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The New Cooking School Cookbook: Advanced Fundamentals

Brand: America's Test Kitchen

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The New Cooking School Cookbook: Advanced Fundamentals

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PRODUCT FEATURES

Product Specifications

Publisher: America's Test Kitchen (November 1, 2022)
Language: English
Hardcover: 680 pages
ISBN-10: 1954210124
ISBN-13: 978-1954210127
Item Weight: 5.18 pounds
Dimensions: 8.56 x 1.9 x 11.19 inches
Best Sellers Rank: #6,784 in Books (See Top 100 in Books) #21 in Cooking Encyclopedias #27 in Cooking, Food & Wine Reference (Books) #73 in Quick & Easy Cooking (Books)
Customer Reviews: 4.8 out of 5 stars 172Reviews

Product Information

From the Publisher

The New Cooking School Cookbook

Advanced Fundamentals

COOK BETTER AND BETTER

Keep your cooking skills as sharp as your knives.

Cooking through the courses of recipes in this book is like enrolling in culinary grad school, with 97 elective courses to choose from.

Egg-Based Sauces
Fermented Vegetables
Shellfish Soups
Noodle Stir-Fries
Fresh Legumes
Butchering, Stuffing, and Tying
Baguettes at Home
Cream-Filled Pastries

Upside-Down Tomato Tart

More than 400 recipes that teach 200 techniques.

One of the most rewarding aspects of cooking is that there is always something new to learn. Wherever you are on your culinary journey, this book will make you a better cook. So, jump into any course and take your cooking to a whole new level. We’ll be right there with you in the kitchen with everything you need along the way.

Course chapters include:

Cooking Smarts
Eggs & Dairy
Vegetables
Pasta & Noodles
Meat
Seafood
Breads
Desserts

Cooking Smarts

20 Skills to Improve Your Cooking

20 small doable tweaks to implement in your kitchen that will save you time and help make you a better cook.

Use an instant-read thermometer to test food for doneness.
Whisk side to side, not in a loop.
Want stronger-tasting garlic? Grate it. Want more mellow garlic? Slice it.

Garnishes You Can't Live Without

There's no better way to fend off dull dinners than keeping on hand a variety of ultraquick and vibrant sauces, seasonings, and toppings.

Tangy: Green Tomato Chutney & Tangy Hoisin Sauce
Creamy: Preserved Lemon Aioli & Tahini Sauce
Crispy/Crunchy: Crispy Bread-Crumb Topping, Candied Bacon Bits, Za'atar

Caring for Your Knives

Knives are vital kitchen workhorses and a sharp knife is a cook's best friend. Here's what you need to know to keep your knives at peak performance.

Understanding degrees of dullness
Good options for knife storage
Knife sharpening kitchen hack: use a coffee mug

Making the Most of Fresh Herbs

One of the fastest, most economical ways to boost the flavor of food is to add fresh herbs.

8 Herbs You Should Be Cooking With
Hearty and Delicate Herbs (not all herbs can take the heat)
Use Sprigs from Root to Blossom
Savvy Storage

Make the Best of the Best Vegetables

These tips will help maximize the vegetables' textures, flavors, and visual appeal.

GO FOR THIN-SKINNED, LESS-SEEDY CUCUMBERS: Slender English and petite Persian cukes boast thin, tender skins that are usually unwaxed and contain fewer bitter-tasting cucurbitacins than slicing cucumbers do. Plus, their tiny seeds go almost unnoticed.

CHOOSE RADISHES ACCORDING TO HEAT TOLERANCE: Common round red varieties pack a fiery punch, as do the streaky Purple Ninja kind. The heat in pastel Easter Egg radishes builds progressively as you eat them, and the tapered French Breakfast type are truly mild mannered.

KEEP COLOR IN COLORFUL CAULIFLOWER: Blanch purple cauliflower and as soon as the pieces are crisp-tender, shock them in ice water to stop the cooking and set their color.

PEEL--DON'T SNAP--ASPARAGUS: Trimming 1 inch off the base and peeling the lower half of each stalk reduces waste and results in tender, refined spears.

BUY BUNCHED CARROTS, NOT BAGGED: Carrots with their feathery tops still attached aren't just prettier than bagged ones; they're also more fresh and richer-tasting.

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