Synopsis
Opinions from "Cook's Illustrated" magazine on everything from kitchen equipment to pie crust.
| Details | | Publication Date: | 1996-10-01 |
| Size | | Height: | 10.5 in | | Width: | 7.8 in | | Thickness: | 1.2 in | | Weight: | 35.2 oz |
Publisher's Note
The Cook's Bible takes the mystery out of preparing a great meal. What's the ideal ratio of oil to vinegar in a vinaigrette? Kimball gives you the answer: 4 1/2 to 1. What's the secret to perfect roast chicken? A 375(degree) oven and a 170(degree) internal temperature for the thigh. How about the toughest kitchen challenge of all, piecrust? Kimball makes it easy with the right ingredients (including Crisco and butter) and illustrated step-by-step instructions. For these and the rest of America's best-loved dishes - vegetable soup, poached salmon, roast beef, barbecued ribs, homemade pizza, waffles, chocolate chip cookies, and many others - Kimball has tested and retested to deliver the definitive recipes. In addition to these master recipes, Kimball also serves up a generous helping of appealing variations - nearly 450 recipes in all. Throughout, Kimball elucidates kitchen procedures - butterflying a chicken, for instance, or dicing an onion - 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 - a microwave oven is optional, but good knives are essential - including brand names, model numbers, and prices. 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.
Industry Reviews
"Kimball's premise: Take a classic dish, meticulously test all possible variations, and present the best possible recipe. This book won’t necessarily inspire you to combine new flavors and textures, but that’s not its point. Though there are a variety of recipes, this book’s mission is to provide the best way to prepare dishes you already know....You can learn a lot from this book. You may already have other 'basics' books that will give you a recipe when you’re craving good ol’ fashioned American home cooking, but you learn the whys and wherefores here. And that makes you a better cook--just what a cookbook should do."
Good Cooking - Amy Manczak
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