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Provides readers with the basics of how to dice an onion or cut up a chicken; the best recipes for chocolate cake, turkey, pizza, and poached salmon, plus other favorites; explanations of why one method or ingredient is better than another; and ratings of kitchen equipment. Tour.
About the author
Christopher Kimball serves as the publisher and editor of the magazines Cook's Illustrated and Cook's Country. He alsohosts the public television cooking shows America's Test Kitchen and Cook's Countryfrom America's Test Kitchen. Kimball is a regular contributor to TheCBS Early Show and has been featured in many publications, including The New Yorker, the Wall Street Journal, the New York Times, and People.
Summary
A classic kitchen reference available in softcover for the first time.
As the founder, publisher, and editor of Cook's Illustrated magazine, Kimball has perfected an invaluable way of writing about food: take a classic dish, meticulously test all possible variations, and then present the recipes proven best.
The Cook's Bible takes the mystery out of preparing a great meal. In addition to numerous master recipes, Kimball serves up a generous helping of appealing variations - nearly 450 recipes in all. Throughout, Kimball elucidates kitchen procedures with more than 250 beautifully rendered step-by-step illustrations. And he also provides lucid guidance on what kitchen equipment you need and what you can live without.
From recipes to techniques to equipment, here is a one-volume master class in American home cookery, a cooking school in print for beginners and experienced cooks alike.
