The Cook's Illustrated Complete Book of Poultry

Author: Judith DuFour Love,Cook's Illustrated Magazine

Publisher: Clarkson Potter Publishers

ISBN: 9780609600634

Category: Cooking

Page: 486

View: 8108

Introduces the best methods for preparing chicken, turkey, duck, goose, quail, squab, and pheasant, accompanied by tips on cooking equipment, techniques, and ingredients
Posted in Cooking

The Cook's Illustrated Meat Book

Author: Cook's Illustrated

Publisher: America's Test Kitchen

ISBN: 1940352142

Category: Cooking

Page: 504

View: 2674

Eminently practical and truly trustworthy, The Cook’s Illustrated Meat Book is the only resource you’ll need for great results every time you cook meat. Whether you have burgers, steak, ribs, or roast chicken on the menu shopping for and cooking meat can be confusing, and mistakes can be costly. After 20-plus years of purchasing and cooking beef, pork, lamb, veal, chicken, and turkey, the editors of Cook’s Illustrated understand that preparing meat doesn’t start at the stove it starts at the store. The Cook’s Illustrated Meat Book begins with a 27-page master class in meat cookery, which covers shopping (what’s the difference between natural and organic labels?), storing (just how long should you really refrigerate meat and does the duration vary if the meat is cooked or raw?), and seasoning meat (marinating, salting, and brining). Matching cut to cooking method is another key to success, so our guide includes fully illustrated pages devoted to all of the major cooking methods: sautéing, pan-searing, pan-roasting, roasting, grilling, barbecuing, and more. We identify the best cuts for these methods and explain point by point how and why you should follow our steps and what may happen if you don’t. 425 Bulletproof and rigorously tested recipes for beef, pork, lamb, veal, and poultry provide plenty of options for everyday meals and special occasion dinners and you’ll learn new and better ways to cook favorites such as Pan-Seared Thick-Cut Steak, Juicy Pub-Style Burgers, Weeknight Roast Chicken, Barbecued Pulled Pork, and more. The Cook’s Illustrated Meat Book also includes equipment recommendations (what should you look for in a good roasting pan and is it worth spending extra bucks on a pricey nonstick skillet?). In addition, hundreds of step-by-step illustrations guide you through our core techniques so whether you’re slicing a chicken breast into cutlets or getting ready to carve prime rib the Cook’s Illustrated Meat Book covers all the bases
Posted in Cooking

Culinary Birds

The Ultimate Poultry Cookbook

Author: John Ash

Publisher: Running Press Adult

ISBN: 0762444843

Category: Cooking

Page: 320

View: 6410

More than 170 recipes for chicken, eggs, turkey, duck, goose, and small birds, plus proper storage, handling and preparation.
Posted in Cooking

The Complete Book of Pasta and Noodles

Author: Cook's Illustrated Magazine

Publisher: Clarkson Potter

ISBN: 060980930X

Category: Cooking

Page: 496

View: 5058

Featuring more than five hundred recipes, this celebration of pasta and noodles includes instructions for preparing a wide range of fresh pastas and hundreds of tasty sauces, casseroles, and side dishes. Reprint. 10,000 first printing.
Posted in Cooking

How to Make Sauces & Gravies

An Illustrated Step-by-step Guide to Foolproof Classic and Contemporary Sauces and Gravies

Author: N.A

Publisher: Boston Common Press

ISBN: 9780936184449

Category: Cooking

Page: 96

View: 5983

Want to know the best way to turn pan drippings from a roast chicken into a quick sauce? Ever wonder how to prevent lumps from forming in bechamel sauce? You'll find the answers to these questions, along with the recipes in How to Make Sauces and Gravies. One of a unique collection of beautifully hardbound, single topic cookbooks from the editors of Cook's Illustrated, the publication legendary for perfecting a recipe through years of fanatical kitchen testing. Once you understand some basic principles, good sauces are easy to prepare and will vastly improve your cooking. With over 95 pages of recipes, hand-drawn illustrations and step-by-step instructions, this charming cookbook will provide you with the recipes, tips and techniques needed to guarantee perfect sauces for meat, poultry, fish, and vegetables
Posted in Cooking

The Complete Meat Cookbook

A Juicy and Authoritative Guide to Selecting, Seasoning, and Cooking Today's Beef, Pork, Lamb, and Veal

Author: Bruce Aidells,Denis Kelly

Publisher: Houghton Mifflin Harcourt

ISBN: 9780547347608

Category: Cooking

Page: 592

View: 6895

“Grass-fed.” “Organic.” “Natural.” “Pastured.” “Raised Without Antibiotics.” “Heirloom Breed.” Meat has never been better, but the vast array of labels at today’s meat counter can overwhelm even the savviest shopper. Which are worth the price? Which are meaningless? Bruce Aidells, America’s foremost meat expert and the founder of Aidells Sausage Company, makes sense of the confusion and helps you choose the best steaks, chops, roasts, and ribs and match them to the right preparation method. The definitive book for our time, The Great Meat Cookbook includes • hundreds of extraordinary recipes, from such “Great Meat Dishes of the World” as Whole Beef Fillet Stuffed with Prosciutto and Parmigiano-Reggiano to economical dishes that use small amounts of meat, like Thai Pork Salad, to American classics like Steak House Grilled Rib Eye • handy recipe tags like “Fit for Company,” “In a Hurry,” and “Great Leftovers” that help you match each dish to the occasion • at-a-glance guides to all the major cuts, with a full-color photo of each • recipes for handcrafted sausages, pâtés, confits, and hams • recipes for newly popular meats like bison, goat, heirloom pork, and grass-fed beef, veal, and lamb • recipes for underappreciated parts that make delicious dishes without breaking the bank With straight talk and an affable voice, Aidells provides every single bit of information you need to get comfortable in the kitchen, from which thermometers are the most reliable, to instructions for thawing frozen meat from the farmers’ market, to tips that will make you a grill and barbecue pro.
Posted in Cooking

The America's Test Kitchen Cooking School Cookbook

Everything You Need to Know to Become a Great Cook

Author: America's Test Kitchen

Publisher: America's Test Kitchen

ISBN: 1936493802

Category: Cooking

Page: 822

View: 8009

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.
Posted in Cooking

How to Roast Everything

Fresh, Foolproof Approaches to a Classic Technique

Author: America's Test Kitchen

Publisher: America's Test Kitchen

ISBN: 1945256222

Category: COOKING

Page: 416

View: 6348

With over 175 foolproof recipes covering everything from simple roast chicken and pork loin to top sirloin roast, rack of lamb, and lobster, this authoritative volume offers a master class in the timeless art and science of roasting. Roast: It's at once a verb and a noun, a technique and a cut of meat, and a concept so familiar and seemingly simple that it has rarely been explored in a single volume. In How to Roast Everything, America's Test Kitchen expertly demonstrates the scope and versatility of roasting, exploring the many ways to coax big, bold flavor out of poultry, meat, seafood, fruits, and vegetables alike. Why do some recipes need a roasting rack and some don't? How do you take the temperature of a bone-in roast? Why roast fresh fruit? How (and why) do you tie up a tenderloin? These kitchen-tested recipes offer all the necessary answers and insights. With dozens of enticing flavor variations, clever tips, and masterful prep tricks spread across the information-packed pages, this book will quickly transform even novice home cooks into roasting experts. And while this collection offers plenty of stately centerpieces like Crown Roast of Pork and Butterflied Turkey with Cranberry-Molasses Glaze, it also proves that roasting suits every meal. With weeknight-friendly options like Pan-Roasted Chicken with Shallot-Thyme Sauce and Oven-Roasted Salmon Fillets with Tangerine and Ginger Relish and crowd-pleasing one-pan meals like Roasted Halibut with Red Potatoes, Corn, and Andouille and Pepper-Crusted Pork Tenderloin Roast with Asparagus and Goat Cheese, there is no shortage of accessible, family-friendly dishes to choose from.
Posted in COOKING

The Complete Book of Chicken

Turkey, Game Hen, Duck, Goose, Quail, Squab, and Pheasant

Author: Cook's Illustrated Magazine

Publisher: Clarkson Potter

ISBN: 9780609809297

Category: Cooking

Page: 486

View: 8207

Introduces the best methods for preparing chicken, turkey, game hen, duck, goose, quail, squab, and pheasant, accompanied by tips on cooking equipment, techniques, and ingredients.
Posted in Cooking

The Complete Mediterranean Cookbook

500 Vibrant, Kitchen-Tested Recipes for Living and Eating Well Every Day

Author: America's Test Kitchen (Firm)

Publisher: America's Test Kitchen

ISBN: 1940352649

Category: Cooking, Mediterranean

Page: 440

View: 3866

"This thorough yet user-friendly book brings the Mediterranean into the American home kitchen, with 500 amazingly flavorful yet surprisingly approachable recipes for everyday cooking"--Amazon.com.
Posted in Cooking, Mediterranean

The Science of Good Cooking

Author: Cook's Illustrated

Publisher: America's Test Kitchen

ISBN: 1936493462

Category: Cooking

Page: 504

View: 2207

Master 50 simple concepts to ensure success in the kitchen. Unlock a lifetime of successful cooking with this groundbreaking new volume from the editors of Cook's Illustrated, the magazine that put food science on the map. Organized around 50 core principles our test cooks use to develop foolproof recipes, The Science of Good Cooking is a radical new approach to teaching the fundamentals of the kitchen. Fifty unique experiments from the test kitchen bring the science to life, and more than 400 landmark Cook's Illustrated recipes (such as Old-Fashioned Burgers, Classic Mashed Potatoes, andPerfect Chocolate Chip Cookies) illustrate each of the basic principles at work. These experiments range from simple to playful to innovative - showing you why you should fold (versus stir) batter for chewy brownies, why you whip egg whites with sugar, and why the simple addition of salt can make meat juicy. A lifetime of experience isn't the prerequisite for becoming a good cook; knowledge is. Think of this as an owner's manual for your kitchen.
Posted in Cooking

Cook's Science

How to Unlock Flavor in 50 of Our Favorite Ingredients

Author: THE EDITORS AT COOK'S ILLUSTRA,Guy Crosby

Publisher: America's Test Kitchen

ISBN: 1940352452

Category: Chemistry

Page: 504

View: 8055

This companion book to the New York Times best-selling The Science of Good Cooking discusses the science behind 50 ingredients, including pork shoulder, apples and dark chocolate, and performs an original experiment to show how the science works. --Publisher's description.
Posted in Chemistry

Master of the Grill

Foolproof Recipes, Top-Rated Gadgets, Gear & Ingredients Plus Clever Test Kitchen Tips & Fascinating Food Science

Author: America's Test Kitchen

Publisher: America's Test Kitchen

ISBN: 1940352568

Category: Cooking

Page: 496

View: 5339

Part field guide to grilling and barbecuing and part cookbook, Master of the Grill features a wide variety of kitchen-tested recipes for meat, poultry, seafood, vegetables, pizza, and more. These are the recipes everyone should know how to make— the juiciest burgers, barbecue chicken that’s moist not tough, tender grill-smoked pork ribs, the greatest steak (and grilled potatoes to serve alongside). Regional specialties are included, too—learn how to make Cowboy Steaks, Alabama BBQ Chicken, and Kansas City Sticky Ribs. Colorful photography captures the beauty of the recipes and step-by-step shots guide you through everything you need to know. A section on grilling essentials covers the pros and cons of gas and charcoal grills and which might be right for you, as well as the tools you’ll use with them— such as grill brushes, tongs, vegetable baskets, and wood chips and chunks. From the Trade Paperback edition.
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The Grilling Book

The Definitive Guide from Bon Appetit

Author: Adam Rapoport

Publisher: Andrews McMeel Publishing

ISBN: 1449427529

Category: Cooking

Page: 432

View: 1088

Features over three hundred fifty recipes for the grill, including rosemary-basted chicken, Yucatâan-style pork chops, and corn with hoisin-orange butter.
Posted in Cooking

Cook it in Cast Iron

Kitchen-tested Recipes for the One Pan that Does it All

Author: America's Test Kitchen (Firm)

Publisher: America's Test Kitchen

ISBN: 1940352487

Category: Cooking

Page: 293

View: 7102

"The cast-iron skillet, that sturdy, versatile, traditional kitchen workhorse, is being rediscovered by today's savvy home cooks. It is an essential multitasker that 85% of us own but far fewer of us reach for daily, mostly because we have one or two recipes we use it for and that's it. Enter the experts at America's Test Kitchen, who have perfected the classic dishes everyone knows and loves (steak, perfect fried eggs, cornbread) but have also developed 120 surprising, and inspiring recipes (skillet apple pie, pizza, cinnamon swirl bread) that will move your cast iron to the front of the cabinet."
Posted in Cooking

Tasting Italy

A Culinary Journey

Author: America's Test Kitchen (Firm),Eugenia Bone,Julia Della Croce

Publisher: National Geographic

ISBN: 1426219741

Category: Cooking

Page: 384

View: 3122

The experts at America's Test Kitchen and National Geographic bring Italy's magnificent cuisine, culture, and landscapes--and 100 authentic regional recipes--right to your kitchen. Featuring 100 innovative, kitchen-tested recipes, 300 gorgeous color photographs, and 30 maps, this illustrated guide takes you on a captivating journey through the rich history of Italian cuisine, region by region. Rich excerpts feature the origins of celebrated cheeses, the nuances of different wine growing regions, the best farmer's markets in Venice, and more. Intriguing prose illuminates key ingredients, from olive oil and how it's made to the various pasta shapes of Northern Italy. In every region, the food experts at America's Test Kitchen bring it all home, with foolproof recipes for standout dishes as well as hidden gems: Piedmontese braised beef in lustrous red wine sauce, crispy-custardy chickpea flour farinata pancakes from Genoa (achieved without the specialty pan and wood-burning oven), and hand-formed rustic malloreddus pasta of Sardinia that is a breeze to make.
Posted in Cooking

The New Best Recipe

Author: N.A

Publisher: Cooks Illustrated

ISBN: N.A

Category: Cooking

Page: 1028

View: 6949

Presents a collection of more than one thousand recipes along with cooking tutorials and opinons on equipment and ingredients.
Posted in Cooking

The Best Mexican Recipes

Kitchen-Tested Recipes Put the Real Flavors of Mexico Within Reach

Author: America's Test Kitchen

Publisher: America's Test Kitchen

ISBN: 1940352258

Category: Cooking

Page: 318

View: 1092

Kitchen-tested recipes that bring the real flavors of Mexico home. Let America’s Test Kitchen be your guide to making deeply flavored Mexican dishes at home. Our first Mexican cookbook features foolproof appetizers, soups and stews, authentic egg dishes, tacos and tamales, burritos and enchiladas, and all manner of meat and seafood dishes. The Best Mexican Recipes includes a primer on Mexican home cooking with information on key ingredients (readily available at your supermarket) and innovative techniques that shave time off traditional preparation methods. Not only will you be able to cook amazingly flavorful Mexican food, but you’ll cook with confidence. Recipes include: Familiar favorites: Beef Enchiladas, Tamales, Grilled Fish Tacos, Classic Mexican Rice, Chicken Tortilla Soup, Stuffed Jalapenos, Chunky Guacamole, Fresh Margaritas, and more Authentic regional dishes: Queso Fundido, Chicken Mole Poblano, Ancho-Orange Pork Burritos, Yucatan-Style Barbecue Pork, Fish Veracruz, Oaxacan-Style Beef Brisket, and more. Popular street foods: Sopes, Gorditas, Panuchos, Mexican Street Corn, Molletes, Huaraches with Poblanos, Red Peppers, and Queso Fresco, and more
Posted in Cooking

Complete Book of Knife Skills

The Essential Guide to Use, Techniques & Care

Author: Jeffrey Elliot,James P. DeWan

Publisher: Robert Rose Incorporated

ISBN: 9780778802563

Category: Cooking

Page: 400

View: 9705

Anyone who wants to cook-- either professionally or at home-- needs to know how to use a knife. Holding and using knives correctly will not only help you work more safely, but also enable you to work faster, making you much more efficient in the kitchen.
Posted in Cooking

At Home with Madhur Jaffrey

Simple, Delectable Dishes from India, Pakistan, Bangladesh, & Sri Lanka

Author: Madhur Jaffrey

Publisher: Knopf

ISBN: 0307268241

Category: Cooking

Page: 301

View: 7758

A James Beard Award-winning author outlines a revisionist approach to classic Indian cooking, instructing home cooks on the potentially health-bolstering properties of correctly applied seasonings and spices in a treasury of 190 regional recipes. 600,000 first printing.
Posted in Cooking