This comprehensive, well-organized guide published by America’s Test Kitchen aims to provide home cooks of any skill level with the foundational knowledge needed for successful cooking.
Arranged by theme and using a course-based format, it offers 99 courses presented by 19 expert instructors on wide-ranging topics such as how to boil and steam vegetables, bake cakes, make a classic pot roast or construct the perfect egg sandwich.
Beginning with highlighting 10 habits of a good cook, the extensive first chapter covers cooking basics such as equipping your kitchen, knife skills, measuring, food safety and how to season food.
Each of the thematic chapters (eggs and tofu, vegetables, salads, soups, pasta and noodles, rice, grains and beans, meat, poultry, seafood, bread and desserts) begins with an overview of the theme’s featured foods. Courses include lessons to demystify the food science of some ingredients and cooking processes, instruction in core techniques, pro tips, and recipes that range from basic to more complex to help cooks build skills and confidence.
The text is supplemented with color photos, unit conversions and measurements charts, as well as nutritional information for the more than 400 recipes in the book.
Sure to be a prized resource for cooks wanting to enhance or refine their skills, this guide is also a satisfying read for anyone simply interested in making good food.
Hardcover, 11 1/4" × 8 1/2", 658 pages, 2021.