the cook s illustrated cookbook

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The Cook S Illustrated Meat Book

Author : Cook's Illustrated
ISBN : 9781940352145
Genre : Cooking
File Size : 88. 61 MB
Format : PDF, Mobi
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Eminently practical and truly trustworthy, The Cook’s Illustrated Meat Book is the only resource you’ll need for great results every time you cook meat. 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. After 20-plus years of purchasing and cooking beef, pork, lamb, veal, chicken, and turkey, the editors of Cook’s Illustrated understand that preparing meat doesn’t start at the stove it starts at the store. The Cook’s Illustrated Meat Book begins with a 27-page master class in meat cookery, which covers shopping (what’s the difference between natural and organic labels?), storing (just how long should you really refrigerate meat and does the duration vary if the meat is cooked or raw?), and seasoning meat (marinating, salting, and brining). Matching cut to cooking method is another key to success, so our guide includes fully illustrated pages devoted to all of the major cooking methods: sautéing, pan-searing, pan-roasting, roasting, grilling, barbecuing, and more. We identify the best cuts for these methods and explain point by point how and why you should follow our steps and what may happen if you don’t. 425 Bulletproof and rigorously tested recipes for beef, pork, lamb, veal, and poultry provide plenty of options for everyday meals and special occasion dinners and you’ll learn new and better ways to cook favorites such as Pan-Seared Thick-Cut Steak, Juicy Pub-Style Burgers, Weeknight Roast Chicken, Barbecued Pulled Pork, and more. The Cook’s Illustrated Meat Book also includes equipment recommendations (what should you look for in a good roasting pan and is it worth spending extra bucks on a pricey nonstick skillet?). In addition, hundreds of step-by-step illustrations guide you through our core techniques so whether you’re slicing a chicken breast into cutlets or getting ready to carve prime rib the Cook’s Illustrated Meat Book covers all the bases

The Cook S Illustrated Complete Book Of Poultry

Author : Judith DuFour Love
ISBN : 060960063X
Genre : Cooking
File Size : 50. 80 MB
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Introduces the best methods for preparing chicken, turkey, duck, goose, quail, squab, and pheasant, accompanied by tips on cooking equipment, techniques, and ingredients

The Cook S Illustrated Baking Book

Author : Editors at Cook's Illustrated Magazine
ISBN : 1936493586
Genre : Cooking
File Size : 74. 45 MB
Format : PDF, Kindle
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The Next Book in a Highly Successful Series More than 20 years of baking know-how from k's Illustrated magazine and the authors of The New York Times best sellers The Cook's Illustrated Cookbook and The Science of Good Cooking

The Science Of Good Cooking

Author : Cook's Illustrated
ISBN : 9781936493463
Genre : Cooking
File Size : 38. 71 MB
Format : PDF, Kindle
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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 400 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.

The Complete Cook S Illustrated Magazine 2017

Author : America'S Test Kitchen
ISBN : 1945256362
Genre : Cooking
File Size : 78. 41 MB
Format : PDF, Kindle
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The Cook's Illustrated 2016 Annual gathers all six issues of Cook's Illustrated magazine from the past year--including 120 foolproof recipes from the cooks at America's Test Kitchen, innovative test kitchen discoveries, clever reader-submitted quick tips, game-changing cooking techniques, and dozens of cookware and ingredient ratings--in one edition. A hardcover, cloth-bound format, along with an easy-to-use index of recipes and ratings, makes this an ideal reference book and a handsome edition to any cookbook library,

The New Best Recipe

Author :
ISBN : UCSC:32106017520633
Genre : Cooking
File Size : 28. 72 MB
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Presents a collection of more than one thousand recipes along with cooking tutorials and opinons on equipment and ingredients.

Soups

Author : America's Test Kitchen (Firm)
ISBN : 9781940352800
Genre : Cooking
File Size : 20. 47 MB
Format : PDF, Docs
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The Best Light Recipe

Author : Cook's Illustrated Magazine
ISBN : 0936184973
Genre : Cooking
File Size : 22. 93 MB
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The Best Light REcipe offers more than 300 full-flavored lower-fat and reduced calorie recipes that still taste great and are guaranteed foolproof by the test cooks and editors who bring you Cook's Illustrated magazine. If we weren't satisfied with the results in our kitchen, the recipe didn't make the book.

The Best Recipe

Author :
ISBN : 0936184388
Genre : Cooking
File Size : 49. 77 MB
Format : PDF, Docs
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Founded in 1980, "Cook's Illustrated" (formerly "Cook's Magazine") has emerged as "America's Test Kitchen, " renowned for its near-obsessive dedication to finding the best methods of American home cooking. "The Best Recipe" presents a collection of edited, organized, and annotated recipes plus more than 200 illustrations.

Cook S Science

Author : THE EDITORS AT COOK'S ILLUSTRA
ISBN : 9781940352459
Genre : Chemistry
File Size : 43. 83 MB
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This companion book to the New York Times best-selling The Science of Good Cooking discusses the science behind 50 ingredients, including pork shoulder, apples and dark chocolate, and performs an original experiment to show how the science works. --Publisher's description.

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