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The Best Skillet Recipes: A Best Recipe Classic Hardcover – March 1, 2009
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From Publishers Weekly
In this latest addition of the Best Recipe Classic series, Cooks Illustrated editor Christopher Kimball and his team of kitchen scientists celebrate the untold versatility of that ordinary workhorse, the 12-inch skillet. An indispensable tool for eggs, pan-seared meats and sautéed vegetables, the skillet can also be used for stovetop-to-oven dishes such as All-American Mini Meatloaves; layered dishes such as tamale pie and Tuscan bean casserole; and even desserts such as hot fudge pudding cake. In the trademark style of other America's Test Kitchen publications, the cookbook contains plenty of variations on basic themes (you can make chicken and rice with peas and scallions, broccoli and cheddar, or coconut milk and pistachios); ingredient and equipment roundups; and helpful illustrations for preparing mango and stringing snowpeas. Yet the true strength of the series lies in the sheer thoughtfulness and detail of the recipes. Whether or not you properly appreciate your skillet, this book will at least teach you to wield it gracefully. (Mar.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
About the Author
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.
Top customer reviews
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Not everyone has a large and well-equipped kitchen with several stovetop burners and a large selection of pots and pans. Not everyone has all day in which to prepare a meal.
This cookbook satisfies both stumbling blocks.
Most of the meals can be prepared in much less time than traditional recipes and with many needing only one pan means that cleanup is also quick and easy.
I'm now retired so do have more time to cook than I did in the years in which I worked, however I also have other activities that sometimes take up a lot of my time and I still want to have a good home-cooked meal. (Not at all a fan of fast food.)
Some of the recipes do take longer to prep and have a significant list of ingredients but the directions are clear and concise and easy to understand.
I like that the book contains CI's ratings of various "quick" ingredients such as Supermarket Chicken Broth, Extra-Virgin Olive Oils and even Fish Sauce.
Many of the recipes are down-to-earth plain foods but there are also recipes for more exotic dishes for the cook who wants to be a bit more adventuresome.
I have particularly found this cookbook helpful when unexpected guests arrived and the weather was somewhat nasty and no one felt like going out to a restaurant. I was able to put together a lovely main dish (Chicken and Couscous with Fennel and Orange) for four people with very little effort.
Most recent customer reviews
Magazine as well.please note there books are very detailed follow all
there detailed...Read more