2024 the best way to cook a juicy steak review
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Take your cooking skills to the next level while developing a knockout repertoire of 200 essential dishes that satisfy what our modern palates crave, from simple meals to dinner-party centerpieces.
We've made improvements to well-loved dishes by incorporating innovative techniques in recipes such as Butter-Basted Rib-Eye Steak and added modern classics such as Vegetable Bibimbap and Olive Oil-Yogurt Bundt Cake.
In this book, you'll find the perfect roast chicken and a killer banana bread but also a Turkish-inspired tomato soup, luscious Chinese braised short ribs, and a set of wholesome grain bowls. A chapter on weeknight dinners offers smart paths to great flavor--from Bucatini with Peas, Kale, and Pancetta that cooks in one pot to a pizza that bakes in a skillet--including plenty of vegetarian options. Other chapters turn up the volume on breakfast and dessert standbys; try the 100 Percent Whole-Wheat Pancakes and Brown Sugar Cookies and you may never go back to the regular versions. We'll also help you pull off your next--or even your first!--dinner party with recipes guaranteed to impress (and to work), such as Braised Lamb Shanks with Bell Peppers and Harissa, Miso-Marinated Salmon, and Roasted Zucchini and Eggplant Lasagna.
Most of us--not just newbies--could stand to bone up on certain culinary basics, and our methods may surprise even more experienced cooks, from seeding fresh chiles (we use a measuring spoon) to hulling strawberries (a plastic straw works well). And that's just the tip of the iceberg of what these recipes teach. You'll discover how to "reverse sear" thick pork chops so they turn out juicy all the way through, grind meat in a food processor for the ultimate burger, and shape fresh corn tortillas without a tortilla press or rolling pin.
As you progress through this book, you will also gain a deeper understanding of ingredients, better techniques, and the secrets we use in the test kitchen via sidebars called "Think Like a Cook," which offers insights that can help in your larger culinary life. For example:
How to Be an Avocado Whisperer: Squeezing that avocado is just going to bruise it. Learn a better way to tell when it's ripe.
Improvising a Pan Sauce: After searing a steak, chop, or chicken breast, don't clean the pan! We show you how to use these browned bits to make a rich, deeply flavored sauce.
How Cheese Melts: Learn why some cheeses melt smoothly while others turn greasy--plus a trick to help cheddar melt without breaking.
The Egg-Doneness Continuum: See the difference between soft-, hard-, and overcooked eggs and find a foolproof method for nailing it every time (and removing the shells more easily).
From the Publisher
The New Essentials
The food you want. The skills you need.
"This is a must-have for beginner cooks and more experienced ones who wish to sharpen their skills." Publishers Weekly Starred Review
Our new cookbook, The New Essentials: A Modern Guide to Better Cooking, serves up recipes for the way we eat now. We pair a new lineup of essential recipes-from Bacon and Cheddar Breakfast Sandwiches and Butter-Basted Rib-Eye Steak to Sesame Noodles with Shredded Chicken and Free-Form Summer Fruit Tart-with enhanced 'Think Like a Cook' sidebars, each featuring an innovative technique, a useful ingredient note, or a piece of culinary wisdom.
Stay curious and try new recipes and techniques by cooking your way through The New Essentials.
Roasted Chicken Parts with Lemon and Herbs
Using bone-in, skin-on parts insulates the meat, ensuring it will stay juicy in the hot oven. To encourage crispy skin and avoid the flabbiness that plagues some recipes, we brushed the parts with melted butter and elevant them on a wire rack to let the fat render away.
Hearty Minestrone
This Italian classic squeezes every last ounce of flavor out of vegetables and features creamy dried beans and a surprisingly rich broth.V8 juice adds, though unconventional, adds a wallop of vegetable flavor. Starch released from the beans thickens the soup. Save the rinds of your Parmesan in your freezer and add them to recipes like this for added richness.
Shrimp Pad Thai
With its sweet-and-sour, salty-spicy sauce and plump sweet shrimp, pad thai is Thailand’s best-know rice noodle dish. Making it can be a chore, unless you have our recipe. We streamlined the (traditionally long) ingredient list and cut down on the number of steps. Now you can enjoy this take-out favorite at home.
Skillet Apple Crisp
An unfussy combination of warm spices, toasty oats, and not-too-sweet apples adds up to autumnal heaven. It also makes a respectable breakfast. Our recipe guarantees tender apples without mushy sauce, and switching from a baking dish to a skillet means you can caramelize the apples over direct heat before you add the topping and bake.
Publisher : America's Test Kitchen; Illustrated edition (September 25, 2018)
Language : English
Hardcover : 496 pages
ISBN-10 : 1945256044
ISBN-13 : 978-1945256042
Item Weight : 3.8 pounds
Dimensions : 8.88 x 1.26 x 10.31 inches
Reviewer: LG
Rating: 5.0 out of 5 stars
Title: Great basic cookbook which is hard to find nowadays
Review: This is a great cookbook for the adventurous beginner, or someone who just wants the basics in one place. What I particularly like about ATK recipes is the thought and care that goes into testing them. Who can always tweak them to taste ( recommend making each at least one time if youâre not a âseasonedâ cook). I also like the tips, and âthink like a chefâ sections for added commentary. The recipes are a nice selection that almost anyone would want in their repertoire and almost ingredients can be found at a reasonably sized market in the US. This would make a nice gift for a bride or groom to be, those just starting out with an interest in cooking for themselves and friends, a House warming gift, etc. it probably should have been updated/ new Essential Cookbook, as it doesnât contain everything thing, every recipe, etc., but what most want or need most now.
Reviewer: Mema Lolo
Rating: 5.0 out of 5 stars
Title: The inside scoop!
Review: This is a great little cookbook for cooks of all experience and ability. It contains a wide variety of recipes that are not too complicated and most do not contain obscure ingredients. The best part are the "basics" included along the way: everything from proper vegetable prep, to basic homemade broth, to frosting a layer cake, or perfecting hard cooked eggs. Along the way are great tips and recommendations from America's Test Kitchen. I cannot forget to mention: PHOTOS! Beautiful photos of not only the finished recipe, but, more importantly, key steps along the way. This is my third cookbook from ATK. While some of the recipes/techniques are in my other books, this one is arranged so nicely and has nice color photos.
Reviewer: SK
Rating: 5.0 out of 5 stars
Title: Great Book for Beginners and Seasoned Cooks.
Review: OMG! I love this book. I really enjoy watching Americaâs Test Kitchen. Iâve learned so much. I decided to get their Essentials book. Iâm only on page 55 of 454, but can see this is going to be my âgo toâ cookbook. It is so full of information, techniques, tips and how-tos. Beautiful pictures that make my stomach grumble and recipes that I can actually see myself doing.This would be a great book to give someone starting out on their own. If they donât know anything about cooking, they will after reading this book!!
Reviewer: Richard L. Morrison
Rating: 4.0 out of 5 stars
Title: good info.
Review: good authoritative information
Reviewer: Miriam Foutch
Rating: 5.0 out of 5 stars
Title: Well Written and Edited
Review: Well written, easy to read and understand. Excellent information for beginning and somewhat experienced cooks about equipment needed, what cooking instructions mean, ingredient choices and about each individual recipe. The Thing Like a Cook offers information about ingredients as well as why and when certain techniques are used. Recipes are easy to follow and produce flavorful meals.
Reviewer: Ginger cat
Rating: 5.0 out of 5 stars
Title: Love this book!
Review: Everything Iâve tried from this book has been excellent. I would especially recommend this for anyone who is new to Americaâs Test Kitchen. Itâs a good introduction book with a wide range of recipes. But, even thought this is my fourth ATK book, thereâs new and good recipes that Iâve really enjoyed. The overnight yeasted waffles are excellent, as is the bucatini with breadcrumbs, peas and pancetta.
Reviewer: Cathe
Rating: 3.0 out of 5 stars
Title: Just another cookbook, but with useful tips
Review: With a title of "New Essentials," I was expecting something a cookbook that really gave basics and foundations for cooking. This seems more like a random collection of recipes (admittedly clearly written and well-tested), but it's not organized in a way that makes it easy to find tips and techniques. The recipes themselves are okay--nothing stood out as something I'm dying to try. What I liked most about the book are the "think like a cook" tips. These give some really helpful information, but as they embedded with the recipes, there's not an easy way to discover those tips unless you happen to make that recipe or read through the whole book (which is actually what I've found myself doing just to get all those tips.)
Reviewer: Ruth Thomas
Rating: 5.0 out of 5 stars
Title: 'New Essentials' this title is perfect.
Review: This is a book everyone needs to have in their kitchen. Every page contains so much helpful information on technique, ingredients, variations and so much more. The recipes are great too. Bought two additional copies for my friends - and they are now fans!
Reviewer: M. G. Dumais
Rating: 5.0 out of 5 stars
Title:
Review: Excellent ! Beaucoup de recettes.
Reviewer: Monica Mcindoe
Rating: 1.0 out of 5 stars
Title:
Review: Product arrived damagedwilling to keep but would like discount