A comprehensive baking reference offers recipes for baking pies, breads, cookies, cakes, pastry, crisps, cobblers, and tarts. Baking demystified with foolproof recipes from Cook's Illustrated, America's most trusted food magazine. Recipes range from easy drop cookies and no-knead bread to more ambitious authentic croissants and dacquoise and the trademark test kitchen expertise shines through each one.
A shopping guide at the back recommends our favorite brands. The recipes in this book represent all the wisdom of the bakers that came before us as well as all we've learned through literally thousands of trial-and-error sessions in our kitchens.
In this comprehensive cookbook, America's Test Kitchen breaks down the often intimidating art and science of bread baking, making it easy for anyone to create foolproof, bakery-quality breads at home. Many home cooks find bread baking rewarding but intimidating.
In Bread Illustrated, America's Test Kitchen shows bakers of all levels how to make foolproof breads, rolls, flatbreads, and more at home. Each master recipe is presented as a hands-on and reassuring tutorial illustrated with six to 16 full-color step-by-step photos. Organized by level of difficulty to make bread baking less daunting, the book progresses from the simplest recipes for the novice baker to artisan-style loaves, breads that use starters, and more complex project recipes.
The recipes cover a wide and exciting range of breads from basics and classics like Easy Sandwich Bread and Fluffy Dinner Rolls to interesting breads from around the world including Lahmacun, Panettone, and Fig and Fennel Bread. The ultimate recipe resource: an indispensable treasury of more than 2, foolproof recipes and test kitchen discoveries from the pages of Cook's Illustrated magazine.
There is a lot to know about cooking, more than can be learned in a lifetime, and for the last 20 years we have been eager to share our discoveries with you, our friends and readers. The Cook's Illustrated Cookbook represents the fruit of that labor. It contains 2, recipes, representing almost our entire repertoire. Looking back over this work as we edited this volume, we were reminded of some of our greatest hits, from Foolproof Pie Dough we add vodka for an easy-to-roll-out but flaky crust , innumerable recipes based on brining and salting meats our Brined Thanksgiving Turkey in launched a nationwide trend , Slow-Roasted Beef we salt a roast a day in advance and then use a very low oven to promote a tender, juicy result , Poached Salmon a very shallow poaching liquid steams the fish instead of simmering it in water and robbing it of flavor , and the Ultimate Chocolate Chip Cookies we brown the butter for better flavor.
Our editors handpicked more than 2, recipes from the pages of the magazine to form this wide-ranging compendium of our greatest hits. More than just a great collection of foolproof recipes, The Cook's Illustrated Cookbook is also an authoritative cooking reference with clear hand-drawn illustrations for preparing the perfect omelet, carving a turkey, removing meat from lobsters, frosting a layer cake, shaping sandwich bread, and more.
An essential collection for fans of Cook's Illustrated and any discerning cook , The Cook's Illustrated Cookbook will keep you cooking for a lifetime - and guarantees impeccable results. These recipes tell the story of how Cook's Illustrated has changed American home cooking through its signature blend of rigorous testing, culinary research, science, and unorthodox approaches to developing foolproof recipes.
As fans know, a big part of what makes the magazine so trustworthy and enjoyable to read is the essays that accompany each recipe, tracing from initial brainstorming to aha moments and the occasional catastrophe to final success. Cook's Illustrated Baking Book website to download free ebooks for ibooks.
Download PDF. Americas Test Kitchen brands are well-known for top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and a cooking school. With a variety of fake Cook's Illustrated Baking Book reviews published on the web plenty of customers find it hard locating trustworthy information while checking Google for 'where to download Cook's Illustrated Baking Book PDF free', or even 'where to download Cook's Illustrated Baking Book torrent'.
Supported by cooks, not ads. Editors' Picks. Trending With Our Members. From Our Latest Issue. Bestselling Titles. Or pay now and get a Free Gift! Full Name Full Name is Required. Address Address is Required. Address 2. In addition to the recipes, essays, and helpful sidebars, this book also features the trademark black-and-white illustrations that have become synonymous with Cook's Illustrated, creative use of the beloved front- and back-cover art, and a new addition: gorgeous, full-color photographs of each dish.
Featured recipes include: Perfect corn on the cob that never gets boiled, ultracreamy tomato soup that's completely dairy-free, the fastest roast chicken recipe, "oven-grilled" London broil, and ingenious, low-key approaches to traditionally high-fuss recipes such as risotto, French fries, pie crust, and many more.
Whether you have burgers, steak, ribs, or roast chicken on the menu shopping for and cooking meat can be confusing, and mistakes can be costly. Increase your meat counter confidence with this must-have companion for cooking beef, pork, lamb, and veal with more than kitchen-tested recipes.
Part cookbook, part handbook organized by animal and its primal cuts, Meat Illustrated is the go-to source on meat, providing essential information and techniques to empower you to explore options at the supermarket or butcher shop affordable cuts like beef shanks instead of short ribs, lesser-known cuts like country-style ribs, leg of lamb instead of beef tenderloin for your holiday centerpiece , and recipes that make those cuts 72 in total shine.
Meat is a treat; we teach you the best methods for center-of-the-plate meats like satisfying Butter-Basted Rib Steaks spooning on hot butter cooks the steaks from both sides so they come to temperature as they acquire a deep crust , meltingly tender Chinese Barbecued Roast Pork Shoulder cook for 6 hours so the collagen melts to lubricate the meat , and the quintessential Crumb-Crusted Rack of Lamb. Also bring meat beyond centerpiece status with complete meals: Shake up surf and turf with Fried Brown Rice with Pork and Shrimp.
Braise lamb shoulder chops in a Libyan-style chickpea and orzo soup called Sharba. Illustrated primal cut info at the start of each section covers shopping, storage, and prep pointers and techniques with clearly written essays, step-by-step photos, break-out tutorials, and hundreds of hand-drawn illustrations that take the mystery out of meat prep tie roasts without wilderness training; sharply cut crosshatches in the fat , so you'll execute dishes as reliably as the steakhouse.
Learn tricks like soaking ground meat in baking soda before cooking to tenderize, or pre-roasting rather than searing fatty cuts before braising to avoid stovetop splatters. Even have fun with DIY curing projects. Presents a collection of more than one thousand recipes along with cooking tutorials and opinons on equipment and ingredients. Master 50 simple concepts to ensure success in the kitchen.
Unlock a lifetime of successful cooking with this groundbreaking new volume from the editors of Cook's Illustrated, the magazine that put food science on the map. Organized around 50 core principles our test cooks use to develop foolproof recipes, The Science of Good Cooking is a radical new approach to teaching the fundamentals of the kitchen. Fifty unique experiments from the test kitchen bring the science to life, and more than landmark Cook's Illustrated recipes such as Old-Fashioned Burgers, Classic Mashed Potatoes, andPerfect Chocolate Chip Cookies illustrate each of the basic principles at work.
These experiments range from simple to playful to innovative - showing you why you should fold versus stir batter for chewy brownies, why you whip egg whites with sugar, and why the simple addition of salt can make meat juicy.
A lifetime of experience isn't the prerequisite for becoming a good cook; knowledge is. Think of this as an owner's manual for your kitchen. Introduces the best methods for preparing chicken, turkey, duck, goose, quail, squab, and pheasant, accompanied by tips on cooking equipment, techniques, and ingredients. A landmark book from the test kitchen that has been teaching America how to cook for 20 years. We launched the America's Test Kitchen Cooking School two years ago to teach home cooks how to cook the test kitchen way, and since then thousands of students have taken our interactive video-based online courses.
The America's Test Kitchen Cooking School Cookbook shares the same goal as our online school and brings all our best practices—along with all-time favorite recipes—into one place so that you can become a better, more confident cook. There is no better way to learn than seeing an expert in action, so we've included over 2, color photos that bring you into the test kitchen so you can see how to prepare recipes step-by-step.
The book starts off with an exhaustive page Cooking Basics chapter that covers everything from what equipment you need and how to care for it to test-kitchen tricks for how to make food taste better. Then we move on to cover all the major cooking and baking categories, from meat, poultry, and pasta to breads, cakes, and pies.
Illustrated Core Techniques, like how to whip egg whites, roast a chicken, or bake flawless pie dough, focus on the building block recipes everyone should know. Recipe Tutorials that each feature color photos then walk readers through recipes that are either more complicated or simply benefit from the visual clues of step photography, like Extra-Crunchy Fried Chicken, Sticky Buns with Pecans, and Deep-Dish Apple Pie.
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