Item description for The Best Soups & Stews: A Best Recipe Classic (Best Recipe Series) by Cook's Illustrated Magazine...
What's the secret to great chicken stock? Which cut of meat makes the best beef stew? What's the best way to thicken New England clam chowder? Do you really need to soak black beans before making soup?
In an exhaustive effort to answer these and many more questions, the test kitchen simmered more than 6,000 pots of soup and stew. The result is this definitive collection of more than 200 recipes covering just about every soup and stew imaginable. Choose from perennial favorites such as Manhattan clam chowder, cream of tomato soup, Cincinnati chili, and beef barley soup or international recipes such as hot-and-sour soup, borscht, and miso soup.
The Best Soups and Stews also contains 200 illustrations that show you how to cut up a chicken, defat stock, shape matzo balls, mince ginger, and much more. No-nonsense equipment ratings and taste tests of supermarket ingredients are also included. Find out which supermarket chicken broth received our highest rating, which blender turns out the smoothest pureed soups, and which pot is best for making stews. With this book at your side, we guarantee that you will never turn out a bland pot of soup or a greasy stew with tough stringy meat---in fact, cooking favorite and new recipes will be easy and foolproof.
What separates great corn chowder from the pack?
For deep corn flavor, grate ears of corn to create a thick pulp bursting with fresh corn flavor, then add whole kernels at the last minute. And for richness and smoky flavor, saut salt pork and leave it in the chowder as it simmers.
What is the secret to rich-tasting beef stew?
First, use beef chuck and cut your own stew meat (for consistency of texture and flavor); then skip the flouring step---floured meat gives stew a weak, less beefy flavor. And for the perfect texture overall, cook the stew in the oven after browning the meat and add the vegetables in stages.
How do you make the ultimate French Onion soup?
The best French onion soup starts with caramelized red onions (they have the most intense sweetness and complexity of flavor) and two types of broth---chicken and beef broth. And for the perfect cheesy crust, use Asiago for flavor and Swiss for meltability.
How do you make great chicken cacciatore?
Start with skin-on, bone-in chicken thighs for the deepest flavor, then discard the skin after the initial saut to prevent the stew from becoming greasy. Add portobellos for earthy flavor and build a robust sauce with red wine and a Parmesan rind.
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Est. Packaging Dimensions: Length: 10.8" Width: 8.2" Height: 0.9" Weight: 2.05 lbs.
Release Date Aug 30, 2006
Publisher America's Test Kitchen
ISBN 1933615028 ISBN13 9781933615028
Availability 0 units.
More About Cook's Illustrated Magazine
This book has been tested, written, and edited by the test cooks, editors, food scientists, tasters, and cookware specialists at America's Test Kitchen, a 2,500-square-foot kitchen located just outside Boston. It is the home of Cook's Illustrated magazine and Cook's Country magazine, the public television cooking shows America's Test Kitchen and Cook's Country from America's Test Kitchen, America's Test Kitchen Radio, and the online America's Test Kitchen Cooking School.
Cook's Illustrated Magazine currently resides in Boston, in the state of Massachusetts.
Cook's Illustrated Magazine has published or released items in the following series...
Reviews - What do customers think about The Best Soups & Stews: A Best Recipe Classic (Best Recipe Series)?
Significant repeating of another of their cookbooks Aug 29, 2008
My favorite cookbook is The New Best Recipe from America's Test Kitchen. My husband loves soup, so when I saw this cookbook from my favorite cookbook writers, I snatched it up. I was disappointed to discover a lot of the same recipes that I already have in The New Best Recipe's chapter on soup. Still, it's a great cookbook on its own merits.
The BEST, Cook Books Series From Cook's Illustrated Aug 28, 2008
I am so excited about all of their publications. I have everything they have ever published. I have been doing family type of cooking for years.When they started with their first publication in 1993, I was hooked. I can read just a little bit of any of their publications, and I am ready to cook. It makes things look easy and surprisingly THEY ARE!! From beginning to end of a recipe it explains step by step and even what type of pan to use and what size, NO GUESS WORK11
Best Soups Jul 16, 2007
If you like soups, this is the book for you. It explains in great detail from start to finish. I recommend this highly if you like healthy, nutritious and delicious cuisine.
$3.99 is the cheapest price for a Cook's Illustrated cookbook Jun 15, 2007
Watching America's Test Kitchen has tempted me to buy the cookbooks but the costs have always been too high. I am buying the soup and stew one just because it is the lowest price for a new copy.
The Best Soups & Stews: A Best Recipe Classic (Best Recipe Series) Nov 9, 2006
This book lives up to the high regard I have for the Cooks Illustrated books. It not only gives good recipes, it teaches you to COOK!!! Reminds me of the saying that if you give a man a fish, he eats for a day, but teach him to fish and . . .