On Food and Cooking

Texture
Meat Doneness and Safety
Cooking Fresh Meat: The Methods
Modifying Texture Before and After
Cooking
Flames, Glowing Coals, and Coils
Hot Air and Walls: Oven “Roasting”
Hot Metal: Frying, or Sautéing
Hot Oil: Shallow and Deep Frying
Hot Water: Braising, Stewing, Poaching,
Simmering
Water Vapor: Steaming
Microwave Cooking
After the Cooking: Resting, Carving, and
Serving
Leftovers
Offal, or Organ Meats
Liver
Foie Gras
Skin, Cartilage, and Bones
Fat
Meat Mixtures