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"The cast-iron skillet, that sturdy, versatile, traditional kitchen workhorse, is being rediscovered by today's savvy home cooks. It is an essential multitasker that 85% of us own but far fewer of us reach for daily, mostly because we have one or two recipes we use it for and that's it. Enter the experts at America's Test Kitchen, who have perfected the classic dishes everyone knows and loves (steak, perfect fried eggs, cornbread) but have also developed 120 surprising, and inspiring recipes (skillet apple pie, pizza, cinnamon swirl bread) that will move your cast iron to the front of the cabinet."
What's more appealing than a hearty meal prepared using just one cooking vessel? Yet too often, results are mushy and bland. To rethink one-pan cooking, America's Test Kitchen reimagined classics, streamlined techniques, and honed in on high-flavor ingredients. From hands-off pastas that cook in their sauce to skillet suppers that produce a main and sides, these recipes minimize effort while ensuring each element cooks perfectly. The result is a modern collection of 138 recipes that take the fuss out of making dinner, any day of the week. -- Page [4] of cover.
America's most trusted test kitchen tackles a topic with serious staying power: the Mediterranean diet. This thorough yet user-friendly book brings the Mediterranean into the American home kitchen, with 600 amazingly flavorful yet surprisingly approachable recipes for everyday cooking. The Mediterranean diet is known for being one of the healthiest in the world, with benefits ranging from cancer prevention to improved brain function. The diet also boasts huge food appeal, with its fresh, high-quality ingredients and extraordinary flavors. Although the diet has been around for decades, it has recently experienced a burst of renewed popularity. But many Mediterranean books on the market are quirky, personal collections or have a narrow, single-region focus. The Complete Mediterranean Diet Cookbook will fill a gap in the market by bringing the best of Mediterranean cooking into the American home kitchen, with 600 fresh, flavorful, and foolproof recipes.
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.
A Dutch oven is the most versatile pot in your kitchen: a soup pot, a deep fryer, a braiser, a roaster, an enclosed bread oven, and the perfect vessel for one-dish meals. Don't relegate your prized pot to the back of the cabinet. Learn how to put your Dutch oven to work every day in so many different ways. Turn out practical yet fun meals made entirely in one pot, such as Weeknight Pasta Bolognese; Chicken Pot Pie with Spring Vegetables; and Lamb Meatballs with Orzo, Tomatoes, and Feta. Impressive braises and roasts, such as Braised Short Ribs with Wild Mushroom Farrotto and Roasted Pork Loin with Barley, Butternut Squash, and Swiss Chard, go seamlessly from the stovetop (the enameled surface makes it easy to create fond without burning) to the oven (cast iron maintains steady heat to ensure food cooks perfectly). We even walk you through deep frying and artisanal bread baking at home (try the Korean Fried Chicken Wings or the Braided Chocolate Babka). And a range of appealing desserts, from Pear-Ginger Crisp (the pot holds a generous 5 pounds of pears) to Bourbon-Pecan Bread Pudding, benefit from the Dutch oven's high sides and even heating.

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