|
Cooking Books -> Stews
The Best Recipe: Soups and Stews
 |
by:
Cook's Illustrated Magazine Staff (Editor)
Cook's Illustrated Magazine (Editor)
Bishop, Jack
Burgoyne, John
Magazine, Editors of Cook's Illustrated
|
Publisher:
Boston Common Press
Published: September 15, 2001
ISBN: 0936184531
Format:Hardcover
Pages:336
|
Read More, Buy It
|
Book Description
Amazon.com's Best of 2001
Everyone loves soups and stews--but how best to prepare these sometimes challenging dishes? The Best Recipe: Soups & Stews, part of the Best Recipe series from the editors of Cook's Illustrated magazine, has the answer.
Applying its signature "trial and error" approach to the business of choosing definitive recipes and techniques, the magazine tested 23 noodle soups, 40 corn chowders, and 54 beef Burgundies. The results? Not only 200 exemplary recipes--ranging from
Manhattan Clam Chowder and Cream of Tomato Soup to Lobster Bisques, Chicken Noodle Soup, Irish Stew, and Beef Goulash--but an armament of technical information, tips, and equipment recommendations all cooks will welcome. Among these are authoritative
stock-making suggestions, keys to choosing tender stew meat, and recommendations that yield a superior crust for onion soup. Readers also learn why blender jars with interior flutes produce the best purées, which brand of matzo meal to choose, and how
best to crush tomatoes and slice flank steak. The book also covers accompaniments such as baguettes, mashed potatoes, rice, and cornbread. With ingredient profiles, "Science" sidebars (How Starches Work, is one), plus step-by-step how-to illustrations,
Soups & Stews will help all cooks achieve mastery of these beloved dishes --Arthur Boehm
From Publishers Weekly
The newest addition to the Cook's Illustrated (How to Grill, How to Make a Pizza, etc.) library dives into the world of soups and
stews, from the most basic chicken stock to a silky lobster bisque. This weighty volume is divided into four helpful sections: the first covers equipment and ingredients (including recipes for the necessary homemade stocks); the middle two focus on soups
and stews; and the final one addresses the matter of accompaniments. Inserts provide descriptions of ingredients,... read more
Book Description
The Test Cooks at Cook's Illustrated, America's Test Kitchen, simmered enough chicken soup, beef
stew and corn chowder to feed a small city-- the result? More than 200 exhaustively tested recipes and hand-drawn illustrations, kitchen equipment tests and blind food tastings that share our discoveries of the undisputed best ways to make America's
favorite soups and stews. 3rd title in "The Best Recipe" series.
Read More, Buy It
|
|
