Item description for The Best Cover & Bake Recipes (Best Recipe Classics Paperback) by Cook's Illustrated Magazine ...
What's more American than a casserole? A hallmark of American practicality, casseroles can be assembled in advance and, since most are portable, they're perfect for a potluck dinner or church supper. They are also ideal for busy cooks who want to plan ahead. But lately, casseroles seem to have fallen on hard times. Taste has been sacrificed for speed as most modern recipes rely on an unappetizing list of high-fat convenience products. In The Best Cover and Bake Recipes, the editors of Cook's Illustrated set out to revitalize the American casserole with the goal of combining simplicity and good taste. This wide-ranging collection, packed with illustrations, tips, and ingredient and equipment ratings, brings new life to our favorite comfort foods and details innovative ways for constructing more interesting casseroles and one-dish meals.
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Est. Packaging Dimensions: Length: 1" Width: 8.25" Height: 10.75" Weight: 1.8 lbs.
Release Date Mar 1, 2008
Publisher Boston Common Press
ISBN 1933615311 ISBN13 9781933615318
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 ofCook s Illustratedmagazine andCook s Countrymagazine, the public television cooking showsAmerica s Test KitchenandCook 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 Cover & Bake Recipes (Best Recipe Classics Paperback)?
"Would you make 35 batches of macaroni and cheese to find the absolute best recipe?" Mar 12, 2008
(4.5 stars) With a large Test Kitchen and a group of chefs committed to finding THE BEST recipe for many casseroles, Cook's Illustrated has issued a collection of old-fashioned, traditional, one-dish meals. Inspired by the fact that recipes like Mac and Cheese, Green Bean Casserole, and Chicken Divan have, over the years become tasteless, colorless, and/or unappetizing, due to the overuse of prepared foods (Cheez Whiz, cream of mushroom soup, pre-packaged meats, and/or canned vegetables), the Test Kitchen goes back to basics, using fresh ingredients and high quality cheeses, herbs, and spices. The result is a collection of sure-fire successes, many of them make-ahead meals, and each of them fitting into one dish. All have been tested dozens of times.
Loaded with pot pies (and a variety of toppings), stews, skillet casseroles, slow cooker specialties, and breakfast and brunch favorites, the book features such family favorites as Macaroni and Cheese, American Chop Suey, Lasagna, Chicken and Rice, Chicken Enchiladas, and Jambalaya. But it also includes some fantastic, (perhaps) less familiar specialties--Pork Vindaloo, Chicken Curry with Potatoes and Cauliflower, and Baked Bouillabaise. The recipes are explained in detail, including the history of the research for the recipe--what worked and what didn't and why in the Test Kitchen--and include instructions for preparing ahead.
Helpful notes on kitchen equipment--Dutch ovens, skillets, saucepans, oven thermometers, garlic presses, etc.--include the best brands (tested) for each, along with the best food storage containers, and new products, such as a non-stick aluminum foil to cover the top of casseroles with cheese toppings. The best canned tomatoes, chicken broth, olive oil, and dry vermouth are noted, and outstanding drawings are provided to show cooking techniques. Comparative photographs of meat cuts illustrate why one cut is better than another for a particular recipe.
My biggest quibble with this outstanding collection is that nutritional information is missing, and almost no attention seems to have been given to fat content. Many recipes call for enormous amounts of cheese, and whole milk and heavy cream are standard. The cover recipe for mac and cheese, for example, contains a whopping 39 grams of saturated fat per person if the recipe is served to 6 people, approximately twice the recommended maximum for one person for a whole day! Fortunately, two of my favorite recipes from Cook's Illustrated's recently-published The Best Light Recipe are also one-dish meals, and are included here. The Shrimp and Orzo and the Soy-Glazed Salmon with Shiitakes and Bok Choy are fantastic, and very low in fat.
For young cooks looking for great, never-fail traditional recipes (with no concern about saturated fats or cholesterol), this is the perfect book. For older folks, who must limit their saturated fats and cholesterol, the Best Light Recipe is more appropriate for long-term use. n Mary Whipple