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Part One · Heat, Water and the Kitchen
Vol. I What Cooking Does Why cook food at all, and what changes when we do? Why We Cook Two Dials: Temperature and Time Temperature Is Not Heat Trusting a Thermometer Weighing, Not Scooping Reading a Recipe Taste, Then Adjust A Safe Kitchen The Map of the Course Drills: What Cooking Does Vol. II Heat How does heat get from the flame into the middle of the food? Conduction Twice as Thick, Four Times as Long Convection Radiation Pans and Their Metals Gas, Electric and Induction The Oven Carryover Cooking What Resting Does The Microwave Drills: Heat Vol. III Water Most food is mostly water — what does that decide? Water in Food Boiling Cooking at Altitude The Pressure Cooker Evaporation and the Stall Steam Salt and Sugar in Water Osmosis and Diffusion Water Activity Hard and Soft Water Drills: Water Vol. IV Knives, Tools and the Work Space What does a cook need, and how should it be used? The Knife Holding and Guiding The Basic Cuts Chinese Knife Work Cut Size and Cooking Time Sharpening and Honing Boards and Hygiene A Working Kit Mise en Place Drills: Knives, Tools and the Work Space Part Two · The Chemistry of Food
Vol. V The Molecules of Food What is food made of, and what can heat do to each part? Water, Carbohydrate, Protein, Fat Sugars Starch Fibre and Cell Walls Proteins From Amino Acids Fats and Oils Acids, Bases and pH Salts and Minerals Enzymes Reaction Speed and Temperature Drills: The Molecules of Food Vol. VI Proteins and Heat Why does meat firm, fish flake and egg set — each at its own temperature? Denaturation Coagulation The Egg's Proteins Muscle Meat by the Degree Collagen to Gelatin The Colour of Meat Fish Proteins Casein and Whey Gluten Drills: Proteins and Heat Vol. VII Starches and Sugars How do starch and sugar thicken, soften, harden and brown? Starch Gelatinisation Thickening With Starch Retrogradation Why Rice Cooks the Way It Does Waxy and Floury Potatoes Sugar Syrup Stages Crystallisation Caramel Invert Sugar and Moisture Sweeteners Drills: Starches and Sugars Vol. VIII Browning Why does food turn brown and delicious, and what stops it or takes it too far? The Maillard Reaction Why a Wet Surface Will Not Brown Temperature, Time and pH Caramelisation Is Not Maillard Browning Onions Enzymatic Browning Fond and Deglazing Burnt and Bitter Drills: Browning Vol. IX Fats and Oils What does fat do in a pan, in a dough and on the tongue? What Fat Does Melting Ranges Smoke Point Rancidity Butter How Deep-Frying Works Oil Temperature and Load Hot Oil Safely Fat in Doughs Drills: Fats and Oils Vol. X Emulsions, Foams and Gels How do oil and water, air and liquid, become one smooth thing? Mixtures That Stay Mixed Emulsifiers Vinaigrette Mayonnaise Hollandaise and Beurre Blanc Egg-White Foams Whipped Cream Gelatin Agar, Pectin and Starch Gels Ice Cream Drills: Emulsions, Foams and Gels Vol. XI Flavour What makes food taste good, and how does a cook steer it? Taste and Smell The Five Tastes Salt Acid Umami and Synergy Bitter and Sweet Heat and Numbing Aroma Molecules Herbs and Spices Texture and Serving Temperature Balancing a Dish Drills: Flavour Part Three · Safety, Preservation and Fermentation
Vol. XII Food Safety What makes food dangerous, and what makes it safe again? What Makes Food Unsafe How Bacteria Grow The Temperature Danger Zone The Usual Suspects Killing Bacteria Time and Temperature Together Cooling Safely Cross-Contamination What Heat Cannot Undo Allergens Leftovers and Reheating Drills: Food Safety Vol. XIII Keeping Food How do we stop food from spoiling — and which methods are only safe when done exactly? Why Food Spoils Refrigeration Freezing Drying Salting and Curing Jam and Candied Fruit Pickling With Vinegar Why Canning Works — and Why Only Tested Methods Smoking Drills: Keeping Food Vol. XIV Fermentation How do microbes cook for us, and how do we keep them on our side? Microbes as Cooks Yeast Fermentation Lactic Fermentation 泡菜, Sauerkraut and Kimchi Yogurt Cheese Soy Sauce, Miso and Doubanjiang Vinegar Tea: Oxidised and Fermented Fermenting Safely Drills: Fermentation Part Four · Everyday Cooking
Vol. XV Dry Heat How do we brown, crisp and roast without drying the inside? Sautéing and Pan-Frying Searing Crowding the Pan Stir-Frying Wok Hei Roasting The Reverse Sear Grilling and Broiling Deep-Frying at Home Gratins and Oven Dishes Drills: Dry Heat Vol. XVI Moist Heat What can water and steam do that dry heat cannot? Boil, Simmer, Poach Blanching and Shocking Steaming Braising Red-Braising Stews and Curries Sous Vide Pressure Cooking in Practice Slow Cookers Combination Methods Drills: Moist Heat Vol. XVII Eggs and Dairy Why is the egg the cook's test, and how do milk and cream behave in heat? The Egg Boiled Eggs Fried and Poached Eggs Scrambled Eggs and Omelettes Custards Eggs and Salmonella Milk Cheese and Cream in Cooking Soufflés Drills: Eggs and Dairy Vol. XVIII Meat and Poultry How do we cook meat so that it is safe, tender and juicy at once? Cuts and Their Uses Doneness Juiciness Brining and Dry-Brining Marinades Velveting Roasting a Whole Bird Minced Meat Tough Cuts Made Tender Carving and Slicing Drills: Meat and Poultry Vol. XIX Fish and Seafood Why does seafood need gentler heat and more care? Fish Flesh Choosing and Storing Seafood Cooking Fish Cantonese Steamed Fish Shellfish Raw and Cured Fish Seafood Hazards Choosing Responsibly Drills: Fish and Seafood Vol. XX Vegetables, Fruit and Legumes How do we keep plants crisp, bright and full of flavour — or make them soft and sweet? Plant Cells Softening Vegetables Keeping Green Vegetables Green Red, Orange and Purple Roasting Vegetables Onions and Garlic Cabbages and Their Smells Dried Beans and Lentils Tofu and Soy Fruit in Cooking Cultivated Mushrooms Drills: Vegetables, Fruit and Legumes Vol. XXI Grains, Rice and Noodles How do the world's staples cook, and why do they behave so differently? The Grain Rice Varieties Cooking Rice Fried Rice Congee and Porridge Dried Pasta Chinese Noodles Whole Grains and Pseudocereals Corn and Nixtamalisation Drills: Grains, Rice and Noodles Vol. XXII Stocks, Soups and Sauces How do cooks make liquids that carry flavour and cling to food? Stocks Chinese Stocks Dashi Soups The Mother Sauces Roux Pan Sauces Reduction Thickening With a Slurry Cold Sauces and Dressings Drills: Stocks, Soups and Sauces Vol. XXIII The Everyday Cook How does a cook feed a household well, every day, without stress? Planning a Week The Pantry Scaling a Recipe Units and Conversions Timing a Meal Cooking for a Crowd Cooking With Leftovers Cooking on a Budget Nutrition Without Fads Cooking Without a Recipe Rescuing a Dish Drills: The Everyday Cook Part Five · Baking, Pastry and Doughs
Vol. XXIV Bread How do flour, water, salt and yeast become bread? Flour Baker's Percentages Hydration Kneading and Folding Yeast Time and Temperature Sourdough Shaping and Proofing Baking and Oven Spring Enriched Doughs Staling and Storage Drills: Bread Vol. XXV Cakes, Pastry and Sweets Why is baking a matter of exact proportions, and which proportions matter most? Chemical Leaveners Mixing Methods Sponge and Chiffon Cakes Cookies Pie and Tart Crusts Laminated Doughs Choux Chinese Flaky Pastry Pastry Cream and Curds Chocolate and Tempering Meringues Drills: Cakes, Pastry and Sweets Vol. XXVI Doughs of the World What do dumplings, flatbreads and buns know that the bakery does not? Hot-Water and Cold-Water Doughs Dumplings Steamed Buns Hand-Pulled Noodles Flatbreads Fresh Pasta Batters Glutinous Rice Doughs Gluten-Free Baking Drills: Doughs of the World Part Six · The Culinary Arts
Vol. XXVII The Cuisines of China What makes Chinese cooking one tradition and many? The Eight Great Cuisines Fire Control The Chinese Pantry Sichuan Cantonese Jiangsu and Zhejiang Shandong and the North Hunan, Fujian and Anhui Beyond the Eight The Chinese Table Brewing Tea Drills: The Cuisines of China Vol. XXVIII The Cuisine of Japan How does a cuisine built on dashi, rice and the season get so much from so little? The Japanese Pantry Dashi in Depth Japanese Rice Japanese Knives and Cuts Sashimi and Sushi Grilling and Glazing Simmered Dishes Tempura Soba, Udon and Ramen Washoku and the Meal Drills: The Cuisine of Japan Vol. XXIX The Cuisines of India How do Indian cooks build so many layers of flavour from spice, fat and heat? The Spice Box Tempering in Fat Spice Blends The Base of a Curry Dal Biryani and Pulao Breads of India Paneer, Ghee and Yogurt The South Regions of India Drills: The Cuisines of India Vol. XXX The Cuisines of the World What does each great cuisine teach a cook from somewhere else? France Italy The Mediterranean Northern and Eastern Europe Korea Southeast Asia The Middle East and North Africa Mexico and Latin America Africa Smoke and Barbecue Drills: The Cuisines of the World Vol. XXXI The Professional Kitchen How does a kitchen produce hundreds of plates a night, the same every time? The Brigade A Station During Service Standardised Recipes Yield and Trim Food Cost HACCP Holding Food Hot and Cold Menu Engineering Kitchen Layout Waste and Sustainability Drills: The Professional Kitchen Vol. XXXII The Plate, the Menu and the Craft How does a cook turn good food into a dish, and dishes into a meal? Eating With the Eyes Composition Colour and Contrast Texture on the Plate Sauce on the Plate Designing a Menu A Tasting Menu Pairing Drinks Creating a Dish Testing and Writing a Recipe Drills: The Plate, the Menu and the Craft Vol. XXXIII Modern Techniques and the Frontier What has the laboratory given the kitchen, and what is still unknown? Modernist Cooking Hydrocolloids Spherification Foams and Airs Cold Extremes Pasteurising at Low Temperature Enzymes as Tools New Proteins Food and Climate Open Questions Drills: Modern Techniques and the Frontier Part Seven · History and Projects
Vol. XXXIV History and Projects Where did cooking come from, and can the reader now cook — and reason — on their own? Fire and the First Cooks Salt, Spice and Exchange Chinese Writing on Food From Escoffier to the Science of Cooking Project: The Steak Project: Safe and Juicy Chicken Project: A Bread Formula Project: A Sauce That Holds Project: A Safe Quick Pickle Project: Dinner for Six Project: A Three-Course Menu Misreadings Met Again The Journey Map
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