Cooking at Home With America's Test Kitchen [FIRST EDITION, FIRST PRINTING]

Editors of Cook's Illustrated

Edité par America's Test Kitchen, Brookline, Massachusetts, 2005

A propos de cet article

As new condition black-and-white boards with red, white and black front cover and spine lettering contained in a fine condition non price-clipped photographic dust jacket. Includes List of Other Books by the Editors of Cook's Illustrated; Preface by Christopher Kimball; Welcome to America's Test Kitchen; A Note on Conversions and Index. Illustrated with a section of color photographic plates plus numerous black-and-white photographs, charts, and drawings. "From America's Test Kitchen to your home kitchen.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-steop 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. Inside you'll find: FOOLPROOF RECIPES: - Find a year's worth of recipes, organized around the themes of each show (such as "Dinner on a Dime," "Skillet Suppers," and "Tex-Mex Favorites"), so you can follow along at home; HONEST TASTINGS; Learn all the details from our ratings of ingredients - everything from supermarket chicken broths and packaged stuffings to cocoa, white wine vinegars, Parmesan cheese, and more; DETAILED EQUIPMENT RATINGS: Are electric knives a good investment? Does the brand of zipper lock bag or plastic wrap really make a difference? Avoid wasting money on products that don't work; COOKING QUESTIONS ANSWERED: Learn how to light a chimney starter, choose the right flour for the right application, and learn the most accurate way to tell when a steak is done; HELPFUL KITCHEN SCIENCE: Understand why meat should rest before slicing, how convection ovens work, and why some jalapenos are spicier than others." - from the rear outer jacket. "How do you make a truly great deep-dish apple pie? What's the secret to juicy pork tenderloin? Which turkey gadgets should you have on hand this Thansgiving? And why should you let meat rest before it's carved? At America's Test Kitchen, we start the day by asking these questions and more - always with the home cook in mind. And since we take nothing for granted, we test everything. Whether we're evaluating expensive equipment like food processors and saucier pans or everyday household items like measuring spoons and plastic wrap, we tell you what works - and what doesn't. And when developing a foolproof method for roasting an extra-large turkey or learning how to grill pizza, our goal is simple: We want to deliver reliable recipes and practical information that will help you become more successful in the kitchen. As we are fond of saying in the test kitchen, "We do all the testing and make all the mistakes first, so you don't have to." Cooking at Home with America's Test Kitchen takes you inside our 2,500 square foot kitchen as we develop recipes and test equipment and ingredients. As the companion to the 2006 public television series, this book features every recipe showcased on the air. Discover the secret to tender, all-butter pie crust (sour cream, which also makes it easier to roll out). Watch as we show you how to turn lasagna into a weeknight meal (make it in a skillet and cook the pasta in the sauce). And find out how to make an authentic-tasting tortilla soup without having to track down all of those hard-to-find ingredients. In additions to the recipes, Cooking at Home with America's Test Kitchen offers valuable information. Hand-drawn illustrations make it easy for you to perfect cooking techniques. " - excerpt from the inner front and rear jacket flaps.

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Détails bibliographiques

• Titre: Cooking at Home With America's Test Kitchen [FIRST EDITION, FIRST PRINTING]
• Éditeur: America's Test Kitchen, Brookline, Massachusetts
• Date de parution: 2005
• Langue: anglais
• Reliure: Hardcover
• Illustrateur: Burgoyne, John; Van Ackere, Daniel J. ([photography); Tremblay, Carl (photography)
• Édition: 1st Edition
• Impression: 1st Printing
• État de l'article: As New
• État de la jaquette: Fine