Special Limited-Time Offer!Bonus "How To" Cookbook!
Inside America's Test Kitchen
From the search for the best pot roast ever - with ultra-tender meat, perfectly cooked vegetables, and a rich sauce - to the ultimate lemon cheesecake topped with a luscious layer of lemon curd, this companion volume to the 2004 season of our television show puts you right at our side as we discover what works, what doesn't and why. Inside America's Test Kitchen brings you everything--every recipe, every kitchen equipment test, every tasting, every discovery, even every flop--from the 2004 season of our popular television series America's Test Kitchen. In its pages you'll get a behind-the-scenes look at how we test recipes, taste-test foods, and put cookware through its paces. Filled with 32 pages of full-color food photos and 451 candid black-and-white photos, Inside America's Test Kitchen will give you a close-up on the inner workings of the Cook's test kitchen.
Bonus "How To" Cookbook
How To Make Stew
An illustrated step-by-step guide to beef, lamb, pork, chicken, seafood, and vegetable stews. This selection from the "How to Cook" Master Series covers stews - a dish that you'd think would be quite simple but is actually anything but. In the pages of How to Make Stew, we begin by answering some frequently asked questions. Which cuts of meat or types of fish are best for a stew? Should a stew be barely simmered, or can it stand a more vigorous heat? Which is the best place to cook a stew, on the stove top or in the oven? Equipment? Wine? Homemade versus canned stock? We tell you which ingredients make a difference and which ones don't.
Once we cover the basic elements of stew, we go on to provide you with a wide array of flavorful and satisfying recipes.
Stew is a dish that is more than the sum of its parts-hearty, satisfying, and intensely flavored when prepared well. This beaut From Walmart for $18.87
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