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Original Essays | September 4, 2014

Edward E. Baptist: IMG The Two Bodies of The Half Has Never Been Told: Slavery and the Making of American Capitalism



My new book, The Half Has Never Been Told: Slavery and the Making of American Capitalism, is the story of two bodies. The first body was the new... Continue »
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The America's Test Kitchen Family Cookbook: Featuring More Than 1,200 Everyday Recipes from America's Most Trusted Test Kitchen

The America's Test Kitchen Family Cookbook: Featuring More Than 1,200 Everyday Recipes from America's Most Trusted Test Kitchen Cover

ISBN13: 9780936184876
ISBN10: 0936184876
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Excerpt

Molasses Spice Cookies

Makes about 2 dozen cookies
Prep Time: 5 minutes
Total Time: 35 minutes plus cooling time

Dipping your hands in water when rolling the dough into balls will prevent the dough from sticking to your hands and will help the sugar stick to the dough.

1/2 cup plus 1/3 cup granulated sugar
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ginger
1/2 teaspoon cloves
1/4 teaspoon allspice
1/4 teaspoon pepper
1/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1/3 cup packed dark brown sugar
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup light or dark molasses

1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Spread 1/2 cup of the sugar in a shallow dish for coating and set aside. Whisk the flour, baking soda, spices, pepper, and salt together in a large bowl and set aside.

2. Beat the butter, brown sugar, and remaining 1/3 cup granulated sugar together in a large bowl using an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the egg yolk and vanilla until combined, about 30 seconds. Beat in the molasses until incorporated, about 30 seconds, scraping down the bowl and beaters as needed.

3. Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds (the dough will be soft). Give the dough a final stir with a rubber spatula to make sure it is combined.

4. Using wet hands, roll 2 tablespoons of dough at a time into balls, then roll in the sugar to coat and lay on two parchment-lined baking sheets, spaced about 2 inches apart. Bake the cookies, one sheet at a time, until the edges are set and the tops are cracked but the centers are still soft and underdone (peek through the cracks to check the centers), 10 to 12 minutes, rotating the baking sheet halfway through baking.

5. Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.

Ultimate Fudgy Brownies
Makes about 36 small brownies
Prep Time: 10 minutes
Total Time: 55 minutes plus cooling time

Tasters far preferred the more complex flavor of bittersweet chocolate here over semisweet chocolate. Don?t feel like chopping chocolate for melting? Use bittersweet chocolate chips.

5 ounces bittersweet or semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
8 tablespoons (1 stick) unsalted butter, cut into pieces
3 tablespoons Dutch-processed cocoa powder
1 1/4 cups sugar
3 large eggs
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour

1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Line an 8-inch-square pan with foil, then coat lightly with vegetable oil spray. Melt the chocolates, butter, and cocoa in the microwave, stirring often, 1 to 3 minutes. Let the mixture cool slightly.

2. Whisk the sugar, eggs, vanilla, and salt together in a large bowl until combined, about 15 seconds. Whisk in the melted chocolate mixture until smooth. Stir in the flour until no streaks remain.

3. Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out with just a few crumbs attached, 35 to 40 minutes.

4. Let cool completely on a wire rack to room temperature, about 2 hours, before removing the brownies from the pan (using the foil) and cutting into squares.

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Average customer rating based on 3 comments:

greenpower, April 23, 2009 (view all comments by greenpower)
good airticle, i think so.

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www.usa-batteries.com

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Kimberly Gore, May 18, 2006 (view all comments by Kimberly Gore)
LOVE this TV show and now LOVE this cookbook! I cook a lot, but there are certain things that life just hadn't gotten around to teaching me, like how to poach an egg or how to make the best whipped cream. (Use a cold bowl and cold cream and don't overbeat.) :-) I use these recipes for regular week-night stuff, but have also used several for entertaining. Everything turns out marvelously, is easy to do, tastes great, and makes me look like a pro! I like the ring binding because it allows me to take a page out if I want, but usually I just lay the book out open to whatever page I'm cooking from. The pages are a teeny bit flimsy, so don't turn while your fingers are wet. :-) A very interesting thing about this book are the product reviews and advice located throughout. Like what brand of canned tomatoes or mayonnaise tested best in their kitchens. I also like the idea that they perfect their recipes for home use by testing them with certain modifications and substitutions that cooks might make at home, to make sure that the recipe will stand up the abuse that home cooks will sometimes dish out. They're also very good about warnings when a substitution will not work at all. I love this book. It replaced another ring-bound classic as my go-to for everyday recipes.
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(6 of 9 readers found this comment helpful)
macnificent, May 6, 2006 (view all comments by macnificent)
Oh please...finally a comprehensive general cookbook with great tips, and tutorials...contemporary recipes..but alas! The stupid binding is like a fallen souffle. The binder is unwieldy..the pages are so thin I swear one torn while I was looking directly at it. There is nothing to do but pull the page out and hang it up on the fridge to use while cooking or do what I do..try it..like it..and put it in my counter top laptop recipe database..Yeah..have an old old laptop for just kitchen use..it rocks. Don't know what to tell ya..MIGHT buy it again for the great content but the use in the kitchen is just outta the question. WAAAA!!
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(2 of 5 readers found this comment helpful)
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Product Details

ISBN:
9780936184876
Manufactured:
America's Test Kitchen
Publisher:
America's Test Kitchen
Manufactured:
America's Test Kitchen
Author:
Editors at America's Test Kitchen
Subject:
Cookery, american
Subject:
Methods - General
Subject:
Methods - Quick & Easy
Subject:
Entertaining - General
Subject:
Holiday - General
Publication Date:
September 2005
Binding:
Ringbound
Language:
English
Illustrations:
Y
Pages:
864
Dimensions:
10.62x9.22x3.12 in. 4.73 lbs.

Related Subjects

Cooking and Food » General

The America's Test Kitchen Family Cookbook: Featuring More Than 1,200 Everyday Recipes from America's Most Trusted Test Kitchen
0 stars - 0 reviews
$ In Stock
Product details 864 pages America's Test Kitchen - English 9780936184876 Reviews:
"Staff Pick" by ,

I consult this cookbook almost every day for guidelines to help me to get the best results. All of the recipes have been tested, and it also makes recommendations for the best cookware, canned goods, pastas, utensils, herbs and spices, and all the other accoutrements of cooking.

"Publishers Weekly Review" by , "The 800-plus pages in this thorough volume are crammed with accessible, family-friendly recipes, variations, tips, product and brand information, and technique instructions from the crew at America's Test Kitchen. At the same time, it feels almost as intimate and friendly as a specialty cookbook from a single chef. Recipes range from utterly simple (Easy Homemade Pita Chips, Perfect Popcorn, and the Simplest Green Salad) to somewhat more involved — but never intimidating — contemporary interpretations of such dishes as Pasta Primavera, Chicken Piccata, Rosemary Foccacia, and Triple Chocolate Chunk Pecan Pie. All the basic food categories are included, starting with appetizers, salads, sandwiches, soups and stews and moving through fish and shellfish, poultry, meat (plus a separate chapter on grilling), slow cooker and pressure cooker meals and all kinds of baked goods and desserts. The preface promises that 'the recipes in this book will work in your home kitchen almost all the time,' and the extensive, repeated testing reportedly conducted in America's Test Kitchen backs up that promise, meaning this volume could easily become a foolproof go-to resource for everyday cooking." Publishers Weekly (Copyright Reed Business Information, Inc.)
"Review" by , "[T]he photographs set this book apart, adding immeasurably to its value as a reference."
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