The Complete America's Test Kitchen TV Show Cookbook, 2001-2013
America's Test Kitchen
Language: English
Pages: 854
ISBN: 1936493322
Format: PDF / Kindle (mobi) / ePub
Features recipes made on the television show, along with cooking tips and a table that lists recommended food products and equipment.
Title: The Complete America's Test Kitchen TV Show Cookbook 2001-2013
Author: America's Test Kitchen (EDT)/ Tremblay, Carl (PHT)/ Keller + Keller (PHT)/ Van Ackere, Daniel J. (P
Publisher: Cooks Illustrated
Publication Date: 2012/10/01
Number of Pages: 854
Binding Type: HARDCOVER
Library of Congress:
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large pasture and then hopped on its back without the benefit of saddle or bridle. A furious gallop ended in a spectacular arc that, of course, brought me rather harshly back to terra firma, only inches away from a large boulder. One might say that I have lived a charmed life, at least if survival is the key criterion. As the host of America’s Test Kitchen, I know that we have had our share of stumbles in the early years but we have always gotten back on our feet to do another segment and
exercises (hot sauce isn’t exactly as fun to taste as mozzarella or cocoa powder), but he usually learns something as Jack explains what makes one brand superior to another. Although just 10 cooks and editors appear on the television show, another 50 people worked to make the show a reality. Executive Producer Melissa Baldino conceived a n d developed each episode with help from Associate Producer Stephanie Stender and Production Assistant Kaitlin Hammond. Rachael M. Stark and Debby Paddock
Creamy Mushroom Soup Sautéed Wild Mushrooms Butternut Squash Soup Rustic Potato-Leek Soup Broccoli-Cheese Soup Hearty Lentil Soup Modern Ham and Split Pea Soup Buttery Croutons Hearty Ham and Split Pea Soup with Potatoes Mulligatawny Soup Hearty Minestrone Classic Gazpacho Garlic Croutons Creamy Gazpacho Andaluz Lighter Corn Chowder New England Clam Chowder CLASSIC CHICKEN NOODLE SOUP WHY THIS RECIPE WORKS: Classic chicken noodle soup is one o f the all-time comfort foods. We eat it to nurse
chicken thighs, trimmed Table salt and ground black pepper 1 tablespoon vegetable oil 3 medium carrots, peeled and chopped medium 2 celery ribs, chopped medium 1 medium onion, minced 3 medium garlic cloves, minced or pressed through a garlic press 1 2 ¹⁄8 8 2 1 1½ ½ 2 (about 1 tablespoon) tablespoon tomato paste teaspoons minced fresh thyme leaves or ½ teaspoon dried teaspoon red pepper flakes cups low-sodium chicken broth bay leaves (12-ounce) bone-in, skin-on split chicken breast, trimmed
Judy Blomquist, Heather Dube, and Lauren Pettapiece COPYEDITOR: Cheryl Redmond PROOFREADERS: Christine Corcoran Cox, Debra Hudak, and Jeffrey Schier INDEXER: Elizabeth Parson CONTENTS Preface by Christopher Kimball Welcome to America’s Test Kitchen Master Recipe Listing CHAPTER 1: Soup’s On! CHAPTER 2: Salad Days CHAPTER 3: Easy Skillet Suppers CHAPTER Suppers CHAPTER Chicken 4: 5: One-Dish Simply CHAPTER 6: Talking Turkey and All the Trimmings CHAPTER 7: We’ll Have the Steak CHAPTER
