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Summary
Summary
Take your cooking skills to the next level while developing a knockout repertoire of 200 essential dishes that satisfy what our modern palates crave, from simple meals to dinner-party centerpieces.
We've made improvements to well-loved dishes by incorporating innovative techniques in recipes such as Butter-Basted Rib-Eye Steak and added modern classics such as Vegetable Bibimbap and Olive Oil-Yogurt Bundt Cake.
In this book, you'll find the perfect roast chicken and a killer banana bread but also a Turkish-inspired tomato soup, luscious Chinese braised short ribs, and a set of wholesome grain bowls. A chapter on weeknight dinners offers smart paths to great flavor--from Bucatini with Peas, Kale, and Pancetta that cooks in one pot to a pizza that bakes in a skillet--including plenty of vegetarian options. Other chapters turn up the volume on breakfast and dessert standbys; try the 100 Percent Whole-Wheat Pancakes and Brown Sugar Cookies and you may never go back to the regular versions. We'll also help you pull off your next--or even your first!--dinner party with recipes guaranteed to impress (and to work), such as Braised Lamb Shanks with Bell Peppers and Harissa, Miso-Marinated Salmon, and Roasted Zucchini and Eggplant Lasagna.
Most of us--not just newbies--could stand to bone up on certain culinary basics, and our methods may surprise even more experienced cooks, from seeding fresh chiles (we use a measuring spoon) to hulling strawberries (a plastic straw works well). And that's just the tip of the iceberg of what these recipes teach. You'll discover how to "reverse sear" thick pork chops so they turn out juicy all the way through, grind meat in a food processor for the ultimate burger, and shape fresh corn tortillas without a tortilla press or rolling pin.
As you progress through this book, you will also gain a deeper understanding of ingredients, better techniques, and the secrets we use in the test kitchen via sidebars called "Think Like a Cook," which offers insights that can help in your larger culinary life. For example:
How to Be an Avocado Whisperer: Squeezing that avocado is just going to bruise it. Learn a better way to tell when it's ripe.
Improvising a Pan Sauce: After searing a steak, chop, or chicken breast, don't clean the pan! We show you how to use these browned bits to make a rich, deeply flavored sauce.
How Cheese Melts: Learn why some cheeses melt smoothly while others turn greasy--plus a trick to help cheddar melt without breaking.
The Egg-Doneness Continuum: See the difference between soft-, hard-, and overcooked eggs and find a foolproof method for nailing it every time (and removing the shells more easily).
Author Notes
America's Test Kitchen is well-known for its top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America's Test Kitchen, Cook's Illustrated, and Cook's Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!
Reviews (3)
Publisher's Weekly Review
This impressive installment from America's Test Kitchen equips readers with dozens of repertoire-worthy recipes. The editors thoughtfully address kitchen questions in sidebars accompanying each recipe, such as how to crisp chicken skin ("Tricks like elevating the poultry on a rack while cooking in the oven help with this, as does cutting slashes in the skin"), or select the correct skillet ("Traditional skillets are made from materials that allow food to adhere slightly... creating the browned bits of food that are the foundation of a great seared steak or pan sauce"). The editors present recipes with ample photos that make accessible deceptively daunting classics, such as steak frites, shrimp and sausage gumbo, and chicken with 40 cloves of garlic. There are plenty of Eastern-inspired classics like shrimp pad thai, tofu banh mi, and chicken tikka masala with cauliflower and basmati rice. Breakfast recipes include overnight yeasted waffles, French toast casserole, and a free-form summer fruit tart. This is a must-have for beginner cooks and more experienced ones who wish to sharpen their skills. (Sept.) © Copyright PWxyz, LLC. All rights reserved.
Booklist Review
*Starred Review* The latest, super useful, approachable, and photo-laden cookbook from the team behind America's Test Kitchen will nudge curious but hesitant home cooks toward everyday recipes that are a little more complicated, and a lot more rewarding, than garden-variety ""easy"" fare. ATK's approach, always both conversational and informative, here especially feels like a cross between Michael Pollan's Cooked (2013) and Mark Bittman's How to Cook Everything series. In addition to upfront material presenting the science and specifics of cooking methods and seasonings, ""why this recipe works"" and ""think like a cook"" sidebars in each of the 200-plus recipes provide further reading. And reading it all is highly recommended; even experienced chefs will learn something new. Intuitively organized, this focuses on dinner but covers every meal of the day, including meat-based and vegetarian mains, soups and sides, sauces, and ""back-pocket"" baked goods and breads, with clear steps, time allotments, variations, and advice about which would be good for entertaining. Takeout aficionados might even be convinced to make grain bowls, pad thai, or chicken cauliflower tikka masala from scratch. This must-have also covers knife skills, stocking the kitchen, and essential equipment.--Annie Bostrom Copyright 2018 Booklist
Library Journal Review
The editors of America's Test Kitchen promise to help readers establish a repertoire of go-to recipes for everyday and special occasions. The first part of this newest work covers kitchen basics: outlining the "10 Habits of a Good Cook," listing staples, and highlighting how-tos, such as knife skills, vegetable and fruit prep, and methods for cooking with liquids, fats, dry heat, and open flames. The book goes on to list recipes and strategies on "the simplest way to cook everything," including "think like a cook" prompts to elevate simple ingredients and encourage experimentation. Arranged into a "What's for Dinner?" menu, recipes boast pastas, poultry, meat, fish, and vegetarian dishes. From African sweet potato & peanut stew to classic pot roast, the recipes range from comfort foods to modern standard fare. VERDICT A primer for cooks of any level, this volume is especially useful for those interested in trying new dishes and gaining comfort in the kitchen. With a wide range of recipes, this is sure to be a crowd-pleaser.-Gricel Dominguez, Florida International Univ. Lib., Miami © Copyright 2018. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
