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America's Test Kitchen
October 2013
On Sale: October 15, 2013
ISBN: 1936493527
EAN: 9781936493524
Kindle: B00FEIQ93K
Hardcover / e-Book
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Cookbooks
At America’s Test Kitchen, our kitchen experts are not just
test cooks, editors, and writers—we are first and foremost
educators. Behind every “best” version of a recipe that our
team has developed over the past 20 years is a simple fact:
Good cooking is based on a foundation of objective
techniques. There is a best way to beat egg whites or
pan-sear a steak, and your cooking will be more
successful—and more enjoyable—if you understand these
fundamental principles. Our magazines, books, television shows, and websites have
been effective tools for teaching millions of home cooks.
Two years ago, we launched an interactive video-based online
cooking school that brings all our best practices into one
place and gives students direct access to experts in our
test kitchen. The America’s Test Kitchen Cooking School
Cookbook shares the same goal as our online school—to teach
you the essential skills that will make you a better, more
confident cook. So how do we do this? There’s no better way to learn than
seeing an expert in action, and across the 18 chapters in
this book you’ll find thousands of photographs that
demonstrate exactly what you need to do. You’ll walk through
more than 100 fundamental Core Techniques that every cook
should know, such as making an omelet, frosting a cake, and
carving a chicken. The detailed photo captions explain each
step so you can really understand—and master—these core
techniques. In many cases, you will learn revolutionary techniques—ones
you won’t find anywhere else—that make recipes simpler and
better. Want to make the perfect vinaigrette that won’t
separate into oily and vinegary droplets? Add a dab of
mayonnaise. How about a pie dough that anyone can roll out?
Replace some of the ice water with chilled vodka. Tired of
brown rice that cooks up sticky or, worse, scorched? We’ll
walk you through our recipe that moves the cooking from the
stovetop to the oven, guaranteeing fluffy, flawless results.
We also show you the essentials like how to crack eggs (on
the counter, not the edge of a bowl). With our step-by-step Recipe Tutorials as your guide, you
will gain the confidence to tackle more complicated recipes.
Photographed from start to finish, dishes like Eggs
Benedict, Memphis-Style Barbecued Ribs, and Classic Fresh
Fruit Tart become approachable and doable. Not sure exactly
how to flip the delicate fillets over for Fish Meunière?
We’ll show you how we do it (two spatulas is key). And
because we know from experience there’s nothing worse than
diving into a recipe only to be caught off guard that you
are missing an ingredient or an essential piece of
equipment, we provide tools and ingredient lists plus stats
summing up how long a recipe will take. From years of answering readers’ questions and working with
our online students, we know where home cooks are likely to
get tripped up. Throughout this book we share these
insights, and we tell you—and show you—how to avoid making
mistakes in the first place. Rounding out this indispensable cookbook is an exhaustive
Cooking Basics chapter, which explains how to stock your
kitchen with the right equipment and the best ingredients.
You’ll learn a wide variety of knife skills, plus basic food
safety, and our best tricks for repairing what might seem
like a failed dish. Reading The America’s Test Kitchen Cooking School Cookbook
is like having an expert by your side as you cook, giving
you pointers that will make a lasting impression. It’s time
to cook with confidence.
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