Do you wish you could make dinners like a hearty, authentic Bolognese sauce and linguine or chicken pot pie with a fluffy biscuit topping, without hauling out an arsenal of pots and pans and spending hours in the kitchen? Let The Best One-Dish Suppers show you how.
We put our cookware and years of experience to work to create a one-of-a-kind collection of one-dish suppers. We already know how to make a perfect chicken pot pie, but could we make it in a single pot--biscuits included--and without taking all afternoon? Stir-fries are a great weeknight meal, and while we utilize the test kitchen's perfected skillet method, we also wanted a method that didn't require constant monitoring. So we put a sheet pan and the oven to work to come up with a nearly hands-off version.
With an appealing mix of family favorites and meals elegant enough for entertaining, The Best One-Dish Suppers will help you get dinner on the table without breaking a sweat.
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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.From Publishers Weekly:
Keeping in line with America's Test Kitchen recipes, which have been tested to the hilt and are accompanied by a plethora of tips, this volume presents recipes (180 of them, further clarified by 169 illustrations) for supremely simple meals (including many versions of tempting classics) prepared in one cooking vessel. There are dinners that can be made in just a sheet pan, a single pot, a dutch oven, or a slow cooker, plus stews and chilis, casseroles, and stir-frys. Pasta rollups with chicken and goat cheese come with specific noodle suggestions and assembly instructions. In the headnote for classic beef and broccoli with cashews, there's a tip for making flank steak easier to slice, and just below the recipe, an illustration shows how best to prepare broccoli for stir-frying. Chicken and couscous with fennel and orange tells readers which kind of couscous to use, instructs on how to pound chicken breasts, and offers a variation with chickpeas and apricots. If there's a question a reader might have, the editors have usually anticipated it. Given that and the abundance of approachable, tasty, weeknight-friendly recipes, this book could easily become a go-to resource for busy home cooks. (Mar.)
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Descripción Cook's Illustrated, 2011. Hardcover. Estado de conservación: New. Nº de ref. de la librería INGM9781933615813
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