The Complete Mediterranean Cookbook: 500 Vibrant, Kitchen-Tested Recipes
This book has been tested, written, and edited by the folks at America’s Test Kitchen, a very real 2,500-square-foot kitchen located just outside of Boston. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the Monday-through-Friday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the “best” version.
We start the process of testing a recipe with a complete lack of preconceptions, which means that we accept no claim, no technique, and no recipe at face value. We simply assemble as many variations as possible, test a half-dozen of the most promising, and taste the results blind. We then construct our own recipe and continue to test it, varying ingredients, techniques, and cooking times until we reach a consensus. As we like to say in the test kitchen, “We make the mistakes so you don’t have to.” The result, we hope, is the best version of a particular recipe, but we realize that only you can be the final judge of our success (or failure). We use the same rigorous approach when we test equipment and taste ingredients.
All of this would not be possible without a belief that good cooking, much like good music, is based on a foundation of objective technique. Some people like spicy foods and others don’t, but there is a right way to sauté, there is a best way to cook a pot roast, and there are measurable scientific principles involved in producing perfectly beaten, stable egg whites. Our ultimate goal is to investigate the fundamental principles of cooking to give you the techniques, tools, and ingredients you need to become a better cook. It is as simple as that.
To see what goes on behind the scenes at America’s Test Kitchen, check out our social media channels for kitchen snapshots, exclusive content, video tips, and much more. You can watch us work (in our actual test kitchen) by tuning in to America’s Test Kitchen or Cook’s Country from America’s Test Kitchen on public television or on our websites. Listen in to America’s Test Kitchen Radio (ATKradio.com ) on public radio to hear insights that illuminate the truth about real home cooking. Want to hone your cooking skills or finally learn how to bake—with an America’s Test Kitchen test cook? Enroll in one of our online cooking classes. If the big questions about the hows and whys of food science are your passion, join our Cook’s Science experts for a deep dive. However you choose to visit us, we welcome you into our kitchen, where you can stand by our side as we test our way to the best recipes in America.
Also by the Editors at America’s Test Kitchen
Welcome to America’s Test Kitchen
CHAPTER 1 Meze, Antipasti, Tapas, and Other Small Plates
CHAPTER 2 Soups
CHAPTER 3 Salads
CHAPTER 4 Rice and Grains
CHAPTER 5 Pasta and Couscous
CHAPTER 6 Beans
CHAPTER 7 Vegetables
CHAPTER 8 Seafood
CHAPTER 9 Poultry and Meat
CHAPTER 10 Eggs
CHAPTER 11 Breads, Flatbreads, Pizzas, and More
CHAPTER 12 Fruit and Sweets
Nutritional Information for Our Recipes
Conversions and Equivalents
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|Epub||June 29, 2018|
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