Cook’s Illustrated Revolutionary Recipes: Groundbreaking Recipes That Will Change the Way You Cook
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Anyone who has ever made a recipe from Cook’s Illustrated knows that we do things differently. Our testing leaves no culinary stone unturned, and this has led to some pretty surprising discoveries. This book is built upon those- recipes that are not just foolproof but have changed the way America cooks. Examples range from hard-boiled eggs that aren’t actually boiled to perfectly pan-seared steaks that start in the oven, plus secret ingredients ranging from baking soda to dried milk powder to gelatin. We’ve made international favorites like Dolsot Bibimbap accessible for the home kitchen by cooking ours family-style in a Dutch oven, but we’ve also challenged traditional wisdom on the simplest fare like whole roast chicken; ours is butterflied and cooked under the broiler for chicken perfection in under an hour. Alongside these recipes and many more we’ve included the smart, funny essays that detail the fascinating path of how each recipe came to be, complete with bursts of insight and wrong turns, plus sidebars, helpful illustrations, and gorgeous full-page photos, all to tell the story of what Cook’s Illustrated does best.
|Dimensions||224 × 264 mm|
America's Test Kitchen
This book has been tested, written, and edited by the folks at America's Test Kitchen. Located in Boston's Seaport District in the historic Innovation and Design Building, it features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook's Illustrated magazine and Cook's Country magazine, the public television shows America's Test Kitchen and Cook's Country from America's Test Kitchen, and the online America's Test Kitchen Cooking School.