| What sets Cook s Illustrated magazine apart is its unbiased and thorough approach to any kitchen topic. The founder of the magazine has brought the same curiosity and enthusiasm to this cookbook which is a one-stop resource for all things culinary. Want to know which manufacturer makes the best non-stick skillet? Or how to roast the perfect Thanksgiving turkey? What s the best way of storing broccoli and cooking it? In addition to in-depth information about kitchen equipment and technique there are also the "master recipes" and their variations. Who knew that perfect foolproof pie crust contains both Crisco and butter? Or that the ideal proportion of oil to vinegar in a vinaigrette was 4 1/2:1? The recipes themselves rely on fresh flavorful food combined in creative but unfussy ways. Thus we have Baked Carrots with Maple Syrup & Nutmeg and Chicken Salad with Capers & Tarragon.By Chris Kimball founder publisher and editor of Cook s Illustrated Over 400 recipes 200 Step-by-step illustrations Reviews of kitchen equipment general knowledge and tips No photos No nutritional analysis 422 Pages hardcover 7 1/2" x 10 1/4" |
