Special Limited-Time Offer!Bonus "How To" Cookbook!
Perfect Vegetables:
The test cooks at Cook's Illustrated are hard at work, testing thousands of vegetable recipes in order to bring you the very best techniques and flavor combinations. This summer, the results of a full year of work in the test kitchen will be available in the upcoming Best Recipe Series cookbook, Perfect Vegetables.
Inside Perfect Vegetables you'll learn how to prepare and cook the wide array of vegetables now available in markets-everything from artichokes and asparagus to winter squash and zucchini. Included are 300 recipes (all are new to The Best Recipe Series) for favorite versions of all-American classics such as twice-baked potatoes and glazed carrots, as well as more unusual recipes such as stir-fried green beans and roasted beets. You'll find more than 200 hand-drawn illustrations demonstrating cooking techniques in step-by-step detail, dozens of equipment testings and blind tastings of supermarket ingredients, and 16 pages of full-color 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 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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