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8a12k

2016-11-01
32 248
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  • ISBN9787534982569
  • 9787534982569 ; 978-7-5349-8256-9
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Chapter 1 Kitchen Essentials
1-1 Knife to Choose
1-2 Honing or Sharping
1-3 Cook Tops to Choose
1-4 Non-Stick, Cast Iron, or Stainless Steel
1-5 Cookware the ParamountCopper Pans
1-6 King of All SpicesSalt
Chapter 2 Lets Beef, Lets Enjoy
2-1 To Beef or Not to Beef
2-2 Nutrition
2-3 Beef Grading System
2-3-1 U.S.A.
2-3-2 Japan
2-3-3 CanadaChapter 1 Kitchen Essentials
1-1 Knife to Choose
1-2 Honing or Sharping
1-3 Cook Tops to Choose
1-4 Non-Stick, Cast Iron, or Stainless Steel
1-5 Cookware the ParamountCopper Pans
1-6 King of All SpicesSalt
Chapter 2 Lets Beef, Lets Enjoy
2-1 To Beef or Not to Beef
2-2 Nutrition
2-3 Beef Grading System
2-3-1 U.S.A.
2-3-2 Japan
2-3-3 Canada
2-3-4 Australia
2-3-5 New Zealand
2-4 Grain Fed VS Grass Fed
Chapter 3 Beef Origins, Beef Breeds, and Beef Cuts
3-1 Origins and Breeds
3-1-1 Japan
3-1-2 U.S.A.
3-1-3 Down Under
3-1-4 China
3-1-5 Europe
3-1-6 Argentina
3-2 Choose Your Favorite Cuts
3-2-1 Ribeye
3-2-2 Tenderloin
3-2-3 Strip Loin
3-2-4 T-Bone
3-2-5 Short Rib
3-2-6 Top Sirloin
Chapter 4 Choosing, Handling, and Pr eparing
4-1 What to Look for
4-2 Handling
4-3 Preparing
4-4 Food
4-5 Wine
Chapter 5 Confluence of Basic Skills
5-1 Sauces 5-1-1 Pan Sauce
5-1-2 Common Sauces
5-2 Roux
5-3 Stock
5-4 Cooking Wine
5-5 Vegetables
5-6 Cooking Fat
Chapter 6 Cooking Methods
6-1 Cooking
6-2 Saute
6-3 Grill
6-4 Broil
6-5 Pan Broil
6-6 Roast
6-7 Poach
6-8 Beurre Monte
6-9 Doneness
6-10 5~10 min Rest Meat
6-11 Searing Meat, Sealing Juices
Chapter 712 a Recipe
7-1 Basic Steak
7-2 Rossini Style
7-3 Cowboy Steak
7-4 Poached Beef
7-5 Beurre Monte
7-6 Steak Au Poivre
7-7 Roast Beef
7-8 Beef Wellington
7-9 Chili Paste Steak
7-10 Carpaccio
7-11 OO Steak Tartare
7-12 • Julia Child

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