, 819 with Ricotta Cream and Sablé and Sun-Dried Tomato Butter, 300 Saffron, 819 Five-Spice Powder, Chinese, 368 Cookies, 1139–1141 Osso Buco Milanese, 600–601 Spinach, 819 Green Peppercorns, Noisettes of Date Spice Cake, Warm, with Oven-Roasted Tomatoes, 692–693 Tomato, 819 Pork with Pineapple and, 504 Butterscotch Sauce and Oxtails, Braised, 581 Whole Wheat, 819 Hot Crushed, Broccoli Rabe, with Cinnamon Ice Cream, Oysters, in Fisherman’s Platter, 520 Pastry(ies). See also Pastry Dough; Garlic and (Cime di Broccoli 1134–1138 Pie(s); Quiche(s); Tart(s) con Aglio e Pepperoncino), Key Lime Tart, 1146–1147 Éclairs, 1085 705

RECIPE INDEX 1197

444_9780470421352-bindex.indd4_9780470421352-bindex.indd Sec1:1197Sec1:1197 55/31/11/31/11 12:5912:59 PMPM Plated Desserts, continued Ribs, Lacquer-Roasted (Kao Paigu), Potstickers, 837 Ravioli Bercy, 830 Lemon Souffl é Tart with Basil 476 Poule au Pot (Chicken with Raznjici (Pork and Veal Skewers), 447 Ice Cream and Blueberry Ribs, St. Louis–Style, 475 Vegetables), 565 Red Beans and Boiled Rice, 777 Compote, 1142–1145 Roast, Cantonese (Char Siu), 466 Poultry Red Cabbage, Braised, 711 Mango and Passion-Poached Roast with Jus Lié, 465 and Meat Stock (Brodo), 266 Red Curry Paste, 370 Pineapple with Coconut Rolls and Sausage, Braised, in Meat Spit-Roasted, Seasoning Mix for, Red Onion(s) Flan and Cilantro Sorbet, Sauce with Rigatoni (Braciole 371 Confi t, Noisettes of Pork with, 506 1148–1150 di Maiale al Ragù e Rigatoni), Pound Cake, 1081 Pickled, 962 Profi teroles, 1156–1160 590–591 Prawn and Chicken Ragout (Mar i Red Pepper(s) S’mores, 1151–1155 Scaloppine with Tomato Sauce, 503 Muntanya), 612–613 Artichoke and Pepper Salad, 750 Poached Chicken Breast with Tarragon Skewers, and Veal (Raznjici), 447 Preserved , 611 Coulis, 299 Sauce, 563 in Spring Rolls, 980 Profi teroles, 1085 Jambalaya, Grilled Vegetable, 790, Poached Eggs. See Egg(s), Poached Stock, Brown, 264 Ice Cream-Filled, 1085 791 Poached Pears, 1128 Székely Goulash (Székely Gulyás), Plated Dessert, 1156–1160 Marinated Roasted, 695 Poached Sea Bass with Clams, Bacon, 597 Prosciutto Pasta, 819 and Peppers, 553 Tenderloin Roulade, 999 and Eggplant Panini, 938, 939 Roasted (Peperoni Arrostiti), 928 Poached Seafood in a Saffron Broth Terrine, Country-Style (Pâté de Melon Salad with, Summer, 919 Roasted Red Pepper Marmalade, with Fennel, 570 Campagne), 998 Provençal(-Style) 960 Poached Sole Paupiettes Véronique, Tinga Poblano, 530 Beef Tournedos, 501 Red Pickled Eggs, 868 557 Vindaloo, 596 Chicken, 501 Red Snapper. See Snapper Poached Sole with Saffron Mousse, Port and Blackberry-Poached Pears Sauce, 501 Red Wine Marinade 555 with Ricotta Cream and Sablé Vegetables, Grilled, 686 Game, 372 Poached Sole with Vegetable Julienne Cookies, 1139–1141 Pudding, Bread and Butter, 1106 for Grilled Meats, 374 and Vin Blanc Sauce, 558 Portobello Mushrooms, Tofu Cakes Puff Pastry Lamb, 372 Poached Trout Paupiettes with Vin with Mango Ketchup and, in Beef Wellington, 463 for Sauerbraten, 587 Blanc Sauce, 556 971 Dough, 1076–1077 Red Wine Sauce Poached Trout with Saffron Mousse, Portuguese Stuffed Leg of Lamb, 605 Dough, Blitz, 1077 Burgundy, Beef Rouladen in, 554–555 Potage Garbure, 346 Pulpo a Feira (Octopus “Fairground 584–585 Poblanos Rellenos, 698, 699 Potato(es) Style”), 976 Marchand de Vin, 441 Polenta Anna, 744 Pumpkin Milanese, 519 Basic, 792 Baked, with Deep-Fried Onions, Bread, 1080, 1081 Red Wine Vinaigrette, 896 with Parmesan, 792, 793 735 Pasta, 819 and Walnut Oil, 901 Polish Cucumber Salad, Classic Beef, Boiled, with Spätzle and Pie, 1127 Relish (Mizeria Klasyczna), 920 (Gaisburger Marsch), 570 Purée. See also Coulis Cranberry, 961 Polish Stuffed Cabbage, 602–603 Berny, 747 Butternut Squash, 691 Onion, Curried, 961 Poppy Seed–Honey–Citrus Dressing, Château, 740 Millet and Caulifl ower, 796 Rémoulade Sauce, 520 898 in Choucroute, 592–593, 593 Purée Soup(s) Reuben Sandwich, 942 Pork. See also Bacon; Ham; Sausage Corned Beef, Hash, Poached Eggs Bean, Senate, 346 Tempeh, 942 Barbecue, Carolina, 468–469 with, 869 of Black Bean, Caribbean-Style, 345 Rib Eye Steak, Grilled, 446 Bolognese Meat Sauce (Ragù Corned Beef Hash with Winter of Lentil, 344 Rib Roast au Jus, Standing, 464 Bolognese), 296 Vegetables, 566–567 Potage Garbure, 346 Ribs, Pork Brazilian Mixed Grill, 456–457 Croquette, 748 of Split Pea, 345 Guava-Glazed, 467 Broth, Smoked, 334 Delmonico, 740 of Split Pea, Yellow, 345 Lacquer-Roasted (Kao Paigu), 476 Butt with Coleslaw, 470–471 Duchesse, 737 Vichyssoise, 347 St. Louis–Style, 475 in Cabbage, Stuffed, Polish, French-Fried, 747 Puri (Fried Bread), 1074 Rice. See also Rice Pilaf; Risotto; Wild 602–603 Gnocchi Piedmontese, 832–833 Rice in Cassoulet, 594 au Gratin (Gratin Dauphinoise), Annatto, 781 Chops, Baked Stuffed, 465 739 q Arroz Blanco, 781 Chops, Grilled or Broiled, with in Green Chile Stew, New Mexican, Qinchao Shanghai Baicai (Stir-Fried Arroz Brasileiro, 782 Sherry Vinegar Sauce, 450 595 Shanghai Bok Choy), Arroz Mexicano, 782 Chops, Grilled Smoked Iowa, Hash Brown, 740–741 702–703 Basic Boiled, 785 448–449 Latkes, 743 Quatre Épices, 369 and Beans, 776 in Choucroute, 592–593, 593 in Leg of Lamb Boulangère, Roast, Quesadillas, Mushroom, with Two Chicken Soup (Canja), 336 Cutlet with Sauce Robert, 508 476 Salsas, 700 Coconut, 782–783 Cutlets, Pan-Fried Breaded, 518 Lorette, 748 Quiche(s) Congee, 795 Dim Sum, 837 Lyonnaise, 739 Broccoli and Cheddar, 876 Croquettes, 792 Dumplings, Pan-Fried (Guo Tie), Macaire, 744 Lorraine, 876 Fried, with Chinese Sausage, 787 840, 841 in New England Shore Dinner, Onion, Caramelized, 876 in Gumbo, Chicken and Shrimp, Dumplings, Steamed (Shao-Mai), 560, 561 Smoked Salmon and Dill, 876 348–349 838–839 Omelet (Tortilla Española), 979 Spinach, 876 Jambalaya, Grilled Vegetable, Forcemeat Stuffi ng, Herbed, 605 Pancakes, 742, 743 Tomato and Leek, 876 790–791 Goulash, 599 Parsley, Boiled, 736, 737 Quick Bread. See Bread(s), Quick Paella Valenciana, 788, 789 Green Chile Stew, New Mexican, Pierogi, and Cheddar-Filled, with Red Beans and Boiled Rice, 777 595 Caramelized Onions, Beurre Saffron, 788 in a Green Curry Sauce, 596 Noisette, and Sage, 842–843 r Salad, Curried, 930 Medallions with Cabbage Salad, Potage Garbure, 346 Ragout, Chicken and Prawn (Mar i Steamed Long-Grain (Lo Han), Warm, 506 Roasted Tuscan-Style, 738 Muntanya), 612–613 444, 785 Medallions of, Sautéed, with Rösti, 744–745 Ragù Bolognese (Bolognese Sauce), Sticky, Thai, with Mangos Winter Fruit Sauce, 505 Salad, 926 296 (Mamuang Kao Nieo), 787 Mousseline, 999 Salad, European-Style, 926 Raisin Sushi, 785 Noisettes of, with Green Salad, German, 749 Bread with Cinnamon Swirl, 1042, with, Cream of, 339 Peppercorns and Pineapple, in Salt Cod Cakes, Old-Fashioned, 1043 Rice Pilaf, 780 504 521 -Oatmeal Cookies, 1089 Brown, with Pecans and Green Noisettes of, with Red Onion Souffl éd, 748 Scones, 1072 Onions, 780–781 Confi t, 506 in Tinga Poblano, 530 Ranch-Style Dressing, 905 Converted White, 780 Pâté Grand-Mère, 994 Tortilla de Papas, 750 Raspberry Short-Grain Brown, 781 and Pepper Pie (Empanada Gallega Tortilla Española (Potato Omelet), Coulis, 1129 Short-Grain White (), 780 de Cerdo), 984 979 Ice Cream, 1103 Wild Rice, 780 Picadillo Oaxaqueño, Chiles Vichyssoise, 347 Mousse, 1104–1105 Ricotta Rellenos con, 528–529 Whipped, 517, 735 Ratatouille, 708 Cream, 1140 Ribs, Guava-Glazed, 467 Pot Roast, Yankee, 586 Ravigote, Seafood, 930 Gnocchi di, 831

1198 RECIPE INDEX

444_9780470421352-bindex.indd4_9780470421352-bindex.indd Sec1:1198Sec1:1198 55/31/11/31/11 12:5912:59 PMPM in Lasagna di Carnevale Napolitana, Rice, 788 Tuna Carpaccio (Crudo di Tonno Watercress, with Herb Mayonnaise, 825–826 and Trout Mousseline, 555 alla Battuta), 964, 965 943 Rigatoni, Braised Pork Rolls and Saigon Crêpes, 804 Waldorf, 918 Satay Sausage in Meat Sauce with St. Louis–Style Ribs, 475 Watercress and Apple, Sherried, 917 Beef, with Peanut Sauce, 982–983 (Braciole di Maiale al Ragù e Salad(s) Wheat Berry, with Oranges, Cherries, Seitan, 442–443 Rigatoni), 590–591 Artichoke and Pepper, 750 and Pecans, 798, 799 Sauce(s). See also Butter(s); Dessert Risi e Bisi (Green Pea Risotto), 783 Barley, with Cucumber and Mint, Salada de Xuxu (Chayote Salad with Sauce; Dipping Sauce; Gravy; Risotto, 783 800, 801 Oranges), 919 Salsa with Asparagus, 783 Bean, Mixed, 929 Salad Dressing. See also Mayonnaise; Apple Cider, 448 Cakes, Corn and Asiago Cheese, Bean Curd, Smoked, and Celery, Oil(s); Vinaigrette Barbecue. See Barbecue Sauce 805 908 Black Peppercorn, Creamy, 904 Béarnaise, 297 Fritters, Fontina, 804 Black-Eyed Pea, Warm, 929 Blue Cheese, 904 Béchamel, 295 Green Pea (Risi e Bisi), 783 Bread, Eastern Mediterranean in Caesar Salad, 908 Bigarade, Roast Duckling with, alla Milanese, 783 (Fattoush), 926 Caesar-Style, 902 484–485 with Mussels, 784 Bulgur, Sweet and Spicy, 800 Catalina French, 902 Black Bean, 458 Parmesan, 783 Cabbage, Warm, 506 Cucumber, 903 Black Ink, Baby Squid in (Txipirones Vegetarian, 784 Caesar, 908 Green Goddess, 901 Saltsa Beltzean), 976 Wild Mushroom, 783 Carrot, Moroccan, 920 Honey–Poppy Seed–Citrus, 898 Burgundy, Beef Rouladen in, Roast Chicken with Pan Gravy, 482 Celeriac and Tart Apple, 918 Japanese, 905 584–585 Roast Duckling with Sauce Bigarade, Chayote, with Oranges (Salada de Peanut, 902 Charcutière, 508 484–485 Xuxu), 919 Peanut Oil and Malt Vinegar, 900 Cheddar Cheese, 295 Roasted Carrots, 695 Chef’s, 909 Ranch-Style, 905 Choron, 297 Roasted Garlic and Mustard Chicken, 923 Russian, 942 Cream, 295 Vinaigrette, 896 Chicken, Hue-Style, 924 Thousand Island, 906 Cumberland, 955 Roasted Red Pepper Marmalade, 960 Cobb, 912, 913 Salade de Roquefort, Noix, et Endives Demi-Glace, 293 Roasted Peppers (Peperoni Arrostiti), Coleslaw, 920 (Endive Salad with Roquefort Dill, 447 928 Corn and Jícama, 921 and Walnuts), 910–911 Espagnole, 294 Roasted Shoulder of Lamb and Cracked Wheat and Tomato, 802, Salade des Lentilles du Puy (Green Fines Herbes, 500 Couscous (Mechoui), 803 Lentil Salad), 928 Fruit, Winter, 505 478–479 Cucumber, 922–923 Salad Rolls, Vietnamese, 981 Garlic, Sweet, 524 Roasted Tuscan-Style Potatoes, 738 Cucumber, Polish, Classic (Mizeria Salmon Green Curry, Pork in, 596 Roasted Vegetable Stock, 265 Klasyczna), 920 Ancho-Crusted, with Yellow Pepper Hollandaise, 298 Roast Leg of Lamb Boulangère, 476 Cucumber and Wakame Sauce, 510–511 Hollandaise, Lemony, Asparagus Roast Leg of Lamb with Haricots (Sunonomo), 922 Fillet with Smoked Salmon and with, 688–689 Blancs (Gigot à la Bretonne), Cucumber, Yogurt, 923 Horseradish Crust, 486 Hot Pepper (Molho Apimentado), 480 Daikon, Sliced (Mu Chae), 922 Gravlax, 1011 457 Roast Leg of Lamb with Mint Sauce, Egg, 925 Mousseline, 555 Jus Lié. See Jus Lié 481 Endive, with Roquefort and Smoked Madeira, 463 Roast Rack of Lamb Persillé, 477 Walnuts (Salade de and Horseradish Crust, Salmon Maltaise, 298 Roast Turkey with Pan Gravy and Roquefort, Noix, et Endives), Fillet with, 486 Marchand de Vin, 441 Chestnut Stuffi ng, 485–486 910–911 Mousse, 953 Marsala, 463, 504 Robert Sauce, 508 Greek, 910, 911 Platter, 963 Meat, Bolognese (Ragù Bolognese), Robiola Cheese, Mushrooms, Beets, Green, Mixed, 907 Poached Eggs with, 871 296 and Baby Greens with Ham, 925 Quiche, and Dill, 876 Meat, Braised Pork Rolls and Walnuts and, 916, 917 Iceberg, Wedge of, with Thousand Terrine, and Seafood, 993 Sausage in, with Rigatoni Rock Cornish Game Hen, Breast of, Island Dressing, 909 Salsa (Braciole di Maiale al Ragù e with Mushroom Forcemeat, Jícama, 921 Cruda, 965 Rigatoni), 590–591 483–484 Lentil, Green (Salade des Lentilles Fruit, 1130 Milanese, 519 Rolls du Puy), 928 Grapefruit, 955 Mint (Paloise), 297 Cottage Dill, 1039 Lobster, with Beets, Mangos, Papaya-Black Bean, 955 Mint, Roast Leg of Lamb with, 481 Hard, 1036 Avocados, and Orange Oil, Pico de Gallo, 953 Mole Negro, 588–589 Soft Dinner, 1045 983 Pineapple-Jícama, 459 Mornay, 295 Romaine, Braised, 711 Melon, Summer, with Prosciutto, Roja, 954 Mousseline, 298 Roman-Style Lima Beans, 774 919 Summer Squash, 699 Mushroom, 440 Roquefort, Endive Salad with Walnuts Mushrooms, Beets, and Baby Verde Asada, 954 Mushroom Bercy, 830 and (Salade de Roquefort, Greens with Robiola Cheese Verde Cruda, 954 Peanut, Beef Satay with, 982–983 Noix, et Endives), 910–911 and Walnuts, 916, 917 Salt Cod Cakes, Old-Fashioned, 521 Peanut, Spicy, 442–443 Rosemary, Grilled Lamb Chops with Onion and Cucumber Salt Herbs, 481 Pesto, 299 Artichokes, Cipollini Onions (Kachumber), 919 Samosas, 970 Provençal, 501 and, 451 Panzanella, 927 Sandwich(es) Red Pepper Coulis, 299 Rösti Potatoes, 744–745 Papaya, Green, 921 Apple, with Curry Mayonnaise, 943 Rémoulade, 520 Roulade Pasta, with Pesto Vinaigrette, 925 Barbecue, Carolina, 468–469 Robert, 508 Foie Gras, 1001 Peppers, Roasted (Peperoni Barbecued Beef, 936 Sherry Vinegar, 450 Pork Tenderloin, 999 Arrostiti), 928 Cheese Melt, Three-, 940 Southwest-Style, Chef Clark’s, Rouladen, Beef, in Burgundy Sauce, Potato, 926 Chicken Burger, 936 472–473 584–585 Potato, European-Style, 926 Club, CIA, 934, 935 Suprême, 294 Rouladen Stuffi ng, 585 Potato, German, 749 Croque Monsieur, 937 Taco, 914 Royale Custard, 333 Rice, Curried, 930 Cucumber, with Herbed Cream Tarragon, Poached Chicken Breast Royal Glaçage, 557 Seafood Ravigote, 930 Cheese, 943 with, 563 Russian Dressing, 942 Shrimp, 925 Gorgonzola and Pear, 944 Tomato, 295 Spinach, Baby, Avocado, and Hoagie, Philly, 934 Tomato Coulis, 296 Grapefruit, 918 Panini, Eggplant and Prosciutto, Tzatziki, Zucchini Pancakes with, s Spinach, Wilted, with Warm Bacon 938, 939 688 Sabayon, 1129 Vinaigrette, 914–915 Reuben, 942 Velouté. See Velouté Sablé Cookies, 1140 Sweet Potato, Curried, 749 Reuben, Tempeh, 942 Veracruzana, Pescado, 562 Sachet d’Épices, 599, 774 Taco, 913 Tomato, with Oregano Sour Cream, Vin Blanc, Poached Sole with Saffron Thai Table, 908 944 Vegetable Julienne and, 558 Broth with Fennel, Seafood Tomato and Mozzarella, 928 Turkey, Open-Faced, with Sweet Vin Blanc, Poached Trout Poached in a, 570 Tuna, 924 and Sour Onions, 937 Paupiettes with, 556 Pasta, 819 Tuna and Bean (Insalata di Tonno e Vegetable, Grilled, with Manchego Yellow Pepper, 511 Pâté Dough, 1006 Fagioli), 975 Cheese, 940, 941 Yogurt Cucumber, 957

RECIPE INDEX 1199

444_9780470421352-bindex.indd4_9780470421352-bindex.indd Sec1:1199Sec1:1199 55/31/11/31/11 12:5912:59 PMPM Sauerbraten, 587 Fisherman’s Platter, 520 Sliced Daikon Salad (Mu Chae), 922 Sour Cream Sauerkraut New England Shore Dinner, 560, Smoked Bean Curd and Celery Salad, Oregano, Tomato Sandwich with, Braised, 712 561 908 944 in Choucroute, 592–593 Omelet, 873 Smoked Brisket with Sweet Pickles, Tzatziki, Zucchini Pancakes with, Homemade, 593 Omelet, Seafood, 873 472–473, 537 688 in Reuben Sandwich, 942 in Paella Valenciana, 788, 789 Smoked Salmon. See Salmon, Smoked White Sauce, 1154 in Reuben, Tempeh, 942 Pâté en Croûte, Seafood, 1008– S’mores, 1151–1155 Southwest-Style Sauce, Chef Clark’s, in Székely Goulash (Székely 1009 Snapper 472–473 Gulyás), 597 Poached in a Saffron Broth with Fillet of, en Papillote, 558–559 Southwest White Bean Stew, 775 Sausage Fennel, Seafood, 570 in Pescado Veracruzana, 562 Soy Bratwurst, Scrambled Eggs with, Ravigote, Seafood, 930 Red, with Grapefruit Salsa, 509 Cilantro-Lime Sauce, 956 872 Scallops and Bass en Papillote, 553 Snow Peas and Yellow Squash, -Ginger Dipping Sauce, 841 in Cassoulet, 594 Scallops, Seviche of, 962 Gingered, 684 -Sesame Glaze, Grilled Shiitake Chinese, Fried Rice with, 787 Stock, 264 Soda Bread, Irish, 1072 Mushrooms with, 686–687 Chorizo, Black Beans with Peppers Terrine, Crayfi sh and Chicken, 996 Soft-Cooked Eggs, 866 Soybeans, Boiled Edamame, 444, 681 and, 768–769 Terrine, Seafood and Salmon, 993 Soft Dinner Rolls, 1045 Spaghetti Squash, 690, 691 in Choucroute, 592–593 in Udon Noodle Pot, 566 Sole Spanish Omelet, 873 Italian, Orecchiette with Broccoli Sherried Watercress and Apple Salad, Mousseline, 555 Spätzle, 834 Rabe, Parmesan and, 820, 917 Paupiettes Véronique, Poached, 557 Spice Mixes. See also specifi c spices 821 Sherry Vinegar Sauce, 450 Poached, with Saffron Mousse, 555 Barbecue, 368 in Lasagna di Carnevale Napolitana, Shiitake Mushrooms Poached, with Vegetable Julienne Bouquet Garni, 774 825–826 in Glass Noodles, Stir-Fried (Jap and Vin Blanc Sauce, 558 Chili Powder, 368 Mushroom, 598 Chae), 822 Sorbet, Cilantro, 1149 Curry Powder, 369 in Paella Valenciana, 788, 789 Grilled, with Soy-Sesame Glaze, Souffl é(s) Fines Herbes, 369 and Pork Rolls, Braised, in Meat 686–687 Artichoke, 875 Five-Spice Powder, Chinese, 368 Sauce with Rigatoni (Braciole Short-Grain Brown Rice Pilaf, 781 Cheese, Savory, 874 Garam Masala, 368 di Maiale al Ragù e Rigatoni), Short-Grain White Rice Pilaf Chocolate, 1106 Jerk Seasoning, 459 590–591 (Valencia), 780 Pastry Cream for, 1099 for Lamb, Roasted Shoulder of, and Sautéed Arugula, 702 Short Ribs, Braised, 584 Spinach, 874 Couscous (Mechoui), 478 Sautéed Chicken with Fines Herbes Korean (Kalbi Jjim), 582–583 Souffl éed Cheddar Omelet, 874 for Mushroom Sausage, 598 Sauce, 500 Shrimp Souffl éed Potatoes, 748 Pâté, 1011 Sautéed Medallions of Pork with Bisque, 347 Soup(s). See also Broth; Chowder; Quatre Épices, 369 Winter Fruit Sauce, 505 Broiled, with Garlic, 969 Consommé; Stock(s) Sachet d’Épices, 599, 774 Sautéed Trout à la Meunière, 513 Chowder, Pacifi c Seafood, 342 Bean, Senate, 346 for Spit-Roasted Meats and Poultry, Savory Cheese Souffl é, 874 in Cioppino, 562–563 Beef Noodle (Pho Bo), 569 371 Scallions. See also Green Onion(s) Coconut Macadamia, 966 Beef, Spicy (Yukkaejang), 351 Spice Paste and Beef, Skewered, 446 in Dumplings, Steamed (Shao- Bisque, Lobster, 348 Curry, Green, 370 Scallops Mai), 838–839 Bisque, Shrimp, 347 Curry, Red, 370 and Bass en Papillote, 553 in Fisherman’s Platter, 520 Black Bean, Purée of, Caribbean- Curry, Yellow, 371 Cioppino, 562–563 Gumbo, and Chicken, 348–349 Style, 345 for Pork Vindaloo, 596 Fisherman’s Platter, 520 in Hot and Sour Soup, Thai (Tom Cheddar Cheese and Beer, Spice Rub New England Shore Dinner, 560, Yum Kung), 354 Wisconsin, 340 BBQ, 791 561 Mirlitons, -Stuffed, 696 Chicken Rice (Canja), 336 Herb, 982 Ravigote, Seafood, 930 in Paella Valenciana, 788, 789 Chicken, Thai, with Coconut Milk Spicy Beef Soup (Yukkaejang), 351 Seviche of, 962 Paste on Sugarcane, Grilled (Chao and Galangal, 353 Spicy Mango Chutney, 961 Scaloppine Tom), 977 Corn and Chicken, Amish, 334 Spicy Mustard, 960 Pork, with Tomato Sauce, 503 Pâté en Croûte, Seafood, 1008– Cream Spicy Peanut Sauce, 442–443 Veal, Marsala, 503–504 1009 of Asparagus (Crème Spinach Scones Ragout, Prawn and Chicken (Mar i d’Argenteuil), 339 Eggs Florentine, 871 Cream, 1072 Muntanya), 612–613 of Broccoli, 339 Omelet Florentine, 873 Ham and Cheddar, 1072 Ravigote, Seafood, 930 of Celery (Crème de Céleri), 339 Pancakes, 707 Raisin, 1072 Salad, 925 of Tomato, 339 Pasta, 819 Scrambled Eggs. See Egg(s), Scrambled in Salad Rolls, Vietnamese, 981 of Tomato with Rice, 339 Pizza, 1037 Scrod, Boston, with Cream, Capers, in Samosas, 970 Gazpacho Andaluz (Andalucian Quiche, 876 and Tomatoes, 561 Stuffed, 970 Gazpacho), 349 Salad, Baby, Avocado, and Sea Bass, Poached, with Clams, Bacon, Tempura, 523 Gumbo, Chicken and Shrimp, Grapefruit, 918 and Peppers, 553 Ticin-Xic, 513 348–349 Salad, Wilted, with Warm Bacon Seafood. See Fish; Octopus; Shellfi sh; in Udon Noodle Pot, 566 Ham Bone and Collard Greens, 350 Vinaigrette, 914–915 Squid in Vatapa, 512 Hot and Sour, Chinese (Suan La Souffl é, 874 Seasonal Vegetable Tarts, 701 Velouté, 294 Tang), 350 Split Pea Soup, Purée of, 345 Seasoning Mixes. See Spice Mixes Simple Syrup, 1023 Hot and Sour, Thai (Tom Yum Yellow, 345 Seitan Satay, 442–443 Sirloin Steak Kung), 354 Sponge Cake Semolina Barbecued, with Herb Crust, 445 Lentil, Purée of, 344 Chocolate, 1083 Gnocchi di, Gratinati, 831 Grilled or Broiled, with Maître Minestrone, 357 Vanilla, 1083 Pizza Crust, 1037 d’Hôtel Butter, 440 Miso, 353 Spring Roll Dipping Sauce, 957 , 346 Grilled or Broiled, with Marchand Onion, 335 Spring Rolls, 980 Sesame-Soy Glaze, Grilled Shiitake de Vin Sauce, 441 Onion, Gratinée, 335 Squash Mushrooms with, 686–687 Grilled or Broiled, with Mushroom Onion, White, 335 Acorn, Baked, with Cranberry- Seviche of Scallops, 962 Sauce, 440 Potage Garbure, 346 Orange Compote, 689 Shallots, Crispy, 924 Skewers, Skewered Split Pea, Purée of, 345 Butternut, Purée, 691 Shao-Mai (Steamed Dumplings), Beef Satay with Peanut Sauce, Split Pea, Yellow, Purée of, 345 Butternut, in Risotto, Vegetarian, 784 838–839 982–983 Tortilla, 335 Mirlitons, Shrimp-Stuffed, 696 Shellfi sh. See also Clam(s); Lobster; Beef and Scallions, 446 Vegetable, Emilia-Romagna Style Spaghetti, 690, 691 Mussels; Shrimp Lamb, Indian Grilled, with Fresh (Minestrone alla Emiliana), Summer. See Yellow Squash; Broth, 334 Mango Chutney, 452–453 357 Zucchini Chowder, Conch, 341 Lamb Kebabs with Pimiento Butter, Vichyssoise, 347 Squid Chowder, Pacifi c Seafood, 342 Broiled, 447 White Bean and Escarole, Tuscan, Baby, in Black Ink Sauce Cioppino, 562–563 Pork and Veal (Raznjici), 447 355 (Txipirones Saltsa Beltzean), Crab Cakes, Chesapeake-Style, Shrimp Paste on Sugarcane, Grilled Wonton, 354–355 976 968, 969 (Chao Tom), 977 in Pescado Frito, 972–973 Essence, 996 Stir-Fried, with Thai Basil, 515

1200 RECIPE INDEX

444_9780470421352-bindex.indd4_9780470421352-bindex.indd Sec1:1200Sec1:1200 55/31/11/31/11 12:5912:59 PMPM Standing Rib Roast au Jus, 464 Duxelles, 482 Sticky Rice with Mangos Tuscan White Bean and Escarole Steak(s) Forcemeat, Herbed, 605 (Mamuang Kao Nieo), 787 Soup, 355 Barbecued, with Herb Crust, 445 Forcemeat, Mushroom, 484 Table Salad, 908 Txipirones Saltsa Beltzean (Baby Squid Brazilian Mixed Grill, 456–457 Rouladen, 585 Thousand Island Dressing, 906 in Black Ink Sauce), 976 Grilled or Broiled Sirloin, with Suan La Tang (Chinese Hot and Sour Three-Cheese Melt, 940 Maître d’Hôtel Butter, 440 Soup), 350 Tinga Poblano, 530 Grilled or Broiled Sirloin, with Sugar, Cinnamon, 1043 Tofu. See also Bean Curd u Marchand de Vin Sauce, 441 Summer Melon Salad with Prosciutto, Cakes with Portobello Mushrooms Udon Noodle(s) Grilled or Broiled Sirloin, with 919 and Mango Ketchup, 971 Pot, 566 Mushroom Sauce, 440 Summer Squash. See Yellow Squash; Tomatillos Tempeh Cashew, 825 Grilled Rib Eye, 446 Zucchini Salsa Verde Asada, 954 Steamed Broccoli, 681 Sun-Dried Tomato and Oregano Salsa Verde Cruda, 954 Steamed Dumplings (Shao-Mai), Butter, 300 Tomato(es) v 838–839 Sunonomo (Cucumber and Wakame Coulis, 296 Vanilla Steamed Long-Grain Rice (Lo Han), Salad), 922 and Cracked , 802, 803 Caramel Sauce, 1159 785 Suprême Sauce, 294 Deviled Eggs with, 866 Ice Cream, 1102, 1103 Stew(s). See also Goulash Sushi Rice, 785 Gazpacho Andaluz (Andalucian Ice Cream, for Profi teroles, 1156, Beef, 589 Swedish-Style Scrambled Eggs, 872 Gazpacho), 349 1157 Cassoulet, 594 Sweet Dough, 1045 Ketchup, Mango, Tofu Cakes with Sauce, 1099 Chicken and Prawn Ragout (Mar i Sweet Garlic Sauce, 524 Portobello Mushrooms and, Sponge Cake, 1083 Muntanya), 612–613 Sweet Pickles, 472 971 Vatapa, 512 Cioppino, 562–563 Sweet Potato(es) and Mozzarella Salad, 928 Veal Green Chile, New Mexican, 595 Chips, 746, 747 Omelet, 873 Blanquette, 597 Irish, 608 Glazed, 738 Oven-Roasted, 692 Breast, Braised, with Mushroom Lamb and Chicken, Couscous Mashed, with Ginger, 738–739 Pasta, 819 Sausage, 598 with, 609 Salad, Curried, 749 Pescado Veracruzana, 562 Broth, 334 Lamb Navarin, 606 Sweet and Spicy Bulgur Salad, 800 Pico de Gallo, 953 Cabbage, Stuffed, Polish, 602–603 Veal Blanquette, 597 Swiss Meringue, 1024 Potage Garbure, 346 Cordon Bleu, 519 White Bean, Southwest, 775 Swiss-Style Veal, Émincé of, 502, 503 Quiche, and Leek, 876 Cutlets, Pan-Fried, 518 Stewed Black Beans, 775 Syrup, Simple, 1023 in Ratatouille, 708 Demi-Glace, 293 Sticky Buns, 1046 Székely Goulash (Székely Gulyás), 597 Salsa Roja, 954 Émincé of, Swiss-Style, 502, 503 Sticky Rice, Thai, with Mangos Sandwich with Oregano Sour Espagnole Sauce, 294 (Mamuang Kao Nieo), 787 Cream, 944 Forcemeat Stuffi ng, Herbed, 605 Stir-Fried Glass Noodles (Jap Chae), t Sauce, 295 Fricassee, 612 822 Taco Salad, 913 Sauce, Provençal, 501 Jus de Veau Lié, 293 Stir-Fried Shanghai Bok Choy Taco Sauce, 914 Soup, Cream of, 339 Mushroom Sausage, 598 (Qinchao Shanghai Baicai), Tagine, Chicken, 610–611 Soup, Cream of, with Rice, 339 Osso Buco Milanese, 600–601 702–703 Tangerine-Flavored Chicken, Crispy, Sun-Dried, and Oregano Butter, Piccata with Milanese Sauce Stir-Fried Squid with Thai Basil, 515 524–525 300 (Piccata di Vitello alla Stock(s). See also Broth; Consommé; Tapenade, 959 in Tortilla Soup, 335 Milanese), 519 Soup(s) Tarragon Vinaigrette, Fire-Roasted, 899 Scaloppine Marsala, 503–504 in Aspic, 995 in Béarnaise Sauce, 297 Tom Yum Kung (Thai Hot and Sour Shoulder Poêlé, 464 Beef, White, 263 Butter, 300 Soup), 354 Skewers, and Pork (Raznjici), 447 Chicken, 263 Sauce, Poached Chicken Breast Tortilla(s) Stock, Brown, 263 Chicken, Brown, 264 with, 563 Chips, 962 Stock, White, 263 Court Bouillon, 265 Tart(s). See also Pie(s); Quiche , in Mushroom Quesadillas Terrine, Country-Style (Pâté de Dashi, Ichi Ban, 267 Frangipane Pear Tartlets, 1128 with Two Salsas, 700 Campagne), 998 Duck, Brown, 264 Key Lime, 1146–1147 Soup, 335 Vitello Tonnato, 983 Estouffade, 264 Lemon Souffl é, with Basil Ice in Taco Salad, 913 Wiener Schnitzel, 518 Fish Fumet, 264 Cream and Blueberry Tortilla de Papas, 750 Vegetable(s). See also specifi c Game, Brown, 264 Compote, 1142–1145 Tortilla Española (Potato Omelet), 979 vegetables Lamb, Brown, 264 Shells, Tartlet, 1144 Tostones, 708 in Beef Stew, 589 Pork, Brown, 264 Vegetable, Seasonal, 701 Trout and Cheese Omelet, 873 Poultry and Meat (Brodo), 266 Tartar Sauce, 903 Amandine, 509 Chicken with (Poule au Pot), 565 Shellfi sh, 264 Tempeh Brook, Pan-Fried, with Bacon, 522 Corned Beef with Winter Veal, Brown, 263 Cashew Noodles, 824, 825 à la Meunière, Sautéed, 513 Vegetables, 566–567 Veal, White, 263 Reuben, 942 Mousseline, and Saffron, 555 Court Bouillon, 265 Vegetable, 265 Tempura Paupiettes, Poached, with Vin Blanc Grilled, Marinated, 686 Vegetable, Roasted, 265 Dipping Sauce, 523 Sauce, 556 Grilled, Provençal-Style, 686 Strawberry Coulis, 1146 Shrimp, 523 Poached, with Saffron Mousse, Grilled, Sandwich with Manchego Straws, Chocolate, 1160 Vegetable, 708 554–555 Cheese, 940, 941 Strudel, Mushroom, with Goat Teriyaki, Beef, 445 Truffl e Centers, Beignet, 1153 in Irish Stew, 608 Cheese, 978 Teriyaki Marinade, 374 Truffl e Vinaigrette, 900 Jambalaya, Grilled, 790–791 Stuffed Terrine Tuile Nut Cookies, 1090 Jardinière, 705 Beef Rouladen in Burgundy Sauce, Chicken and Crayfi sh, 996, 1005 Tuiles, 1144 Julienne, 706 584–585 Country-Style (Pâté de Campagne), Tuna Julienne, Poached Sole with Vin Cabbage, Polish, 602–603 998 and Bean Salad (Insalata di Tonno e Blanc Sauce and, 558 Chicken, Breast of, with Duxelles Duck, with Pistachios and Dried Fagioli), 975 in Lamb Navarin, 606 Stuffi ng and Sauce Suprême, Cherries, 1002–1003 Carpaccio (Crudo di Tonno alla Macédoine of, 706 515 Duck and Smoked Ham, 1004– Battuta), 964, 965 Minestrone, 357 Chicken Legs with Duxelles 1005 Salad, 924 New England Shore Dinner, Stuffi ng, 482 Foie Gras, 1001 Vitello Tonnato, 983 560–561 Chiles Rellenos con Picadillo Seafood and Salmon, 993 Turkey Potage Garbure, 346 Oaxaqueño, 528–529 Vegetable, with Goat Cheese, 1010 Broth, 334 in Pot Roast, Yankee, 586 Leg of Lamb, Portuguese, 605 Venison, 1002 in Club, CIA, 934, 935 Ratatouille, 708 Lobster, Broiled, 460–461 Thai in Cobb Salad, 913 Soup, Emilia-Romagna Style Mirlitons, Shrimp-, 696 Basil, Stir-Fried Squid with, 515 Roast, with Pan Gravy and Chestnut (Minestrone alla Emiliana), Pork Chops, Baked, 465 Chicken Soup with Coconut Milk Stuffi ng, 485–486 357 Shrimp, 970 and Galangal, 353 Sandwich, Open-Faced, with Sweet Stock, 265 Stuffi ng Hot and Sour Soup (Tom Yum and Sour Onions, 937 Stock, Roasted, 265 Chestnut, 486 Kung), 354 Tuscan-Style Potatoes, Roasted, 738 Tarts, Seasonal, 701

RECIPE INDEX 1201

444_9780470421352-bindex.indd4_9780470421352-bindex.indd Sec1:1201Sec1:1201 55/31/11/31/11 12:5912:59 PMPM Vegetable(s), continued Vin Blanc Sauce Wheat Berry y Tempura, 708 Poached Sole with Vegetable Pilaf, 780 Yankee Pot Roast, 586 Terrine, with Goat Cheese, 1010 Julienne and, 558 in Pilaf, Mixed Grain, 796 Yeast Bread. See Bread(s), Yeast in Udon Noodle Pot, 566 Poached Trout Paupiettes with, 556 Salad with Oranges, Cherries, and Yellow Curry Paste, 371 Velouté, 294 Vinegar Sauce, Sherry, 450 Pecans, 798, 799 Yellow Pepper Sauce, 511 Vegetarian Black Bean Crêpes, 770, Vitello Tonnato, 983 Whipped Cream for Garnish Yellow Split Pea Soup, Purée of, 345 771 (Chantilly), 1023 Yellow Squash Vegetarian Chili, 778–779 Whipped Potatoes, 517, 735 Jambalaya, Grilled Vegetable, 790, Vegetarian Risotto, 784 w White Bean(s) 791 Velouté Waffl es, Basic, 1073 and Asparagus Lasagna, 829 Noodles, Summer Squash, 704 Chicken, 294 Wakame and Cucumber Salad Boiled, 777 Salsa, Summer Squash, 699 Fish, 294 (Sunonomo), 922 and Escarole Soup, Tuscan, 355 and Snow Peas, Gingered, 684 Shrimp, 294 Waldorf Salad, 918 Stew, Southwest, 775 Vegetable Tarts, Seasonal, 701 Vegetable, 294 Walnut Oil and Red Wine Vinaigrette, White Onion Soup, 335 Yogurt Venison Terrine, 1002 901 White Sauce, 1154 Cucumber Salad, 923 Vichyssoise, 347 Walnuts White Stock Cucumber Sauce, 957 Vietnamese Dipping Sauce, 956 Endive Salad with Roquefort and Beef, 263 Lamb Khorma, 607 Vietnamese Salad Rolls, 981 (Salade de Roquefort, Noix, Veal, 263 and Mint Chutney, 462 Vinaigrette et Endives), 910–911 White Wine Tzatziki, Zucchini Pancakes with, Almond-Fig, 897 Green Beans with, 685 Fruit Sauce, Winter, 505 688 Apple Cider, 897 Mushrooms, Beets, and Baby Sauce Robert, 508 Yukkaejang (Spicy Beef Soup), 351 Bacon, Warm, Wilted Greens with Robiola Cheese Vinaigrette, 896 with, 914–915 and, 916, 917 Vin Blanc Sauce, Poached Sole with Balsamic, 897 in Waldorf Salad, 918 Vegetable Julienne and, 558 z Chipotle-Sherry, 896 Warm Black-Eyed Pea Salad, 929 Vin Blanc Sauce, Poached Trout Zabaglione, 1129 Curry, 898 Warm Cabbage Salad, 506 Paupiettes with, 556 Z’hug, 960 Garlic, Roasted, and Mustard, 896 Warm Date Spice Cake with Whole Wheat Pasta, 819 Zucchini Gourmande, 901 Butterscotch Sauce and Wiener Schnitzel, 518 Grilled Vegetables Provençal, 686 Guava-Curry, 899 Cinnamon Ice Cream, Wild Mushroom Risotto, 783 Jambalaya, Grilled Vegetable, 790, Lemon-Garlic, 896 1134–1138 Wild Rice 791 Lemon-Parsley, 896 Warm Goat Cheese Custard, 875 Cakes, 806 Noodles, Summer Squash, 704 Mustard-Herb, 896 Wasabi, 960 Pilaf, 780 Pancakes with Tzatziki, 688 Pesto, 901 Watercress Pilaf, Mixed Grain, 796 Pan-Fried, 707 Red Wine, 896 and Apple Salad, Sherried, 917 Wilted Spinach Salad with Warm Ratatouille, 708 Tomato, Fire-Roasted, 899 Sandwich with Herb Mayonnaise, Bacon Vinaigrette, 914–915 Salsa, Summer Squash, 699 Truffl e, 900 943 Winter Fruit Sauce, 505 Vegetable Tarts, Seasonal, 701 Truffl e, and Herb, 900 Wedge of Iceberg with Thousand Wisconsin Cheddar Cheese and Beer Walnut Oil and Red Wine, 901 Island Dressing, 909 Soup, 340 White Wine, 896 Western Omelet, 873 Wonton Soup, 354–355 subject index

a Américaine sauce, 278 Arborio rice, 205, 764, 1162 Asparagus, 174, 175, 642 Abalone, 119 Americans with Disabilities Act Arctic char, 110, 111 Aspic, 987, 995 Acid, in marinades, 363 (ADA), 39 Arkansas stones, 48 As-purchased cost (APC), 17 Acidity, food, 33 Amino acids, 24 Aromatic vegetables. See also Mirepoix As-purchased quantity (APQ), 18 Acini de pepe, 214 Anaheim chiles, 164, 165 in Asian cuisine, 243 Aurore maigre sauce, 278 Acorn squash, 153 Anardana, 223 bouquet garni, 240, 241, 254 Aurore sauce, 278 Administrative duties, 5 Ancho chiles, 164 in braises and stews, 572, 575, 679 Avocados, 144, 145, 644 Adzuki beans, 217, 1161 Anchovy, 116 in , 304, 313 Aerobic bacteria, 33 Angel food cake, 1020, 1021, 1059, in chowder, 320 Agricultural production methods, 1061 in consommé, 306, 307 b 11, 128 Angel hair pasta, 213–214 in marinades, 363 Back waiter (demi-chef de rang), 10 Aïoli, 887 Anglerfi sh (monkfi sh), 114, 115 oignon brûlé/piqué, 240 Bacteria, 32–33, 34, 128 Albacore (tombo), 111 Anise, 222, 223 oils and vinegars, infused, 883 Bain-marie, 57, 1092, 1093 Albufera sauce, 278 Annatto, 223 in pan sauce, 433 Baked goods and baking. See also Alcohol abuse, staff, 39 Announcer (aboyeur), 9 in pilaf, 761, 762 Cakes; Cookies; Pies and tarts Al dente, 649, 815 Appetizers in risotto, 764, 765 cooling/unmolding, 1059 Alkalinity, food, 33 mousse, cold savory, 948–952 in , 317, 321, 322, 327 fats in, 30 Allemande sauce, 278 presentation of, 947 in steaming liquid, 652 glazing, 1118 Allergies, food, 37 quenelles, 992 sweating, 242, 276, 762 leaveners in, 1017 All-purpose fl our, 202, 203 types of, 946–947 Arrowroot, 29, 30, 247, 248, 1016 liquefi ers in, 1016–1017 Allspice, 222, 223 Apples Artichokes, 174, 175, 643, 648 mise en place, 1015–1022 Almonds, 219, 220 discoloration of, 130, 890 Artifi cial sweeteners, 229 mixing methods Aluminum pots and pans, 56 in , 890 Arugula (rocket), 156, 157 blending, 1052 Amaranth, 210, 211 varieties of, 130–131 Asiago cheese, 194, 195 creaming, 1053–1055 Amberjack, 113 Apricots, 143 Asian pears, 140, 141 foaming, 1058–1061

1202 SUBJECT INDEX

444_9780470421352-bindex.indd4_9780470421352-bindex.indd Sec1:1202Sec1:1202 55/31/11/31/11 12:5912:59 PMPM guidelines, 1055 Berries for pan-fried food, 495 Calamari (squid), 122, 123 pâte à choux, 1062–1065 culinary uses of, 133 standard procedure, 365 Calaspara rice, 205 rubbed dough, 1048–1051 selecting, 132 Breast of lamb, 92, 93 Calcium, 26 pan preparation, 1021 varieties of, 132–133 Breast of veal, 81, 82, 84 Camembert cheese, 188, 189 pastry bags and tips, 1022 Beurre blanc, 288–290, 291 Bretonne sauce, 272, 278 Cameo apple, 130, 131 scaling ingredients, 1018 Beverages, 235 Brie cheese, 188, 189 Canary beans, 217 sifting dry ingredients, 1018 Bhutanese red rice, 204, 205 Brigade system Cannellini beans, 217 stabilizers in, 1016 Bibb lettuce, 155 dining room, 10 Canning salt, 226 storing, 1059 Bigarade sauce, 272 kitchen, 9–10 Canola oil (rapeseed), 232 sugar caramelization, 1018–1019 Biodynamic agriculture, 11 Brisket, 75, 77, 78 Cantal cheese, 193 wines and cordials in, 235 Biological contaminants, 32 Broccoli, 148, 149 Cantaloupe, 138, 139 yeast bread, 1026–1032 Biotechnology, agricultural, 128 Broccolini, 149 Capellini, 214 Baked vegetables Bird chiles (Thai), 164, 165 Broccoli rabe (rapini), 148, 149 Cape shark (dogfi sh), 115 en casserole potatoes, 725–728 Biscotti, 1066 Broiler chicken, 97 Capon, 97 potatoes, 722–724 Biscuits, rubbed-dough method for, Broiler duckling, 97 Captain (chef d’étage), 10 procedures, 661–663 1048–1051 Broiling Carambola (starfruit), 146 puréeing, 664 Bisque, 325–329 meat, poultry, and fi sh, 424–427 Caramelizing sugar, 28, 29 Bakeries, career opportunities in, 8 Black beans (turtle), 216, 217, 1161 vegetables, 658–660 dry method, 1018 Baking. See Baked goods and baking Black beauty grapes, 137 Broiling equipment, 65, 424 wet method, 1019 Baking pans, 1021 Blackberries, 132, 133 Brook trout, 111 Caraway, 222, 223 Baking powder, 234, 1017 Black corinth grapes (champagne), Broths. See also Soups; Stocks Carbohydrates, 24, 28 Baking soda, 234, 1017 136, 137 basic formula, 303 Carborundum stones, 48 Bamboo steamer, 59 Black-eyed peas, 218, 314, 1161 consommé, 306–310, 331 , 222, 223 Bananas, 144, 145 Black grapes, 136, 137 hearty, 311–314 Cardinal sauce, 279 Banquet service Black sea bass, 107, 108 ingredients for, 302, 303, 304, 311, Career opportunities, 7–10 pasta, 818 Blades, knife, 44 312, 314 Career planning, 7 plated desserts, 1133 Blanching preparation of, 303–305 Carnaroli rice, 204 Barbecue sauce meat and poultry, 304 Browning, Maillard reaction in, 28–29 Carnival squash, 152 applying, 426, 430 potatoes for deep , 732, 734 Brown rice, 204, 205 Carolina rice, 1162 regional, 430–431 vegetables, 649 Brown sauce, 268–273 Carrots, 168, 170, 242 Barbecuing, 430 Blenders, 67, 68 Brown stock, 254, 256, 260, 262 in mirepoix, 242, 243, 244 Barding, 429, 434 Blending mixing method, 1052 Brown sugar, 228, 229 Carryover cooking, 366, 432, 496, 576 Barley, 210, 211, 752, 1162 Blind baking, 1124 Brunoise knife cut, 622, 623 Carving techniques, 435–439 Barley fl our, 210 Blood oranges, 134, 135 Brussels sprouts, 147, 149 Casaba melon, 139 Bartlett pears (William), 140, 141 Blood sausage, 77 Bucatini, 213, 214 Casareccia, 214 Basil, 180 Blueberries, 132, 133 Buckwheat, 211 En casserole potatoes, 725–728 Basket method of , 499, Blue cheese, 196–197 Buckwheat groats (kasha), 210, 211, Cashews, 219, 220 674, 675, 676 Bluefi sh, 113 1162 Cassava (yucca), 172, 173 Basmati rice, 204, 205, 752, 1162 Bohémienne sauce, 279 Buffalo chopper, 68 Cassava fl our, 248 Bass, 107, 108 Boiling Buffet service, 818 Cast-iron pans, 56, 57 Basting, 429, 432 cereals and meals, 756–759 Bulgur, 201, 203, 752, 1162 Catering companies, career Batonnet/julienne knife cut, 618, eggs, 848–849 Bulk fermentation, 1029 opportunities in, 8 622, 625 pasta and noodles, 814–817 Bundt pan, 60, 63 Catfi sh, 116 Batters potatoes, 715–717 Busboy, 10 Caul fat, 88 blended, 1052 vegetables, 648–650 Business duties and skills, 4–7 Caulifl ower, 147, 149 creamed, 1053–1055 Bok choy, 148, 149 Butcher (boucher), 9 Cavaillon melon, 138 for deep-fried foods, 497 baby, 149 Butcher’s yield test, 20–22 Cayenne, 223 foamed, 1058–1061 Bolsters, knife, 45 Butter. See also Clarifi ed butter Celery, 174, 175 mixing guidelines, 1055 Boneless meats, fabricating, 379 beurre blanc, 288–290 in mirepoix, 242, 243, 244 pasta, 808–809 Boniato, 173 forms of, 184 Celery root, 169, 170 pâte à choux, 1062–1065 Boning knife, 46, 47 in Hollandaise sauce, 283, 284 Celery seed, 222, 223 Bavaroise sauce, 287 Bonnefoy sauce, 278 in roux, 246 Cèpe mushrooms (porcini), 161 Bay leaf, 180 Bordelaise sauce, 272 whole, 232 Cephalopods (shellfi sh), 122–123 Beans, dried. See also Legumes Bosc pears, 140, 141 Buttercream, 1108–1110 Cereals and meals, simmering and in broth, 314 Boston butt, pork, 86, 87, 89 Butterfat, 182, 251 boiling, 756–759 in puréed soups, 321 Boston lettuce, 154, 155 Buttermilk, 184–185 Chafi ng dish, 62 , 895 Botulism, 32 Butternut squash, 152, 153 Champagne grapes (black corinth), soaking/cooking times, 1161 Boulanger, 9 136, 137 varieties of, 216–218, 1161 Bouquet garni, 240, 241, 254 Chanterelle mushrooms, 160, 161 Beans, fresh, 166, 167 Bourguignonne sauce, 272 c Charcuterie, 985–992 Bean thread noodles, 213, 214 Boursin cheese, 186, 187 Cabbage, 147, 149 Charcutière sauce, 272 Béarnaise sauce, 283, 287 Brains, veal, 83 Cabbage (brassica) family, 147–149 Chasseur sauce (Huntsman’s), 272, Béchamel sauce, 274, 275, 279, 864 Braising Cabbage turnip (kohlrabi), 149 291 Beef. See also Meat; Meat fabrication meat, poultry, and fi sh, 549, Caciotta cheese, 190, 191 Châteaubriand, 378 cooking methods, 76–77 572–576 Cafés, career opportunities in, 8 Chayote (mirliton), 150, 151 cuts of, 72–79 vegetables, 677–679 Cajun cuisine, 243, 246 Cheddar cheese, 192, 193 doneness of, 367 Bran Cake fl our, 203, 246 Cheeks, veal, 82 grades of, 72 , 208, 209 Cake pan, 60, 62 Cheese kosher, 71 wheat, 201, 203 Cakes production of, 185 market forms of, 77 Brassica (cabbage) family, 147–149 blending method, 1052 varieties of, 186–197 rib roast, carving, 437 Brazil nuts, 220 buttercream for, 1108–1110 Cheesecake, crumb crust for, 1051 stock, 256, 262 Bread. See also Quick breads; Yeast cooling/unmolding, 1059 Cheesecloth, 55, 254 variety meats (offal), 77 dough creaming method, 1053–1055 Cheese curd, 186 Beefsteak tomatoes, 177 panadas, 986 foaming method, 1058–1061 Chef de cuisine, 9 Beet greens, 158, 159 for sandwiches, 933 freezing, 1059 Chefs. See also Culinary professionals; Beets, 168, 169, 170 stuffi ng, 364 glazing, 1118 Staff Belgian endive, 156, 157, 621 Bread crumbs, 365 layer in brigade system, 9–10 Bell peppers. See Peppers, sweet Bread fl our, 202, 203 fi llings and icings for, 1110 business duties and skills, 4–7 Belly, pork, 88, 89 Breading icing, 1111–1113 executive chef, 4–5, 9 Bercy sauce, 278 for deep-fried food, 497, 675, 676 layering procedure, 1111 uniform of, 38 ingredients for, 365, 493 pan preparation, 1021

SUBJECT INDEX 1203

444_9780470421352-bindex.indd4_9780470421352-bindex.indd Sec1:1203Sec1:1203 55/31/11/31/11 12:5912:59 PMPM Chef’s knife (French knife), 47, 619, grills/broilers, 426, 427 braising, 549, 572–576, 677–679 Cox orange pippin apples, 130, 131 621 knives, 44 en casserole baking, 725–728 Crab, 117, 124, 126 Chef’s potatoes, 173 pastry bags and tips, 1022 cereals and meals, 756–759 doneness of, 367 Chemical leaveners, 1017 rolling pins, 53 custards, 1093–1095 soft-shell, cleaning, 417 Cherries, 143 uniforms, 38 deep frying, 497–499, 674–676, Crabapples, 131 Cherry sauce, 272 Cleaning supplies, storage of, 35 732–734 Cracked wheat, 203, 1162 Cherry tomatoes, 177 Cleaver, 46, 47 dry-heat, 29 Cranberries, 132, 133 Chervil, 178, 180 Cloves, 222, 223 dumplings, 808 Cranberry beans, 167, 216, 217 Chestnuts, 220 Coatings. See also Breading eggs, 848–865 Cranberry tomatoes, 177 peeling, 640 for deep-fried food, 497, 675, 676 fi sh, 103–104, 106, 108–109, Crayfi sh (crawfi sh), 125, 418 Chèvre (goat cheese), 186, 187 ingredients for, 362, 429 111–113, 115–116 Cream. See also Whipped cream Chevreuil sauce, 272 for pan-fried vegetables, 672 grains, 752–755 forms of, 182, 183 Chicken. See also Poultry Cockles, 120 grilling and broiling, 424–427, freshness of, 182 classes of, 96, 97 Cocoa butter, 234 658–660 in ganache, 1114–1115 doneness of, 367 Cocoa powder, 234 hot water bath, 1092, 1093, 1117 healthy substitutions, 25 fabrication of, 393 Coconut, 144, 145 lamb, 92 in liaison, 249–250 Chickpeas (garbanzo beans), 216, Coconut oil, 232 legumes, 752–755 in pan sauce, 491 217, 1161 Cod, 105, 106 pan frying, 493–496, 671–673, Cream cheese, 187 Chiffonade/shredding knife cut, 618, Coffee, 235 854–855 Creamer onions (pearl), 162, 163 621 Colander, 55, 254 pan steaming, 654–657 Creamer potatoes, 171 Chiffon cake, 1059, 1061 Cold-foods chef (garde manger), 9 en papillote, 536–539 Creaming mixing method, 1053–1055 Chiles Collard greens, 148, 149 pasta and noodles, 814–817 Cream of rice, 204 cutting and seeding, 638 Combi oven, 65 poaching (deep), 544–547 Cream soups, 317–319, 330 peeling, 639 Commis, 10 poaching (shallow), 540–543 Creams, stirred, 1093, 1095 toasting, 645 Communard, 10 poaching eggs, 850–853 Crème caramel, 1092 varieties of, 164–165 Communications, career opportunities pork, 87–88 Crème fraîche, 184 Chili powder, 225 in, 8 potatoes, 715–734 Cremini mushrooms, 160, 161 Chinese cabbage Communication skills, 7 poultry, 97 Crenshaw melon, 139 Napa, 147, 149 Complex carbohydrates, 24 roasting, 428–434, 661–663, Creole cuisine, 246 white (bok choy), 148, 149 Composed salads, 895 722–724 Crêpe pan, 57 Chinese-fi ve-spice, 225 Concassé, tomato, 636–637 and sauce pairing, 292 Crevettes sauce, aux, 278 Chinese long beans (yard long), 166, Conch (scungilli), 119 sautéing, 488–492, 665–667, Critical control points (CCPs), 15, 36 167 Concord grapes, 136, 137 729–731 Crookneck squash, 151 Chipotle chiles, 164 Condensed milk, sweetened, 183 shellfi sh, 119–121, 123, 125–126 Cross-contamination, 33, 34, 35, 70, Chives, 162, 179, 180, 621 Condiments, 234 simmering, 544–547, 752–755, 365 Chivry sauce, 278 Conduction cooking, 27 756–759 Crosshatch marks, 426, 660 Chocolate Confectioners’ sugar (powdered), smoking, 430 Croutons, 889 in creamed batter, 1053 228, 229 sous vide, 548–552 Crumb crusts, 1051 fondant, 1120 Confi seur, 9 steaming, 532–535, 651–653, 717 Crumb toppings, 1123 ganache, 1110, 1114–1115 Consommé, 306–310, 330, 331 stewing, 577–580, 677–679 Crustaceans (shellfi sh), 124–125 melting, 1117 Consultants, 10 stir-frying, 488–489, 668–670 Cucumbers, 150, 151 production of, 234 Contamination, food, 32–33. See also veal, 82–83 Culinary professionals. See also Chefs storage of, 234 Food safety vegetables, 648–680 associations of, 1191 tempered, 1116, 1117 Cross-contamination, 33, 34 in world cuisines, 12 career opportunities for, 7–10 truffl es, 1116 Convection cooking, 27 Cooking process career planning for, 7 Chocolate liquor, 234 Convection oven, 65 heat transfer in, 27–28 education and training of, 4 Cholesterol, 24 Convection steamer, 64 sugars and starches in, 28–29 and food industry trends, 11–12 Chopping vegetables and herbs, 618, Converted rice, 204, 205, 1162 Cookware. See Pots and pans information sources for, 1189–1190 620 Cooked foods, cooling and storing, 35 Cooling foods management duties of. See Chops Cookies baked goods, 1059 Management Bone-in, cutting, 381 creaming method, 1053, 1053–1055 for safe storage, 35 personal attributes of, 4 lamb, 90 drop, 1066, 1068 stock, 260 professional network of, 4 pork, 85 glazing, 1118 vegetables, 650 Cumin, 222, 223 veal, 81 piped, 1067 Copper pots and pans, 56, 58 Curing salt, 226 Choron sauce, 283, 287 rolled and cut, 1066 Cordials, 235 Currants, 132, 133 Chowder, 320 stenciled, 1069 Coriander Currant tomatoes, 177 Chuck cuts twice-baked, 1066 dried, 222, 223 Curry leaves, 180 beef, 75, 76, 78 Cooking fats. See Fats and oils fresh (cilantro), 179, 180 Curry powder, 225 lamb, 91, 92 Cooking liquids Corn, 166, 167, 207 Custards veal, 84 for basting, 432 cutting from cob, 641 baked, 1092 Cilantro (fresh coriander), 179, 180 for boiling, 648, 649, 650, 715 Cornish hens, 97 as pie fi lling, 1123, 1124 Cinnamon, 222, 223 for braising, 572, 575 Cornmeal, 206, 207 stirred, 1093–1095 Cipollini onions, 162, 163 cooling, 35 Corn oil, 232 Cut-in dough method, 1048–1051 Citrus fruits in pan sauce, 491 Cornstarch, 30, 206, 207, 247, 248, Cutlets, 80, 380 juicing, 890 for pilaf, 760, 761 268, 1016 Cutting fruits, 890–893 selecting, 134 for poaching (deep), 544, 546 Corn syrup, 228, 230 apples, 890 suprêmes, 891 for poaching (shallow), 540, 542, Cortland apples, 130, 131 citrus, 890–891 varieties of, 134–135 543 Cost hedgehog cut, 892 zesting, 891 for poaching eggs, 852 As-purchased (APC), 17 mangos, 892 Clams, 117, 118, 120 for risotto, 764, 765, 766 butcher’s yield test, 20–22 melons, 893 doneness of, 367 for simmering grains, 753 control, 5 pineapples, 893 opening, 419 for simmering legumes, 753 edible portion, 19 Cutting vegetables and herbs Clarifi cation ingredients, for for steaming, 532, 534, 651, 652, 653 Cottage cheese, 186, 187 artichokes, 643 consommé, 306, 307, 308 for steaming, pan, 654, 655, 656 Cottonseed oil, 233 asparagus, 642 Clarifi ed butter, 232 for stewing, 579, 580 Count measure, 14 avocados, 644 in hollandaise sauce, 283, 284 Cooking methods Country clubs, career opportunities batonnet/julienne cut, 618, 622, preparation of, 251–252 baking, 661–663, 722–724 in, 8 625 in roux, 246, 251 barbecuing, 430 Country-style forcemeat, 986, 991, chestnuts, 640 Cleaning and sanitizing beef, 76–77 992 chiffonade/shredding, 618, 621 copper pans, 56 boiling, 648–650, 715–717, Court bouillon, 254 chopping, 618, 620, 633–634 for food safety, 37–38 756–759 Couscous, 212, 215, 752, 1162 corn, 641

1204 SUBJECT INDEX

444_9780470421352-bindex.indd4_9780470421352-bindex.indd Sec1:1204Sec1:1204 55/31/11/31/11 12:5912:59 PMPM fermière/paysanne cut, 618, 624 Doneness in forcemeats, 986 for souffl és, 862 for deep-fried potatoes, 733 deep-fried foods, 499 grades, sizes, forms, 198 for soups, 315, 318, 321, 325 diagonal/bias cut, 627 grains and legumes, 753, 755 hard- and soft-boiled, 848–849 for sous vide cooking, 550 diamond/lozenge cut, 618, 624, 626 grilled foods, 427 healthy substitutions, 25 for stocks, 254 dicing, 623, 625, 631–632 meat, poultry and fi sh, 366–367 in mousse, 1096–1097 for vinaigrette, 880 fanning cut, 630 pan-fried foods, 496 omelets, 858–861 Escargot (snails), 119 fl uting, 629 pasta and noodles, 815 in pasta dough, 809 Escarole, 156, 157 garlic, 633–634 poached foods, 547 in pâte à choux, 1063–1064 Espagnole sauce, 268, 271 gaufrette/waffl e cut, 628 potatoes, 717 poaching, 850–853 Essences (fumets), 254 guidelines, 645–646 roasted foods, 432 Scotch egg, 279 fi sh, 255, 256, 259, 262 julienne/batonnet cut, 618, 622, sautéed foods, 490 scrambling, 856–857 Evaporated milk, 183 625 vegetables, 649 separating, 1020 Executive chef, 4–5, 9 leeks, 635 Double boiler, 57 souffl és, savory, 862–865 Executive dining rooms, 8 lettuce, 888 Dough. See also Yeast dough as stabilizer, 1016 Expediter, 9 lozenge/diamond cut, 618, 624, 626 laminated, 1056–1057 storage of, 34, 182 Explorateur cheese, 188, 189 mincing, 618, 621, 631–632, 634 pasta, 808–813 structure and uses, 29 Extracts, 234 mushrooms, 640 pâté, 986–987 Egg substitutes, 198 oblique/roll cut, 627 phyllo, 1057 Egg wash, 365, 495, 1023, 1122 onions, 631–632 rubbed-dough method, 1048–1051 Egg whites, 29 f paysanne/fermière cut, 618, 624 Dover sole, 102, 104, 412 in buttercream, 1109 Facultative bacteria, 33 peapods, 641 Drawn butter, 232 in foamed batter, 1059 Fanning knife cut, 630 peeling, 619, 631 Dressings, 364 folding in, 949, 951 Farfalle, 212, 214 peppers and chiles, 638–639 Drop cookies, 1066, 1068 as forcemeat binder, 986 Farina, 201, 203 rondelle/round cut, 618, 624, 626 Drug abuse, 39 in meringue, 1020–1021 Farmer’s cheese, 186, 187 standard cuts, 618, 622–624 Dry goods, 199–235 in mousse, 948, 1096, 1097 Farro, 210 tomatoes, 636 fats and oils, 232–233 in souffl é, 862 Fatback, pork, 88 tourné/turned cut, 624, 630 grains, meals, and fl ours, 200–211 whipping, 864, 1020–1021, 1096, Fat, dietary, 24 waffl e/gaufrette cut, 628 legumes, 216–218 1097 Fats and oils. See also Butter Cuttlefi sh, 123 miscellaneous, 234–235 Egg yolks in baking nuts and seeds, 219–221 as emulsifi er, 29, 30 blended batter, 1052 pasta and noodles, 212–215 in hollandaise sauce, 283, 284, creamed batter, 1053–1055 d pepper, 227 285, 286 foamed batter, 1060 Daikon, 169, 170 purchasing system for, 200 in liaison, 249–250 laminated pastry dough, Dairy products. See also Cheese; salt, 226–227 in mayonnaise, 884, 886 1056–1057 Cream; Milk spices, 222–225 Elbows, 214 rubbed-dough, 1048–1049, 1050 storage of, 34, 182 sweeteners, 228–231 Émincé, 380 yeast dough, 1026 types of, 182–185 Dry milk, 183 Emmentaler cheese, 192, 193 barding, 429, 434 Dandelion greens, 158, 159 Dry rubs, 362, 425, 430 Emperor grapes, 137 basting with, 432 Danish blue cheese, 197 Dry storage Employees. See Staff for deep frying, 499, 732 D’Anjou pears, 140, 141 chocolate, 234 Emulsifi ers, 29, 30, 232, 880, 884 fl avored oils, 883 Décorateur, 9 coffee and tea, 235 Emulsion forcemeats, 986 for frying eggs, 854, 855 Deep-fat fryer, 64, 497, 674, 676, 732 guidelines for, 200 Emulsion sauces, 283, 284 function of, 30 Deep frying nuts, 219 Endive (Belgian), 156, 157, 621 in marinades, 363 breading and coating in, 497, 675, salt, 226 Endospores, 33 milk fat content, 182, 183 676 sanitary conditions in, 35 English peas (garden, green), 166, 167 for pan frying, 493, 495, 671 meat, poultry, and fi sh, 497–499 spices, 222 Enoki mushrooms, 161 parching rice in, 762, 766 potatoes, 732–734 wines and cordials, 235 Enriched yeast dough, 1026 for roasting vegetables, 662 vegetables, 674–676 Duchesse potatoes, 721 Entrepreneurship, 9 in roux, 246 Degreasing soups and broths, 309, 330 Duck. See also Poultry Epazote, 222, 224 for sautéing, 665, 666, 670, 729, 730 Delicata squash (sweet potato), 152, carving, 435–436 Époisses cheese, 188, 189 smoke point of, 30, 232 153 classes of, 95, 97 Equipment and tools, 43–68. See also types of, 232–233 Delicious apples, 131 doneness of, 367 Knives; Pots and pans for vinaigrette, 880, 881 Demerara sugar, 229 Dumplings for baking potatoes, 722 Fava beans, 166, 167, 217, 1161 Demi-glace, 268 quenelles, 992 for boiling, 648, 715 Feet Denatured protein, 29 types of, 808 cleaning and sanitizing, 37 calves, 83 Design specialists, 10 Durum fl our, 202, 203 for consommés, 306 pig, 88, 89 Dessert menu, 1132, 1133 for deep frying, 497, 674, 676, 732 Fennel, 174, 175 Desserts. See also Cakes; Cookies; Pies for forcemeats, 987 Fennel seeds, 224 and tarts e for grilling, 65, 424, 426, 658 Fenugreek, 222, 224 custards, 1092–1095 Eating styles, in cultural cuisines, 12 grinding, 68, 392 Fermentation frozen, 184, 1133 Éclairs, fondant glaze for, 1121 hand tools, 52–53 milk, 184 ice cream, 184, 1095 Écossaise sauce, 279 large, 64–68 yeast dough, 1027, 1029, 1031 mousse, 1096–1098 Edamame (green soybeans), 166, 167 maintenance of, 7 Fermière/paysanne knife cut, 618, 624 plated, 1131–1133 Edible portion cost (EPC), 19 for mayonnaise, 884 cheese, 186, 187 truffl es, 1116 Edible portion quantity (EPQ), 18 measuring, 15, 54 Fettuccine, 213, 214 Diagonal/bias knife cut, 627 Education and training molds, 59, 61 Fiddlehead ferns, 174, 175 Diamond/lozenge knife cut, 618, for communications/media/ for mousse, 948 Figs, 145 624, 626 marketing/writing/food for pan frying, 493, 671 Filberts (hazelnuts), 219, 220 Diamond-impregnated stones, 48, 50 styling career, 8 for pasta making, 809 Filé powder, 222, 224 Diane sauce, 272 of culinary professionals, 4 pastry bags and tips, 1022 Filleting fi sh, 402, 404–406, 408– Dicing vegetables and herbs, 623, 625, staff development, 6 for peeling vegetables, 619 409, 412 631–632 for teaching career, 8 for poaching (deep)/simmering, Filleting knife, 47 Dill, 178, 180, 224 Eel, 116 544 Fillings Dining room brigade system, 10 Eggplant, 150, 151 for poaching (shallow), 540 buttercream, 1108–1110 Diplomate sauce, 278 Eggs. See also Egg whites; Egg yolks for puréeing, 55, 318, 324, 664, 718 ganache, 1114–1115 Direct fermentation, 1027 allergies to, 37 rolling pins, 52, 53 for layer cakes, 1110 Disability insurance, 6 in baking, 1016 safety precautions, 64 for pies and tarts, 1122, 1123, 1124 Display refrigeration, 65 in creamed batter, 1053, 1054 for salad making, 888 sandwich, 932–933 Dogfi sh (cape shark), 115 in custard, 1092, 1094 sieves and strainers, 55 Financière sauce, 272 Dolphinfi sh (mahi mahi), 110, 113 in foamed batters, 1058–1061 for simmering grains and legumes, Fingerling potatoes, 171, 173 and food safety, 35, 884 753 Fire safety, 38

SUBJECT INDEX 1205

444_9780470421352-bindex.indd4_9780470421352-bindex.indd Sec1:1205Sec1:1205 55/31/11/31/11 12:5912:59 PMPM Fish Food processor, 66, 68 Fruits. See also Citrus fruits; specifi c Gelation, 29, 1016 allergies to, 37 for forcemeats, 987 fruits Gelato, 184 braising, 549, 572–576 for mousse, 948 browning of, 130, 140 Genetically modifi ed organisms broth, 302, 303, 304, 311, 314 for pasta dough, 811 culinary uses of, 129 (GMOs), 11, 128 butcher’s yield test, 20–22 Food safety cutting. See Cutting fruits Genevoise sauce, 272 deep frying, 497–499 in breading and coating, 365 dried, rehydrating, 645 Ghee, 232, 251 doneness in, 366–367 cleaning and sanitizing for, 37–38 fi lling for pies and tarts, 1122 Ginger, 172, 173, 224, 242 fabrication of, 402–412 contaminants, 32–33 heirloom, 11 Glaçage, 283, 284 fi lleting, 402, 404–406, 408– of cooked/ready-to-serve foods, 35 as ice cream fl avoring, 1095 Glace, 261 409, 412 in cooling foods, 35 locally grown, 11, 128 Demi-glace, 268 goujonettes, 411 and cross-contamination, 33, 70, 365 oils and vinegars, infused, 883 Glacier, 9 for grilling, 427 in dry storage, 35 organic, 11, 128 Glarner Schabziger cheese (Sap Sago), gutting, 403, 407 and eggs, 35, 884 pectin in, 1016 195 scaling/trimming, 402, 403 in forcemeat preparation, 987, 988 production methods, 11, 128 Glazes and glazing tranche, 411 Hazard Analysis Critical Control salad, 890–893 baked goods, 1118 freshness of, 100 Points (HACCP), 36–37 selecting, 128 cookies, 1066 frozen, 101 and irradiation, 128 stone fruits, 142–143 fondant, 1119–1121 fumet, 255, 257, 259, 262 and milk pasteurization, 182 storage of, 34, 128–129 ganache, 1110, 1114–1115 grilling/broiling, 424–427 in poultry fabrication, 393 varieties of, 130–146 meat and poultry, roasted, 429 market forms of, 100 in refrigeration and freezing, 34–35 yield calculation, 18 vegetables, pan-steamed, 654, 657 mise en place for, 361–367 in reheating, 35–36, 331 Fry chef (friturier), 9 vegetables, sautéed, 665, 666, 670 pan frying, 493–496 sanitary inspection for, 34 Fryers (chicken), 97 Globalization of cuisines, 12 pan grilling, 427 in service, 37 Frying. See also Deep frying; Pan frying Globe onion, 162, 163 en papillote cooking, 536–539 in sous vide cooking, 549 eggs, 854–855 Gluten development, in yeast dough, poaching (deep), 544–547 and staff hygiene, 38 Frying fats, 232, 854 1028, 1029 poaching (shallow), 540–543 of stuffi ngs, 364 Fry pan (sautoir), 57, 59 Glutinous rice, 205 sautéing, 488–492 Food science Fumets (essences), 254 Goat cheese, 186, 187, 194 simmering, 544–547 basics of, 27–30 fi sh, 255, 257, 259, 262 Golden delicious apples, 130, 131 steaks, 100, 410 of sous vide cooking, 548 Fungi, 32 Goose, 95, 97, 393 steaming, 532–535 Foodservice companies, 8 Fusilli, 212, 214 doneness of, 367 stewing, 577–580 Food slicer, 68 Gooseberries, 132, 133 stock, 254, 255, 259, 262 Food storage. See also Dry storage; Gorgonzola cheese, 196, 197 storage of, 34, 100–101 Frozen foods; Refrigeration g Gouda cheese, 192, 193 stuffi ngs for, 428 baked goods, 1059 Gala apples, 130, 131 Goujonette, 411 types of, 101–116 and cross-contamination, 33, 35, 70 Galangal, 172, 173 Government regulations Fish chef (poissonier), 9 dairy products, 34, 182 Game birds, barding, 434 meat inspection, 70 Fish poacher, 57, 58–59 eggs, 34, 182 Game meat of milk production, 182 Flageolets, 216, 217 fi sh, 34, 100–101 barding, 434 workplace, 39 Flattop range, 64 food safety in, 34–35 cuts of, 94 Grains Flavorings. See Aromatic vegetables; fruits and vegetables, 34, 128–129 stock, 262 in broth, 314 Herbs; ; Spices herbs, 129 storage of, 70 cereals and meals, 756–759 Flax seeds, 221 meat, 34, 70 Ganache cooking time for, 1162 Flounder, 102, 103, 104 mushrooms, 160 in layer cakes, 1110 forms of, 200–211 Flour sanitary conditions in, 34–36 making, 1114–1115 milled, 200 in baking shellfi sh, 34, 117 in truffl es, 1116 parching, 762, 766 blending method, 1052 Food styling, 8, 10 Garam masala, 225 pilaf, 760–763 creaming method, 1053–1055 Food writers, 10 Garbanzo beans (chickpeas), 216, 217 polenta, 759 rubbed-dough method, 1048– Forcemeats Garde manger risotto, 764–767 1051 egg binder in, 29 forcemeats, 986–992 salads, 895 barley, 210 and food safety, 987, 988 pâté en croûte, 991, 1007, 1009 simmering, 752–755 coating, 497 ingredients for, 986–987 quenelles, 992 soaking, 752 oat, 209 mousseline, 986, 989 Garden peas (English, green), 166, 167 in stuffi ngs, 364 panada, 986 preparing, 987–992 Garlic, 162, 163 whole, 200 in pasta dough, 808 in quenelles, 992 aïoli, 887 Grana Padano cheese, 194, 195 rice, 204, 205 stuffi ngs, 364 chopping/mincing, 633–634 Granny Smith apples, 130, 131 in roux, 246–247 types of, 986 measuring, 14 Granulated sugar, 228, 229 as stabilizer, 1016 Forelle pears, 140, 141 roasting, 634 Grapefruit, 134, 135 as thickener, 248, 1016 Fork, kitchen, 52, 53 studding roast with, 434 Grapes, 136–137 wheat, 201, 202, 203, 1026 Fowl (stewing hen), 97 Garnishes Grapeseed oil, 233 for yeast dough, 1026 Foyot sauce, 287 for appetizers, 947 Gratin dish, 61, 62 Fluke, 102, 104 Freezing. See Food storage; Frozen for broths, 302, 303, 311, 312 Gratin forcemeat, 986, 991 Fluoride, 26 food for chowder, 320 Gratin potatoes (en casserole), 728 Fluting mushrooms, 629 Fregola sarda (Italian couscous), 215 for consommé, 307, 310 Gratin sauce, 272 Foaming mixing method, 1058–1061 French green beans (haricots verts), croutons, 889 Gravy, pan, 433–434 Foams, gelatin in, 1016 166, 167 fanning cut, 630 Great Northern beans, 216, 217, 1161 Foie gras, 71, 95 French knife (chef’s knife), 46, 47, for forcemeats, 986, 991, 992 Green beans, 166, 167 Fondant, 1119–1121 619, 621 matignon, 243 Green cabbage, 149 Fontina cheese, 190, 191 Fresno chiles, 164, 165 mushrooms, fl uted, 629 Green leaf lettuce, 154, 155 Food allergies, 37 Frisée, 156, 157 for pan sauces, 492 Green lentils, 216 Food and beverage costs, 5 Frittatas, 858 quenelles, 992 Green onions (scallions), 162, 163, 621 Food and beverage managers, 10 Fromage blanc, 187 for sandwiches, 933 Green peas (English, garden), 166, 167 Food-borne illness, 32–37, 128 Front waiter (chef de rang), 10 for soups, 316, 319, 322, 323, 326, Greens Food chopper, 68 Frozen desserts, 184 331 bitter salad, 156–157 Food critics, 10 ice cream, 184, 1095 for yeast breads, 1032 chiffonade cut for, 621 Food and Drug Administration (FDA), plating, 1133 Gaufrette/waffl e knife cut, 628 cleaning and drying, 888 35, 36 Frozen foods Gelatin cooking, 158–159 Food industry baked goods, 1059 in aspic, 987, 995 Green salads, 888–889 agricultural systems in, 11 fi sh, 101 in foams, 1016 Grenadins, 378 global culinary exchange in, 12 meat, 70, 71 in mousse, 948, 950, 951, 1096 Griddles, 57, 65 and sustainability, 11–12 temperature for, 34 strength, ratios for, 952 Grill chef (grillardin), 9 Food mill, 55 thawing, 36 working with, 950 Grilled sandwiches, 933

1206 SUBJECT INDEX

444_9780470421352-bindex.indd4_9780470421352-bindex.indd Sec1:1206Sec1:1206 55/31/11/31/11 12:5912:59 PMPM Grilling Hotels, career opportunities in, 8 in steaming, 533 sharpening and honing, 44, 48–49 crosshatch marks, 426, 660 Hot water bath, 1092, 1117 in stewing, 578, 677, 678 steeling, 50–51 meat, poultry, and fi sh, 424–427 HRI (Hotel, Restaurant and for stocks, 254, 255, 256–257 storing, 44 pan grilling, 427 Institution) cuts, 71 for stuffi ngs, 364 types of, 46–47 vegetables, 658–660 beef, 78–79 thickeners, 234, 248 Kohlrabi (cabbage turnip), 149 Grilling equipment, 65, 424, 426, 658 lamb, 93 vegetables, 147–177 Korean starch noodles, 213 Grinder, meat, 68, 392 pork, 89 for vinaigrettes, 880, 881 Kosher meat, 71 Grinding veal, 84 for yeast bread, 1026–1027 Kosher salt, 226 forcemeat, 987, 988, 989 Hubbard squash, 152, 153 Institutional catering, 8 meat, 392 Human resource management, 6 Intestines Grits, 206, 207 Huntsman’s sauce (chasseur), 272 beef, 77 l Groats, 209, 1162 Hydroponic crops, 128 lamb, 92 Lamb. See also Meat; Meat fabrication Ground meat Hygiene pork, 88 cooking methods, 92 doneness of, 367 and cross contamination, 33, 34 Intoxication, in food-borne illness, 32 cuts of, 90–93 grinding, 68 and food-borne illness, 32 Iodine, 26 doneness of, 367 Grouper, 107, 109 and kitchen safety, 38 Iodized salt, 226 grades of, 90 Gruyère cheese, 192, 193 Iron, 26 leg of, boning, 384–385 Guajillo chiles, 164 Irradiation, food, 128 rack of, frenching, 386–387 Guava, 145 i , 212, 215 variety meats, 92 Ice bath, 260 Italian buttercream, 1108 Lamb’s lettuce (mâche), 156, 157 Iceberg lettuce, 154, 155 Italian couscous (fregola sarda), 215 Laminated dough, 1056–1057 h Ice cream, 184, 1095 Italian meringue, 1021 Langoustines (prawns, scampi), 125 Habanero chiles, 164, 165 Ice milk, 184 Italian plums, 142, 143 Lard, 232 , 105, 106 Icing Italienne sauce, 272 Larding roasted meats, 429, 434 Hake, white, 105, 106 buttercream, 1108–1110 Lasagne, 214 Half-and-half, 182, 183 cookies, 1066 Layer cakes, 1110, 1111–1113 Halibut, 102, 104 ganache, 1114–1115 j Leaf lettuces, 154, 155 Ham for layered cakes, 1110 Jack be little pumpkins, 152 Lean dough, 1026, 1027 carving, 437–439 procedure, 1112–1113 Jaggery, 229, 231 Leaveners, 234, 808, 1016, 1017 cuts of, 85, 87, 89 Idaho potatoes, 173 Jalapeño chiles, 164, 165 Lecithin, 29, 30, 884 doneness of, 367 Immersion blender, 67, 68 Japanese eggplant, 150, 151 Leeks, 162, 163, 242 Handles, knife, 45 Immigration and Naturalization Japanese wheat noodles, 213 cleaning and cutting, 635 Hand tools, 52–53 Service (INS), 6 Jarlsberg cheese, 193 Leg cuts Hand washing, 32, 33, 34 Induction cooktop, 28, 64–65 Jasmine rice, 204, 205, 752, 1162 lamb, 90, 92, 93 Haricots verts (French green beans), Industrial agriculture, 11 Jerusalem artichokes (sunchokes), veal, 82, 84 166, 167 Infection, in food-borne illness, 32 172, 173 venison, 94 Havarti cheese, 190, 191 Information management, 5 Jícama, 172, 173 Legumes Hazard Analysis Critical Control Information sources, –1185–1191 Job’s tears, 211 in broth, 314 Points (HACCP), 36–37 Infrared radiation, 28 Job training, 4 salads, 895 Hazelnuts (fi lberts), 219, 220 Ingredients. See also Dry goods; John Dory (St. Peter’s fi sh), 116 simmering, 752–755 Head waiter (chef de salle), 10 Seasonings Jowl, pork, 88 soaking, 752, 753 Healthy substitutions, 25 baked goods, 1016–1017 Judgment, of culinary professionals, 4 soaking/cooking times, 1161 Heart breadings and coatings, 362, 365, Juicing citrus fruit, 890 varieties of, 216–218 beef, 77 429, 493 Julienne/batonnet knife cut, 618, Lemon curd, 1110 lamb, 92 for broths, 302, 303, 304, 311, 622, 625 Lemongrass, 179, 180 pork, 88 312, 314 Juniper berries, 222, 224 Lemons, 134, 135 veal, 83 for chowder, 320 Jus, 433 Lemon sole, 102, 103 Heat transfer for consommé, 306, 307, 308 Jus lié, 268, 269, 433 Lentils, 216, 217, 1161 in cooking process, 27–28 dairy products, 182–185 in broth, 314 of pots and pans, 58, 60 in deep frying, 498 in rice pilaf, 763 Heavy cream, 182, 183 fi sh, 101–116 k Lettuce, 154–155, 888 Hedgehog cut, 892 for forcemeats, 986–987 Kabocha squash, 152 Liability insurance, 6 Heirloom beans, 218 fruits, 130–146 Kale, 148, 149 Liaison, 249–250 Heirloom fruits and vegetables, 11 fruit salads, 890–893 Kansas City barbecue, 431 Light cream, 182, 183 Heirloom rice, 205 global sharing and exchange, 12 Kasha, 210, 211, 1162 Lima beans, 167, 216, 217, 1161 Heirloom tomatoes, 176, 177 in grilling and broiling, 425 Kentucky barbecue, 431 Limburger cheese, 189 Hen-of-the-woods mushrooms healthy substitutions, 25 Kettles, 64, 254 Limes, 134, 135 (maitake), 160, 161 herbs, 178–180 Key limes, 135 Linguine, 213, 214 Herbs for marinades, 363 Kidney beans, 216, 217, 1161 Liqueurs, 235 bouquet garni, 240, 241, 254 for mayonnaise, 884, 885, 887 Kidneys, 71 Liquid measurement, 15, 17 in broths, 312, 314 measuring. See Measuring beef, 77 Liquids. See Cooking liquids chopping, 620 ingredients fabrication of, 390 Liquifi ers, in baking, 1016–1017 coatings, 362 meat, 72–94 lamb, 92 Liver, 71 in fruit salad, 890 for mousse, 948, 1096 pork, 88 beef, 77 mincing, 621 nutrients in, 24, 25, 26 veal, 81, 83 fabrication of, 390 oils and vinegars, infused, 883 in pan frying, 494 Kirby cucumbers, 150, 151 lamb, 92 sachet d’épices, 240, 241 in en papillote cooking, 537 Kitchen pork, 88 selecting, 129 for pasta dough, 808–809, 810 brigade system in, 9–10 veal, 81, 83 storage of, 129 for pilafs, 760, 761, 763 research-and-development, 10 Loaf pans, 61, 63 varieties of, 178–180 in poaching (deep), 544, 545 safety in, 38 Lobster, 117, 124, 125 Hollandaise sauce, 283–287 in poaching (shallow), 540, 541 Kitchen fork, 52 cooked, preparing, 414–415 Home meal replacement food service, 8 poultry, 95–98 Kiwi, 144, 145 doneness of, 367 Hominy, 206, 207, 1162 for risotto, 764, 765 Kneading pasta dough, 811 live, preparing, 413 Hominy grits, 1162 in roasting, 429, 661, 662 Knife cuts. See Cutting vegetables and Lobster mushrooms, 160, 161 Homogenization, 182 for sandwiches, 932–933 herbs Locally grown produce, 11, 128 Honey, 228, 230 sauce pairing, 291, 292 Knives Loin cuts Honeycrisp apples, 130, 131 in sautéing, 489 cleaning and sanitizing, 44 beef, 73, 76, 78–79 Honeydew melon, 138, 139 seasonings, 362–363 palette knife, 52, 53 lamb, 90, 92, 93 Hors d’oeuvre, 946 shellfi sh, 118–126 parts of, 44–45 pork, 85, 87, 89 Horseradish, 169, 224 for soups, 315, 316, 321, 322, 325, for peeling vegetables, 619 veal, 80, 82, 84 Hotel pans, 62 326 safe handling of, 44 venison, 94

SUBJECT INDEX 1207

444_9780470421352-bindex.indd4_9780470421352-bindex.indd Sec1:1207Sec1:1207 55/31/11/31/11 12:5912:59 PMPM Lotus root, 170 mise en place for, 361–367 Mincing vegetables and herbs, 621 Noodles Lozenge/diamond knife cut, 618, pan frying, 493–496 garlic, 633–634 cooking procedures, 814–817 624, 626 pan grilling, 427 onions, 631–632 doneness in, 815 en papillote cooking, 536–539 Minerals, 24–25, 26 dried varieties, 212–215 poaching (deep), 544–547 Mint, 179, 180 fresh, 808–813 m roasting. See Roasted meat and Mirepoix Normande sauce, 278 Macadamia nuts, 219 poultry in bisques, 327 North American Meat Processors Mace, 224 sautéing, 488–492 in broths, 306 Association (NAMP), 70 Mâche (lamb’s lettuce), 156, 157 simmering, 544–547 preparation of, 242–245 North Carolina barbecue, 431 McIntosh apples, 130, 131 sous vide cooking, 548–552 in sauces, 268, 269, 270, 271 Northern spy apple, 130, 131 Mackerel, 110, 112 steaming, 532–535 in stocks, 254, 255, 259 Nut allergies, 37 Macoun apples, 130, 131 stewing, 577–580 Mirliton (chayote), 150, 151 Nutmeg, 222, 224 Magnesium, 26 stock, 254, 255, 256, 261, 262 Mise en place Nutrition Mahi mahi (dolphinfi sh), 110, 113 storage of, 34, 70 for baked goods, 1015–1022 basics of, 24–25 Maillard reaction, 28–29, 549 stuffi ngs for, 428 for dessert station, 1133 defi ned, 23 Maitake mushrooms (hen-of-the- usable trim, 20 for grilling, 426 menu development for, 25 woods), 160, 161 Meat fabrication, 376–392 for meats, poultry, fi sh, and vitamins and minerals, 24–25, 26 Maître d’hôtel, 10 boneless meats, 379 shellfi sh, 361–367 Nuts and seeds, 219–221 Maize, 207 for braising, 574 for sandwiches, 933 Malanga, 170 chops, bone-in, cutting, 381 for stocks, sauces, and soups, Maltaise sauce, 287 cutlets, cutting/pounding, 380 239–252 o Management, 4–7 for deep frying, 497 for vegetables and herbs, 618–646 Oak leaf lettuce, 155 administrative duties, 5 émincé, 380 Mixer, standing, 67, 68 Oat bran, 208, 209 of human resources, 6 for grilling and broiling, 424, 427 Mixing equipment, 66–67, 68 Oat groats, 209, 1162 of information, 5 grinding, 392, 987, 989 Mixing methods, baking. See Baked Oatmeal, 209 of physical assets, 5 lamb, leg of, boning, 384–385 goods and baking, mixing , 208–209 of time, 6–7 lamb, rack of, frenching, 386–387 methods Oblique/roll knife cut, 627 Manchego cheese, 192, 193 medallions, 378 Molasses, 228, 230 Occupational Safety and Health Mandarin orange, 135 for pan frying, 493 Molds Administration (OSHA), 39 Mandoline, 66, 68, 727, 890 pork loin, trimming/boning, 383 for custard, 1092 Octopus, 122, 123 Mango, 144, 145, 892 roast, tying, 388–389 for forcemeats, 991 cleaning, 422 Manioc (yucca), 172, 173 steaks, boneless, 382 for mousse, 948, 950 Offal. See Variety meats Manzana chiles, 164, 165 for stewing, 577 for stenciled cookies, 1069 Offset spatula, 52, 53 Maple sugar, 228, 229 tenderloin, trimming, 377 types of, 60, 61, 62 Oignon brûlé (burnt onion), 240 Maple syrup, 230 variety meats, 390–391 Mollusks (shellfi sh), 117, 118–121 Oignon piqué (pricked/studded Marinades Meat grinder, 68, 392, 987 Monkfi sh (anglerfi sh), 114, 115 onion), 240 basting with, 432 Meat slicer, 68 Monterey Jack cheese, 190, 191, 194, Oils. See Fats and oils dry, 362 Mechanical leaveners, 1017 195 Oil sprays, 233 for grilled meats, 425 Medallions, shaping, 378 Morbier cheese, 190, 191 , 233 for grilled vegetables, 658, 660 Media, career opportunities in, 8 Morel mushrooms, 160, 161 Omelet pan, 57, 858, 860 ingredients, 363 Melon baller, 53 Mornay sauce, 279 Omelets, 858–861 for roasted/baked vegetables, 661, Melons Mousse Onion family, 162–163 662 cutting, 893 dessert, 1096–1097 Onions Marjoram, 179, 180 varieties of, 138–139 savory, cold, 948–952 as aromatic, 240 Marketing, career opportunities in, 8 Memphis barbecue, 431 Mousseline forcemeat, 986, 989, dicing/mincing, 631–632 Marmite, 57 Menus 991, 992 in mirepoix, 242, 243, 244 Marrow, 72, 390 dessert, 1132, 1133 Mousseline sauce, 283, 287 peeling, 631 Masa harina, 206, 207 of food service companies, 8 Mozzarella cheese, 187 soup, 312 Mascarpone cheese, 186, 187 functions of, 14 MSG (monosodium glutamate), 226 varieties of, 162–163 Matelote sauce, 273 hazardous analysis of, 36 Mud dab, 103 Open-burner range, 64 Matignon, 243 nutritional considerations in, 25 Mudfi sh (tilapia), 116 Oranges, 134, 135 Matsutake mushrooms, 160, 161 Meringue Muenster cheese, 190, 191 Orecchiette, 212, 215 Mayonnaise, 884–887, 889 common, 1020 Muffi ns, creaming method for, Oregano, 178, 180 healthy substitutions, 25 egg whites, whipping, 1020, 1096, 1053–1055 Organic agriculture, 11, 128 Measuring ingredients 1097 Muffi n tins, 60, 63 Organ meats. See Variety meats (offal) conversions, 16–17, 1163–1165 Italian, 1021 Mung beans, 217, 1161 Orzo, 212, 215 converting recipe yields, 16 in mousse, 1096 Mushrooms Ovens equipment and tools, 15, 54 as pie topping, 1123 cleaning and cutting, 640 combi, 65 equivalents, 1166 Swiss, 1020–1021 fl uting, 629 convection, 27, 65 scaling, 1018, 1030 Metal pans, 56, 57, 58–59, 60–61 in mirepoix, 242 conventional/deck, 65 systems of, 14–15 Metric measurement, converting to sauce, 273 microwave, 28, 65 Meat. See also Forcemeats; Variety U.S. system, 17 storage of, 160 pots and pans for, 60–61 meats (offal) Meyer lemon, 134, 135 varieties of, 160–161 Oven temperature, roasting, 428 braising, 549, 572–576 Microorganisms, 32 Muskmelons, 139 Oxtails, 75, 77 broth, 302, 303, 304, 311, 314 Microwave oven, 28, 65 Mussels, 117, 118, 120 Oyster mushrooms, 160, 161 butcher’s yield test, 20–22 melting chocolate, 1117 cleaning, 419 Oyster plant (salsify), 169, 170 cuts of, 71 reheating vegetables, 680 doneness of, 367 Oysters, 117, 118, 121 beef, 72–79 Milk Mustard, in mayonnaise, 884 doneness of, 367 game, 94 allergies to, 37 Mustard greens, 158, 159 opening, 418 lamb and mutton, 90–93 in baking, 1016 Mustard seeds, 222, 224 Oyster sauce, 279 pork, 85–89 in custard, 1092, 1094 Mutton, 90 veal, 80–84 fermented/cultured products, deep frying, 497–499 184–185 p doneness of, 366–367 forms of, 182, 183 n Pak choy (baby bok choy), 149 fabrication. See Meat fabrication freshness of, 182 Napa cabbage, 147, 149 Palm sugar, 229, 231 grades of, 70–71 pasteurized/homogenized, 182 Navel oranges, 134, 135 Paloise sauce, 287 grilling/broiling, 424–427 in puréed potatoes, 719 Navy beans, 217, 1161 Panadas, bread, 986 inspection of, 70 in white sauce, 275 Nectarines, 142, 143 Pan frying kosher, 71 Milk fat (butterfat), 182 Noisettes, 90 meat, poultry, and fi sh, 493–496 marinating, 363 Milled grains, 200 shaping, 378 vegetables, 671–673 market forms of, 71, 77, 82, 88 Millet, 210, 211, 1162 Nonstick coatings, 56, 58 Pan gravy, 433–434

1208 SUBJECT INDEX

444_9780470421352-bindex.indd4_9780470421352-bindex.indd Sec1:1208Sec1:1208 55/31/11/31/11 12:5912:59 PMPM Pan grilling, 427 melons, 893 grades of, 85 simmering, 544–547 Pan preparation onions, 631 loin, trimming and boning, 377, 383 steaming, 532–535 in baking, 1021 peppers and chiles, 639 market forms of, 88 stewing, 577–580 in bread making, 1027 pineapples, 893 prepared products, 86 stock, 255, 262 for creamed batters, 1053 potatoes, 715 salt, in purée soups, 321, 322, 323 storage of, 34, 70 Pans. See Pots and pans tomatoes, 636–637 salt, rendering, 323 stuffi ng for, 364, 428 Pan sauce, 268, 491–492, 657 tools for, 619 variety meats, 88 Poussin, 97 Pan-steaming vegetables, 654–657 Penne, 212, 215 Portable refrigeration, 65 Powdered milk, 183 Pantry chef, 9 Pepitas (pumpkin seeds), 219, 221 Portion size Powdered sugar (confectioners’), Papaya, 144, 146 Pepper and peppercorns, 226, 227 of appetizers, 946–947 228, 229 En papillote cooking, 536–539 Peppers, chile. See Chiles converting, 16–17 Prawns (langoustine, scampi), 125 Paprika, 225 Peppers, sweet (bell), 164, 165 edible portion quantity, 18 Presentation. See also Service Parasites, 32 cutting and seeding, 638 optimum, 25 of appetizers, 947 Parboiling vegetables, 649 in mirepoix, 242, 243 in standardized recipes, 15 of frozen desserts, 1133 Parching grains, 762, 766 peeling, 639 Portobello mushrooms, 160, 161 of hors d’oeuvres, 946 Parchment paper, 536, 542 Periwinkle, 119 Port-Salut cheese, 191 of mousse, cold savory, 948 Paring knife, 46, 47, 619 Permit fi sh, 112 Potassium, 26 of pasta, 818 Parisienne sauce, 278 Persian limes, 134, 135 Potatoes of sandwiches, 933 Parisienne scoop (melon baller), 53 Persian melons, 139 baking, 722–724 of sauces, 292 Parmigiano-Reggiano cheese, 194, 195 Persimmons, 146 boiling, 715–717 of soups, 331 Parsley, 179, 180 Personal attributes, of culinary en casserole baking, 725–728 Pressure steamer, 64, 532 Parsnips, 170, 242 professionals, 4 deep frying, 732–734 Primal cuts, 71 Partial coagulation, 1016 Petrale, 102, 103 Duchesse, 721 beef, 76–77 Passion fruit, 146 pH, 33 peeling, 715 lamb, 92 Pasta Pheasant, 98 puréeing, 718–721 pork, 87–88 as appetizer, 947 Phosphorus, 26 roasting, 722–724 veal, 82–83 in broth, 314 Photography, career opportunities salads, 894–895 Private clubs, career opportunities cooking procedures, 814–817 in, 10 sautéing, 729–731 in, 8 cooking time for, 1164 Phyllo dough, 1057 starch/moisture content of, 714 Professional network, 4 cooling/reheating, 818 Physical assets, management of, 5 steaming, 717 Progressive grinding, 988 doneness of, 815 Pickling salt, 226 stuffed baked, 722 Prosciutto, 85 dried, 212–215 Picnic cut, pork, 86, 87, 89 varieties of, 171, 173, 714 Protein fresh, 808–813 Pie pans, 63 waffl e/gaufrette cut, 628 and bacterial growth, 33 salads, 895 Pies and tarts Potato starch, 247, 248 denatured, 29 sauce pairing, 817 baking, 1124 Pots and pans food sources of, 24 service styles for, 818 blind baking shell, 1124 baking pans, 1021 Provolone cheese, 192, 193 Pasteurization, 182 crumb crusts for, 1051 for boiling, 648, 715 Puddings, stirred, 1093–1095 Pastries, glazing, 1118, 1121 crust, making, 1122–1123 for braising, 572 Pullman loaf pan, 61, 63 Pastry bags and tips, 1022 custard fi llings for, 1123, 1124 cast-iron, 56, 57 Pumpkin, 152, 153 Pastry chef (pâtissier), 9 fruit fi llings for, 1122, 1124 copper, 56, 58 Pumpkin seeds (pepitas), 219, 221 Pastry dough rubbed-dough method, 1048–1051 for egg cooking, 850, 854, 856 Purchasing system, 5 laminated, 1056–1057 toppings for, 1122, 1123 for induction cooking, 28 Puréeing phyllo, 1057 Pigeon, 98 materials for, 56–57, 59, 60 cream soups, 318 for pies and tarts, 1048–1051, Pigeon peas, 216, 218, 1161 omelet, 57, 858, 860 equipment, 55, 66, 67, 68, 318, 324, 1122–1123 Pignoli (pine nuts), 219, 220 for oven cooking, 60–61 664, 718 Pastry fl our, 203 Pike, walleyed, 107, 108 for pan frying, 493, 671 mousse, 951 Pâté Pilaf, 760–763 for pan grilling, 427 potatoes, 718–721 dough, 986–987 Piloncillo, 229, 231 for poaching (deep)/simmering, soups, 321–324 en croûte, 991, 1007, 1009 Pinçage technique, 242, 245 544 vegetables, 316, 664 en croûte, mold for, 61, 62 Pineapple, 144, 145, 893 for poaching (shallow), 540 Purple potatoes, 171, 173 forcemeats for. See Forcemeats Pine nuts (pignoli), 219, 220 for roasting, 61, 62, 428, 661 Pâte à choux, 1062–1065 Pink beans, 1161 for sautéing, 488, 665 Pathogens, food, 32–34, 128 Pinto beans, 218, 1161 seasoning, 57 q Pattypan squash, 150, 151 Piped cookies, 1067 for soup, 315 Quail, 98 Paupiettes, 411 Pistachios, 219, 220 for steaming, 532 Quatre épices, 225 Paysanne/fermière knife cut, 618, 624 Plaice (rough dab), 103 for stewing, 677 Quenelles, 992 Pea(s), dried, 216, 218, 1161 Plantain, 144, 145 for stock, 57, 58–59, 254 Queso fresco, 186, 187 Pea(s), fresh, 166, 167, 641 Plate, beef, 77, 78 for stovetop cooking, 57, 58–59 Quick breads Peaches, 142, 143 Plated desserts, 1131–1133 Poultry cooling/unmolding, 1059 Peanut allergy, 37 Plating. See Presentation braising, 549, 572–576 creamed batters, 1053–1055 Peanut oil, 233 Plums, 142, 143 broth, 302, 303, 304, 311, 314 foamed batters, 1058–1061 Peanuts, 219, 220 Plum tomatoes, 177 butcher’s yield test, 20–22 freezing, 1059 Pearl barley, 210, 211, 752, 1162 Poaching classes of, 95–98 rubbed–dough method, 1048–1051 Pearl onions (creamer), 162, 163 deep, 544–547 deep frying, 497–499 Quince, 146 Pearl rice, 205 eggs, 850–853 doneness of, 366–367 Quinoa, 210, 211 Pears, 140–141 quenelles, 992 fabrication of, 393–399 Pear tomatoes, 177 shallow, 540–543 halving/quartering, 398–399 Pecans, 219, 220 Poblano chiles, 164, 165 suprêmes, 394–395 r Pecorino cheese, 185, 192, 193 Poivrade sauce, 273 trussing, 396–397 Rabbit, 94 Pecorino Romano cheese, 185, 194, Polenta, 759, 1162 grades of, 95 disjointing, 400–401 195 , 105, 106 grilling/broiling, 424–427 Rack Pectin, 1016 Pomegranate, 146 kosher, 71 of lamb, 91, 92, 93 Peeler, 52, 53, 619 Pompano, 110, 112 mise en place for, 361–367 of veal, 81, 82, 84 Peeling Pont L’Évêque cheese, 188, 189 pan frying, 493–496 of venison, 94 apples, 890 Popcorn rice, 204 pan grilling, 427 Radiation, 27–28 asparagus, 642 Poppy seeds, 219, 221 en papillote cooking, 536–539 Radiatore, 215 avocados, 644 Porcini mushrooms (cèpes), 161 poaching (deep), 544–547 Radicchio, 156, 157 chestnuts, 640 Pork. See also Meat; Meat fabrication poaching (shallow), 540–543 Radishes, 168, 170 citrus fruits, 891 cooking methods, 87–88 roasting. See Roasted meat and Rainbow trout, 110, 111 garlic, 633 cuts of, 85–89 poultry Ramekins, 61, 62 mangos, 892 doneness of, 367 sautéing, 488–492 Ramps (wild leeks), 163

SUBJECT INDEX 1209

444_9780470421352-bindex.indd4_9780470421352-bindex.indd Sec1:1209Sec1:1209 55/31/11/31/11 12:5912:59 PMPM Ranges soaking, 752 s vanilla, 1095 induction cooktop, 28, 64–65 varieties of, 204–205, 764 Sachet d’épices, 240, 241, 254, 259 vin blanc, 278 pots and pans for, 57, 58–59 wild, 204, 205, 1162 Safety, 6. See also Food safety white, 274–279 types of, 64–65 Rice beans, 218 government regulations for, 39 Sausage, 86 Rapeseed oil (canola), 232 Rice fl our, 204, 205, 247, 248 kitchen, 38 Sauté chef (saucier), 9 Rapini (broccoli rabe), 148, 149 Rice milk, 184 in knife handling, 44 Sautéing Raspberries, 132, 133 Rice noodles, 213, 214 with large equipment, 64 glaze, for vegetables, 665, 666, 670 Reach in refrigeration, 65 Ricer, 55 and substance abuse, 39 meat, poultry, and fi sh, 488–492 Reblochon cheese, 188, 189 Rice vermicelli, 213 Saffl ower oil, 233 potatoes, 729–731 Recipe conversion factor (RCF), 16 Ricotta cheese, 186, 187 Saffron, 225 reheating vegetables, 680 Recipes Ricotta salata cheese, 192, 193 Sage, 178, 180 vegetables, 665–667 calculations, 16–20 Rigatoni, 215 St. Peter’s fi sh (John Dory), 116 Sauté pan (sauteuse), 57, 58, 59, 488, effective use of, 20 Ring-top range, 64 Salad 665 evaluation/modifi cation of, 14 Risotto, 764–767 as appetizer, 947 Sautoir (fry pan), 57, 59 hazard analysis of, 36 Rivets, knife, 45 composed, 895 Savory, 180 healthy substitutions, 25 Roast chef (rôtisseur), 9 croutons in, 889 Savoy cabbage, 147, 149 standardized, 15 Roasted meat and poultry, 428–439 dressing procedure, 889 Scales, 15, 54 Red cabbage, 147, 149 barding/larding, 429, 434 fruit, 890–893 Scaling, 1018, 1030 Red delicious apples, 131 basting, 429, 432 green, 888–889 Scallions (green onions), 162, 163, 621 Red emperor grapes, 136, 137 carving, 435–439 legume, 895 Scallops, 117, 118, 121, 367 Red fl ame grapes, 137 doneness, 432 pasta and grain, 895 Scampi (langoustines, prawns), 125 Red globe grapes, 137 oven temperature, 428 potato, 894–895 Scimitar, 46 Red globe onion, 162, 163 pan gravy with, 433–434 vegetable, 894 Scones, rubbed-dough method for, Red kuri squash, 152 resting, 29, 432 warm, 894 1048–1051 Red leaf lettuce, 154, 155 smoke-roasting, 428, 430–431 Salad dressing Scoring yeast dough, 1032 Red lentils, 216 vs sous vide cooking, 549 mayonnaise, 884–887, 889 Scotch egg, 279 Red potatoes, 171, 173 tying roasts, 388–389 oils and vinegars, fl avored, 883 Scrambled eggs, 856–857 Red snapper, 108 Roasted vegetables for potato salad, 894–895 Scungilli (conch), 119 Reduced-fat milk, 183 garlic, 634 vinaigrette, 30, 880–882, 889 Sea bass, black, 107, 108 Reduction sauce, 268 peppers and chiles, 639 Salad greens Seafood. See Fish; Shellfi sh; Squid; Refrigeration potatoes, 722–724 bitter, 156–157 Octopus of dairy products, 182 procedures, 661–662 lettuce, 154–155, 888 Searing equipment, 65 Roaster chickens, 97 washing and drying, 888 braised foods, 574 of fi sh and shellfi sh, 100–101 Roasting pans, 61, 62, 428, 661 Salad oil, 233 roasted foods, 428, 429, 432 food safety in, 34–35 Robert sauce, 273 Salamander, 65 stewed foods, 577 of forcemeats, 986 Rock Cornish hens, 97 Sales, career opportunities in, 8, 10 Sea salt, 226 of fruits and vegetables, 129 Rocket (arugula), 156, 157 Salmon Seasoned salt, 227 of herbs, 129 Rock salt, 226 Atlantic, 110, 111 Seasoning pans, 57 of meat, poultry, and game, 70 Rock sole, 103 coho/silver, 111 Seasonings. See also Aromatic of mousse, 952 Roll/oblique knife cut, 627 Pacifi c (king), 110, 111 vegetables; Herbs; Spices of mushrooms, 160 Rolled oats (old-fashioned), 208, 209 sockeye/red, 111 for appetizers, 947 of pasta dough, 809 Rolling pins, 52, 53 Salmonellosis, 32 for broths, 304, 312, 314 of soups, 330 Romaine lettuce, 154, 155 Salsify (oyster plant), 169, 170 for consommé, 306, 307 temperature for, 34 Romano beans, 166, 167 Salt for deep-fried vegetables, 676 of yeast, 1017 Roma tomatoes, 177 in bread making, 1027 for grilled/broiled foods, 425 Régence sauce, 273 Rome beauty apples, 131 types of, 226–227 for sautéed foods, 490 Reheating Rondeau, 57, 58–59, 677 Salt substitutes, 226 for steamed vegetables, 652, 653 eggs, poached, 850 Rondelle/round knife cut, 618, 624, Sandwiches, 932–933 for stews, 577, 677 food safety in, 35–36 626 Sanitation certifi cation, 39 for stocks, sauces, and soups, pasta, 818 Root vegetables, 168–170 Sanitizing. See Cleaning and sanitizing 240–254, 255, 269, 275, 316, soups, 331 boiling, 649, 650 Santa Claus melon, 138 317, 322, 330 vegetables, 680 Roquefort cheese, 196, 197 Sap Sago cheese, 195 types of, 362–363 Reliance grapes, 137 Rosemary, 178, 180 Sardines, 116 Sea urchins (uni), 118, 119 Remouillage, 261 Rotisserie cooking, 428 Sauce à l’Anglaise, 279 Seckel pears, 140, 141 Research-and-development, career Rough dab (plaice), 103 Saucepan, 57, 58 Seeds opportunities in, 9, 10 Round/rondelle knife cut, 618, 624, Sauce pot, 57, 58 toasting, 362 Resorts, career opportunities in, 8 626 Sauces, 268–292 varieties of, 220–221 Responsibility, sense of, 4 Round cuts barbecue, applying, 426, 430 Semolina fl our, 202, 203 Restaurants. See also Menus beef, 72, 76, 78 barbecue, regional, 430–431 Serrano chiles, 164, 165 brigade system, 9–10 lamb, 92 béchamel, 274, 275, 279, 864 Service. See also Presentation career opportunities in, 8 pork, 87 beurre blanc, 288–290, 291 answering guest’s questions, 15, 37 dessert station in, 1133 veal, 80 for braises, 572, 573, 576 brigade system, 10 management of, 5–7 Roundsman (tournant), 9 brown, 268–273 commitment to, 4 menus, 14, 25, 36 Roux with deep-poached/simmered food safety in, 37 sustainable, 12 blond/white, 274, 275 foods, 544 and food/sauce pairing, 292 Resting period, for roasted meat and brown, 268 fl avorings for, 240–245 styles of, 818 poultry, 29, 432 clarifi ed butter in, 246, 251 food pairing, 291, 292 Service information, 15 Resting yeast dough, 1029 in pan gravy, 433 hollandaise, 283–287 Sesame oil, 233 Retarding yeast dough, 1029 preparation of, 246–247 jus lié, 268, 269, 433 Sesame seeds, 219, 221 Rex sole, 103 singer method, 276, 320 mise en place for, 239–252 orange, 135 Rhizomes, 171–173 Royal sauce, 287 pan, 433, 491–492, 657 Shad, 113 Rhubarb, 144, 145 Rubbed-dough method, 1048–1051 pan gravy, 433–434 Shallots, 162, 163, 242 Rib cuts Rubs, spice, 362, 425, 430 pasta pairing, 817 Shanks beef, 74, 76, 78 Ruby red grapes, 137 plating of, 292 beef, 72, 76 pork, 85, 86, 88 Russet potatoes, 171, 173 purposes of, 291 ham, 87 Rib roast, carving, 437 Rutabaga, 169, 170 with souffl és, 862 lamb, 91, 92 Rice. See also Grains Rye, 211 for stews, 580, 678 veal, 80, 82, 84 cooking times for, 1162 stir-fry, 488 Shark, 115 pilaf, 760, 763 thickeners for, 246–250, 268, 271 Sharpening stones, 48–49 risotto, 764–767 tomato, 280–282 Sheet pan, 62

1210 SUBJECT INDEX

444_9780470421352-bindex.indd4_9780470421352-bindex.indd Sec1:1210Sec1:1210 55/31/11/31/11 12:5912:59 PMPM Shellfi sh chowder, 320 meat, poultry and fi sh, 532–535 Suprême sauce, 278, 291 allergies to, 37 cold, 331 en papillote, 536–539 Sushi rice, 205 bisque, 325, 326–329 cream, 317–319, 330 potatoes, 717 Sustainable agriculture, 11, 128 broth, 303, 304 degreasing, 330 vegetables, 651–653 Sustainable restaurants, 12 chowder, 320 fl avorings for, 240–245 vegetables, pan-steaming, 654–657 Sweating vegetables, 666, 680 doneness in. See Doneness in meat, guidelines for, 330–331 Steam-jacketed kettle, 64 aromatic, 242, 276, 762 poultry, and fi sh mise en place for, 239–252 Steam table pan, 62 Sweetbreads, 71, 81, 83, 390–391 fabrication of, 413–419 purée, 321–324 Steel-cut oats (Irish, Scottish), 209 Sweet dumpling squash, 152 and food-borne illness, 32 reheating, 331 Steelhead trout, 111 Sweetened condensed milk, 183 grilling/broiling, 424–427 thickeners for, 315, 316, 320, 325 Steels/steeling knives, 50–51 Sweeteners. See also Sugar market forms of, 117 Sour cream, 183, 184 Stenciled cookies, 1069 artifi cial, 229 mise en place for, 361–367 healthy substitutions, 25 Stewing glazing vegetables with, 654 en papillote cooking, 536–539 Sourdough starter, 1017 meat, poultry, and fi sh, 577–580 types of, 228–231 poaching (deep), 544–547 Sous chef, 9 thickeners in, 246–250, 578, 677 Sweet peppers. See Peppers, sweet poaching (shallow), 540–543 Sous vide cooking, 548–552 vegetables, 677–679 Sweet potatoes, 172, 173 quality indicators for, 117 South Carolina barbecue, 431 Stewing hen (fowl), 97 Sweet potato squash (delicata), 152, sautéing, 488–492 Soy allergies, 37 Stew meat 153 steaming, 532–535 Soybean oil, 233 beef, 76, 79 Swimming method of deep frying, 499 storage of, 34, 100–101, 117 Soybeans lamb, 93 Swiss buttercream, 1108 types of, 118–126 dried, 218, 1161 veal, 81, 82, 84 Swiss chard, 158, 159 Shells, 215 green (edamame), 166, 167 Sticky rice, 205 Swiss meringue, 1020–1021 Sherbet, 184 Soy milk, 184 Stilton cheese, 196, 197 Swordfi sh, 114, 115 Shiitake mushrooms, 160, 161, 640 Spaghetti, 213, 214 Stir-frying, 488, 489, 669–670 Syrup, 230 Shortening, 232 Spaghetti squash, 152, 153 St. Louis barbecue, 431 simple, 1019 Shoulder cuts Spanish blue cheese, 196, 197 Stockpot, 57, 58–59, 254 Szechwan peppercorns, 227 beef, 75, 76, 78 Spanish onion, 162, 163 Stocks. See also Broths; Soups lamb, 91, 92, 93 Spanish rice, 204 in aspic, 987 pork, 87, 89 Spareribs, 86, 88, 89 basic formula, 255 t veal, 82 Spas, career opportunities in, 8 for broths, 303 Table salt, 227 venison, 94 Spatulas, 52, 53 commercial bases, 261 Tail, pig’s, 88 Shredding/chiffonade knife cut, 618, Spätzle, 808 for consommé, 306 Taleggio cheese, 188, 189 621 , 211 cooking times for, 262 Tang, knife, 45 Shrimp, 124, 125, 126 Spices. See also Seasonings fl avorings for, 240–245, 254–255, Tangelo, 134, 135 cleaning/deveining, 416 blends, 362 259 Tangerine, 134, 135 doneness of, 367 in broths, 312, 314 glaces, 261 Tapioca, 247, 248 Sieves, 55, 254 mixes, 225 in pan sauce, 491 Tarragon, 180 Sifting dry ingredients, 1018 oils and vinegars, infused, 883 preparation of, 258–260 Tart pan, 60, 62 Silicone mold, fl exible, 61, 62 rubs, 362, 425, 430 remouillage, 261 Tarts. See Pies and tarts Silk snapper, 107, 108 sachet d’épices, 240, 241, 254, 259 for sauces, 270, 274 Tea, 235 Simmering toasting, 362 types of, 254, 256–257 Teaching, career opportunities in, broths, 304, 313 varieties of, 222–225 Stone fruits, 142–143 8, 10 cereals and meals, 756–759 Spinach, 158, 159 Storage. See Dry storage; Food storage; Teff, 211 consommé, 309 Spit roasting, 428 Freezing; Refrigeration Temperature grains and legumes, 752–755 Split peas, 216, 218, 1161 Stoves. See Ovens; Ranges conversions, 1164 meat, poultry, and fi sh, 544–547 Sponge cake, 1021 Straight mixing method, for yeast of fats, in pan frying, 495, 673 sauces, 270 Spreads, sandwich, 932–933 dough, 1027 of fats, in deep frying, 499, 676 soups, 317, 318, 323 Springform pan, 60, 62 Strainers, 55 food storage, 34, 70 stock, 258 Squab, 97 Straining in forcemeat preparation, 987, 989 Simple syrup, 1019 Squash bisque, 329 resting, for meat and poultry, Singer method of soup making, 276, Hard-shell, 152–153 broth, 305 366–367 320 Soft-shell, 150–151 consommé, 309 for sauce plating, 292 Skate, 114, 115 Squash blossoms, 150, 151 cream soup, 318 for soup reheating, 331 Skewers, 426 Squid, 122, 123 pan gravy, 434 for soup service, 331 Skim milk, 183 cleaning, 420–421 purée soup, 324 in sous vide cooking, 548, 549 Skimming stocks and soups, 258, 305, Stabilizers, in baking, 1016 sauces, 271, 277 for stuffi ng, holding, 364, 428 317, 323 Staff stock, 260 Tempered chocolate, 1116, 1117 Slicer knife, 46, 47 kitchen brigade, 9–10 Strawberries, 132, 133 Tenderloin Slicing equipment, 66, 68 legal responsibilities to, 6 Striped bass, 107, 108 beef, 73, 79 Slurry, starch, 247–248, 268 personal hygiene of, 33, 34, 38 Striped eddy squash, 152 lamb, 92 Smoke point, 30, 232 service staff, 10, 15, 37 Stuffi ngs, 364, 367, 428 medallions, 378 Smoke roasting, 428, 430–431 substance abuse problems of, 39 Sturgeon, 114, 115 pork, 89 Smokers, 65 training of, 6 Sugar trimming, 377 Smothering aromatic vegetables, 242 Stainless steel pots and pans, 56, 60 caramelizing, 28, 29 Terrines, forcemeats for. See Snails (escargot), 119 Standardized recipes, 15 dry method, 1018 Forcemeats Snapper, 107, 108 Star anise, 222, 225 wet method, 1019 Texas barbecue, 431 Snow peas, 166, 167 Starches in creamed batter, 1054 Thai chiles (bird), 164, 165 Soaking grains and legumes, 752, 753 as emulsifi er, 30 in foamed batter, 1058, 1060 Thawing frozen food, 36 Soba noodles, 213, 214 as thickener, 29, 247–248, 268, as liquefi er, 1016 Thermal circulator, in sous vide Soda bread, rubbed-dough method for, 1016 syrup, 230, 1019 cooking, 550, 551 1048–1051 Star fruit (carambola), 146 types of, 228–229, 231 Thermometers, 54, 432, 497, 550 Sodium, 26 Stayman winesap apples, 130, 131 Sugarcane, 229, 231 Thickeners. See also Roux Software systems, 5 Steaks Sugar snap peas, 166, 167 in baking, 1016 Sole, 102, 103, 412 beef loin, 73, 76 Sugar substitutes, 229 for braises, 572 Sommelier, 10 beef rib, 74, 76 Sunchokes (Jerusalem artichokes), healthier options, 316, 326 Sorghum, 211 boneless, cutting, 382 172, 173 ingredients, 234 Souffl é dishes, 862, 865 chuck, 75, 76 Sunfl ower oil, 233 liaison, 249–250 Souffl éed omelets, 858, 860, 861 fi sh, 100, 410 Sunfl ower seeds, 219, 221 for sauces, 268, 269, 271 Souffl és, savory, 862–865 Steam, as leavening agent, 1017 Suprêmes for soups, 315, 316, 320, 325 Soups. See also Broths; Stocks Steamers, 57, 64 chicken, 394–395 starch slurries, 29, 247–248, 268 bisque, 325–329 Steaming citrus, 891 for stews, 246–250, 578, 677

SUBJECT INDEX 1211

444_9780470421352-bindex.indd4_9780470421352-bindex.indd Sec1:1211Sec1:1211 55/31/11/31/11 12:5912:59 PMPM Thompson seedless grapes, 136, 137 v sweating, 242, 276, 666, 670 Wild rice, 204, 205, 1162 Thyme, 178, 180 Vacuum bag, in sous vide cooking, trimming, 623 William pears (Bartlett), 140, 141 Tilapia (mudfi sh), 116 548, 550, 551 usable trim, 19 Wine Tilefi sh, 107, 109 Valois sauce, 287 varieties of, 147–177 in pan sauce, 491 Tilting kettle, 64 Vanilla sauce, 1095 yield, calculating, 18 selecting, 235 Timbale mold, 62 Variety meats (offal) Vegetarian diet, protein in, 24 Wine steward (chef de vin), 10 Time management, 6–7 beef, 71, 77 Velouté Wok, 59, 669 Toasting dried chiles, 645 fabrication of, 390–391 in bisque, 326, 328 Wolf fi sh, 105, 106 Tokay grapes, 137 lamb, 92 in cream soup, 316 Wood Tomatillos, 176, 177 pork, 88 sauce, 274, 278 in grilling process, 424 Tomatoes storage of, 70 Venison, cuts of, 94 in smoking process, 434 in braises, 572, 575 veal, 81, 82–83 Venus grapes, 137 Workplace in broth, 314 Veal. See also Meat; Meat fabrication Vermicelli, 214 drug and alcohol abuse in, 39 concassé, 636–637 cooking methods, 82–83 Vermilion snapper, 107, 108 government regulations in, 39 cutting, 637 cuts of, 80–84 Vertical chopping machine (VCM), 68 orderly, 7 heirloom, 176, 177 doneness of, 367 Villeroy sauce, 278 safety, 6, 38 in mirepoix, 242, 245 grades of, 80 Vinaigrette, 30, 880–882, 889 World cuisines, and culinary exchange, sauce, 280–282 kosher, 71 Vin blanc sauce, 278 12 varieties of, 176–177 market forms of, 82 Vinegar, 234 Tombo (albacore), 111 stock, 262, 268 fl avored, 883 Tongue variety meats, 81, 82–83 in mayonnaise, 884 y beef, 77 Vegetable chef (entremetier), 9 in vinaigrette, 881, 882 Yams, 173 fabrication of, 390 , 233 Viruses, 32 Yard-long beans (Chinese long beans), lamb, 92 Vegetables. See also specifi c vegetables Vitamin A, 26 166, 167 veal, 82 as appetizer, 947 Vitamin B-complex, 26 Yeast, 234 Tools. See Equipment and tools aromatic. See Aromatic vegetables Vitamin C, 26 types of, 1017 Tournedos, 378 baking, 661–663 Vitamin D, 26 viability of, 1026–1027 Tourné knife, 46, 47, 630 boiling, 648–650 Vitamin E, 26 Yeast dough Tourné knife cut, 624, 630 broth, 302, 303, 304, 311, 314 Vitamin K, 26 baking loaves, 1031 Toxins, 32 , 320 Vitamins and minerals, 24–25 enriched and lean, 1026 Tranche, 411 cutting. See Cutting vegetables and functions and food sources, 26 fermentation, 1027, 1029, 1031 Trichinella spiralis, 32 herbs Volume measure, 15, 17 fi nishing methods, 1032 Trim, usable, 19–20 deep frying, 674–676 conversions, 17, 1163 ingredients for, 1026–1027 Trim loss, 18 defi ned, 129 mixing methods, 1027–1028 Tripe, 75, 77 doneness, 649, 680 resting, 1029 Trout, 110, 111 dried, rehydrating, 645 w shaping, 1030 Truffl e, black and white, 161 dried, toasting, 645 Waffl e/gaufrette knife cut, 628 Yellow potatoes, 171, 173 Truffl es, chocolate, 1116 edible portion, 19 Walk-in refrigeration, 65 Yellow squash, 150, 151 Trussing poultry, 396–397 grilling/broiling, 658–660 Walleyed pike, 107, 108 Yellowtail snapper, 107, 108 Tube pan, 63 guidelines, 680 Walnut oil, 233 Yield Tubers, 171–173 heirloom, 11 Walnuts, 219, 221 as-purchased quantity, 18 Tubetti, 212, 215 locally grown, 11, 128 Water bath, 57, 550, 1092, 1093, 1096, butcher’s yield test, 20–22 Tuna, 110, 112 mise en place for, 618–646 1117 edible portion quantity, 19 Turbinado sugar, 228, 229 oils and vinegars, infused, 883 Watercress, 156, 157 of fruit and vegetables, 18 Turbot, 102, 104 organic, 11, 128 Watermelon, 138, 139 recipe conversion factor, 16 Turkey, 97, 367 pan frying, 671–673 Weakfi sh, 108 Yield percent, 18, 19 Turmeric, 222, 225 pan steaming, 654–657 Weight measure, 15, 17 Yogurt, 183, 184 Turnip greens, 149 en papillote cooking, 536–539 conversions, 17, 1163 frozen, 184 Turnips, 168, 169, 170 peeling, 619 equivalents, 1166 Yucca (manioc), 172, 173 Turtle beans (black), 216, 217 in polenta, 759 Wheat, 201, 203 Yukon gold potatoes, 171, 173 production methods, 11, 128 Wheat allergies, 37 puréeing, 664 Wheat berries, 201, 203, 1162 u reheating, 680 Wheat bran, 201, 203 z Udon noodles, 214 roasting. See Roasted vegetables Wheat fl our, 202, 203, 1026 Zest, citrus, 891 Ugli fruit (uniq), 134, 135 salads, 894 Wheat germ, 201, 203 Zingara sauce, 273 Unemployment insurance, 6 sautéing, 665–667 Whelk, 119 Zucchini, 150, 151 Uniform, chef’s, 38 selecting, 128 Whipped cream Uniq (ugli fruit), 134, 135 shocking to cool, 650 heavy cream for, 182, 183 Department of soup, clear, 312 in mousse, 948, 949, 951 Agriculture (USDA), 36, 70, soup, purée, 321 stages of, 1019 80, 85, 128, 198, 366 steaming, 651–653 Whisks, 52, 53 Usable trim, 19–20 stewing/braising, 677–679 White sauce, 274–279 U.S. measurement system, converting stir-frying, 668–670 White stock, 254, 256, 260, 262 to metric, 17 stock, 254, 255, 256, 260, 262 Whole grains, 200 Utility knife, 46, 47 storage of, 34, 128–129 Whole wheat fl our, 202, 203

1212 SUBJECT INDEX

444_9780470421352-bindex.indd4_9780470421352-bindex.indd Sec1:1212Sec1:1212 55/31/11/31/11 12:5912:59 PMPM