100 Recipes: The Absolute Best Ways to Make the True Essentials

by America's Test Kitchen (Editor)

Overview

A provocative, handpicked collection of relevant (and surprising) essential recipes for today’s cook.

We have countless recipes at our disposal today but what are the real keepers, the ones that don’t just feed us when we’re hungry or impress our friends on Saturday night, but inspire us to get into the kitchen? At the forefront of American cooking for more than 20 years, the editors at America’s Test Kitchen have answered this question in an essential collection of recipes that you won’t find anywhere else: 100 Recipes Everyone Should Know How to Make. Organized into three recipe sections—Absolute Essentials, Surprising Essentials, and Global Essentials—each recipe is preceded by a thought-provoking essay that positions the dish. For example, Treating Pasta Like Rice Simplifies Everything; A Covered Pot Is a Surprisingly Good Place to Roast a Chicken; and Re-imagine Pie in a Skillet to Simplify the Process. You’ll find useful workday recipes like a killer tomato sauce that’s almost as easy as opening a jar of the store-bought stuff; genius techniques for producing amazing flavor—try poaching chicken breasts over a garlic-and-soy- spiked brine (trust us, it’s that good); and familiar favorites reinvigorated—the best beef stew comes from Spain (and it’s even easier to make than the stateside stew you’ve been eating for years). Gorgeous photography (shot right in the test kitchen) accompanies every recipe, revealing the finished dish as well as highlights of its preparation. Likely to stir debate among anyone interested in food and cooking, 100 Recipes Everyone Should Know How to Make provides a snapshot of how we cook today and will galvanize even the most jaded cook to get into the kitchen.

Product Details

ISBN-13:	9781940352015
Publisher:	America's Test Kitchen
Publication date:	10/13/2015
Series:	ATK 100 Series
Pages:	368
Sales rank:	653,320
Product dimensions:	8.70(w) x 10.10(h) x 1.40(d)

About the Author

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, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!

Editorial Reviews

09/07/2015
Built around lists, this cookbook is designed to give the chef the quickest and easiest cooking experience. Alongside lists such as “the top 5 recipes to make with kids” and “the top 5 recipes to make for the holidays,” there are plenty of helpful hints and tricks that can be used to make thousands more recipes. American basics include macaroni and cheese, barbecued pulled chicken, and creamy cauliflower soup. For a global flavor, the editors include Peruvian roast chicken; Vietnamese beef pho; and Indian curry with potatoes, cauliflower, peas, and chickpeas. While the book’s selling point is its simplicity, that is also its downfall. This is a great starter cookbook for someone who’s new to cooking and understanding food, but for the America’s Test Kitchen core audience of dedicated amateur chefs, it’s mostly a recap of familiar information on food, flavor, and the techniques necessary to wed the two. (Oct.)

Publishers Weekly

08/01/2015
This new collection from the editors at America's Test Kitchen (The Make-Ahead Cook) aims to help readers master three categories of essential recipes selected for utility, inventiveness, and diversity. No-nonsense cooks who want a manageable selection of everyday and special occasion dishes can turn to this book for scrambled eggs, roast chicken, enchiladas, ham, holiday cookies, and more. As the editors point out, searching the Internet for these types of recipes can overwhelm and yield disappointing results. By supplying a limited, foolproof selection, they hope to make cooking for family and friends less stressful and increasingly pleasurable. VERDICT This title would serve as an excellent gift for college students, young professionals, newlyweds, and anyone who's learning to cook. It's also a nice complement to Kristen Miglore's Food52 Genius Recipes. Libraries should evaluate their existing holdings when selecting, as America's Test Kitchen titles can have recipe overlap.

Library Journal