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| Author | : |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 2009 |
| Genre | : Barbecuing |
| ISBN | : 9781933615424 |
"From America's most trusted test kitchen regional and classic grilling recipes at their smoky best. The book also tackles all of the best sides, from Memphis chopped coleslaw and fried okra to tomato pie"--Publisher's description.
| Author | : America's Test Kitchen |
| Publisher | : America's Test Kitchen |
| Total Pages | : 465 |
| Release | : 2016-04-26 |
| Genre | : Cooking |
| ISBN | : 1940352541 |
Part field guide to grilling and barbecuing and part cookbook, Master of the Grill features a wide variety of kitchen-tested recipes for meat, poultry, seafood, vegetables, pizza, and more. These are the recipes everyone should know how to make— the juiciest burgers, barbecue chicken that’s moist not tough, tender grill-smoked pork ribs, the greatest steak (and grilled potatoes to serve alongside). Regional specialties are included, too—learn how to make Cowboy Steaks, Alabama BBQ Chicken, and Kansas City Sticky Ribs. Colorful photography captures the beauty of the recipes and step-by-step shots guide you through everything you need to know. A section on grilling essentials covers the pros and cons of gas and charcoal grills and which might be right for you, as well as the tools you’ll use with them— such as grill brushes, tongs, vegetable baskets, and wood chips and chunks.
| Author | : Cook's Illustrated |
| Publisher | : America's Test Kitchen |
| Total Pages | : 3810 |
| Release | : 2011-10-01 |
| Genre | : Cooking |
| ISBN | : 1936493136 |
The ultimate recipe resource: an indispensable treasury of more than 2,000 foolproof recipes and 150 test kitchen discoveries from the pages of Cook's Illustrated magazine. There is a lot to know about cooking, more than can be learned in a lifetime, and for the last 20 years we have been eager to share our discoveries with you, our friends and readers. The Cook's Illustrated Cookbook represents the fruit of that labor. It contains 2,000 recipes, representing almost our entire repertoire. Looking back over this work as we edited this volume, we were reminded of some of our greatest hits, from Foolproof Pie Dough (we add vodka for an easy-to-roll-out but flaky crust), innumerable recipes based on brining and salting meats (our Brined Thanksgiving Turkey in 1993 launched a nationwide trend), Slow-Roasted Beef(we salt a roast a day in advance and then use a very low oven to promote a tender, juicy result), Poached Salmon (a very shallow poaching liquid steams the fish instead of simmering it in water and robbing it of flavor), and the Ultimate Chocolate Chip Cookies (we brown the butter for better flavor). Our editors handpicked more than 2,000 recipes from the pages of the magazine to form this wide-ranging compendium of our greatest hits. More than just a great collection of foolproof recipes, The Cook's Illustrated Cookbook is also an authoritative cooking reference with clear hand-drawn illustrations for preparing the perfect omelet, carving a turkey, removing meat from lobsters, frosting a layer cake, shaping sandwich bread, and more. 150 test kitchen tips throughout the book solve real home-cooking problems such as how to revive tired herbs, why you shouldn't buy trimmed leeks, what you need to know about freezing and thawing chicken, when to rinse rice, and the best method for seasoning cast-iron (you can even run it through the dishwasher). An essential collection for fans of Cook's Illustrated (and any discerning cook), The Cook's Illustrated Cookbook will keep you cooking for a lifetime - and guarantees impeccable results.
| Author | : America's Test Kitchen (Firm) |
| Publisher | : Popular Cookbook |
| Total Pages | : 0 |
| Release | : 2008 |
| Genre | : Cooking, American |
| ISBN | : 9781933615349 |
Discover fresh, new, and sometimes regional recipes that illuminate the depth and personality behind American cooking with such fare as Angel Biscuits, King Ranch Casserole made famous by Lady Bird Johnson, Texas Sheet Cake, and Apple Slab Pie. More than a collection of foolproof recipes, this is a lively portrait of the great American table.
| Author | : Derek Wolf |
| Publisher | : |
| Total Pages | : 215 |
| Release | : 2021-05-25 |
| Genre | : Cooking |
| ISBN | : 1592339751 |
Food by Fire, based on the popular blog and Instagram Over the Fire Cooking, covers everything from easy wins for live fire grilling beginners to unique techniques from around the world.
| Author | : Cook's Country |
| Publisher | : America's Test Kitchen |
| Total Pages | : 1008 |
| Release | : 2015-08-11 |
| Genre | : Cooking |
| ISBN | : 1940352290 |
150 Regional Recipes You Should Be Making No Matter Where You Live From Maine’s hearty Joe Booker Stew to pineapple-packed Hawaiian Fried Rice, this collection of recipes brings bold local flavors and tried-and-true cooking techniques home—no matter where that may be. Home cooks will discover little-known spe- cialties and revamped classics in each of the four chapters: New England and the Mid-Atlantic, Appalachia and the South, The Midwest and Great Plains, Texas and the West. Colorful local history and anecdotes from Cook’s Country’s tasty travels bring the recipes to life, and illustrated maps and a list of test kitchen–approved hot spots show you where you can try the inspiring original dishes today. Step-by-step photography illustrates key techniques, and full-color photos for every recipe showcase the beauty of the collection. From tailgate staples like Southern Football Sandwiches and Wisconsin Grilled Brats and Beer to old-school sweets like Hollywood’s Tick Tock Orange Sticky Rolls and New York’s Bee Sting Cake, Cook’s Country Eats Local puts an array of flavorful, diverse American dishes within reach—no road trip needed.
| Author | : America's Test Kitchen |
| Publisher | : America's Test Kitchen |
| Total Pages | : 441 |
| Release | : 2020-10-27 |
| Genre | : Cooking |
| ISBN | : 1948703327 |
2021 IACP Award Winner in the General Category Increase your meat counter confidence with this must-have companion for cooking beef, pork, lamb, and veal with more than 300 kitchen-tested recipes. Part cookbook, part handbook organized by animal and its primal cuts, Meat Illustrated is the go-to source on meat, providing essential information and techniques to empower you to explore options at the supermarket or butcher shop (affordable cuts like beef shanks instead of short ribs, lesser-known cuts like country-style ribs, leg of lamb instead of beef tenderloin for your holiday centerpiece), and recipes that make those cuts (72 in total) shine. Meat is a treat; we teach you the best methods for center-of-the-plate meats like satisfying Butter-Basted Rib Steaks (spooning on hot butter cooks the steaks from both sides so they come to temperature as they acquire a deep crust), meltingly tender Chinese Barbecued Roast Pork Shoulder (cook for 6 hours so the collagen melts to lubricate the meat), and the quintessential Crumb-Crusted Rack of Lamb. Also bring meat beyond centerpiece status with complete meals: Shake up surf and turf with Fried Brown Rice with Pork and Shrimp. Braise lamb shoulder chops in a Libyan-style chickpea and orzo soup called Sharba. Illustrated primal cut info at the start of each section covers shopping, storage, and prep pointers and techniques with clearly written essays, step-by-step photos, break-out tutorials, and hundreds of hand-drawn illustrations that take the mystery out of meat prep (tie roasts without wilderness training; sharply cut crosshatches in the fat), so you'll execute dishes as reliably as the steakhouse. Learn tricks like soaking ground meat in baking soda before cooking to tenderize, or pre-roasting rather than searing fatty cuts before braising to avoid stovetop splatters. Even have fun with DIY curing projects.
| Author | : America's Test Kitchen |
| Publisher | : America's Test Kitchen |
| Total Pages | : 921 |
| Release | : 2021-08-24 |
| Genre | : Cooking |
| ISBN | : 1948703734 |
Hit the road with top-rated Cook's Country TV and devour another year of great American recipes. Discover new recipes from across the U.S. and cook them along with the cast of the hit TV show Cook's Country. The homegrown recipes cover both classic and regional favorites from small-town America to the big city. Season 14 recipe highlights include exciting twists on classic favorites such as Bacon-Wrapped Pork Roast with Peach Sauce, Italian Meatloaf, and Ground Beef Stroganoff as well as down-home favorites Iowa Skinnies, Texas Potato Pancakes, and Strawberry Cheesecake Bars. This cookbook has it all, from deep-dish pizza, grilled favorites, cheese biscuits, and muffins to plenty of desserts, cakes, cookies, pies, and more. In addition to more than 500 foolproof recipes, there is information on the backstory and inspiration behind many of the dishes. Did you know that the creator of popcorn chicken sold his method of preparation to KFC for $33 million? The must-have comprehensive shopping guide lists all of the winning products featured on the TV show, including fresh garlic substitutes, 12-inch nonstick skillets, and electric deep fryers.
| Author | : Melissa Cookston |
| Publisher | : Andrews McMeel Publishing |
| Total Pages | : 192 |
| Release | : 2016-05-10 |
| Genre | : Cooking |
| ISBN | : 1449479103 |
The author of Smokin’ in the Boys’ Room shares more than eighty-five Southern-influenced recipes enhanced with the cultural flavors of Mexico, France, and Asia. Melissa Cookston, the “winningest woman in barbecue,” judge on the Netflix hit, American Barbecue Showdown, and the only female, seven-time barbecue world champion is bringing the heat with her second cookbook. With the grill and smoker as her go-to tools, chef Melissa Cookston—named “One of the most influential pitmasters in America” by Fox News, and one of the “25 Super Women in Business” by the Memphis Business Journal in 2015—shares her all-new, modern interpretations of traditional Southern ingredients and recipes. Melissa explains how the culinary traditions of the South—long a bastion of slow-simmered vegetables and deep-fried everything—have expanded in the last decade to embrace Southwestern flavors, Asian spices, and the French palate. The nine chapters venture beyond the competition and barbecue principles of her first book and focus on instilling flavor with fire, using fresh herbs, and diversifying seasoning components in recipes that reflect the New South. She fire-roasts homegrown green tomatoes for a spicy take on a traditional pizza sauce and uses a barbecue smoker to add Southern nuance to porchetta. Also included are recipes for Butterbean Pate, Asian Pork Tenderloin with Watermelon Rind Pickles and Minted Watermelon Salad, Deep South Burgers with Pimento Cheese and more. She also covers the tools, techniques, and ingredients needed to be successful grilling or smoking at home. This book will not leave you hungry!
| Author | : America's Test Kitchen |
| Publisher | : America's Test Kitchen |
| Total Pages | : 355 |
| Release | : 2020-09-01 |
| Genre | : Cooking |
| ISBN | : 1948703289 |
Discover the joy of cooking for yourself with more than 160 perfectly portioned, easy-to-execute recipes, flexible ingredient lists to accommodate your pantry, and ideas for improvising to your taste. Taking care to prepare a meal for yourself is a different experience than cooking for others. It can be a fun, casual, and (of course) delicious affair, but there are challenges, from avoiding a fridge full of half-used ingredients to ending up with leftovers that become boring after the third reheat. Cooking for One helps you make cooking for yourself special without becoming a chore with unfussy yet utterly appealing meals that rely on ingredients you already have on hand, like Garam Masala Pork Chop with Couscous and Spinach and Weeknight Chicken Cacciatore. Don't have exactly the right ingredients? Never fear--with a "Kitchen Improv" box on every page, we offer ideas for altering the dish so it works for you. And for those weeks you didn't make it to the supermarket, we use a "Pantry Recipe" icon to clearly mark recipes that rely entirely on our checklist for a well-stocked pantry. We show you when it's worth making two servings (but never more) with our "Makes Leftovers" icon, and suggest how to transform those leftovers into a whole new meal. (We love our Spice-Rubbed Flank Steak with Celery Root and Lime Yogurt Sauce served over arugula as a hearty salad the next day.) Ingredients themselves often lead you to another exciting meal--when you're left with half an eggplant from Simple Ratatouille, we direct you to Broiled Eggplant with Honey-Lemon Vinaigrette as the perfect way to use it up. And if the thought of a sink full of dishes keeps you out of the kitchen, there are plenty of appealing one-pan dinners like Sheet Pan Sausages with Sweet Potatoes, Broccoli Rabe, and Mustard-Chive Butter or Couscous with Shrimp, Cilantro, and Garlic Chips that are here to save the day.
