Whether you have no cooking experience or are looking to expand your skills, there’s something valuable to discover on every page. Learn to cook steaks like chefs do with Butter-Basted Ribeye Steak, try your hand at smashing cucumbers for a nearly effortless Sichuan salad, and make the microwave your new best friend to jump-start crisp Pan-Roasted Potatoes. By laying out the building blocks of cooking and building flavor in The Simplest Way to Cook Everything and then taking you to the next level with chapters for everyday recipes, including Breakfast, Salads and Bowls, Sides that Go with Any Meal, and Weeknight Dinners, the book offers a fresh and fun way to learn cooking and technique. It culiminates with (slightly) more advanced chapters for Sunday Suppers and Back-Pocket Baking and Desserts you’ll be proud to share with friends and family. And evey recipe is fully illustrated with photos highlighting the key steps, to ensure your creations turn out right.
|Dimensions||216 × 254 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.