Recently I signed up for several reading challenges for the new year, including…Foodies Read 2017.

This challenge encourages us to read books about food, such as…

  •  Cozy mysteries set in bakeries
  • Romance books set in tea shops
  • Nonfiction books about the history of ingredients
  • Cookbooks
  • Memoirs from chefs or waiters or people who just love to eat

The challenge levels include…

  • Short-Order Cook: 1 to 3 books
  • Pastry Chef: 4 to 8 books
  • Sous-Chef: 9 to 13 books
  • Chef de Cuisine: 14 to 18
  • Cordon-Bleu Chef: More than 19

Each month there are book reviews posted by participants and monthly giveaways. 

Being an innkeeper, there would never be enough time for me to read as many of these books as I would like…

…but I was recently preparing to write about the many different ways to cook shrimp and realized that a much better use of my time would be to tackle one of these cooking methods per month in more detail and learn what even the last thirty years of culinary life lessons haven’t taught me yet…

Cooking methods are usually broken down into three categories…

  1. Dry-Heat Cooking Methods
  2. Moist-Heat Cooking Methods
  3. Combination Cooking Methods

Dry-Heat Cooking Methods…Cooking by dry heat involves applying either direct or indirect heat to the food. Dry heat methods of cooking include…

  • Baking and Roasting
  • Broiling
  • Deep-frying
  • Grilling
  • Pan-frying
  • Sautéing

Moist-Heat Cooking Methods: Cooking with moist heat involves  applying heat to food by submerging it directly into a hot liquid or by exposing it to steam. Moist heat methods of cooking include…

  • Boiling
  • Poaching
  • Simmering
  • Steaming

Combination Cooking Methods:  Some cooking methods involve using a combination of both dry-heat and moist-heat cooking techniques. These methods are used for cooking  less tender but flavorful cuts of meat, poultry, and some vegetables…and include…

  • Braising 
  • Stewing 

Given these categories, and the fact that I am so ibsessive-compulsive, here is my reading list for this challenge this year…

  1. January…Baking and Roasting…
  2. February…Boiling
  3. March…Braising 
  4. April…Broiling
  5. May…Deep-frying
  6. June…Grilling
  7. July…Pan-frying
  8. August…Poaching
  9. September…Sauteing
  10. October…Simmering
  11. November…Steaming
  12. December…Stewing

Since Cordon-Bleu, the highest level, requires a minimum of 19 books…I have made it my goal to read and review two books about the month’s topic each month.

So in January, my goal has been to read and review two books about Baking and Roasting and write reviews…and am currently reading…

  
Afternoon Tea at Home: Deliciously indulgent recipes for sandwiches, savouries, scones, cakes and other fancies: by Will Torrent

  

Patisserie at Home: Step-by-step recipes to help you master the art of French pastry also by Will Torrent

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