4 BLANCHING, SEARING,

BRAISING, GLAZING,

ROASTING, and the Science of Vegetables

5 BALLS, LOAVES, LINKS,

BURGERS, and the Science of Ground Meat

6 CHICKENS, TURKEYS, PRIME

RIB, and the Science of Roasts

7 TOMATO SAUCE, MACARONI,

and the Science of  Pasta

8 GREENS, EMULSIONS, and the

Science of  Salads

9 BATTER, BREADINGS, and the

Science of  Frying