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Price: $19.75 ( (as of 2012-10-06 20:38:31 PST) You save $15.20 (43%)
(as of 2012-10-06 20:38:31 PST) |
DescriptionThis best-selling ringbound cookbook, now revised and updated with an all-new 50-page cookware buying guide, delivers more than 1,200 foolproof recipes for classic American family fare in a clear, accessible style, Beautiful step-by-step photos illuminate every conceivable technique from chopping shallots and skinning salmon to cutting up a chicken and tying a roast. And the recipes will keep you busy (and your friends and family happy) for years to come since we ve included hundreds of easy weeknight dishes (like Skillet Lasagna and One-Pot Chicken and Rice)and company- and holiday-worthy dinners (like Beef Burgundy, Roast Leg of Lamb, and Flourless Chocolate Cake). And with the addition of our Guide to Kitchen Equipment and the America s Test Kitchen Buying Guide this cookbook is even more timely and valuable it s a kitchen essential you can t live without. The Guide to Kitchen Equipment identifies which basic equipment and tools you need and shows you how to use and care for them properly. The Buying Guide, organized by category in a handy, illustrated chart, gives home cooks an invaluable, at-a-glance summary of our testing of core kitchen equipment; it is easy to tell which features we think are important (and why), along with any other details that matter. And of course we give you the name of the test kitchen s favorite brands, the ones that made it to the top in our rigorous testing process. This proprietary information will be invaluable to home cooks looking for the most value for their dollar. Plus, having the right equipment on hand makes anyone a more efficient and successful cook.
Editorial ReviewOver time, twin enterprises Cook's Illustrated magazine and America's Test Kitchen have published many books dedicated to providing exhaustively tested recipes–“best” versions of traditional dishes plus definitive takes on kitchen equipment and ingredients. Some series readers have complained of endlessly recycled or rejiggered recipes; others take each book at face value, finding the formulas and cooking insights good and helpful. America's Test Kitchen Family Cookbook, which calls itself a cookbook, cooking school, and kitchen reference in one, offers over 1,200 approachable recipes for a very wide range of dishes–from “weekday” fare like Creamy Rice Casserole, Cheesy Nachos with Spicy Beef, and Skillet Lasagna, to dressier recipes, including Pan-Seared Lamb Chops with Red Wine Rosemary Sauce, Roasted Trout Stuffed with Bacon and Spinach, and Chocolate Marshmallow Mousse. There are “specialty” chapters devoted to sandwiches, drinks, and slow cooker and pressure cooker dishes; a grilling section is a tutorial in itself. Unorthodox, “better-way” approaches abound. For example, a fried chicken formula instructs the cook to wet the bird's dry coating slightly before it's applied for an extra-crunchy crust. Predictably, side bars feature equipment and ingredient evaluations, on bottled salsa, for example; “good food/bad food” photographs show readers what to aim for when producing fare like holiday cookies; and there are tips, charts, and “Cooking 101” sidebars galore. Step-by-step photos offer more direction still. Though the majority of recipes are sound and yield tempting results, readers poring through the book will note gaffes and curiosities. The recipe for poached eggs, for example, offers the option of extra cooking for “firm yolks” (hard-boiled poached eggs, anyone?) and hamburgers receive an indentation before cooking to avoid “puffy” domed burgers, a novel problem that could, in any case, be solved by proper shaping. The addition of sugar to some savory dishes–for example, a pan sauce for steak–is misguided. Readers should also know that the book, which comes in loose-leaf form, requires some assembly, and that the pages themselves are quite thin, making them vulnerable to spills and tearing in daily kitchen use. These things said, the book delivers solid, family-friendly dishes with enough fully orchestrated “how- to” to make even novice cooks feel secure when tackling the basics or more ambitious fare. What's New in the Revised Editon? In addition, new inside front and back covers provide information on emergency substitutions, roasting guidelines, equivalent measures, and more–and a “Light Recipes” chapter has been included. Without defining precisely what “light” means–fewer fats and carbs, or a combo?–the section offers attractive all-course recipes, such as turkey chili, veggie burgers, meat and cheese lasagna, and chocolate bundt cake. Some readers will welcome the “slimming” of familiar dishes while others will find some of the manipulations–using cornstarch to thicken the sauce in fettuccine alfredo or ricotta to add body to a reduced-fat pesto, for example–unappealing. The book, however, remains a valuable kitchen tool–and one with greater convenience and durability than before. –Arthur Boehm Exclusive Recipe Excerpts from The America's Test Kitchen Family Cookbook (Revised Edition)
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