What Good Cooks Know : 20 Years of Test Kitchen Expertise in One Essential Handbook
Overview - After more than 20 years of obsessive research and testing, America's Test Kitchen has literally written the book on how to master your kitchen. Logically organized and packed with step photography, this will be the ultimate one-stop resource for both shopping and cooking. Read more...
More About What Good Cooks Know by America's Test Kitchen
After more than 20 years of obsessive research and testing, America's Test Kitchen has literally written the book on how to master your kitchen. Logically organized and packed with step photography, this will be the ultimate one-stop resource for both shopping and cooking.
Have you ever wished that your kitchen came with instructions? Let the experts at America's most trusted test kitchen show you the ropes in this new illustrated compendium of techniques, tips, tricks, recipes, and reviews for the home cook. This is a handbook for everyone, beginner to expert, that is not only useful but also entertaining, thought-provoking, and utterly unique. It will appeal to longtime fans of the magazine who want to see behind the scenes as well as to novice cooks who want to get everything right in the kitchen from the beginning. Never before has America's Test Kitchen revealed the secrets behind our extensive testing procedures and exacting recipe development process; in this new book, come behind the scenes to see how we pick the best equipment and ingredients and create the most foolproof recipes out there. With dozens of equipment recommendations, hundreds of ingredient entries, mini lessons on basic cooking skills and useful kitchen science, plus illustrated step-by-step instructions for 50 of our most essential recipes.
Publishers Weekly Reviews
Publishers Weekly® Reviews
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It is not hyperbole to say that this “field guide to your kitchen,” from the editors of America’s Test Kitchen, has everything including the kitchen sink. Wedged between instructions on disinfecting sponges and storing raw meat on lower shelves of the fridge is a hint on sanitizing the sink with a bit of bleach. And all that appears on just one half of a single page. Marrying their testing credentials with the desire to explain every facet of cooking and cookery, the authors go far and wide: recommendations for finding the best chef’s knife, a chart covering 11 types of dried fruit, a step-by-step guide to frosting a layer cake. The appendices alone take up 65 pages, revealing the proper boiling time for asparagus as well as what to look for when buying a vacuum robot. There is an amusing spread on gadgets to avoid, such as banana hangers, and fans of ATK’s TV show will enjoy the in-depth, behind-the-scenes looks at how various foods are taste-tested. A revealing section on what it takes to be a test cook explains that to join the staff, one must be equally skilled with knife and pen. Gilding the lily, there are some 50 recipes, mostly Americana classics such as fried chicken, buttermilk biscuits, and deep-dish apple pie. (Nov.)