James Peterson's Kitchen Education - James Peterson - Soups and Broths / Супы и бульоны [2012, ePub, ENG]

CONTENTS
AUTHOR’S NOTE
ASSUMPTIONS
Ingredients
Equipment
BROTHS AND SOUPS
BROTHS
Vegetable Broth (Court Bouillon)
Brown Chicken Broth
How to Make Brown Chicken Broth
Box: Straining
White Chicken Broth
BEEF BROTH
Beef Broth and Pot-au-Feu
Beef Consommé
How to Make White Veal Broth
How to Make Brown Veal Broth
How to Make Meat Glaze
SHRIMP BROTH
Basic Shrimp Broth for Soups, Stews, and Sauces
FISH BROTH
Fish Broth
Dashi
How to Make Dashi
Miso Soup
Box: Garnishes for Miso Soup
How to Make Miso Soup with Cockles
GARNISHES FOR SIMPLE BROTHS AND CONSOMMÉS
SOUPS
VEGETABLE CREAM SOUPS
Leek and Potato Soup
How to Make Leek and Potato Soup
Cream of Asparagus Soup
Cream of Pea Soup
Box: Soup Croutons
Cream of Mushroom Soup
Cream of Spinach Soup
Cream of Celeriac Soup
Cream of Cauliflower Soup
OTHER VEGETABLE SOUPS
French Onion Soup
Tomato Soup
Garlic Soup with Poached Eggs
Fresh Corn and Chile Soup
Gazpacho
Borscht
MIXED VEGETABLE SOUPS
European Peasant-Style Vegetable Soup Model
Moroccan Lamb and Tomato Soup
Box: Pistou and Pesto
SEAFOOD SOUPS
Seafood Soup Model
Bouillabaisse and Bourride
How to Make Bouillabaisse and Bourride
Bourride
Creamy Seafood Cider Soup with Fresh Herbs
Brazilian Coconut-Peanut Fish Soup
Corn and Shrimp Soup
Shrimp and Tomatillo Soup
Thai Hot-and-Spicy Shrimp Soup
How to Make a Flavor Base for Thai Soups
CHICKEN SOUPS
Mexican-Style Tomatillo and Chicken Soup
Mexican-Style Chile and Chicken Soup
Thai-Style Coconut—Green Curry Chicken Soup
Chicken, Tomato, and Tarragon Soup
MEAT SOUPS
Chinese Hot-and-Sour Soup
How to Make Chinese Hot-and-Sour Soup
Oxtail Soup
Basic Bean Soup
Indian Lentil Soup
APPENDIXES
COOKING TERMS
THE 10 BASIC COOKING METHODS
Roasting
Box: Convection Ovens
Braising
Box: What About Pressure Cookers?
Poaching
Sautéing
Steaming
Box: Selecting a Steamer
Frying
Grilling
Smoking
Barbecuing
Boiling
BASIC RECIPES AND TECHNIQUES
Aioli Sauce
Basic Mayonnaise
Cooked Tomato Concassée
Crustacean Butters
Pesto
Box: Storing Pesto
Quick Fix for Bottled Mayonnaise
Romesco Sauce
Rouille
How to Bone a Whole Round Fish Through the Belly
How to Cut Up Cauliflower
How to Cut Up Raw Chicken for Sautéing or Frying
How to Cut Vegetable Shapes
How to Make Clarified Butter and Ghee
Box: Meat Glaze
How to Peel and Seed Tomatoes
How to Prepare a Flatfish for Cooking Whole
How to Prepare a Round Fish for Cooking Whole
How to Prepare Leeks
Beans
Bell Peppers and Chiles
How to Peel Peppers
Bouquet Garni
How to Make a Bouquet Garni
Compound Butters
How to Make Maître d’Hôtel Butter
How to Make Tarragon Butter
How to Make Truffle Butter
Poaching Eggs
Box: Poached Eggs for a Crowd
How to Poach Eggs
Poaching Whole Fish
Root Vegetables
Box: Cooking Root Vegetables in the Microwave
Roast Beets with Wine Vinegar, Butter, and Parsley
CONVERSION CHARTS
ABOUT THE AUTHOR
MORE eCOOKBOOKS FROM JAMES PETERSON