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 Saute
Although it is quick, sauteing is not always simple. Butter easily burns in a hot pan, overcrowding results in steaming instead of sauteing, and fussing with chicken breasts or cutlets disturbs formation of a good crust. The wrong pan, level of heat, or technique can wreak havoc on this seemingly simple cooking process.
To provide home cooks with a good foundation to work from, our test kitchen set out to determine the principles of sauteing. Once mastered, these principles can be applied to a wide range of dishes involving chicken, fish, pork, turkey, lamb, and beef, plus literally thousands of quick pan sauces. The dishes can be as simple as sauteed chicken cutlets with a lemon caper sauce, as unusual as sauteed fish fillets with a chipotle orange sauce, or as traditional as steak served with red wine sauce.
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