ROUGH ROUGH Table of Contents

Chapter 1

The Basics of the Kitchen:

Section i Knives

Section ii Maintaining Knives

Section iii Knife Skills, Cuts

Section iv Pans

Section v About Herbs

Section vi About Meats

Section vii About Veggies

Chapter 2

The Recipes:

Section i Sauces

Section ii Dressings, Drizzles & Oils

Section iii Appetizers

Section iv Soups

Section v Entrees