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1 Burnside Cooking and Food- Crockery and One- Pot Meals

The Best Skillet Recipes: A Best Recipe Classic

by

The Best Skillet Recipes: A Best Recipe Classic Cover

ISBN13: 9781933615417
ISBN10: 1933615419
Condition: Standard
Dustjacket: Standard
All Product Details

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Synopses & Reviews

Review:

"In this latest addition of the Best Recipe Classic series, Cooks Illustrated editor Christopher Kimball and his team of kitchen scientists celebrate the untold versatility of that ordinary workhorse, the 12-inch skillet. An indispensable tool for eggs, pan-seared meats and sauted vegetables, the skillet can also be used for stovetop-to-oven dishes such as All-American Mini Meatloaves; layered dishes such as tamale pie and Tuscan bean casserole; and even desserts such as hot fudge pudding cake. In the trademark style of other America's Test Kitchen publications, the cookbook contains plenty of variations on basic themes (you can make chicken and rice with peas and scallions, broccoli and cheddar, or coconut milk and pistachios); ingredient and equipment roundups; and helpful illustrations for preparing mango and stringing snowpeas. Yet the true strength of the series lies in the sheer thoughtfulness and detail of the recipes. Whether or not you properly appreciate your skillet, this book will at least teach you to wield it gracefully. Two food bloggers tell their stories through food." Publishers Weekly (Copyright Reed Business Information, Inc.)

Synopsis:

One pan is all you need

From breakfast all the way to dessert, one skillet is all you need for fast, flavorful meals. It's no surprise that meat, fish, and pasta dishes can come together nicely in a skillet BUT pot pie can also be made in the pan. So can pizza, casseroles and souffles.

Put away that second pot for boiling pasta and cook it in its sauce right in the skillet. Start pizzas on the stovetop in the skillet and finish with a hot blast in the oven (still in the skillet) Spruce up your stir-fry repertoire with new and innovative ideas.

One pan. Less clean up. A world of great and easy recipes.

Synopsis:

From breakfast all the way to dessert, one skillet is all that is needed for fast, flavorful meals. The editors of "Cook's Illustrated" offer a world of great and easy recipes.

What Our Readers Are Saying

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Average customer rating based on 1 comment:

Erica Horne, April 24, 2009 (view all comments by Erica Horne)
This is not a Coffee Table book. Don't expect traditional color pictures, there are almost none. There are, however, clear illustrations. This book is teaching me to cook with confidence and, unbelievably, eagerness. Even without photos, these recipes look manageable and inviting. Along the way, you build a repertoire of techniques and habits (setting up your "mise en place") that apply to all your cooking and baking. I think it appeals to all levels of cook, and would make a wonderful gift equally at at a wedding shower or a retirement celebration. Or for yourself.
Was this comment helpful? | Yes | No
(2 of 3 readers found this comment helpful)

Product Details

ISBN:
9781933615417
Author:
Cooks Illustrated
Publisher:
America's Test Kitchen
Editor:
Editors of Cook's Illustrated
Author:
Editors of Cook's Illustrated
Subject:
Methods - Quick & Easy
Subject:
Cookery, american
Subject:
Skillet cookery
Subject:
Cooking and Food-Quick and Easy
Copyright:
Publication Date:
20090331
Binding:
Hardcover
Language:
English
Illustrations:
Y
Pages:
355
Dimensions:
11.08x8.62x1.16 in. 2.31 lbs.

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Related Subjects

Cooking and Food » Appliances » Crockery and One-Pot Meals
Cooking and Food » Dishes and Meals » Casseroles
Cooking and Food » General
Cooking and Food » Methods » Miscellaneous Methods
Cooking and Food » Quick and Easy » Time Saving

The Best Skillet Recipes: A Best Recipe Classic Used Hardcover
0 stars - 0 reviews
$19.95 In Stock
Product details 355 pages America's Test Kitchen - English 9781933615417 Reviews:
"Publishers Weekly Review" by , "In this latest addition of the Best Recipe Classic series, Cooks Illustrated editor Christopher Kimball and his team of kitchen scientists celebrate the untold versatility of that ordinary workhorse, the 12-inch skillet. An indispensable tool for eggs, pan-seared meats and sauted vegetables, the skillet can also be used for stovetop-to-oven dishes such as All-American Mini Meatloaves; layered dishes such as tamale pie and Tuscan bean casserole; and even desserts such as hot fudge pudding cake. In the trademark style of other America's Test Kitchen publications, the cookbook contains plenty of variations on basic themes (you can make chicken and rice with peas and scallions, broccoli and cheddar, or coconut milk and pistachios); ingredient and equipment roundups; and helpful illustrations for preparing mango and stringing snowpeas. Yet the true strength of the series lies in the sheer thoughtfulness and detail of the recipes. Whether or not you properly appreciate your skillet, this book will at least teach you to wield it gracefully. Two food bloggers tell their stories through food." Publishers Weekly (Copyright Reed Business Information, Inc.)
"Synopsis" by , One pan is all you need

From breakfast all the way to dessert, one skillet is all you need for fast, flavorful meals. It's no surprise that meat, fish, and pasta dishes can come together nicely in a skillet BUT pot pie can also be made in the pan. So can pizza, casseroles and souffles.

Put away that second pot for boiling pasta and cook it in its sauce right in the skillet. Start pizzas on the stovetop in the skillet and finish with a hot blast in the oven (still in the skillet) Spruce up your stir-fry repertoire with new and innovative ideas.

One pan. Less clean up. A world of great and easy recipes.

"Synopsis" by , From breakfast all the way to dessert, one skillet is all that is needed for fast, flavorful meals. The editors of "Cook's Illustrated" offer a world of great and easy recipes.
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