The Cook's Bible: The Best of American Home Cooking

by Christopher Kimball

Overview

A classic kitchen reference available in softcover for the first time.


As the founder, publisher, and editor of Cook's Illustrated magazine, Kimball has perfected an invaluable way of writing about food: take a classic dish, meticulously test all possible variations, and then present the recipes proven best.


The Cook's Bible takes the mystery out of preparing a great meal. In addition to numerous master recipes, Kimball serves up a generous helping of appealing variations - nearly 450 recipes in all. Throughout, Kimball elucidates kitchen procedures with more than 250 beautifully rendered step-by-step illustrations. And he also provides lucid guidance on what kitchen equipment you need and what you can live without.



From recipes to techniques to equipment, here is a one-volume master class in American home cookery, a cooking school in print for beginners and experienced cooks alike.

Product Details

ISBN-13:	9780316735704
Publisher:	Little, Brown and Company
Publication date:	05/05/2015
Pages:	464
Product dimensions:	9.90(w) x 7.00(h) x 1.30(d)
Age Range:	13 Years

About the Author

Christopher Kimball serves as the publisher and editor of the magazines Cook's Illustrated and Cook's Country. He alsohosts the public television cooking shows America's Test Kitchen and Cook's Countryfrom America's Test Kitchen. Kimball is a regular contributor to TheCBS Early Show and has been featured in many publications, including The New Yorker, the Wall Street Journal, the New York Times, and People.

Table of Contents

Acknowledgments xi

Introduction xiii

1 What to Buy for the Kitchen 3

2 Should a Good Cook Use a Microwave Oven? 47

3 How to Use Knives 54

4 An Illustrated Guide to Quick Fruit and Vegetable Preparation 64

5 Thirteen Common Vegetables and How to Prepare Them 74

6 Potatoes Explained 92

7 Steaming Vegetables 98

8 How to Roast Vegetables 104

9 Salsas, Relishes, and Chulneys 107

10 The Secrets of Salad Dressings 113

11 How to Build a Salad 123

12 Improvising Soups 131

13 Cooking Perfect Rice 138

14 What to Do with Dried Beans 149

15 The Best Way to Cook drains 157

16 Pasta Sauces 165

17 How to Make Homemade Ravioli 172

18 An Illustrated Guide to Shellfish 177

19 How to Cook Fish 189

20 Basic Sauces for Fish and Shellfish 199

21 Booing, Butchering, and Carving 202

22 How to Sauté Boneless Chicken Breasts 209

23 The Best Ways to Roast a Chicken 212

24 How to Fry Chicken 222

25 How to Cook a Turkey 225

26 Improvising Stuffings 229

27 The Cuts of Meat 232

28 How to Roast Meat 252

29 How to Braise Meat 261

30 Making a Tender Stew 270

31 Stocks and Sauces 277

32 How to Marinate Meat, Fish, and Poultry 289

33 Grilling and Slow Barbecue 293

34 The Barbecue Rub and Sauce 308

35 How to Stir-Fry 311

36 Quick and Easy Homemadi Pizza 318

37 The Secrets of Yeast Breads 324

38 How to Make Dinner Rolls 342

39 Pancakes, Waffles, Muffins, and Biscuits 347

40 How to Cook an Egg 354

41 Perfect Piecrust 362

42 How to Thicken Fruit Pies 370

43 Custard Pies, Chiffon Pies, and Holiday Pies 374

44 The Best Chocolate Cake 382

45 Angel, Sponge, and Chiffon Cakes 386

46 Baking a Cookie 391

47 The Perfect Brownie 399

48 Mastering the Soufflé 403

49 How lo Poach Fruit 412

50 Baked Fruit Desserts 416

Index 423