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Author: America's Test Kitchen Publisher: America's Test Kitchen ISBN: 1936493802 Category : Cooking Languages : en Pages : 833
Book Description
A landmark book from the test kitchen that has been teaching America how to cook for 20 years. We launched the America's Test Kitchen Cooking School two years ago to teach home cooks how to cook the test kitchen way, and since then thousands of students have taken our interactive video-based online courses. The America's Test Kitchen Cooking School Cookbook shares the same goal as our online school and brings all our best practices—along with 600 all-time favorite recipes—into one place so that you can become a better, more confident cook. There is no better way to learn than seeing an expert in action, so we've included over 2,500 color photos that bring you into the test kitchen so you can see how to prepare recipes step-by-step. The book starts off with an exhaustive 46-page Cooking Basics chapter that covers everything from what equipment you need (and how to care for it) to test-kitchen tricks for how to make food taste better. Then we move on to cover all the major cooking and baking categories, from meat, poultry, and pasta to breads, cakes, and pies. Illustrated Core Techniques, like how to whip egg whites, roast a chicken, or bake flawless pie dough, focus on the building block recipes everyone should know. Recipe Tutorials that each feature 20-35 color photos then walk readers through recipes that are either more complicated or simply benefit from the visual clues of step photography, like Extra-Crunchy Fried Chicken, Sticky Buns with Pecans, and Deep-Dish Apple Pie. Every chapter ends with a library of the test kitchen's all-time favorite recipes, such as Pan-Seared Steaks with Red Wine Pan Sauce, Meatballs and Marinara, Best Vegetarian Chili, Memphis-Style Barbecued Ribs, and New York-Style Cheesecake—more than 600 in total—that will allow home cooks to expand their repertoire. The America's Test Kitchen Cooking School Cookbook is a how-to-cook book that also explains why recipes succeed or fail, which makes it the ideal book for anyone looking to cook better.
Author: America's Test Kitchen Publisher: America's Test Kitchen ISBN: 1948703874 Category : Cooking Languages : en Pages : 681
Book Description
Great cooks never stop learning. Go to cooking school in your own kitchen with over 80 themed courses to learn more than 200 skills and cook 400 recipes This all-new exploration of the fundamentals of cooking is perfect for anyone (from brand-new to experienced cooks) who wants to learn not just the “hows” but also the “whys” of cooking. Why does pizza bake better on a stone? Why do mushrooms benefit from water when sautéing? Why should you salt food at multiple stages during the cooking process? More than 80 focused courses let you dive into your favorite topics, whether it's Pizza, Fried Rice, Fish on the Grill, or Birthday Cake, and take a mini-bootcamp on the subject, each introduced by an ATK test cook. The courses are presented in easily digestible sections so you don't have to read a lot before you pick up your knife and start cooking. Cooking principles, technique, key takeaways, food science, and more are woven into each course so you learn as you cook. Jump into a class on Fresh Italian Pasta to learn how to: • make fresh pasta from scratch without a machine • cut fettucine and make Fettucine Alfredo • make a classic marinara sauce and basil pesto Infographic pages take you farther behind recipes and ingredients: See how olive oil is really produced, or how temperature affects the state of butter (and why firm, soft, and melted butter behave differently in cooking). Every chapter progresses from the basics of the best way to poach a perfect egg and make chicken broth to upping your game with huevos rancheros and mastering the elusive roast chicken. If you want to feel accomplished and really know how to cook, come learn with America's Test Kitchen.
Author: Marion Cunningham Publisher: Gramercy ISBN: 9780517148297 Category : Baking Languages : en Pages : 0
Book Description
A superb collection of more than 800 recipes drawn from both America's rich past and new culinary discoveries. It's the Bible of baking, considered by many as the most thorough baking book on the market. The highly readable, easy-to-follow text explains the whys and hows of baking and makes it easy for even the beginner to achieve delicious results in the kitchen. Line drawings throughout.
Author: Joan Scobey Publisher: Little, Brown Books for Young Readers ISBN: 0316086304 Category : Juvenile Nonfiction Languages : en Pages : 292
Book Description
For generations, Fanny Farmer has introduced young chefs to the world of good eating. This revised and updated edition offers delicious, healthy recipes for breads, soups, salads, meats, pastas, pies, and much more. Step-by-step instructions and basic guides to the ingredients, terminology, and common kitchen equipment are enhanced by informative illustrations. Safety tips and menus are also provided to help young cooks feel comfortable organizing meals for the whole family.
Author: Chris Kimball Publisher: McClelland & Stewart ISBN: 1551993600 Category : Cooking Languages : en Pages : 332
Book Description
Before The Joy of Cooking, there was The Boston Cooking School Cookbook. Written by Fannie Farmer, principal of the school, and published in 1896, it was the bestselling cookbook of its age. 400,000 copies were sold by Farmer's death in 1915 — and more than 4 million were sold by the 1960s. It perfectly encapsulates the late Victorian era, but it's also surprisingly modern; in short, it's ripe for reevaluation. And who better to conduct such an experiment than Chris Kimball, founder of Cook's Illustrated and host of PBS's America's Test Kitchen? Fannie's Last Supper is the result. In it, Kimball assembles an extravagant 12-course Christmas dinner from Farmer's cookbook and serves it in an 1859 Boston townhouse, complete with an authentic Victorian home kitchen, uniformed maids, and a distinguished guest list. The menu includes Roast Goose with Potato Stuffing, Canton Punch, Three Moulded Victorian Jellies, and Mandarin Cake. But Kimball includes more than just the dinner party's dishes — Fannie's Last Supper is a working cookbook with tested, rewritten, updated recipes drawn from Farmer's opus. It's a culinary thriller of sorts, travelling back in time to reexamine something most of us take for granted: the North American table.
Author: Fannie Merritt Farmer Publisher: ISBN: 9781626100183 Category : Languages : en Pages :
Book Description
More than 100 years after its original publication, The Boston Cooking-School Cook Book is an American classic - never out of print, and now known simply as The Fannie Farmer Cookbook. The first edition of this classic appeared in 1896, and its scientific approach to nutrition and cooking processes were tremendously influential. Among the contributions we take for granted today was Farmer's insistence on standard measurements: one teaspoon of this, one cup of that - a novel idea at a time when traditional cookbooks called for a pinch, a handful, or even an amount "to your taste." This reprint edition was prepared from digital scans of the original volume in the collection of the Michigan State University Libraries, and was printed and bound with the library's Espresso Book Machine.