flute

Here’s a new-to-you part of the book I want to start featuring. The last three chapters of Simply Delicious comprise their own section: Cooking School. These chapters detail more of the practical culinary knowledge required to execute recipes well, and teach some skills by going through some basic recipes.

I’m going to start mixing up the regular recipe entries with these Cooking School ones as well, which shouldn’t be too different. If anything, they’ll be a lot shorter–like this one.

Chapter 18 is about Basic Techniques. I thought that 18-17: Cooking Glossary I would be a good place to start. I used this same (complete) glossary when I taught cooking to K-8 kids in an after school program a few years ago, and I inserted a copy of it into the recipe book at the restaurant I used to work at. There’s also one taped inside my spice cabinet at home for reference.