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 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.
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