Cover image for Milk Street : the new rules : recipes that will change the way you cook
Title:
Milk Street : the new rules : recipes that will change the way you cook
ISBN:
9780316423052
Edition:
1st ed.
Physical Description:
302 pages : illustrations (chiefly color) ; 28 cm.
General Note:
Includes index.
Contents:
Change the way you cook -- Vegetables -- Beans & grains -- Noodles & breads -- Eggs -- Seafood -- Chicken -- Pork -- Beef.
Subject Term:
Genre:
Summary:
In Milk Street: The New Rules, the author and his team of cooks and editors deliver a book full of game-changing recipes powered by a simple technique, tip, or trick that will transform readers' cooking.
Holds:

Available:*

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Summary

Summary

Become the best cook you know with this playbook of new flavors, new recipes, and new techniques: Milk Street's New Rules , with 200 game-changing recipes driven by simple but transformative insights into cooking.
This revelatory new book from James Beard Award-winning author Christopher Kimball defines 75 new rules of cooking that will dramatically simplify your time in the kitchen and improve your results. These powerful principles appear in more than 200 recipes that teach you how to make your food more delicious and interesting, like: Charred Broccoli with Japanese-Style Toasted Sesame Sauce (Rule No. 9: Beat Bitterness by Charring) Lentils with Swiss Chard and Pomegranate Molasses (Rule No. 18: Don't Let Neutral Ingredients Stand Alone) Bucatini Pasta with Cherry Tomatoes and Fresh Sage (Rule No. 23: Get Bigger Flavor from Supermarket Tomatoes) Soft-Cooked Eggs with Coconut, Tomatoes, and Spinach (Rule No. 39: Steam, Don't Boil, Your Eggs) Pan-Seared Salmon with Red Chili-Walnut Sauce (Rule No. 44: Stick with Single-Sided Searing) Curry-Coconut Pot Roast (Rule No. 67: Use Less Liquid for More Flavor) You'll also learn how to: Tenderize tough greens quickly Create creamy textures without using dairy Incorporate yogurt into baked goods Trade time-consuming marinades for quick, bright finishing sauces , and more The New Rules are simpler techniques, fresher flavors, and trustworthy recipes that just work --a book full of lessons that will make you a better cook.


Author Notes

Christopher Kimball's Milk Street is located in downtown Boston - at 177 Milk Street - and is home to a cooking school, a bi-monthly magazine and public television and radio shows.


Reviews 3

Publisher's Weekly Review

This clever collection of savory dishes illustrates 75 rules, such as using copious amounts of herbs to amp up flavor or incorporating mashed potatoes into dough for a tender crumb. Each rule is illustrated by at least one recipe, and Kimball, founder of food media company Milk Street, offers dishes that feel modern and international, such as stir-fried Malaysian noodles and shrimp in spicy tomato sauce from the Kerkennah Islands off of Tunisia. Most of the rules are sensible and useful: for example, use baking powder for a lighter frittata, and chill meatballs so they retain their shape. Some rules, however, overlap or contradict each other: readers are instructed to sauce a Peruvian-style chicken dish rather than to marinate the meat in order to add flavor, and then to sauce previously marinated meat in Japanese-style ginger pork for the same reason. But this is a quibble in an otherwise generous and accessible volume. Additional two-page "Milk Street Pantry" spreads are loaded with information on ingredients, such as info on pomegranate molasses, and countless useful tips (to wake up bland tomatoes, roast, pickle, or simmer them). Plenty of I-never-thought-of-that moments fill this enticing and instructive book. (Oct.)


Booklist Review

In recent times the mantra for good cooking has been that there are no rules. Cooks were encouraged to be creative and find novel ways to combine flavors and ingredients. Now comes a return to more conscious structure. In this vein, noted cookbook author and television personality Kimball (Milk Street Tuesday Nights, 2018) proposes following a new set of 75 rules, which he contends will change the way cooks approach food. These guidelines have less to do with prescriptive instructions than with expanding palates beyond traditional American, French, and Italian tropes that have become so familiar to U.S. eaters. In dozens of recipes illustrating his rules, Kimball branches out into the spices of the Middle East, Japan, Southeast Asia, and beyond. Thai curries and Japanese miso play prominent roles. Cooks unused to these cuisines will find themselves scampering to collect special spices like Aleppo pepper and ingredients on the order of cellophane and buckwheat noodles. For the entrepreneurial cook, this is a real eye-opener, and the tie-in with PBS' Milk Street will add to demand.--Mark Knoblauch Copyright 2010 Booklist


Library Journal Review

While Kimball is no longer at Cook's Illustrated, his new cooking school and media company, Milk Street, takes a similar approach of testing and relentless experimentation to create new and improved recipes. The results are codified into 75 "rules" or tips applied throughout the book that focus on the savory, with chapters on vegetables, beans/grains, noodles/bread, eggs, seafood, chicken, pork, and beef. International flavors predominate, but most ingredients are readily available. Each recipe has a brief introduction and a couple of key tips to help in mastering similar preparations. Instructions are clearly detailed and illustrated with large photos of each dish. Brief sections interspersed among the recipes cover essential spices and the differences between various types of chili peppers. VERDICT Highly recommended for fans of Kimball and Cook's Illustrated, with delicious recipes and sound techniques to improve and spice up everyday cooking routines.--Susan Hurst, Miami Univ. Libs., Oxford, OH