| 1. 5 tips for perfect caramel |
| Fine Cooking Magazine - #95 - November 2008 |
| 2. 6 steps to a pasta salad |
| Fine Cooking Magazine - #65 - July 2004 |
| 3. 6 tips for perfect medium rare |
| Fine Cooking Magazine - #93 - July 2008 |
| 4. 7 steps to classic risotto |
| Fine Cooking Magazine - #78 - May 2006 |
| 5. 8 secrets for a moist and juicy roast turkey |
| Fine Cooking Magazine - #81 - November 2006 |
| 6. a 4-step method for crisp chicken from the oven |
| Fine Cooking Magazine - #84 - March 2007 |
| 7. a concassee makes tomatoes recipe ready |
| Fine Cooking Magazine - #40 - September 2000 |
| 8. a shortcut to flaky puff pastry |
| Fine Cooking Magazine - #23 - November 1997 |
| 9. a simple formula for a quick soup |
| Fine Cooking Magazine - #45 - July 2001 |
| 10. all about cupcakes |
| Great Cakes by Carole Walter (1991) |
| 11. all about freezing a cake |
| Great Cakes by Carole Walter (1991) |
| 12. baking a better butter cake |
| Fine Cooking Magazine - #12 - December/January 1996 |
| 13. baking fish in aluminum foil |
| LaVarene Pratique by Anne Willan (1989) |
| 14. baking flaky pastries with phyllo dough |
| Fine Cooking Magazine - #20 - May 1997 |
| 15. basic method for cooking brussels sprouts |
| The Fannie Farmer Cookbook by Marion Cunningham (1990) |
| 16. basic method for cooking corn on the cob |
| The Fannie Farmer Cookbook by Marion Cunningham (1990) |
| 17. basic method for cooking snap peas |
| The Fannie Farmer Cookbook by Marion Cunningham (1990) |
| 18. basic method for cooking snow peas |
| The Fannie Farmer Cookbook by Marion Cunningham (1990) |
| 19. basic method for cooking spaghetti squash |
| The Fannie Farmer Cookbook by Marion Cunningham (1990) |
| 20. basic method for cooking swiss chard |
| The Fannie Farmer Cookbook by Marion Cunningham (1990) |
| 21. basic method for preparing fruit jam |
| The Fannie Farmer Cookbook by Marion Cunningham (1990) |
| 22. basic mthod for cooking cauliflower |
| The Fannie Farmer Cookbook by Marion Cunningham (1990) |
| 23. basic soft polenta method |
| Fine Cooking Magazine - #63 - March 2004 |
| 24. beating egg yolks and sugar a faster way |
| The Way To Cook by Julia Child (1989) |
| 25. blanching vegetables for better color and texture |
| Fine Cooking Magazine - #10 - August/September 1995 |
| 26. boiling water in bulk |
| Microwave Cookbook by Pat Jester (1983) |
| 27. boning a whole chicken |
| Essentials of Classic Italian cooking by Marcella hazan (1992) |
| 28. braising vegetables |
| LaVarene Pratique by Anne Willan (1989) |
| 29. brining vegetables |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 30. broiling tofu |
| The Book of Tofu by Akiko Aoyagi and William Shurtleff (1998) |
| 31. broiling vegetables |
| LaVarene Pratique by Anne Willan (1989) |
| 32. broth for canning meat |
| Guide to Home Canning and Freezing - Ball Blue Book (1999) |
| 33. butterfly a boned pork loin |
| Fine Cooking Magazine - #53 - November 2002 |
| 34. butterflying a boneless leg of lamb |
| Fine Cooking Magazine - #71 - May 2005 |
| 35. candying fruit |
| LaVarene Pratique by Anne Willan (1989) |
| 36. candying zest |
| Fine Cooking Magazine - #13 - February/March 1996 |
| 37. canning peaches: the boiling-water bath process |
| The Country Kitchen Cookbook by Focasta Innes (1979) |
| 38. caramelizing sugar |
| LaVarene Pratique by Anne Willan (1989) |
| 39. carving a bone in leg of lamb |
| Fine Cooking Magazine - #71 - May 2005 |
| 40. carving a turkey |
| Fine Cooking Magazine - #18 - December/January 1997 |
| 41. chocolate tempering |
| Chocolatier - December 1996 |
| 42. chopped cabbage |
| Vita-Mix Whole Food Machine Recipes and Instructions by Rybarczyk, Struhar, Wride, Shrimplin (1996) |
| 43. chopping with liquid |
| Getting Started - Vita-Mix Total Nutrition Center |
| 44. chopping without liquid |
| Getting Started - Vita-Mix Total Nutrition Center |
| 45. chunk tempering methods |
| The Art of Chocolate by Elaine Gonzalez (1998) |
| 46. classic tempering method |
| The Art of Chocolate by Elaine Gonzalez (1998) |
| 47. coating foods with flour, egg breadcrumbs |
| LaVarene Pratique by Anne Willan (1989) |
| 48. controlled tempering method |
| The Art of Chocolate by Elaine Gonzalez (1998) |
| 49. controlling browning for better looking, better tasting |
| Fine Cooking Magazine - #27 - July 1998 |
| 50. cooking and shelling succulent lobster |
| Fine Cooking Magazine - #22 - September 1997 |
| 51. cooking pasta properly |
| Fine Cooking Magazine - #39 - July 2000 |
| 52. cooking raw shrimp |
| Pillsbury Kitchens' Cookbook by The Pillsbury Company (1979) |
| 53. cooking with cheese so it's creamy and smooth, not curdled or stringy |
| Fine Cooking Magazine - #23 - November 1997 |
| 54. cooking with nonfat cheeses |
| Secrets of Fat-Free Italian Cooking by Sandra Woodruff (1996) |
| 55. cool smoking |
| The Country Kitchen Cookbook by Focasta Innes (1979) |
| 56. crackling grains for cereal |
| Whole Grain Cereals and Yeast Breads - Vita-Mix Corporation |
| 57. crafting a rich, creamy risotto - four simple steps to risotto |
| Fine Cooking Magazine - #50 - May 2002 |
| 58. creaming butter and sugar for finer texture in baked goods |
| Fine Cooking Magazine - #20 - May 1997 |
| 59. creamy vegetable soups without all the cream |
| Fine Cooking Magazine - #25 - March 1998 |
| 60. creating caramel |
| Fine Cooking Magazine - #01 Premier Issue |
| 61. creole pork skillet |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 62. crumbling tofu |
| The Book of Tofu by Akiko Aoyagi and William Shurtleff (1998) |
| 63. crushed ice |
| Vita-Mix Whole Food Machine Recipes and Instructions by Rybarczyk, Struhar, Wride, Shrimplin (1996) |
| 64. crushing ice |
| The Mixer DAILY by Kitchenmate |
| 65. cut-up turkey |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 66. cutting a chiffonade |
| Fine Cooking Magazine - #21 - July 1997 |
| 67. cutting and slicing mushrooms |
| The Way To Cook by Julia Child (1989) |
| 68. cutting fresh corn off the cob |
| Fine Cooking Magazine - #66 - September 2004 |
| 69. cutting up a chicken |
| Fine Cooking Magazine - #17 - October/November 1996 |
| 70. cutting up cooked spiny lobster |
| LaVarene Pratique by Anne Willan (1989) |
| 71. decorating with chocolate |
| Fine Cooking Magazine - #61 - Winter 2004 |
| 72. deep-frying |
| LaVarene Pratique by Anne Willan (1989) |
| 73. deep-frying fish |
| LaVarene Pratique by Anne Willan (1989) |
| 74. deep-frying vegetables |
| LaVarene Pratique by Anne Willan (1989) |
| 75. deglazing - making sauce from the saute pan |
| Fine Cooking Magazine - #11 - October/November 1995 |
| 76. deglazing sauce with truffles |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 77. desalting cucumbers |
| Guide to Home Canning and Freezing - Ball Blue Book (1999) |
| 78. dousing tofu |
| The Book of Tofu by Akiko Aoyagi and William Shurtleff (1998) |
| 79. draining tofu |
| The Book of Tofu by Akiko Aoyagi and William Shurtleff (1998) |
| 80. emulsify oil and water for a creamy texture |
| Fine Cooking Magazine - #15 - June/JUly 1996 |
| 81. english style deep dish pie |
| HP Books Pies and Pastries by Janet Pittman (1982) |
| 82. extracting meat from cray fish |
| LaVarene Pratique by Anne Willan (1989) |
| 83. filleting breasts of chicken |
| Essentials of Classic Italian cooking by Marcella hazan (1992) |
| 84. filling a pastry bag |
| LaVarene Pratique by Anne Willan (1989) |
| 85. filling a pastry bag without making a mess |
| Fine Cooking Magazine - #36 - January 2000 |
| 86. filling pasta |
| The Essential Pasta Cookbook published by Whitecap Books (1998) |
| 87. five easy steps to a delicious bread pudding |
| Fine Cooking Magazine - #90 - January 2008 |
| 88. five easy steps to a delicious fruit cobbler |
| Fine Cooking Magazine - #86 - July 2007 |
| 89. folding egg whites |
| LaVarene Pratique by Anne Willan (1989) |
| 90. follow these 4 steps to assemble and bake a lattice pie |
| Fine Cooking Magazine - #65 - July 2004 |
| 91. follow these steps for successful potato galettes |
| Fine Cooking Magazine - #53 - November 2002 |
| 92. foolproof method for tarte tatin |
| Fine Cooking Magazine - #60 - November 2003 |
| 93. forming and baking a free-from shell |
| The Way To Cook by Julia Child (1989) |
| 94. forming and baking pate en croute in a hinged pate mold |
| Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 95. forming and baking the pate without a mold |
| Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 96. four easy steps to a delicious frittata |
| Fine Cooking Magazine - #83 - January 2007 |
| 97. four steps to a great pasta dinner |
| Fine Cooking Magazine - #50 - May 2002 |
| 98. freezing |
| Pillsbury Kitchens' Cookbook by The Pillsbury Company (1979) |
| 99. freezing apple slices |
| The Apple Cookbook by Olwen Woodier (1984) |
| 100. freezing fresh herbs |
| Fancy Pantry by Helen Witty (1986) |
| 101. freezing pies |
| The Apple Cookbook by Olwen Woodier (1984) |
| 102. freezing pies |
| Fine Cooking Magazine - #61 - Winter 2004 |
| 103. freezing pizza dough |
| Fine Cooking Magazine - #92 - May 2008 |
| 104. freezing whole apples |
| The Apple Cookbook by Olwen Woodier (1984) |
| 105. freezing whole tomatoes |
| Fine Cooking Magazine - #04 - August/September 1994 |
| 106. frozen meat and poultry in a pressure cooker |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 107. fruit canning |
| The Country Kitchen Cookbook by Focasta Innes (1979) |
| 108. getting a feel for kneading |
| Fine Cooking Magazine - #15 - June/JUly 1996 |
| 109. getting a rise out of your pizza dough |
| Secrets of Fat-Free Italian Cooking by Sandra Woodruff (1996) |
| 110. getting fried potatoes to be crisp and light |
| Fine Cooking Magazine - #44 - May 2001 |
| 111. getting the best texture in ice cream |
| Fine Cooking Magazine - #40 - September 2000 |
| 112. getting the corn off the cob |
| Fine Cooking Magazine - #22 - September 1997 |
| 113. getting the texture you want when cooking with fresh fruit |
| Fine Cooking Magazine - #46 - September 2001 |
| 114. getting to the meat of the lobster |
| Fine Cooking Magazine - #66 - September 2004 |
| 115. glazing vegetables |
| LaVarene Pratique by Anne Willan (1989) |
| 116. glazing vegetables for richer flavor |
| Fine Cooking Magazine - #42 - January 2001 |
| 117. glazing with caramelized sugar |
| The Simple Art of Perfect Baking by Flo Braker (1992) |
| 118. grill roasting in 4 easy steps |
| Fine Cooking Magazine - #94 - September 2008 |
| 119. grilled pizza made easy |
| Fine Cooking Magazine - #66 - September 2004 |
| 120. grind and heat spices for best flavor |
| Fine Cooking Magazine - #14 - April/May 1996 |
| 121. grinding coffee beans |
| Whole Grain Cereals and Yeast Breads - Vita-Mix Corporation |
| 122. grinding tofu |
| The Book of Tofu by Akiko Aoyagi and William Shurtleff (1998) |
| 123. guidelines for shaping tuiles |
| Fine Cooking Magazine - #57 - May 2003 |
| 124. hard cheese making |
| The Country Kitchen Cookbook by Focasta Innes (1979) |
| 125. here's how to roll a perfect pie crust |
| Fine Cooking Magazine - #88 - November 2007 |
| 126. hot smoking |
| The Country Kitchen Cookbook by Focasta Innes (1979) |
| 127. hot smoking you own salmon |
| Fine Cooking Magazine - #40 - September 2000 |
| 128. how to adapt you own recipes to pressure cooker |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 129. how to bake ham |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 130. how to bake the custard |
| Fine Cooking Magazine - #56 - March 2003 |
| 131. how to boil an egg perfectly every time |
| Fine Cooking Magazine - #83 - January 2007 |
| 132. how to bone and trim a turkey breast |
| Fine Cooking Magazine - #81 - November 2006 |
| 133. how to braise game birds |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 134. how to broil game birds |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 135. how to butterfly a chicken |
| Fine Cooking Magazine - #94 - September 2008 |
| 136. how to butterfly and stuff a boneless turkey breast |
| Fine Cooking Magazine - #81 - November 2006 |
| 137. how to carve a roast chicken |
| Fine Cooking Magazine - #70 - March 2005 |
| 138. how to carve a roast with confidence |
| Fine Cooking Magazine - #30 - January 1999 |
| 139. how to charcoal-broil game birds |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 140. how to clean and cook crabs |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 141. how to confit duck |
| Fine Cooking Magazine - #48 - January 2002 |
| 142. how to cook a steak |
| Fine Cooking Magazine - #10 - August/September 1995 |
| 143. how to cook clams |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 144. how to cook conch |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 145. how to cook crayfish |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 146. how to cook fresh lasagna noodles |
| Fine Cooking Magazine - #82 - December 2006 |
| 147. how to cook lobster |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 148. how to cook mussels |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 149. how to cook oysters |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 150. how to cook pasta to perfection |
| Fine Cooking Magazine - #11 - October/November 1995 |
| 151. how to cook perfect rice |
| Martin Yan's Favorite Recipes with Meyer Cookware by Martin Yan (1993) |
| 152. how to cook scallops |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 153. how to cook shrimp |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 154. how to cook tender and juicy meat and fish |
| Fine Cooking Magazine - #22 - September 1997 |
| 155. how to cook with tofu |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 156. how to cut a plum into 10 even wedges |
| Fine Cooking Magazine - #94 - September 2008 |
| 157. how to cut cauliflower for any dish |
| Fine Cooking Magazine - #83 - January 2007 |
| 158. how to cut fat into flour |
| Fine Cooking Magazine - #32 - May 1999 |
| 159. how to decorate cookies with royal icing |
| Fine Cooking Magazine - #89 - December 2007 |
| 160. how to dice an onion |
| Fine Cooking Magazine - #76 - January 2006 |
| 161. how to dry age beef at home |
| Fine Cooking Magazine - #69 - January 2005 |
| 162. how to dry green beans |
| HP Books How to Dry Foods by Deanna DeLong (1992) |
| 163. how to dry herbs & spices |
| HP Books How to Dry Foods by Deanna DeLong (1992) |
| 164. how to dry nuts & seeds |
| HP Books How to Dry Foods by Deanna DeLong (1992) |
| 165. how to dry vegetables |
| HP Books How to Dry Foods by Deanna DeLong (1992) |
| 166. how to fill a pastry bag |
| Fine Cooking Magazine - #75 - Winter 2006 |
| 167. how to fillet a whole fish |
| Fine Cooking Magazine - #84 - March 2007 |
| 168. how to fold crepes |
| HP Books Polish Cooking by Marianna Olszewska Heberle (1985) |
| 169. how to form sausages in cheesecloth casings |
| Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 170. how to French a rack of lamb |
| Fine Cooking Magazine - #92 - May 2008 |
| 171. how to garnish fruit leather |
| HP Books How to Dry Foods by Deanna DeLong (1992) |
| 172. how to get crisp long lasting lettuce |
| Fine Cooking Magazine - #13 - February/March 1996 |
| 173. how to heighten the flavor of canned truffles |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 174. how to ice a cake |
| The Recipe Encyclopedia published by Whitecap Books (1995) |
| 175. how to line a mold with ladyfingers |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 176. how to make a great green salad |
| Fine Cooking Magazine - #21 - July 1997 |
| 177. how to make a rice pilaf |
| Fine Cooking Magazine - #57 - May 2003 |
| 178. how to make a roulade |
| Fine Cooking Magazine - #61 - Winter 2004 |
| 179. how to make a satiny, full-bodied hollandaise sauce |
| Fine Cooking Magazine - #36 - January 2000 |
| 180. how to make bread cubes and crumbs |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 181. how to make cantonese moon cakes |
| HP Books Chinese Cookery by Rose Cheng and Michele Morris (1981) |
| 182. how to make cheese sauce |
| Fine Cooking Magazine - #91 - March 2008 |
| 183. how to make chicken in a brid's nest |
| HP Books Chinese Cookery by Rose Cheng and Michele Morris (1981) |
| 184. how to make conserves |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 185. how to make croustakes |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 186. how to make fresh pasta |
| Fine Cooking Magazine - #82 - December 2006 |
| 187. how to make fresh pasta |
| Popeil's Pasta Maker Recipes and Instructions |
| 188. how to make fried pork dumplings |
| HP Books Chinese Cookery by Rose Cheng and Michele Morris (1981) |
| 189. how to make fried wontons |
| HP Books Chinese Cookery by Rose Cheng and Michele Morris (1981) |
| 190. how to make fruit butters |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 191. how to make intensely flavored granitas |
| Fine Cooking Magazine - #28 - September 1998 |
| 192. how to make jam |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 193. how to make jelly |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 194. how to make mandarian pancakes |
| HP Books Chinese Cookery by Rose Cheng and Michele Morris (1981) |
| 195. how to make marmalade |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 196. how to make melba toast |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 197. how to make mongolian beef |
| HP Books Chinese Cookery by Rose Cheng and Michele Morris (1981) |
| 198. how to make preserves |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 199. how to make rusks |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 200. how to make savory souffle |
| Fine Cooking Magazine - #64 - May 2004 |
| 201. how to make shao mai |
| HP Books Chinese Cookery by Rose Cheng and Michele Morris (1981) |
| 202. how to make soybean milk |
| HP Books Chinese Cookery by Rose Cheng and Michele Morris (1981) |
| 203. how to make steamed flow buns |
| HP Books Chinese Cookery by Rose Cheng and Michele Morris (1981) |
| 204. how to make steamed shrimp dumplings |
| HP Books Chinese Cookery by Rose Cheng and Michele Morris (1981) |
| 205. how to make stuffed eggplant |
| HP Books Chinese Cookery by Rose Cheng and Michele Morris (1981) |
| 206. how to make sweet rice omelet |
| HP Books Chinese Cookery by Rose Cheng and Michele Morris (1981) |
| 207. how to make syrup |
| Kerr Home Canning and Freezing Book (1982) |
| 208. how to make toast cups |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 209. how to make vegetable flakes |
| HP Books How to Dry Foods by Deanna DeLong (1992) |
| 210. how to make wonton soup |
| HP Books Chinese Cookery by Rose Cheng and Michele Morris (1981) |
| 211. how to mix and bake the best muffins and cakes |
| Fine Cooking Magazine - #47 - November 2001 |
| 212. how to mix flour, fat, and water for a flaky pie crust |
| Fine Cooking Magazine - #35 - November 1999 |
| 213. how to panfry (saute) game birds |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 214. how to prepare and cook greens |
| Fine Cooking Magazine - #77 - March 2006 |
| 215. how to prepare fresh coconut and coconut milk |
| Great Cakes by Carole Walter (1991) |
| 216. how to roast and peel fresh chestnuts |
| Fine Cooking Magazine - #81 - November 2006 |
| 217. how to roast game birds |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 218. how to roll and shape pie crust |
| Fine Cooking Magazine - #38 - May 2000 |
| 219. how to saute a cutlet |
| Fine Cooking Magazine - #43 - March 2001 |
| 220. how to saute mushrooms so they'r browned and flavorful |
| Fine Cooking Magazine - #32 - May 1999 |
| 221. how to save leftover canned truffles |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 222. how to sharpen knives and keep them sharp |
| Fine Cooking Magazine - #37 - March 2000 |
| 223. how to simmer poultry |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 224. how to soak dried mushrooms |
| Fine Cooking Magazine - #76 - January 2006 |
| 225. how to split a live lobster for broiling |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 226. how to split and partially bone a chicken |
| Fine Cooking Magazine - #36 - January 2000 |
| 227. how to steam game birds |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 228. how to steam poultry |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 229. how to sterilize and pack preserving jars |
| From My Chateau Kitchen by Anne Willan (2000) |
| 230. how to stew game birds |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 231. how to store a cake |
| Great Cakes by Carole Walter (1991) |
| 232. how to tell when a cake is done |
| Great Cakes by Carole Walter (1991) |
| 233. how to thaw a frozen cake |
| Great Cakes by Carole Walter (1991) |
| 234. how to thicken fruit |
| Pillsbury Kitchens' Cookbook by The Pillsbury Company (1979) |
| 235. how to trim a tenderloin |
| Fine Cooking Magazine - #62 - January 2004 |
| 236. how to trim a whole beef filet |
| Fine Cooking Magazine - #30 - January 1999 |
| 237. how to turn a salmon steak into a medallion |
| Fine Cooking Magazine - #86 - July 2007 |
| 238. how to turn a whole chicken into ten even pieces |
| Fine Cooking Magazine - #52 - September 2002 |
| 239. how to unmold a cheesecake without wrecking it |
| Fine Cooking Magazine - #35 - November 1999 |
| 240. how to unmold a dessert |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 241. how to use canned truffles |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 242. how to use sausage casing |
| Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 243. impressive eclairs, step by step |
| Fine Cooking Magazine - #75 - Winter 2006 |
| 244. individual pot pies |
| HP Books Pies and Pastries by Janet Pittman (1982) |
| 245. infusing liquids with flavor |
| Fine Cooking Magazine - #22 - September 1997 |
| 246. jelly making |
| The Country Kitchen Cookbook by Focasta Innes (1979) |
| 247. jelly roll |
| LaVarene Pratique by Anne Willan (1989) |
| 248. jiffy cocktail biscuits |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 249. killing & cutting up live lobster |
| LaVarene Pratique by Anne Willan (1989) |
| 250. kneading & rolling pate brisee & pate sucree |
| LaVarene Pratique by Anne Willan (1989) |
| 251. learn how to control crystallization for successful sweets |
| Fine Cooking Magazine - #36 - January 2000 |
| 252. main dish pastry puffs |
| HP Books Pies and Pastries by Janet Pittman (1982) |
| 253. make French bread at home |
| Fine Cooking Magazine - #91 - March 2008 |
| 254. making a caramel cage |
| LaVarene Pratique by Anne Willan (1989) |
| 255. making a fresh cheese coeur a la creme dessert |
| LaVarene Pratique by Anne Willan (1989) |
| 256. making a light berry mousse |
| Fine Cooking Magazine - #66 - September 2004 |
| 257. making a savory, smooth turkey gravy |
| Fine Cooking Magazine - #24 - January 1998 |
| 258. making a simple semi-hard cheese |
| The Country Kitchen Cookbook by Focasta Innes (1979) |
| 259. making a souffle |
| LaVarene Pratique by Anne Willan (1989) |
| 260. making a sour raw milk soft cheese |
| The Country Kitchen Cookbook by Focasta Innes (1979) |
| 261. making a tender cake |
| Fine Cooking Magazine - #53 - November 2002 |
| 262. making a vacherine |
| LaVarene Pratique by Anne Willan (1989) |
| 263. making and folding stuffed pasta |
| LaVarene Pratique by Anne Willan (1989) |
| 264. making and using a roux as a classic thickener |
| Fine Cooking Magazine - #19 - March 1997 |
| 265. making apple jelly |
| LaVarene Pratique by Anne Willan (1989) |
| 266. making basic apple jelly with herbs |
| The Country Kitchen Cookbook by Focasta Innes (1979) |
| 267. making caramel |
| LaVarene Pratique by Anne Willan (1989) |
| 268. making chocolate leaves |
| LaVarene Pratique by Anne Willan (1989) |
| 269. making choux pastry |
| LaVarene Pratique by Anne Willan (1989) |
| 270. making cooked meringue |
| LaVarene Pratique by Anne Willan (1989) |
| 271. making croissants |
| LaVarene Pratique by Anne Willan (1989) |
| 272. making dipped chocolates |
| LaVarene Pratique by Anne Willan (1989) |
| 273. making doughnuts |
| LaVarene Pratique by Anne Willan (1989) |
| 274. making dumplings |
| LaVarene Pratique by Anne Willan (1989) |
| 275. making everyday strawberry jam |
| The Country Kitchen Cookbook by Focasta Innes (1979) |
| 276. making farmhouse sausages, preserved in lard |
| The Country Kitchen Cookbook by Focasta Innes (1979) |
| 277. making filled chocolates |
| LaVarene Pratique by Anne Willan (1989) |
| 278. making fish paupiettes |
| LaVarene Pratique by Anne Willan (1989) |
| 279. making fondant |
| LaVarene Pratique by Anne Willan (1989) |
| 280. making fresh breadcrumbs |
| Fine Cooking Magazine - #48 - January 2002 |
| 281. making fresh egg pasta |
| LaVarene Pratique by Anne Willan (1989) |
| 282. making fresh ricotta |
| LaVarene Pratique by Anne Willan (1989) |
| 283. making grease free soups full of satisfying flavor |
| Fine Cooking Magazine - #26 - May 1998 |
| 284. making hollandaise |
| LaVarene Pratique by Anne Willan (1989) |
| 285. making hollow chocolate shapes |
| LaVarene Pratique by Anne Willan (1989) |
| 286. making infused oils |
| LaVarene Pratique by Anne Willan (1989) |
| 287. making italian meringue |
| LaVarene Pratique by Anne Willan (1989) |
| 288. making ladyfingers |
| LaVarene Pratique by Anne Willan (1989) |
| 289. making light, delicate gnocchi is easier than you'd think |
| Fine Cooking Magazine - #90 - January 2008 |
| 290. making link sausages |
| The Way To Cook by Julia Child (1989) |
| 291. making machine rolled pasta |
| Fine Cooking Magazine - #15 - June/JUly 1996 |
| 292. making madeleines |
| LaVarene Pratique by Anne Willan (1989) |
| 293. making mousseline |
| LaVarene Pratique by Anne Willan (1989) |
| 294. making nougatine |
| LaVarene Pratique by Anne Willan (1989) |
| 295. making nut milk |
| LaVarene Pratique by Anne Willan (1989) |
| 296. making parsnip wine |
| The Country Kitchen Cookbook by Focasta Innes (1979) |
| 297. making pastry cream |
| LaVarene Pratique by Anne Willan (1989) |
| 298. making pate brisee |
| LaVarene Pratique by Anne Willan (1989) |
| 299. making pesto |
| LaVarene Pratique by Anne Willan (1989) |
| 300. making pickles and chutneys |
| The Country Kitchen Cookbook by Focasta Innes (1979) |
| 301. making pie pastry |
| LaVarene Pratique by Anne Willan (1989) |
| 302. making piping bags |
| The Recipe Encyclopedia published by Whitecap Books (1995) |
| 303. making pizza on the run |
| Secrets of Fat-Free Italian Cooking by Sandra Woodruff (1996) |
| 304. making plain yogurt |
| The Country Kitchen Cookbook by Focasta Innes (1979) |
| 305. making potato baskets |
| LaVarene Pratique by Anne Willan (1989) |
| 306. making praline |
| LaVarene Pratique by Anne Willan (1989) |
| 307. making preserves |
| The Country Kitchen Cookbook by Focasta Innes (1979) |
| 308. making pressure-cooked marmalade |
| The Country Kitchen Cookbook by Focasta Innes (1979) |
| 309. making puff pastry |
| LaVarene Pratique by Anne Willan (1989) |
| 310. making puff pastry |
| Baking with Julia by Julia Child (1996) |
| 311. making quenelles |
| LaVarene Pratique by Anne Willan (1989) |
| 312. making quick puff pastry |
| LaVarene Pratique by Anne Willan (1989) |
| 313. making salted butter |
| The Country Kitchen Cookbook by Focasta Innes (1979) |
| 314. making savory fat free stuffing |
| Secrets of Fat-Free Italian Cooking by Sandra Woodruff (1996) |
| 315. making sense of Asian noodles |
| Fine Cooking Magazine - #14 - April/May 1996 |
| 316. making spatzle |
| LaVarene Pratique by Anne Willan (1989) |
| 317. making spinach timbales |
| LaVarene Pratique by Anne Willan (1989) |
| 318. making spun sugar from boiled sugar syrup |
| LaVarene Pratique by Anne Willan (1989) |
| 319. making strudel |
| LaVarene Pratique by Anne Willan (1989) |
| 320. making stuffed pasta |
| Fine Cooking Magazine - #01 Premier Issue |
| 321. making summer rolls step-by-step |
| Fine Cooking Magazine - #72 - July 2005 |
| 322. making sweetened nut paste |
| LaVarene Pratique by Anne Willan (1989) |
| 323. making tortilla bowls |
| Tortilla International (Cole's Cooking Companion) by Cole Group (1995) |
| 324. making vegetble puree |
| LaVarene Pratique by Anne Willan (1989) |
| 325. making waffles |
| LaVarene Pratique by Anne Willan (1989) |
| 326. making your first batch - sausage |
| Home Sausage Making by Charles Reavis (1981) |
| 327. marble slab/countertop work |
| The Art of Chocolate by Elaine Gonzalez (1998) |
| 328. marmalade making |
| The Country Kitchen Cookbook by Focasta Innes (1979) |
| 329. mashing potatoes to perfection |
| Fine Cooking Magazine - #56 - March 2003 |
| 330. mastering vegetable cuts - julienne and brunoise |
| Fine Cooking Magazine - #11 - October/November 1995 |
| 331. modeling chocolate clay |
| The Art of Chocolate by Elaine Gonzalez (1998) |
| 332. molding chocolate |
| The Art of Chocolate by Elaine Gonzalez (1998) |
| 333. panning for pomegranate seeds |
| Fine Cooking Magazine - #55 - January 2003 |
| 334. pasta cooking directions |
| Better Homes and Gardens International Cooking 1985 |
| 335. peeling and coring a pineapple |
| Fine Cooking Magazine - #55 - January 2003 |
| 336. peeling and seeding tomatoes |
| Fine Cooking Magazine - #04 - August/September 1994 |
| 337. peeling and seeding tomatoes |
| Fine Cooking Magazine - #04 - August/September 1994 |
| 338. peeling and segmenting citrus fruit |
| Fine Cooking Magazine - #03 - June/July 1994 |
| 339. peeling asparagus for tenderness |
| Fine Cooking Magazine - #14 - April/May 1996 |
| 340. peeling fresh tomatoes |
| Secrets of Fat-Free Italian Cooking by Sandra Woodruff (1996) |
| 341. perfect brown rice |
| Fat-Free Holiday Recipes by Sandra Woodruff, RD (1995) |
| 342. perfect custard |
| The Essential Dessert Cookbook published by Whitecap Books (1998) |
| 343. perfecting apple pie |
| Fine Cooking Magazine - #81 - November 2006 |
| 344. perfecting poached eggs |
| Fine Cooking Magazine - #43 - March 2001 |
| 345. perfectly seared scallops |
| Fine Cooking Magazine - #72 - July 2005 |
| 346. picking meat out of cooked crab |
| LaVarene Pratique by Anne Willan (1989) |
| 347. picking meat out of cooked crab |
| LaVarene Pratique by Anne Willan (1989) |
| 348. pickling techniques |
| LaVarene Pratique by Anne Willan (1989) |
| 349. pineapple rings 1-2-3 |
| Fine Cooking Magazine - #88 - November 2007 |
| 350. piping chocolate |
| The Art of Chocolate by Elaine Gonzalez (1998) |
| 351. piping chocolate decorations |
| LaVarene Pratique by Anne Willan (1989) |
| 352. piping meringue rounds |
| LaVarene Pratique by Anne Willan (1989) |
| 353. pizza dough stretching it out |
| Fine Cooking Magazine - #72 - July 2005 |
| 354. poaching fish |
| LaVarene Pratique by Anne Willan (1989) |
| 355. poaching fresh fruit for tender texture |
| Fine Cooking Magazine - #21 - July 1997 |
| 356. poaching fruit |
| LaVarene Pratique by Anne Willan (1989) |
| 357. pot pies |
| HP Books Pies and Pastries by Janet Pittman (1982) |
| 358. pressing tofu |
| The Book of Tofu by Akiko Aoyagi and William Shurtleff (1998) |
| 359. pureeing fish |
| LaVarene Pratique by Anne Willan (1989) |
| 360. putting color and shine on pastry crust with an egg wash |
| Fine Cooking Magazine - #37 - March 2000 |
| 361. putting up preserves |
| Fine Cooking Magazine - #05 - October/November 1994 |
| 362. quick chilling in an ice bath |
| Fine Cooking Magazine - #18 - December/January 1997 |
| 363. reheating refrigerated hot drinks |
| Microwave Cookbook by Pat Jester (1983) |
| 364. removing lobster meat |
| LaVarene Pratique by Anne Willan (1989) |
| 365. rendering fat |
| LaVarene Pratique by Anne Willan (1989) |
| 366. reshaping tofu |
| The Book of Tofu by Akiko Aoyagi and William Shurtleff (1998) |
| 367. roasting a jack of lamb and making a jus |
| Fine Cooking Magazine - #44 - May 2001 |
| 368. roasting garlic |
| Secrets of Fat-Free Italian Cooking by Sandra Woodruff (1996) |
| 369. roasting nuts |
| LaVarene Pratique by Anne Willan (1989) |
| 370. roasting peppers |
| Secrets of Fat-Free Italian Cooking by Sandra Woodruff (1996) |
| 371. roasting the turkey |
| Fine Cooking Magazine - #60 - November 2003 |
| 372. roasting, peeling, and seeding eggplant |
| Fine Cooking Magazine - #02 - April/May 1994 |
| 373. rolling & folding puff pastry |
| LaVarene Pratique by Anne Willan (1989) |
| 374. salting and brining |
| LaVarene Pratique by Anne Willan (1989) |
| 375. saucing gnocchi |
| Lidia's Italian-American Kitchen by Lidia Matticchio Bastianich (2001) |
| 376. sausage making |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 377. scrambling tofu |
| The Book of Tofu by Akiko Aoyagi and William Shurtleff (1998) |
| 378. sear-roast-sauce |
| Fine Cooking Magazine - #71 - May 2005 |
| 379. serving mussels on the half shell |
| LaVarene Pratique by Anne Willan (1989) |
| 380. seven steps to a delicious braise |
| Fine Cooking Magazine - #49 - March 2002 |
| 381. shaping a vol-au-vent |
| LaVarene Pratique by Anne Willan (1989) |
| 382. shaping bouchees |
| LaVarene Pratique by Anne Willan (1989) |
| 383. shaping croissants |
| LaVarene Pratique by Anne Willan (1989) |
| 384. shaping dinner rolls to look and taste their best |
| Fine Cooking Magazine - #41 - November 2000 |
| 385. shaping feuilletes |
| LaVarene Pratique by Anne Willan (1989) |
| 386. shaping layers for the prettiest cakes |
| Fine Cooking Magazine - #47 - November 2001 |
| 387. shaping palmiers |
| LaVarene Pratique by Anne Willan (1989) |
| 388. simple method for tempering chocolate |
| Holiday Cooking and entertaining - Woman's Day Specials 2000 |
| 389. simple steps to juicy pork chops |
| Fine Cooking Magazine - #64 - May 2004 |
| 390. simple steps to making versatile chicken stock |
| Fine Cooking Magazine - #19 - March 1997 |
| 391. skimming fat off our stew or pan drippings for better flavor |
| Fine Cooking Magazine - #26 - May 1998 |
| 392. skinning a salmon fillet |
| Fine Cooking Magazine - #57 - May 2003 |
| 393. smoking |
| LaVarene Pratique by Anne Willan (1989) |
| 394. smoking food |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 395. soft cheese making |
| The Country Kitchen Cookbook by Focasta Innes (1979) |
| 396. spun sugar |
| The Recipe Encyclopedia published by Whitecap Books (1995) |
| 397. squeezing tofu |
| The Book of Tofu by Akiko Aoyagi and William Shurtleff (1998) |
| 398. starting dough in a well for ease and tenderness |
| Fine Cooking Magazine - #18 - December/January 1997 |
| 399. steaming fish |
| LaVarene Pratique by Anne Willan (1989) |
| 400. steaming mussels and clams |
| Fine Cooking Magazine - #48 - January 2002 |
| 401. steaming, poaching or braising fish |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 402. step-by-step canning low acid foods |
| Guide to Home Canning and Freezing - Ball Blue Book (1999) |
| 403. step-by-step canning of pickled foods |
| Guide to Home Canning and Freezing - Ball Blue Book (1999) |
| 404. storing and freezing cheeses |
| The Best Bagels are made at home by Dona Z. Meilach (1995) |
| 405. stove-top poaching |
| The Way To Cook by Julia Child (1989) |
| 406. stovetop braising in four steps |
| Fine Cooking Magazine - #60 - November 2003 |
| 407. stuffing and trussing the turkey |
| The Way To Cook by Julia Child (1989) |
| 408. stuffing sausage castings |
| LaVarene Pratique by Anne Willan (1989) |
| 409. stuffing squid & cuttlefish |
| LaVarene Pratique by Anne Willan (1989) |
| 410. stuffing vegetables |
| LaVarene Pratique by Anne Willan (1989) |
| 411. stuffing vine leaves |
| LaVarene Pratique by Anne Willan (1989) |
| 412. sugar syrups |
| Fine Cooking Magazine - #02 - April/May 1994 |
| 413. sweating vegetables coaxes out flavor |
| Fine Cooking Magazine - #25 - March 1998 |
| 414. tempering chocolate |
| Fine Cooking Magazine - #13 - February/March 1996 |
| 415. tempering chocolate |
| The Art of Chocolate by Elaine Gonzalez (1998) |
| 416. tempering chocolate |
| LaVarene Pratique by Anne Willan (1989) |
| 417. tempering chocolate |
| The Simple Art of Perfect Baking by Flo Braker (1992) |
| 418. tempering chocolate for texture and shine |
| Fine Cooking Magazine - #31 - March 1999 |
| 419. tender pot roast step-by-step |
| Fine Cooking Magazine - #74 - November 2005 |
| 420. the art of grilling, demystified |
| Fine Cooking Magazine - #87 - September 2007 |
| 421. the best way to cook lobsters: steaming |
| The Way To Cook by Julia Child (1989) |
| 422. the best way to saute for golden outsides, moist insides |
| Fine Cooking Magazine - #26 - May 1998 |
| 423. the right way to use a pastry bag |
| The Way To Cook by Julia Child (1989) |
| 424. the secret to making great pancakes |
| Fine Cooking Magazine - #34 - September 1999 |
| 425. the secret to silky butter cream |
| Fine Cooking Magazine - #14 - April/May 1996 |
| 426. there's more than one way to skin a hazelnut |
| Fine Cooking Magazine - #75 - Winter 2006 |
| 427. thicken stews with beurre manie |
| Fine Cooking Magazine - #43 - March 2001 |
| 428. three secrets for a juicy turkey |
| Fine Cooking Magazine - #88 - November 2007 |
| 429. three steps to perfect oven fries |
| Fine Cooking Magazine - #71 - May 2005 |
| 430. tips for better mashed potatoes |
| Fine Cooking Magazine - #81 - November 2006 |
| 431. tips for caramel making success |
| Fine Cooking Magazine - #75 - Winter 2006 |
| 432. tips for finishing cakes like a pro |
| Great Cakes by Carole Walter (1991) |
| 433. tips for the best pureed soups |
| Fine Cooking Magazine - #74 - November 2005 |
| 434. to bake a round or square cake |
| The Way To Cook by Julia Child (1989) |
| 435. to bake a whole, stuffed fish |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 436. to bake fish fillets, steaks and chunks |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 437. to bake ham |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 438. to bake or shire eggs |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 439. to bake whole fish |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 440. to beat egg whites into stiff shining peaks |
| The Way To Cook by Julia Child (1989) |
| 441. to beat egg yolks and sugar |
| The Way To Cook by Julia Child (1989) |
| 442. to beat whole eggs and sugar |
| The Way To Cook by Julia Child (1989) |
| 443. to boil eggs |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 444. to bone a chicken |
| Traditional Ukrainian Cookery - Savella Stechishin |
| 445. to braise veal chops or steaks |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 446. to chop or dice peeled seeded tomatoes |
| The Way To Cook by Julia Child (1989) |
| 447. to clear soup stock |
| Traditional Ukrainian Cookery - Savella Stechishin |
| 448. to coat food in bound breading |
| Master Recipes by Stephen Schmidt (1998) |
| 449. to coat food in bread crumbs |
| The Way To Cook by Julia Child (1989) |
| 450. to coat food with fritter batter |
| Master Recipes by Stephen Schmidt (1998) |
| 451. to coat the food in simple breading |
| Master Recipes by Stephen Schmidt (1998) |
| 452. to cook beets |
| Traditional Ukrainian Cookery - Savella Stechishin |
| 453. to cook dried mushrooms |
| Traditional Ukrainian Cookery - Savella Stechishin |
| 454. to cook the three kernels |
| The Way To Cook by Julia Child (1989) |
| 455. to cook with cream |
| The Country Kitchen Cookbook by Focasta Innes (1979) |
| 456. to cream butter |
| The Way To Cook by Julia Child (1989) |
| 457. to curl cookies |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 458. to decorate babka |
| Traditional Ukrainian Cookery - Savella Stechishin |
| 459. to deep-fat-fry fish |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 460. to deep-fry the food |
| Master Recipes by Stephen Schmidt (1998) |
| 461. to draw a bird |
| Traditional Ukrainian Cookery - Savella Stechishin |
| 462. to dry wild mushrooms |
| Traditional Ukrainian Cookery - Savella Stechishin |
| 463. to each rice, its own cooking method |
| Fine Cooking Magazine - #71 - May 2005 |
| 464. to form an open-faced tart shell |
| The Way To Cook by Julia Child (1989) |
| 465. to form and bake a giant puff shells |
| The Way To Cook by Julia Child (1989) |
| 466. to form and bake a peekaboo tart |
| The Way To Cook by Julia Child (1989) |
| 467. to form and bake almond or hazelnut meringue layers |
| The Way To Cook by Julia Child (1989) |
| 468. to form and bake eclairs |
| The Way To Cook by Julia Child (1989) |
| 469. to form and bake large puffs |
| The Way To Cook by Julia Child (1989) |
| 470. to form and bake small puffs |
| The Way To Cook by Julia Child (1989) |
| 471. to french-fry eggs |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 472. to freshen cottage cheese |
| Traditional Ukrainian Cookery - Savella Stechishin |
| 473. to hard-boil and peel eggs |
| The Way To Cook by Julia Child (1989) |
| 474. to make a sugar syrup |
| The Way To Cook by Julia Child (1989) |
| 475. to make caramel |
| The Way To Cook by Julia Child (1989) |
| 476. to make french puff pastry dough |
| The Way To Cook by Julia Child (1989) |
| 477. to make frosted milk shakes |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 478. to make malted milk |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 479. to make malted milk shakes |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 480. to make sushi rice |
| The Essential Appetizers Cookbook published by WhiteCap Books (1999) |
| 481. to make tempura |
| Master Recipes by Stephen Schmidt (1998) |
| 482. to make the spongecake batter |
| The Way To Cook by Julia Child (1989) |
| 483. to melt chocolate with liquid flavoring |
| The Way To Cook by Julia Child (1989) |
| 484. to melt plain chocolate |
| The Way To Cook by Julia Child (1989) |
| 485. to oven boil all fish |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 486. to oven fry fish |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 487. to pan fry fish |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 488. to pan fry veal chops and steaks |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 489. to peel a peck of peppers |
| The Way To Cook by Julia Child (1989) |
| 490. to peel tomatoes |
| The Way To Cook by Julia Child (1989) |
| 491. to poach an egg |
| The Way To Cook by Julia Child (1989) |
| 492. to poach eggs |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 493. to poach eggs |
| The Recipe Encyclopedia published by Whitecap Books (1995) |
| 494. to poach fish |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 495. to poach poultry |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 496. to prebake frozen store-bought shells |
| The Way To Cook by Julia Child (1989) |
| 497. to precook brains |
| Traditional Ukrainian Cookery - Savella Stechishin |
| 498. to prepare mushrooms |
| Traditional Ukrainian Cookery - Savella Stechishin |
| 499. to roast a half tenderloin |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 500. to roast garlic |
| All About Garlic |
| 501. to scramble eggs |
| The Recipe Encyclopedia published by Whitecap Books (1995) |
| 502. to scramble eggs |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 503. to scramble eggs |
| The Way To Cook by Julia Child (1989) |
| 504. to seed and juice tomatoes |
| The Way To Cook by Julia Child (1989) |
| 505. to slice a cake into two layers |
| The Way To Cook by Julia Child (1989) |
| 506. to spit-roast whole beef tenderloin |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 507. to steam fish |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 508. to stew poultry |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 509. to stuff and truss a bird |
| Traditional Ukrainian Cookery - Savella Stechishin |
| 510. to unmold an aspic |
| The Way To Cook by Julia Child (1989) |
| 511. to whip cream |
| The Country Kitchen Cookbook by Focasta Innes (1979) |
| 512. to whip cream |
| The Way To Cook by Julia Child (1989) |
| 513. toasting nuts |
| Microwave Cookbook by Pat Jester (1983) |
| 514. trimming and coring fresh pineapple |
| Fine Cooking Magazine - #32 - May 1999 |
| 515. truffing a roast |
| Fine Cooking Magazine - #03 - June/July 1994 |
| 516. trussing a roast |
| Fine Cooking Magazine - #03 - June/July 1994 |
| 517. turn a rack of spareribs into the st. louis cut |
| Fine Cooking Magazine - #56 - March 2003 |
| 518. turn plain noodles & dumpling wrappers into delicious deep fried serving pieces |
| Fine Cooking Magazine - #11 - October/November 1995 |
| 519. turning out a rolled omelet |
| Fine Cooking Magazine - #16 - August/September 1996 |
| 520. two ways to toast pine nuts |
| Fine Cooking Magazine - #32 - May 1999 |
| 521. using a mandoline |
| LaVarene Pratique by Anne Willan (1989) |
| 522. using gelatin to give desserts body and shape |
| Fine Cooking Magazine - #27 - July 1998 |
| 523. venison |
| Traditional Ukrainian Cookery - Savella Stechishin |
| 524. vol-au-vent |
| HP Books Pies and Pastries by Janet Pittman (1982) |
| 525. ways to dry herbs |
| Mary Bell's Complete Dehydrator Cookbook by Mary Bell (1994) |
| 526. ways to mix yeast breads |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 527. whipping cream |
| LaVarene Pratique by Anne Willan (1989) |
| 528. whipping cream successfully |
| Fine Cooking Magazine - #09 - June/July 1995 |
| 529. whipping egg whites |
| LaVarene Pratique by Anne Willan (1989) |
| 530. wild duck |
| Traditional Ukrainian Cookery - Savella Stechishin |
| 531. wine making |
| The Country Kitchen Cookbook by Focasta Innes (1979) |
| 532. wok smoking |
| Fine Cooking Magazine - #03 - June/July 1994 |
| 533. working with fresh spinach |
| Fine Cooking Magazine - #28 - September 1998 |