INDEX
Page numbers listed correspond to the print edition of this
book. You can use your device’s search function to locate
particular terms in the text.
Note: Page references in italics indicate photographs.Acids
for marinades, 327–28
seasoning soups with, 204
Aioli, compared with mayonnaise, 806
Alcohol
adding to batter for fried foods, 890
adding to beef chili, 257
adding to vegetarian chili, 264
effect of cooking on, 700–701, 728–29
effect on water evaporation, 257
Alfredo, Lighter Fettuccine, 712, 713
Alfredo sauce, about, 712
Almond(s)
Glazed Carrots with, 453, 453
Marcona, Vinaigrette, 797
and Olives, Micro-Steamed Green Beans with, 429
Toasted, and Goat Cheese, Asparagus Salad with, 782,
782
and Tomato Pesto with Anchovies, 711
Altitude, and boiling water, 98–99
American cheese