importance of, for vinaigrettes, 773–76
for mayonnaise, 802–5
oil-in-water, about, 774
Endive (Belgian)
about, 768
and Chicory Salad with Grapefruit, Cranberries, and Fig
and Pumpkin Seed Vinaigrette, 798, 798–99
preparing, for chopped salads, 834
preparing, for salads, 800, 800
Roasted Pear Salad with Mixed Bitter Lettuces, Blue
Cheese, Pomegranate, and Hazelnut Vinaigrette, 793,
793
Winter Greens Salad with Walnuts, Apples, and
Parmesan-Anchovy Dressing, 810, 810–11
Energy versus temperature, demonstrating, 33
Equipment, 34–72
cutting tools, 45–60
hand tools and gadgets, 65–72
pots and pans, 35–45
small electric tools, 61–65
Escarole
about, 768
preparing, for chopped salads, 834
Experiments
adding liquid to a roux, 743, 743
boiling water under cover, 242
cold confusion, 816
double-acting baking powder, 147
fat = flavor, 184
gluten development in batter, 899
nandana
(Nandana)
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