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The Kitchen
Books discussing the kitchen - recipes, cooking techniques, maintaining kitchen tools, etc..
The Network
Books discussing computers, networking, and the internet in general.
Techniques
This book focuses on non-specific techniques used in the kitchen, from prep work to plating and everything in between.
Equipment
This book focuses on using and caring for equipment in the kitchen, including knives, utensils, pots and pans, and appliances.
Ingredients
This book focuses on ingredients by culinary category. For example - tomatoes and cucumbers will be listed under vegetables because that is their culinary use in the majority of recipes.
Cooking Terms
Explains miscellaneous cooking terms.
Recipes
This book is a collection of recipes, sorted by the primary ingredient or type of dish.
Knives
Pots and Pans
Appliances
Utensils
Knife Skills
This chapter focuses on various knife skills, such as cutting techniques like chopping and slicing, and other culinary terms related to knives, like cubing, dicing, and julienning. I suggest reading through the knives chapter in the kitchen equipment book be...
Cooking Methods
Outdoor Cooking Methods
Miscellaneous Kitchen Skills
This chapter focuses on various skills in the kitchen that aren't specific enough to warrant making an entire chapter, but are important enough to need to know.
Herbs, Spices, & Other Seasonings
Vegetables
Fruits
Starches
Proteins
Dairy & Dairy Substitues
Fats
Spice Blends
Breads
Dressings, Dips, Sauces, & Marinades
French Cooking Terms
Sweets
Holding a Knife
Preface I recommend checking out the diagram I used in this page about the parts of a knife. before reading through this. One of the most important, if not the most important, aspects of using a knife in the kitchen is the way you hold your knife, also known ...
Boiling
Poaching
Steaming
Baking
Roasting
Sauteing
Pan Frying
Deep Frying
Broiling
Braising
Stewing
Slicing
Chopping
Paring
Parts of a Knife
Sections of a knife Knives can be viewed as two peices - a handle and a blade. You hold the handle; you cut with the blade. The Handle Handle: The part of the knife that you hold. It is usually composed of a bolster, tang, scales, butt, and rivets, but not...
Sharpening and Honing
Sharpening Sharpening is done by removing material on a knife to create a sharp edge. I wouldn't recommend sharpening your own blades unless you have a desire to do it yourself and the correct equipment to do so. Improperly sharpening your knives will almost a...
Caring for Knives
Knife Handling Using the knife you've chosen correctly is important for keeping the knife in good condition. I wouldn't recommend using a paring knife to bone a chicken, and I wouldn't recommend a cleaver to filet a fish. Using the knives improperly can lead ...