Available:*
Library | Call Number | Status |
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Searching... R.H. Stafford Library (Woodbury) | 641.5973 KIM | Searching... Unknown |
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Summary
Summary
Offers an introduction to old-fashioned, country-style cooking with a collection of 300 all-American recipes, focusing on cooking with inexpensive ingredients such as grains, vegetables, pasta, poultry & low-fat cuts of meat that are synonymous with good nutrition.
Author Notes
Chris Kimball founded Cook's Magazine in 1980; it has grown to a paid circulation of 1,000,000. He hosts America's Test Kitchen and Cook's Country , which are the top-rated cooking shows on public television, reaching 2 million viewers per week in over 94% of American households. Kimball is a regular contributor to both the Today Show and the CBS Early Show . He has been written up in most major newspapers, many national magazines, including The New Yorker and Time , and regularly contributes to NPR's Morning Edition , including doing a regular Thanksgiving segment. He will also host a public radio show on cooking starting in the fall of 2010.
Reviews (1)
Booklist Review
Finding usable, original American farm recipes can perplex the most persistent cook. Either the recipes are so authentic they can't be duplicated, or they date from recent times, when even farm cooks fell prey to the shortcut ease of prepackaged ingredients. Christopher Kimball's new cookbook avoids both of these extremes, providing a mouth-watering list of simple, hearty recipes that anyone from either farm or city can serve proudly. Soups, stews, salads, and roasts all appear with carefully crafted directions to ensure the cook's success. Kimball strongly believes that proper kitchen equipment makes a great deal of difference in cooking achievement, so he has prepared tables comparing the virtues of various mixers, thermometers, food mills, and cookware to guide the prospective buyer. Many of Kimball's recipes are master versions with variations appended to supplement the basic recipe's appeal. --Mark Knoblauch