What Good Cooks Know

What Good Cooks Know


  • Release: 2016-10-25
  • Publisher: America's Test Kitchen
  • Price: FREE
  • File: PDF, 448 page
  • ISBN: 9781940352671
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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.

The Science of Good Cooking

The Science of Good Cooking


  • Release: 2012-10-01
  • Publisher: America's Test Kitchen
  • Price: FREE
  • File: PDF, 504 page
  • ISBN: 9781936493463
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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 America s Test Kitchen Cooking School Cookbook

The America s Test Kitchen Cooking School Cookbook


  • Release: 2013-10-15
  • Publisher: America's Test Kitchen
  • Price: FREE
  • File: PDF, 822 page
  • ISBN: 9781936493807
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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 600 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 2,500 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 46-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 20-35 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. Every chapter ends with a library of the test kitchen's all-time favorite recipes, such as Pan-Seared Steaks with Red Wine Pan Sauce, Meatballs and Marinara, Best Vegetarian Chili, Memphis-Style Barbecued Ribs, and New York-Style Cheesecake—more than 600 in total—that will allow home cooks to expand their repertoire. The America's Test Kitchen Cooking School Cookbook is a how-to-cook book that also explains why recipes succeed or fail, which makes it the ideal book for anyone looking t

What Good Cooks Know

What Good Cooks Know


  • Release: 2016
  • Publisher: America's Test Kitchen
  • Price: FREE
  • File: PDF, 448 page
  • ISBN: 9781940352664
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"From foolproof techniques, including the best way to get a good sear on a steak and how to butterfly a chicken, to hundreds of invaluable product reviews, this one-stop reference has all the authority of the test kitchen's extensive tasting, testing, and recipe development protocols behind it. You'll also get tutorials on basic cooking skills and useful cooking science, 85 essential recipes (50 master recipes and 35 variations), and an extensive section of appendices packed with even more information."--

Cooking Know How

Cooking Know How


  • Release: 2009-03-30
  • Publisher: Houghton Mifflin Harcourt
  • Price: FREE
  • File: PDF, 416 page
  • ISBN: 0470180803
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Presents an illustrated introduction to cooking basics, covering techniques and ingredients, and providing recipes with detailed instructions for beef, poultry, fish, soups, pasta, international, and side dishes.

The I Don t Know How To Cook Book

The I Don t Know How To Cook Book


  • Release: 2014-12-05
  • Publisher: Simon and Schuster
  • Price: FREE
  • File: PDF, 336 page
  • ISBN: 9781440584763
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Hundreds of Delicious Recipes Anyone Can Make! Do you crave homemade French Toast, Eggplant Parmigiana, and Pecan Pie, but don't know the difference between broiling and baking? This book offers a crash course in cooking basics as well as lessons on creating everything from classic entrees to decadent desserts. Complete with step-by-step instructions, a glossary of cooking terms, and 60 brand-new recipes, you'll learn all there is to know about the kitchen as you make flavorful recipes like: Baked Nutty Banana Pancakes Spinach, Bacon, and Egg Salad Stuffed Green Bell Peppers Shepherd's Pie Oatmeal Chocolate Chip Cookies So forget macaroni and cheese from a box, frozen dinners, and takeout--The "I Don't Know How to Cook" Book, 3rd Edition shows you how to craft great-tasting, homemade meals in no time!

Keys to Good Cooking

Keys to Good Cooking


  • Release: 2013-02-19
  • Publisher: Appetite by Random House
  • Price: FREE
  • File: PDF, 576 page
  • ISBN: 9780449015995
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A requisite countertop companion for all home chefs, Keys to Good Cooking distils the modern scientific understanding of cooking and translates it into immediately useful information. The book provides simple statements of fact and advice, along with brief explanations that help cooks understand why, and apply that understanding to other situations. Not a cookbook, Keys to Good Cooking is, simply put, a book about how to cook well. A work of astounding scholarship and originality, this is a concise and authoritative guide designed to help home cooks navigate the ever-expanding universe of recipes and ingredients and appliances, and arrive at the promised land of a satisfying dish.

I Know how to Cook

I Know how to Cook


  • Release: 2009
  • Publisher: Phaidon Press
  • Price: FREE
  • File: PDF, 975 page
  • ISBN: 0714848042
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I Know How to Cook is the first English translation of France's ultimate cookery bible, Je sais cuisiner by Ginette Mathiot. First published in 1932, it is to France what the Silver Spoon and 1080 Recipes are to Italy and Spain: the indispensable cookbook for every household. With more than 1,200 recipes, Mathiot guides the reader through all the classics of French cuisine, both simple and elaborate, with a clear and authoritative voice. For the first time this classic work has been fully updated to suit modern kitchens, and the book offers up all the secrets of fabulous French home cooking, which have been known to domestic cooks in France for over 70 years.

Cook s Science

Cook s Science


  • Release: 2016
  • Publisher: America's Test Kitchen
  • Price: FREE
  • File: PDF, 504 page
  • ISBN: 9781940352459
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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.

The Home Cook

The Home Cook


  • Release: 2017-09-26
  • Publisher: Clarkson Potter
  • Price: FREE
  • File: PDF, 368 page
  • ISBN: 9780307956590
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The all-in-one cooking bible for a new generation with 300 recipes for everything from simple vinaigrettes and roast chicken to birthday cake and cocktails. For Alex Guarnaschelli—whose mother edited the seminal 1997 edition of The Joy of Cooking, which defined the food of the late twentieth century—a life in food and cookbooks was almost predestined. Now an accomplished chef and author in her own right (and mom to a young daughter), Alex pens a cookbook for the way we eat today. For generations raised on vibrant, international flavors and supermarkets stocked with miso paste, harissa, and other bold condiments and ingredients, here are 300 recipes to replace their parents’ Chicken Marbella, including Glazed Five-Spice Ribs, Roasted Eggplant Dip with Garlic Butter Naan, Roasted Beef Brisket with Pastrami Rub, Fennel and Orange Salad with Walnut Pesto, Quinoa Allspice Oatmeal Cookies, and Dark Chocolate Rum Pie.