Are you ready to take your cooking skills to the next level and transform your home-cooked meals into restaurant-quality delights? Well, I've got something exciting for you. In my book, "Guide to Turning Home-Cooked Meals Taste Like Fine Dine Restaurant," I'm spilling the beans on 99 secret techniques I've learned during my culinary journey, inspired by my college notes. In Chapter 1, we'll dive into the fundamental cooking techniques that every aspiring chef should master. From knife skills to sautéing and braising, you'll discover the keys to unlocking incredible flavors and textures. Chapter 2 is all about Sauces and Condiments. Ever wondered how to whip up those classic mother sauces or create reduction glazes that make your dishes shine? I've got you covered with step-by-step guidance on mastering these sauce-making secrets. Chapter 3 is your gateway to the world of Baking and Pastry. From perfecting pastry dough to mastering the art of making meringues, you'll learn the sweet and savory side of culinary expertise. In Chapter 4, we'll explore Advanced Techniques, from sous vide cooking to molecular gastronomy. Impress your friends and family with innovative methods that will take your culinary creations to a whole new level. Lastly, in Chapter 5, we'll embark on an International Cuisine adventure. From Italian pasta-making to Mexican salsa mastery and beyond, you'll become a global gastronomic expert, right in your own kitchen. These techniques aren't just for seasoned chefs; they're for anyone who loves food and wants to make each meal a special experience. This book is my first self-published venture, and I hope you find it as valuable and exciting as my culinary journey has been. Chapter 1: Basic Cooking Techniques - Slice, Dice, and Sizzle! Knife Skills: Master the Various Cuts Mise en Place: Always Prepare Ingredients Before Cooking Seasoning: Learn How to Balance Flavors with Salt, Pepper, and Other Spices Searing: Achieve the Perfect Sear on Meats and Fish Browning: Caramelize Sugars for Depth of Flavor Blanching: Cook Briefly in Boiling Water, Then Shock in Ice Water to Preserve Color and Texture Poaching: Gently Cook Food in Simmering Liquid Braising: Slow-Cook Tough Cuts of Meat in Flavorful Liquid Roasting: Use Dry Heat to Achieve a Crispy Exterior and Tender Interior Grilling: Learn to Control Heat and Grill Marks Broiling: Cook Food Under Direct Heat in the Oven Steaming: Retain Nutrients and Flavor by Cooking with Steam Sautéing: Quick-Cook Small Pieces of Food in a Hot Pan Deglazing: Create Flavorful Sauces by Adding Liquid to a Pan's Fond Reduction: Concentrate Flavors by Simmering Liquids to Reduce Volume Emulsification: Mix Oil and Water-Based Ingredients for Stable Dressings and Sauces Blanch and Shock: Preserving Color and Texture in Vegetables Parboiling: Partially Cook Food Before Grilling or Roasting Resting: Let Meats Rest Before Cutting to Retain Juices Clarifying Butter: Removing Milk Solids for a Higher Smoke Point Chapter 2: Sauces and Condiments Mother Sauces: Master the Five Classic Sauces Reduction Sauces: Reduce Liquids for Rich, Concentrated Flavors Vinaigrettes: Create Balanced Dressings with Oil, Vinegar, and Flavorings Mayonnaise: Emulsify Egg Yolks and Oil for a Creamy Sauce Salsa: Experiment with Fresh Ingredients for Vibrant Flavors Pesto: Combine Herbs, Nuts, and Cheese for a Versatile Sauce Aioli: Create Garlic-Infused Mayo for Dipping and Spreading Beurre Blanc: Master the Art of Butter-Based Sauces Gastrique: Balance Sweet and Sour for a Caramelized Sauce Béchamel-Based Sauces: Create Variations Like Mornay and Cheddar Cheese Sauce Demi-glace: Elevate Your Sauces with a Rich, Brown Stock Reduction Infused Oils: Experiment with Herbs, Spices, and Aromatics Pickling: Preserve and Flavor Ingredients with Vinegar and Spices..