The New Essentials

(Hardback)

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Description

Cooking well is about more than just knife skills and finding a favorite lasagna recipe. It's about knowing when to reach for a nonstick skillet and when not to, why you "reverse sear" thick chops, and what umami really is. The New Essentials Cookbook presents a new approach to building skills and gaining confidence in the kitchen with a lineup of what we consider today's essential dishes, from Fish Tacos to One-Pot "Baked" Ziti to Olive Oil-Yogurt Cake, each paired with insightful, practical lessons designed to help in your larger culinary life as you tackle all kinds of recipes--that is, to help you think like a cook. Take your cooking skills to the next level while developing a knockout repertoire of 200 essential dishes that satisfy what our modern palates crave, from simple meals to dinner-party center-pieces. We've made improvements to well-loved dishes by incorporating innovative techniques in recipes such as Butter-Basted Rib-Eye Steak and added modern classics such as Vegetable Bibimbap and Olive Oil-Yogurt Bundt Cake. In this book, you'll find the perfect roast chicken and a killer banana bread but also a Turkish-inspired tomato soup, luscious Chinese braised short ribs, and a set of wholesome grain bowls. A chapter on weeknight dinners offers smart paths to great flavor--from Bucatini with Peas, Kale, and Pancetta that cooks in one pot to a pizza that bakes in a skillet--including plenty of vegetarian options. Other chapters turn up the volume on breakfast and dessert standbys; try the 100 Percent Whole-Wheat Pancakes and Brown Sugar Cookies and you may never go back to the regular versions. We'll also help you pull off your next--or even your first!--dinner party with recipes guaranteed to impress (and to work), such as Braised Lamb Shanks with Bell Peppers and Harissa, Miso-Marinated Salmon, and Roasted Zucchini and Eggplant Lasagna. Most of us--not just newbies--could stand to bone up on certain culinary basics, and our methods may surprise even more experienced cooks, from seeding fresh chiles (we use a measuring spoon) to hulling strawberries (a plastic straw works well). And that's just the tip of the iceberg of what these recipes teach. You'll discover how to "reverse sear" thick pork chops so they turn out juicy all the way through, grind meat in a food processor for the ultimate burger, and shape fresh corn tortillas without a tortilla press or rolling pin. As you progress through this book, you will also gain a deeper understanding of ingredients, better -techniques, and the secrets we use in the test kitchen via sidebars called "Think Like a Cook," which offers insights that can help in your larger culinary life. For example- How to Be an Avocado Whisperer- Squeezing that avocado is just going to bruise it. Learn a better way to tell when it's ripe. Improvising a Pan Sauce- After searing a steak, chop, or chicken breast, don't clean the pan! We show you how to use these browned bits to make a rich, deeply flavored sauce. How Cheese Melts- Learn why some cheeses melt smoothly while others turn greasy--plus a trick to help cheddar melt without breaking. The Egg-Doneness Continuum- See the difference between soft-, hard-, and overcooked eggs and find a foolproof method for nailing it every time (and removing the shells more easily).

Reviews

This impressive installment from Americas Test Kitchen equips readers with dozens of repertoire-worthy recipes . . . This is a must-have for beginner cooks and more experienced ones who wish to sharpen their skills.
Publishers Weekly,starred review

The latest, super useful, approachable, and photo-laden cookbook from the team behind Americas Test Kitchen will nudge curious but hesitant home cooks toward everyday recipes that are a little more complicated, and a lot more rewarding, than garden-variety easy fare.
Booklist,starred review

Author Bio

America's Test Kitchen is well-known for its top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America's Test Kitchen, Cook's Illustrated, and Cook's Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza,LisaMcManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!