Cook Like a Pro

Synopsis

As America's most trusted and beloved cookbook author, Ina Garten-the Barefoot Contessa-has taught millions of people how to cook. A home cook at heart, Ina knows that cooking and entertaining can be difficult, so to make her recipes simple and streamlined, she tests and retests each recipe until it's as straightforward and delicious as possible. Although Ina is completely self-taught and doesn't consider herself to be a "professional" cook, she has spent decades working with chefs and learning the techniques that take their cooking to the next level. In Cook Like a Pro, Ina shares some of her most irresistible recipes and very best "pro tips," from the secret to making her custardy, slow-cooked Truffled Scrambled Eggs to the key to the crispiest and juiciest Fried Chicken Sandwiches. Ina will even show you how to make an easy yet showstopping pattern for her Chocolate Chevron Cake-your friends won't believe you decorated it yourself! For Ina, cooking like a pro also means hosting like a pro, and along with know-how like how to tell when a filet of beef is perfectly cooked, you'll find dozens of other great ideas to boost your cooking and entertaining skills such as how to set up an elegant home bar and how to make an impressive Raspberry Baked Alaska that can be completely prepared ahead of time so all you need to do is finish it for your guests before serving. Beginner and advanced cooks alike will love Ina's delectable recipes, and if you have questions along the way, don't worry-Ina's practical cooking advice talks you through every detail, as though she were right there by your side. With beautiful photos and a treasury of pro tips that span prepping, making, and serving, as Ina says, "You don't have to be a pro to cook like one!"

Summary

Chapter 1: The Basics

Summary:
This chapter provides a foundation for cooking by covering essential techniques, equipment, and ingredients. It explains the importance of following recipes precisely, proper knife skills, and understanding basic kitchen terminology.

Real example:
When preparing a classic pasta dish like spaghetti carbonara, following the recipe's instructions for cooking the pasta al dente (firm to the bite) is crucial to achieve the ideal texture.

Chapter 2: From the Heat

Summary:
This chapter explores various cooking methods, including boiling, simmering, roasting, and frying. It discusses the principles of heat transfer and the effects of different methods on food texture and flavor.

Real example:
When roasting a whole chicken, using a high initial heat to brown the skin and lower heat for the remaining cooking ensures evenly cooked, juicy meat.

Chapter 3: The Pantry

Summary:
This chapter provides an overview of essential pantry staples and their uses. It covers the shelf life of various ingredients, including canned goods, spices, and grains, and explains how to store them properly.

Real example:
Keeping a well-stocked pantry with items like flour, sugar, canned tomatoes, and spices allows for quick and easy meal preparation without multiple trips to the grocery store.

Chapter 4: Knife Skills

Summary:
This chapter focuses on developing proficiency in various knife cutting techniques, including mincing, dicing, julienning, and slicing. It covers the proper grip, posture, and angles to achieve precise and efficient cutting.

Real example:
When preparing a stir-fry, practicing fine julienne cuts on vegetables like carrots and bell peppers ensures equal cooking times and a vibrant dish.

Chapter 5: Seasoning

Summary:
This chapter emphasizes the importance of seasoning to enhance the flavors of food. It explores various methods of seasoning, including using salt, pepper, herbs, and spices, and discusses how to balance and adjust seasonings for personal preferences.

Real example:
When grilling a steak, seasoning it liberally with salt and pepper before cooking helps develop a flavorful crust and brings out the natural juices.

Chapter 6: Sauces

Summary:
This chapter introduces the fundamentals of sauce making, including the different types of sauces (e.g., emulsions, reductions), their ingredients, and techniques. It covers classic sauces like hollandaise, béchamel, and tomato sauce.

Real example:
Understanding the emulsification process is essential when making mayonnaise or hollandaise to create a smooth and stable sauce.

Chapter 7: Baking

Summary:
This chapter provides a comprehensive guide to baking, from measuring ingredients to understanding the science behind baking. It covers different types of doughs, pastries, and cakes, and emphasizes the importance of accurate measurements and precise techniques.

Real example:
When baking a sponge cake, whipping the egg whites to stiff peaks before folding them into the batter ensures a light and airy texture.

Chapter 8: Wine Pairing

Summary:
This chapter explores the principles of wine pairing to enhance the overall dining experience. It discusses the different types of wines, how to match them with specific foods, and provides practical tips for serving and storing wines.

Real example:
Pairing a full-bodied red wine like Cabernet Sauvignon with a grilled steak complements the richness of the meat and enhances the flavors.

Chapter 9: Presentation

Summary:
This chapter emphasizes the art of food presentation to make dishes visually appealing and enhance the dining experience. It covers plating techniques, garnishing ideas, and how to create memorable culinary creations.

Real example:
Plating a salad on a bed of mixed greens with colorful vegetables, drizzling it with a balsamic glaze, and garnishing it with fresh herbs creates a vibrant and appetizing dish.