Contents XVII
Green Cleaning 120
Buying Sustainably 229
An Invaluable Resource 231
Energy Efficient Cooking 290
Composting 315
How Far Does Your Food Travel? 320
Organic Produce—What Is It? 439
Resources to Raise and Grow 444
Preserving Global Diversity 458
Heritage Livestock 490
How Fish Are Harvested and Raised—
It Matters! 554
Organic Dairy Products 592
Local Eggs 608
Portion Sizes 624
Fair Trade 638
Water Service 748
sustainable sustainable
culinary culinary
Recipes
Chicken Vegetable Soup 241
Mayonnaise 312
Caesar Dressing 313
Poached Pears 355
Vegetarian Focaccia Sandwich 364
Brown Stock 379
White Sauce (Béchamel) 394
Jus Lié 395
Beef and Barley Soup 405
Gazpacho 410
Braised Red Cabbage (sweet and sour) 449
Rice Pilaf 479
Roast Cornish Hens with Pan Gravy 527
Poached Chicken Breast
“Fines Herbes” 534
Simmered Beef Short Ribs 536
Fillet of Sole Amandine 568
Monte Cristo 584
Biscuits 659
Sugar Cookies 670
Hard Rolls/French Bread 681
Flaky Pie Dough 689
Apple Pie (cooked method) 692
Basic Yellow Sponge Cake 704
French Meringue 717
Caramel Sauce 727
Raspberry Sorbet 731
Percents 10
Temperature Scales 103
Reading Graphs 138
Measuring Angles 179
Fractions 206
Converting Measures 236
Converting Fractions to Decimals 244
Using Ratios 310
Calculating Unit and Total Cost 765
Using Yield Percentage to Find EP Price 767
M i x I n M a t h M i x I n M a t h
pH Values 102
Genetically Modified (GM) Foods 158
Weighing Ingredients 208
British Thermal Unit (BTU) 223
The Atmosphere for Moist Cooking 292
Hydroponic Greens 307
Controlled Atmosphere—To Ripen or Not to Ripen 337
Fish with No Bones 549
Aromatic Cheeses 598
Hole-y Cheese! 599
The Milling Process 639
Chocolate Manufacturing 641
Sourdough 678
When Gelatin Will Not Gel 720
What Is Coffee? 754
What Is Tea? 755
Calorie or Kilocalorie? 774
Nonnutritive Sweeteners 775
Seeking Valid Information 786
Science &
Technology