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 Cooking at Home With America's Test Kitchen

Editors of Cook's Illustrated Magazine

This companion volume to the 2006 PBS series is presented as 26 chapters that correspond to the individual shows; each includes recipe analysis, equipment recommendations, illustrated techniques and product tests. Christopher Kimball and his rigorous cohorts define their goals, talk to experts, test dozens of recipe variations and then let you know what works and what doesn't. One sample chapter, called Meat and Potatoes, includes Onion-Braised Beef Brisket, Smashed Potatoes (and variations), and sections on electric knives and the science of making tender brisket. Give yourself some extra time to peruse the always informative and entertaining text preceding the recipes.

Chapters include: Eggs for Brunch, Tex-Mex Favorites, South-of-the-Border Soups, Cooking with Squash, Dinner on a Dime, One-Skillet Dinners, American Classics, High-Roast Chicken, Turkey, Pork Chops and Tenderloin, Fish Steaks, Seafood Classics, Italian Classics, Two Curries, Asian Chicken, Paella, Grilled Pizza, Grill-Roasted Pork Loin, Pulled Pork and Cornbread, Barbecued Chicken, Summer Fruit Desserts, Deep-Dish Apple Pie, Cookies, Old-Fashioned Birthday Cake and German Chocolate Cake.

I've tried several recipes so far and they have each come out really well. The America's Test Kitchen cookbooks are terrific, and always a resource I turn to when I am trying something new.

Line illustrations, informative sidebars, conversion tables and a passable index augment the text.
audrey the librarian (Boston, MA)


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