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1 Beaverton Cooking and Food- General

Cooking at Home with America's Test Kitchen

by

Cooking at Home with America's Test Kitchen Cover

 

Synopses & Reviews

Publisher Comments:

Watching a celebrity chef prepare a recipe on TV can be a lot of fun, but in reality, the same recipe prepared at home usually falls short? often the result of hard-to-find ingredients, imprecise directions, and overly complicated techniques. America's Test Kitchen isn?t about fancy restaurant cooking. It's about home cooking and the techniques and details that separate failed recipes from successful ones. With this companion to our 2006 season, we walk you step-by-step through every recipe prepared on our show (and we also give you all the valuable ingredient and equipment ratings from the show.) Home cooking has never been this foolproof (or fun).

Review:

"This excellent companion to PBS's America's Test Kitchen series makes it possible to develop a season's worth of expertise without ever tuning in. On the show, the ATK team works out the science behind popular dishes, eliminating guesswork for the at-home chef. Chapters are broken up by episode, like 'Cooking With Squash,' which includes recipes for Butternut Squash Risotto and Butternut Squash Soup. While there are ideas for creative variations — a sprinkle of curry or cinnamon croutons to spice up the soup, for instance — it's the hearty, relatively simple classics like Roast Turkey and Blueberry Cobbler that get the most airtime. Indeed, these are exceptional renditions with thorough instruction, though many of these recipes will be familiar to readers of Cook's Illustrated and the Best Recipe cookbooks. Like the magazine and cookbook, this guide includes helpful sidebars and illustrations demonstrating proper techniques (removing the silver skin from tenderloin; cleaning leeks) and choosing the best nutmeg grater or Parmesan. The beauty of the ATK/ Cook's Illustrated franchise is its message that even the fledging chef can succeed with the right tools and know-how — but this book will be indispensable to cooks of all experience levels. 32 full-color photos; 500 b&w photos." Publishers Weekly (Starred Review) (Copyright Reed Business Information, Inc.)

Product Details

ISBN:
9780936184890
Editor:
Cook's Illustrated
Author:
Burgoyne, John
Editor:
America's Test Kitchen, Editors Of
Editor:
Cook's Illustrated Magazine
Editor:
Cook's Illustrated
Author:
Cook's Illustrated Magazine
Author:
van Ackere, Daniel J.
Publisher:
America's Test Kitchen
Subject:
Cookery, american
Subject:
Courses & Dishes - General
Subject:
Cooking and Food-General
Copyright:
Publication Date:
20051131
Binding:
Hardcover
Language:
English
Illustrations:
Y
Pages:
356
Dimensions:
10.00x8.58x1.03 in. 2.28 lbs.

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Related Subjects

» Cooking and Food » General
» Cooking and Food » Magazines and Journals » Annuals
» Cooking and Food » Regional and Ethnic » United States » General
» Cooking and Food » Special Occasions » Entertaining
» Cooking and Food » Special Occasions » Holidays

Cooking at Home with America's Test Kitchen Used Hardcover
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$9.50 In Stock
Product details 356 pages America's Test Kitchen - English 9780936184890 Reviews:
"Publishers Weekly Review" by , "This excellent companion to PBS's America's Test Kitchen series makes it possible to develop a season's worth of expertise without ever tuning in. On the show, the ATK team works out the science behind popular dishes, eliminating guesswork for the at-home chef. Chapters are broken up by episode, like 'Cooking With Squash,' which includes recipes for Butternut Squash Risotto and Butternut Squash Soup. While there are ideas for creative variations — a sprinkle of curry or cinnamon croutons to spice up the soup, for instance — it's the hearty, relatively simple classics like Roast Turkey and Blueberry Cobbler that get the most airtime. Indeed, these are exceptional renditions with thorough instruction, though many of these recipes will be familiar to readers of Cook's Illustrated and the Best Recipe cookbooks. Like the magazine and cookbook, this guide includes helpful sidebars and illustrations demonstrating proper techniques (removing the silver skin from tenderloin; cleaning leeks) and choosing the best nutmeg grater or Parmesan. The beauty of the ATK/ Cook's Illustrated franchise is its message that even the fledging chef can succeed with the right tools and know-how — but this book will be indispensable to cooks of all experience levels. 32 full-color photos; 500 b&w photos." Publishers Weekly (Starred Review) (Copyright Reed Business Information, Inc.)
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