Special Limited-Time Offer!Bonus "How To" Cookbook!
The Quick Recipe
The Quick Recipe is the result of thousands of hours of testing to determine the techniques that deliver big flavor in less time-all from scratch. Starting with building block recipes for basic quick cooking techniques such as sauteing, grilling, or stir-frying, the editors of Cook's Illustrated developed more than 300 flavorful recipes, including honey-glazed pork loin with fennel and carrots, lemon pudding cake, stir-fried chicken with green beans in spicy orange sauce, and 30-minute tart tatin. Each recipe requires less than 60 minutes (many less than 30) from ingredient prep and assembly through cooking and/or cooling, and most recipes require 10 or fewer ingredients.
In addition to developing quick recipes that do not sacrifice taste, the editors have identified supermarket ingredients that save time without sacrificing flavor. More than 200 illustrations provide shortcuts for techniques, including shaping biscuits and scones, stuffing chicken breasts, or seeding tomatoes. All 309 of the recipes in this 464-page, hardcover cookbook are new to The Best Recipe Series, and 85% have never appeared in Cook's magazine. Included are 16 pages of full-color and dozens of duotone photographs.
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 dish From Walmart for $18.87
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