The Cook's Book

Reference, chapter 19

Appendices

The reference pages. Conversions help when a recipe, a scale or a measuring cup speaks a different language; the substitutions are honest about what works and what only nearly works. The seasonal calendar shows what is at its best month by month, the allergen key explains the labels on every recipe, and the glossary defines the cooking terms the recipes use, from al dente to zest. For the internal temperatures of meat and fish and for storage times, see the end of Kitchen School.

5 sectionsOpen the chapter in the app

  1. Weights and conversionsThis book gives grams and milliliters first.
  2. Ingredient substitutionsA good substitute keeps the dish working; a bad one quietly ruins it.
  3. Seasonal produce calendarProduce tastes best, and usually costs least, at the height of its local season.
  4. Allergen keyEvery recipe in this book lists the major allergens it contains, based on the European Union's list of 14 allergens…
  5. Glossary of techniquesForty terms used in this book, explained simply.